Vegan Broccoli Cheddar Soup Recipe

If you’ve ever craved that rich, comforting warmth of classic comfort food but want to keep it completely plant-based, you’re going to adore this Vegan Broccoli Cheddar Soup Recipe. It’s creamy, cheesy, and packed with vibrant veggies—all without a drop of dairy. I absolutely love how this turns out every time; it’s like hugging your taste buds with every spoonful. Stick around because I’ll share all my little tricks to make sure you get it just right!

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Ingredients You’ll Need

Each ingredient in this Vegan Broccoli Cheddar Soup Recipe plays its part to make a perfectly creamy, cheesy, and hearty soup. I always recommend fresh veggies and high-quality nutritional yeast to get that cheesy punch without sacrificing health.

• Olive oil: Adds a lovely base flavor and helps sauté the onion and garlic to bring out their sweetness.
• Sweet onion: I prefer sweet onions here because they add a subtle sweetness that balances the savory flavors.
• Garlic: For that aromatic depth—fresh minced garlic elevates the whole soup.
• Russet potato: The secret to creaminess without dairy; it blends smoothly to create that rich texture.
• Carrots: Adds natural sweetness along with vitamins, perfect for balancing the tanginess of the vegan cheddar.
• Raw cashews: Soak them beforehand to ensure the soup is silky and doesn’t taste nutty.
• Vegetable broth: Your flavor stage—choose a low-sodium one to control saltiness.
• Nutritional yeast: This is your cheesy magic dust, giving that unmistakable cheddar flavor.
• Smoked paprika: Adds a gentle smoky undertone that makes it extra comforting.
• Salt: Enhances flavor; adjust to your taste.
• Water: Use to adjust the soup’s thickness as you blend and cook.
• Broccoli: I finely chop it so it softens nicely while keeping some texture.
• Vegan cheddar cheese (optional): I love adding shredded Violife—it melts beautifully and intensifies that cheddar vibe.

Variations

I like to mix things up with this Vegan Broccoli Cheddar Soup Recipe depending on the season or what’s in the pantry. Feel free to customize it to fit your preferences or dietary needs—there’s no wrong way to make this soup!

• Adding turmeric: I sometimes toss in a pinch of turmeric for an earthy, golden hue and extra health benefits.
• Swap the potatoes: Sweet potatoes offer a slightly sweeter twist if you’re aiming for something a bit different.
• Nut-free option: You can replace cashews with sunflower seeds or use more vegetable broth if you have a nut allergy.
• Spice kick: A dash of cayenne or chili flakes gives a subtle warmth that my family enjoys on colder days.

How to Make Vegan Broccoli Cheddar Soup Recipe

Step 1: Sauté the aromatics

Start by heating the olive oil in a large soup pot over medium heat. Toss in your chopped onion and minced garlic and cook for about 2 to 3 minutes. You’ll want to stir frequently so they soften and become fragrant, but don’t let them brown too much. This step is crucial because it builds the flavor base of the soup—don’t rush it!

Step 2: Build your soup base

Next, add your peeled and chopped potato, carrots, raw cashews, vegetable broth, nutritional yeast, smoked paprika, and salt right into the pot. Bring everything to a boil, then immediately lower the heat and let it simmer gently for about 15 minutes. You’ll know it’s ready when the potatoes and carrots are fork tender—that softness is what makes the soup beautifully creamy once blended.

Step 3: Blend until silky smooth

Carefully transfer the soup in batches into a blender and puree until velvety smooth. I like to do this in small amounts to avoid any spills and to make sure it blends evenly. When you return the blended soup to the pot, it may be quite thick—add water little by little until you reach your desired consistency. This part is great for adjusting texture based on your preference.

Step 4: Add broccoli and vegan cheese, then simmer

Stir in the finely chopped broccoli and shredded vegan cheddar cheese, if you’re using it. Bring the soup back to a boil, then reduce to a gentle simmer for about 10 minutes. This gives the broccoli time to soften perfectly and lets the vegan cheddar melt into the soup, adding that irresistible cheesy layer. If you skip the cheese, the soup is still creamy and flavorful, thanks to the cashews and nutritional yeast.

How to Serve Vegan Broccoli Cheddar Soup Recipe

Garnishes

I love topping my bowls with a sprinkle of extra shredded vegan cheddar for that melty, cheesy goodness right on top. Sometimes I add a dash of freshly cracked black pepper or even a pinch of smoked paprika to elevate flavor further. A little fresh chopped chive or parsley also adds a lovely color contrast and fresh pop.

Side Dishes

My go-to sides with this soup are crusty artisan bread or crispy garlic breadsticks—they’re perfect for dipping. For a lighter option, a simple green salad with a tangy vinaigrette balances the richness of the soup nicely.

Creative Ways to Present

For special occasions, I love serving this soup in mini bread bowls—that extra presentation flair always impresses guests. Another fun way is to drizzle a bit of vegan pesto or a swirl of coconut cream on top right before serving. It turns a humble bowl of soup into something visually stunning.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge. This soup keeps well for about 3 to 4 days. When I reheat, I usually add a splash of water or broth to loosen it up so it doesn’t get too thick or gluey. It tastes just like freshly made!

Freezing

Freezing this Vegan Broccoli Cheddar Soup Recipe works great—just let it cool completely, portion it into freezer-safe containers, and you’re good to go. When you thaw it, the texture stays surprisingly creamy, and the flavors deepen even more. I always leave out the extra vegan cheese if I plan to freeze and add it fresh after reheating.

Reheating

The best way to reheat is gently on the stove over medium heat, stirring often. This keeps the soup creamy and prevents it from sticking to the bottom. Avoid microwaving straight away because it can make the texture uneven—if you do microwave, just stir halfway through the heating.

FAQs

Final Thoughts

This Vegan Broccoli Cheddar Soup Recipe has become a regular staple in my kitchen because it’s reliably comforting, easy to make, and so nourishing. I highly recommend giving it a try—you’ll enjoy a warm, cheesy hug that’s completely animal-free. Trust me, once you make it, you’ll be coming back for seconds (and thirds). So grab your blender, and let’s get cozy with a big bowl of this lovely soup!

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