Growing up, this soup was my winter comfort, a bowl of cheesy warmth that made the cold outside bearable. Reimagining it vegan felt like reclaiming that cozy nostalgia without sacrificing my values — a challenge I eagerly took on in my tiny kitchen. It’s funny how a simple, humble bowl can carry so many memories, yet still surprise you with new flavors and textures.
This version isn’t just about swapping dairy for plant-based ingredients; it’s about capturing that creamy, cheesy essence using everyday pantry staples and a few clever tricks. I love how the broccoli adds a fresh crunch and vibrant green pop, balancing out the rich, velvety base. It’s my go-to when I need a little comfort, a little hope, and something that feels like a warm hug on a cold day.
Focusing on the nostalgic comfort of childhood favorites, this vegan broccoli cheddar soup reimagines a classic with plant-based ingredients, proving that hearty, cheesy flavors can be achieved without dairy. It’s about embracing the cozy, familiar flavors while making mindful choices that honor both taste and ethics.
Nostalgic comfort, plant-based style
- This soup takes me right back to snowy afternoons at my grandma’s house, where cheesy smells filled the air and warmth seeped into my bones.
- Nothing beats the joy of perfecting that creamy, cheesy texture—each spoonful feels like a small victory after countless tweaks.
- I love how this dish feels like a tiny rebellion, proving you can enjoy rich, comforting flavors without any dairy sneaking in.
- There’s a weird relief in making a meal that’s both satisfying and kind to the planet—it’s a little act of hope in a bowl.
- Sharing this with friends always sparks nostalgic stories, but I secretly love how it’s become my own little culinary signature.
Nostalgic comfort, plant-based style
- This soup was born out of a chilly winter afternoon when I was craving that cheesy, comforting bowl I grew up loving, but wanted to make it plant-based. I remember rummaging through my pantry, grabbing odds and ends—nutritional yeast, cashews, vegan cheese—that could mimic that velvety richness. It felt like a tiny kitchen experiment, a bit chaotic but totally worth it.
- Recreating that familiar, cheesy flavor without dairy taught me a lot about the power of simple ingredients—how a splash of plant milk and a handful of cashews can transform into something so creamy. I love the way the broccoli stays bright and fresh, adding a satisfying bite against the smooth, cheesy backdrop. It’s become my go-to winter warmer, especially when I want something nostalgic but aligned with my values.
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- SHORT story behind the recipe
Trivia and Origins of the Dish
- This vegan broccoli cheddar soup draws inspiration from classic American comfort food, but with roots tracing back to mid-20th-century creamy vegetable soups.
- Nutritional yeast, a key ingredient, has been used by vegans since the 1970s to mimic cheesy flavors and boost B-vitamin content.
- The combination of broccoli and cheddar-like flavor has become a popular plant-based pairing, often seen in various vegan comfort dishes across North America.
- Historically, cheese soups were a staple in New England cuisine, and vegan versions aim to preserve that regional comfort while embracing plant-based ingredients.
Key Ingredients in Detail
- Broccoli: I love how broccoli stays vibrant and slightly crunchy, even after simmering—look for firm, bright green heads and chop into small florets to ensure even cooking. If it turns too soft, reduce cooking time slightly.
- Cashews: These add a creamy, almost cheesy texture once blended, and their neutral flavor lets the other ingredients shine. Soak them for at least 20 minutes for smooth blending, or use roasted cashews for a richer, smoky note.
- Nutritional Yeast: It’s my secret weapon for that cheesy umami punch, with a nutty, cheesy aroma. If you don’t have it, a pinch of smoked paprika can add depth, but don’t expect the same richness.
- Vegan Cheese: I prefer a meltable shredded variety that blends easily and adds that gooey texture. If you skip it, add a splash more plant milk and a little tapioca starch for stretch, but it won’t be as oozy.
- Plant Milk: Unsweetened cashew or oat milk gives a rich, smooth base, with a subtle sweetness. For a more neutral flavor, go for plain almond milk. Skim milk alternatives can thin the soup, so adjust quantities accordingly.
- Garlic & Onion: These build the flavor foundation, releasing a warm, savory aroma. Roast or sauté until fragrant and translucent, but don’t let them brown too much—bitterness can sneak in if overcooked.
- Vegan Butter or Oil: Adds richness and helps sauté aromatics; I prefer coconut oil for a subtle sweetness, but olive oil works great too. If you want less fat, just use a splash and focus on flavor-building aromatics.
Spotlight on key ingredients
Broccoli:
- I love how broccoli stays vibrant and slightly crunchy, even after simmering—look for firm, bright green heads and chop into small florets to ensure even cooking. If it turns too soft, reduce cooking time slightly.
- Cashews: These add a creamy, almost cheesy texture once blended, and their neutral flavor lets the other ingredients shine. Soak them for at least 20 minutes for smooth blending, or use roasted cashews for a richer, smoky note.
Nutritional Yeast:
- It’s my secret weapon for that cheesy umami punch, with a nutty, cheesy aroma. If you don’t have it, a pinch of smoked paprika can add depth, but don’t expect the same richness.
- Vegan Cheese: I prefer a meltable shredded variety that blends easily and adds that gooey texture. If you skip it, add a splash more plant milk and a little tapioca starch for stretch, but it won’t be as oozy.
Notes for ingredient swaps
- Dairy-Free: Use additional plant milk or vegan cheese; flavor remains creamy but may lack the traditional dairy richness.
- Cashews: Swap with soaked sunflower seeds for a nutty flavor, or use silken tofu for a silkier, milder taste.
- Nutritional Yeast: Replace with a splash of miso paste for umami depth if you’re out; expect a slightly different savoriness.
- Vegan Cheese: Use shredded mozzarella-style vegan cheese or omit altogether; the soup will still be cheesy but less gooey.
- Broccoli: Substitute with cauliflower or kale for different textures and flavors; kale adds a slightly bitter punch.
- Plant Milk: Almond or coconut milk can work; coconut adds sweetness, almond keeps it neutral and light.
- Onion & Garlic: Leeks or shallots can replace onion for a subtler, sweeter flavor profile.
Equipment & Tools
- Large heavy-bottomed pot: For simmering and blending the soup base.
- Immersion blender or regular blender: To puree the soup until smooth and velvety.
- Wooden spoon: For stirring and sautéing aromatics.
- Measuring cups and spoons: To accurately measure ingredients.
Step-by-step guide to vegan broccoli cheddar
- Gather all your equipment: a large heavy-bottomed pot for simmering, a blender for smoothness, and a wooden spoon for stirring. Preheat your stove to medium (around 160°C / 320°F).
- In the pot, melt 2 tablespoons of vegan butter or olive oil over medium heat. Add diced onion (1 cup) and minced garlic (2 cloves). Sauté until fragrant—about 3-5 minutes—until onions are translucent and garlic is just beginning to brown.
- Add chopped broccoli florets (4 cups) to the pot. Stir well and cook for 2-3 minutes until they start to brighten and emit a fresh aroma. Pour in 4 cups of plant milk (cashew or oat for richness). Bring to a gentle simmer, then cover and cook for 8-10 minutes until broccoli is tender but still vibrant green.
- While the broccoli cooks, drain and rinse 1 cup of soaked cashews. Add them to a blender with 1/4 cup nutritional yeast, 1 teaspoon smoked paprika (optional), and a pinch of salt. Blend until very smooth, adding a splash of plant milk if needed to loosen.
- Once broccoli is tender, turn off heat. Use an immersion blender directly in the pot or transfer soup in batches to a standard blender. Puree until silky smooth—about 1-2 minutes. Return to low heat and stir in the cashew-cheese mixture. Add shredded vegan cheese (1 cup), stirring until melted and gooey, about 2-3 minutes.
- Taste and adjust seasoning: add more salt, pepper, or nutritional yeast if needed. If the soup is too thick, thin with a splash more plant milk. If it’s too thin, simmer uncovered for a few more minutes to thicken slightly.
- Check the texture and flavor: the soup should be velvety and cheesy, with a bright green glow from the broccoli. The aroma should be warm and savory, with a slight nuttiness from the cashews and yeast.
- Remove from heat. Let sit for 5 minutes to settle—this helps the flavors meld and the soup thicken just a touch. Ladle into bowls, garnish with extra chopped broccoli or vegan cheese if desired, and serve hot.
Let the soup rest for 5 minutes off heat so flavors meld. Serve in warm bowls, garnished with extra broccoli or vegan cheese if desired. Enjoy hot, with crusty bread on the side.
How to Know It’s Done
- Broccoli: tender but still bright green, not mushy.
- Cheese blend: fully melted, creamy, and oozy.
- Aroma: fragrant, cheesy, with a hint of garlic and nutty yeast.
Vegan Broccoli Cheddar Soup
Ingredients
Equipment
Method
- Begin by melting the vegan butter or heating olive oil in your large pot over medium heat. Add the diced onion and sauté until translucent and fragrant, about 3-5 minutes, until it begins to soften and smell sweet.
- Add the minced garlic to the pot and cook for another minute, stirring constantly, until the garlic is fragrant but not browned—about 1 minute.
- Stir in the broccoli florets, cooking for 2-3 minutes until they turn a brighter green and release a fresh aroma.
- Pour in the plant-based milk and bring the mixture to a gentle simmer. Cover and cook for 8-10 minutes until the broccoli is tender but still vibrant.
- While the soup simmers, add the drained cashews, nutritional yeast, smoked paprika (if using), and a pinch of salt and pepper to a blender. Blend until completely smooth, adding a splash of plant milk if needed to loosen the mixture.
- Once the broccoli is tender, turn off the heat. Carefully transfer the soup to a blender or use an immersion blender directly in the pot. Puree until silky smooth, about 1-2 minutes, then return the soup to low heat.
- Stir in the shredded vegan cheese, letting it melt into the warm soup, about 2-3 minutes, until the mixture is creamy and gooey.
- Taste the soup and adjust the seasoning with additional salt, pepper, or nutritional yeast as needed. If the soup feels too thick, add a splash more plant milk and stir to loosen.
- Remove from heat, let it sit for a minute to settle, then ladle into bowls. Garnish with extra broccoli florets or a sprinkle of vegan cheese if desired.
Pro tips for vegan broccoli cheddar
- Bold the garlic: Sauté garlic over medium heat until fragrant and golden—this releases a sweet, nutty aroma that forms the flavor base.
- Simmer broccoli gently: Keep the heat moderate to preserve that vibrant green color and slight crunch, avoiding mushy texture.
- Blend in stages: Use an immersion blender or transfer in batches—blend until silky, but leave a few small florets for texture and contrast.
- Adjust thickness: If the soup is too thick, stir in a splash of plant milk or water; if too thin, simmer uncovered for a few minutes until it thickens.
- Taste before serving: Always check for seasoning—add more nutritional yeast for cheesiness or salt to balance flavors for that perfect umami punch.
- Use warm bowls: Serve in pre-warmed bowls to keep the soup hot longer and enhance the cozy warmth with each spoonful.
- Garnish creatively: Finish with extra chopped broccoli, a drizzle of vegan cheese, or a sprinkle of smoked paprika for visual appeal and flavor boost.
Common mistakes and how to fix them
- FORGOT to adjust heat → Reduce to medium-low if soup thickens too quickly.
- DUMPED ingredients too early → Add broccoli in stages for even cooking and bright color.
- OVER-TORCHED the garlic → Sauté on lower heat to prevent bitterness and preserve aroma.
- FAILED to taste before serving → Always check seasoning and adjust salt and yeast for depth.
Quick fixes and pantry swaps
- When soup is too thick, splash in hot water and blend again for a lighter texture.
- If cheese isn’t melting, heat the soup gently and stir continuously to encourage gooeyness.
- Splash extra plant milk if the soup tastes flat or lacks creaminess after blending.
- Patch over-seasoned soup with a squeeze of lemon or a pinch of sugar to balance flavors.
- Shield the broccoli by adding it later if it cooks too quickly and loses color or crunch.
Prep, store, and reheat tips
- Prep the broccoli: chop into small florets and store in an airtight container in the fridge for up to 2 days; it will stay crisp and vibrant if kept dry.
- Soak cashews at least 20 minutes ahead or overnight in cold water; drain and store in an airtight jar. Soaked cashews blend smoothly and keep well for 24 hours.
- Cook the soup base but don’t add cheese or broccoli; once cooled, store in the fridge for up to 2 days. Reheat gently, stirring often, until steaming and fragrant.
- Reheat the soup on the stove over low heat, stirring frequently. It will thicken slightly; add a splash of plant milk to loosen and refresh the creamy texture. Expect the aroma to intensify and flavors to meld.
- Leftovers will keep in the fridge for up to 3 days. For best sensory results, reheat until hot and slightly bubbling, with a velvety, cheesy aroma filling the kitchen.
Top questions about vegan broccoli cheddar soup
1. How do I pick the best broccoli for this soup?
Use firm, fresh broccoli with vibrant green florets. The brightness and crunch matter for texture and appearance.
2. Can I skip soaking cashews?
Soak cashews in hot water for 20 minutes or overnight. Rinsing them before blending ensures a smooth, creamy base.
3. Should the soup be totally pureed or chunky?
Blend until completely smooth, but leave a few small bits if you like a bit of texture. Use an immersion blender for ease.
4. Can I omit the vegan cheese?
Add plant-based cheese only after blending and simmering. Stir until melted and gooey, about 2-3 minutes, for that cheesy stretch.
5. How do I fix bland soup?
Adjust seasoning by tasting after blending. If it needs more cheese flavor, add extra nutritional yeast or vegan cheese.
6. How do I reheat the soup without ruining its texture?
Reheat gently on low heat, stirring often. Add a splash of plant milk if it thickens or separates during reheating.
7. Can I swap out the broccoli?
Yes, cauliflower or kale can be used as substitutes. Kale adds a slightly bitter note; cauliflower keeps the creamy texture.
8. What’s the best plant milk to use?
Use unsweetened oat or cashew milk for a rich, neutral flavor. Coconut milk adds sweetness, almond milk keeps it light.
9. How do I prevent garlic from burning?
Ensure garlic is sautéed until fragrant and golden, not burnt. Burnt garlic turns bitter and spoils the aroma.
10. When is the best time to taste and adjust the seasoning?
Taste as you go! Adjust salt, nutritional yeast, and vegan cheese for a balanced, cheesy flavor. Don’t be shy to tweak.
This soup isn’t just about nostalgic comfort; it’s a reminder that plant-based cooking can be rich, satisfying, and deeply personal. Every spoonful carries a bit of my kitchen chaos and a lot of love, especially on chilly days when warmth is what truly matters.
Sharing this bowl might not change the world, but it reconnects me to those simple, cozy moments—reminding me that good food is about warmth, memories, and the joy of creating something honest and delicious.
