Vegan Broccoli Cheddar Soup Recipe That Tastes Amazing

There’s nothing quite like a warm, comforting bowl of broccoli cheddar soup to brighten up a chilly day. But what if you’re vegan or simply looking to enjoy a plant-based twist on this classic favorite?

You’re in for a treat! This vegan broccoli cheddar soup recipe captures all the creamy, cheesy goodness without any dairy or animal products.

Using wholesome ingredients like fresh broccoli, nutritional yeast, and cashews, this soup is not only delicious but also packed with nutrients. It’s perfect for cozy dinners, meal prep, or even impressing friends and family who might be skeptical about plant-based cooking.

Let’s dive into making a soup that’s hearty, flavorful, and totally satisfying.

If you love exploring more vegan dishes, be sure to check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or warm up with a bowl from our Low Calorie Vegetable Soup Recipe for Healthy Eating.

For a perfect pairing, try baking some fresh bread with our Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Why You’ll Love This Recipe

This vegan broccoli cheddar soup offers all the comfort of the traditional version, but with a nourishing plant-based ingredient list. It’s creamy, cheesy, and rich without using any dairy—perfect for vegans, lactose-intolerant friends, or anyone wanting a healthier alternative.

The recipe is easy to prepare, requiring minimal prep time and simple kitchen staples. Thanks to cashews and nutritional yeast, the soup has that signature cheesy flavor without compromising on texture.

Plus, it’s loaded with broccoli, which brings fiber, vitamins, and antioxidants to every spoonful.

Whether you want a quick weeknight dinner or a make-ahead lunch option, this soup fits the bill beautifully. It’s also freezer-friendly, making it great for batch cooking.

The recipe is versatile, so you can customize it with your favorite herbs or add in other veggies for extra nutrition.

Ingredients

• 2 cups fresh broccoli florets, chopped into bite-sized pieces
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 large carrot, peeled and diced
• 1/2 cup raw cashews, soaked in hot water for 15 minutes
• 4 cups vegetable broth, preferably low sodium
• 1 cup unsweetened plant-based milk (almond, oat, or soy)
• 1/4 cup nutritional yeast, for cheesy flavor
• 2 tbsp olive oil or vegan butter
• 1 tbsp lemon juice, fresh
• 2 tsp Dijon mustard
• 1 tsp smoked paprika (optional, for a smoky depth)
• Salt and freshly ground black pepper, to taste
• 1/4 tsp ground turmeric, for color and subtle earthiness
• Chopped chives or parsley, for garnish

Equipment

• Large pot or Dutch oven
• High-speed blender or food processor
• Wooden spoon or spatula
• Measuring cups and spoons
• Chef’s knife and cutting board
• Colander (for draining soaked cashews)

Instructions

1. Prepare the vegetables: Wash and chop the broccoli into small florets. Peel and dice the carrot, and finely dice the onion. Mince the garlic cloves and set aside.
2. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and carrot, stirring occasionally until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add broccoli and broth: Toss in the broccoli florets and pour in the vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for about 10-12 minutes, until the broccoli is tender but still vibrant green.
4. Blend the cashews: Drain the soaked cashews and add them to a high-speed blender along with the plant-based milk, nutritional yeast, lemon juice, Dijon mustard, smoked paprika, turmeric, salt, and pepper. Blend until completely smooth and creamy.
5. Combine and blend soup: Carefully ladle about half of the cooked soup mixture into the blender with the cashew mixture. Blend until smooth and creamy. Pour the blended portion back into the pot and stir to combine with the remaining chunky soup.
6. Simmer and adjust seasoning: Return the pot to the stove and gently heat the soup on low for another 5 minutes, stirring occasionally. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
7. Serve and garnish: Ladle the soup into bowls and garnish with freshly chopped chives or parsley for a pop of color and freshness. Enjoy warm!

Tips & Variations

“For an even richer soup, try adding a splash of white wine before adding the broth to the pot. It adds a subtle depth that’s delightful!”

• Make it gluten-free: This recipe is naturally gluten-free, but always check your vegetable broth ingredients to be sure.
• Use frozen broccoli: If fresh broccoli isn’t available, frozen florets work well. Just reduce cooking time slightly to avoid mushiness.
• Add extra veggies: For added nutrition, try stirring in cooked potatoes or cauliflower before blending.
• Spicy twist: Add a pinch of cayenne pepper or red pepper flakes for a little heat.
• Make it nut-free: Substitute soaked white beans or cooked potatoes for cashews if you have a nut allergy.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for 2-3 months.

Nutrition Facts

Serving Suggestions

This vegan broccoli cheddar soup is versatile and pairs beautifully with a variety of dishes. For a cozy meal, serve it alongside a fresh green salad or crusty bread, such as our Vegan Bread Machine Recipe for Soft, Delicious Loaves.

You can also enjoy it with a simple sandwich or wrap to make a hearty lunch.

For an elegant touch, garnish with toasted pumpkin seeds or a drizzle of truffle oil. If you’re hosting a party or potluck, consider serving this soup with a selection of vegan dips like our Lipton Vegetable Dip Recipe: Easy Party Favorite to impress your guests with a flavorful spread.

Conclusion

This vegan broccoli cheddar soup recipe proves that plant-based eating can be both comforting and delicious. With its creamy texture, cheesy flavor, and wholesome ingredients, it’s a fantastic addition to any meal plan.

Whether you’re a seasoned vegan or simply seeking to incorporate more veggies into your diet, this soup delivers satisfaction in every spoonful.

Beyond its great taste, this soup is packed with nutrients and easy to customize to your preferences. Plus, it freezes beautifully, making it perfect for busy weeknights or meal prepping.

Don’t forget to explore more plant-based recipes like our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or the comforting Low Calorie Vegetable Soup Recipe for Healthy Eating to keep your menu exciting and wholesome.

So grab your pot, gather your ingredients, and enjoy making this flavorful and nourishing vegan broccoli cheddar soup. Happy cooking!

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