Hey, everyone! You know those days when you need a big, warm HUG in a bowl? That’s EXACTLY what this vegan broccoli cheddar soup is all about. And the best part? My husband says even NON-vegans can’t get enough!
I love a bowl of cozy goodness, and this Chicken Cabbage Soup is a must-try also packed with flavor, healthy ingredients, and perfect for warming up your day!
I’m gonna walk you through how to make this creamy, cheesy wonder that’s seriously going to have you hooked, while making Google like us too. We are looking to hit all the targets! READY?! Let’s jump right in!
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Why This Recipe Rocks (Seriously)
First off, let’s get real. We all crave comfort food. I KNOW I do, sometimes on Mondays, most of all Thursdays for some unknown reason haha! And this vegan broccoli cheddar soup? It nails it. It’s the kind of meal that feels like a blanket on a chilly evening. It’s packed with the good stuff – broccoli for those good for you vibes, and a creamy, cheesy base that’s entirely dairy-free, all using whole ingredients, BAM! Plus, this is not like, 3-hour ordeal type cooking. It takes maybe 20 MINUTES to prep, then the magic happens in the pot! EASY and DELICIOUS!
- Vegan-Friendly: No dairy or animal products here! 100% plant-based goodness.
- Quick to make: Less than an hour and you get yourself the most flavorful creamy soup!
- Easy: My kids could make this… okay, maybe with a tiny bit of help but I could def see it happening!!
- Kid-Approved: Even the pickiest eaters tend to devour this. No kidding!
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Ingredients For Vegan Broccoli Cheddar Soup
This is like my secret formula to win in the cooking show (aka MY KITCHEN!). These ingredients will have this soup hitting all the right spots with all its yummy, warm goodness!
- Broccoli: The star of our show. Aim for about a head of fresh broccoli. Frozen works too but just use good quality for this!
- Cashews: For that unbelievably creamy base. It’s like magic, I’m telling you!
- Nutritional Yeast: Gives it that cheesy flavor. NO need for any regular cheese.
- Vegetable Broth: To add a lot of flavor! Also its liquid so, important part, lol
- Onion & Garlic: Because NO soup recipe should EVER live without them! My golden rule.
- Carrots: Just to add sweetness and color.
- Spices: Paprika, turmeric, salt, and pepper to round all up for the BEST flavor profile ever.
- Lemon juice: Just a touch to brighten all the flavors.
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How To Make Vegan Broccoli Cheddar Soup
Okay, everyone ready?! This part is when things REALLY take off, in an easy going, fun kinda way!! Let’s start by getting everything together so you are all ready to make it happen with minimal fuss:
Prep Your Veggies:
Wash and chop your broccoli into florets. I keep the stalks too – they add tons of flavor and NO waste, lol. Chop the onion, carrots, and mince that garlic. Time for prep like a real chef!!!
Sauté and Sweat:
In a big pot, go with medium heat with some olive oil. Add onion, garlic and carrots until they look shiny. It smells AMAZING when this happens I promise. Next add the spices. A sprinkle of paprika, some turmeric for that nice color, salt and pepper for taste, mix, and just allow it all to work it’s MAGIC.
Broccoli Takeover:
Add the broccoli and mix, ensuring they’re lightly coated.
The Broth Hug:
Pour in that veggie broth and make sure all the veggies are nicely covered! Let it come to a boil, then reduce heat, and simmer until veggies are tender, say for around 15-20 mins, and get those pots moving!
Cream Time:
Take the cooked veggies off the heat! This is VERY important if you want a good cream! Then add a mixture of pre soaked cashews (boil in water for about 10 mins if you didn’t soak overnight, add about one and half cups), and about 2 tbs of nutritional yeast and half of the hot broth in your high-speed blender and process till the mix is completely SMOOTH. Pour that creamy wonder back in to your veggies, mix, add that lemmon juice to brighten things, adjust salt and pepper as needed. Now… LOOK AT THIS BEAUTY.
Serve Vegan Broccoli Cheddar Soup :
Serve this beauty and ENJOY!! Top with red pepper flakes or whatever you want!
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Pro Tips for The Best Vegan Broccoli Cheddar Soup!
Listen, if I’m doing something I tend to go all the way… These tips, I gotta give you my wisdom now, like Yoda but with soups ha! :
Soak your cashews! This makes them super smooth when you blend. Hot water is a shortcut, if you didn’t think about it beforehand lol.
Don’t skip the spices! These make ALL the difference. I would do a bit more too… if you can handle it lol!
Blend thoroughly: NO one wants a chunky cream so do a nice thorough blending ok?
Fresh vs. Frozen Broccoli: Frozen broccoli works well, just make sure it’s not all icy!
Taste and adjust: Everyone is different! If it’s salty? more veggies if needed… or you want a zing add some lemon and that’s how you go chef, ok?
Batch it: Make lots! I’m always with more, MORE is better I promise and you can put it in individual pots so just pick a pot each day during lunch like a king/queen you are haha!
Broccoli is packed with goodness! Learn all about its benefits in this Healthline article.
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Variations of Vegan Broccoli Cheddar Soup
Who says we gotta keep it boring?? We can spice it a lil bit! There are always possibilities in my opinion… Just use that intuition:
- Spicy Soup: Add a pinch of red pepper flakes. BAM!
- Roasted Goodness: Roast your veggies before you start with the broth. You wont believe the roasted veggie smell!!!
- Extra Veggies: Throw in cauliflower or carrots too if you fancy it!!
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Serving Suggestions to Be Epic!
- Garlic Bread: Serve with some crusty garlic bread for that carb love. My weakness.
- Side Salad: Add a fresh side salad for a lighter, balanced meal.
- Crackers: Use it to dip the yummy crackers!! Kids (and me) will LOVE IT!!
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Leftovers & Storage: For a Repeat SOUP performance!
- Fridge: This soup keeps well in the fridge for about 3 days if you do the magic I’ve told you already.
- Freezer: If you like me and make A LOT, let it cool down to room temp then you can keep in airtight containers. Ready to enjoy later!!
Frequently Asked Questions (FAQs)
Okay so it’s time to go deep dive on questions that might appear haha, let’s see here:
Can I use frozen broccoli?
Absolutely! Just be sure it’s good quality for that amazing final result.
Do I HAVE to soak the cashews?
Soaking makes the cream smoother! If you can soak over night it’s a treat… If you forget the boil them a bit, that works just as well!
What if I don’t have nutritional yeast?
You can add other vegan cheeses to add a cheesy tone… But it’s really essential so get it ASAP.
Can I make this soup nut-free?
You can use a thick potato base or even coconut milk for the creamy base… the cashews add a very special touch so if there are no allergies keep them.
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And that’s it! Your amazing vegan broccoli cheddar soup! You are all chefs now and ready for an awesome creamy, cheesy hug. Get to the kitchen NOW. Trust me on this. Let me know if you make it! Have a wonderful time with your super soup everyone and happy cooking!
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Vegan Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Simmering
- Cuisine: Vegan
Description
Creamy vegan broccoli cheddar soup made with plant-based ingredients. Rich, cheesy, and perfect for a comforting, healthy meal.
Ingredients
- 1 large head of broccoli, chopped into florets (stalks included for extra flavor)
- 1 cup cashews, soaked overnight or boiled for 10 minutes
- 2 tablespoons nutritional yeast
- 4 cups vegetable broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Optional toppings: red pepper flakes, vegan cheese shreds, croutons
Instructions
- Prep the Veggies: Wash and chop the broccoli into florets, keeping the stalks. Chop the onion and carrots, and mince the garlic.
- Sauté and Sweat: Heat olive oil in a large pot over medium heat. Add the onion, garlic, and carrots, stirring until softened and fragrant. Sprinkle in paprika, turmeric, salt, and pepper, and cook for another minute.
- Broccoli Takeover: Add the broccoli to the pot, stirring to coat it with the seasoning.
- The Broth Hug: Pour in the vegetable broth, ensuring all veggies are covered. Bring to a boil, then reduce heat to simmer for 15-20 minutes, or until veggies are tender.
- Cream Time: Remove the pot from heat. In a high-speed blender, combine the soaked cashews, nutritional yeast, half of the hot broth, and cooked veggies. Blend until completely smooth.
- Finish It Up: Pour the creamy mixture back into the pot. Add lemon juice and adjust salt and pepper as needed. Stir everything together and watch the magic happen!
- Serve: Serve warm and garnish with red pepper flakes, croutons, or your favorite toppings. Enjoy this bowl of plant-based heaven!
Notes
- If you don’t have time to soak cashews overnight, boil them in water for 10 minutes before blending.
- Frozen broccoli works too—just ensure it’s good quality!
Nutrition
- Calories: 210 kcal
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
