Vegan Broccoli Cheddar Soup

This Vegan Broccoli Cheddar Soup is creamy and cheesy, even without the dairy! It’s made with simple ingredients and ready in only 30 minutes.

Easy and cheesy vegan broccoli cheese soup

This Vegan Broccoli Cheddar Soup is my go-to comfort food. Each spoonful is so thick and cheesy. It’s hard to believe that it isn’t made with dairy!

All you need are a few simple ingredients, a large pot, and a blender to put a batch of vegetarian broccoli cheddar soup together. It starts with a luscious, pureed cheese sauce base, then is elevated with fresh broccoli and vegan cheese shreds. In the end, your bowl is filled with a golden batch of cheesy, broccoli goodness!

What Makes this Soup So Great

Wholesome ingredients. Unlike the traditional version which is brimming with dairy, this Vegan Broccoli Cheddar Soup is made of simple, whole plant foods. Potatoes blended with soaked cashews make this recipe thick and creamy without the heavy feeling dairy often leaves in your tummy.

Budget-friendly. The soup is made with affordable ingredients, many of which you’ll probably already have in your kitchen. Rather than achieving the cheesy flavor with processed vegan cheese (which can be on the pricey side), we are simply using potatoes, a handful of cashews, and spices.

Great to feed a family or meal prep. This recipe is super easy to make, and it yields a big pot! The recipe can be easily scaled in order to feed many people, and it also freezes really well in case you want to keep it on hand for a quick low-effort meal in the future.

Tips and variations

• Blending the broccoli – If you’re a fan of extra creamy soups, feel free to add in half of the broccoli florets when you add the potatoes. Blend until smooth, then add the rest of the broccoli. This way, the soup will have less texture and a smoother consistency.
• Nut free – The soup won’t be as thick and creamy without the cashews, but they can be left out if you need it to be nut free. Use a little coconut cream instead.
• Toppings – Top each bowl of soup with roasted broccoli florets, shredded vegan cheese, croutons, fresh parsley, or red chili flakes.

Frequently asked questions

1. 1. Can you make it in the Instant Pot? I haven’t tested this recipe in the Instant Pot. If you do try it, I recommend cooking and blending the soup without the broccoli and cheese first, then stirring them in and cooking at high pressure for a few more minutes.
   2. Do you have to soak the cashews ahead of time? Nope! Just throw them in the pot and the nuts will soften in the hot soup broth before blending.
   3. How long does vegan broccoli soup last? The leftovers will last for up to 3-4 days when kept in an airtight container in the fridge.
   4. Can you freeze it? Yes, the soup freezes quite well.
      

      Ingredients

      • ▢2 tablespoons olive oil
      • ▢1 small sweet onion, chopped
      • ▢3 cloves garlic, minced
      • ▢1 medium russet potato, peeled and chopped
      • ▢3 medium carrots, peeled and chopped
      • ▢1/2 cup raw cashews
      • ▢4 cups vegetable broth
      • ▢1/2 cup nutritional yeast
      • ▢1 teaspoon smoked paprika
      • ▢1 teaspoon salt, or to taste

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