If you enjoy the broccoli cheddar combination as much as I do, make sure to check out my “Chicken” Broccoli Rice Vegan Casserole and these Vegan Cheesy Broccoli Twice Baked Potatoes.
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! Not only is it a sneaky veggie-packed meal, but it’s comforting too! Enjoy your creamy soup as-is or pair it with artisan bread and kale Caesar salad for a simple and cozy meal both adults and kids will love.
Ingredients needed (with substitutions)
Olive oil – Or use vegetable broth if you want to saute the vegetables without oil.OnionGarlicPotatoes – The creamy, cheesy base of the soup is made from potatoes, carrots, cashews, and nutritional yeast. Russet potatoes or Yukon Gold are best but you can use any variety you already have at home.Carrots – Just like this vegan cheese sauce, carrots give the soup a yellow color and slight sweetness.Raw cashews – Blended cashews thicken the soup like a dream. If you don’t have cashews on hand, use macadamia nuts, blanched almonds, or sunflower seeds instead. A little coconut cream works for a nut and seed free option.Vegetable brothNutritional yeast – A must for vegan cheesy soup.Smoked paprika – Or use regular paprika.SaltWaterBroccoli – Chop the broccoli yourself or save a little time by using frozen broccoli or pre-chopped broccoli. You could even add more vegetables for more substance and texture, like peas, cauliflower, black beans, or celery.Shredded vegan cheese – Optional, but delicious! The cheese melts into the soup, making every bite super cheesy.
How to make vegan broccoli cheddar soup
Find the complete recipe with measurements in the recipe card below. Start by sauteing the onion and garlic in a large oiled soup pot until they’re soft and fragrant. Next, add in the potatoes, carrots, cashews, broth, nutritional yeast, smoked paprika, and salt. Bring it to a boil, lower the heat, and let it simmer until the vegetables are fork tender. We boil the cashews right in the pot to get them super soft for blending! Carefully transfer the soup to a blender and puree until smooth or use an immersion blender in the pot instead. Pour the blended soup back into the pot and thin it out with a little water if needed. Finish by stirring in the broccoli and vegan cheese. Bring the broccoli soup back up to a boil, then lower the heat and let it simmer to cook the broccoli. Serve in individual bowls with more cheese on top, then enjoy!
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
Want more creamy and comforting soups?
Easy Vegan Potato SoupVegan Corn ChowderVegan Cauliflower SoupEasy Vegan Tomato Soup
This recipe was first posted in September 2018 and has been republished with new photos and the addition of vegan cheddar cheese shreds. Otherwise the recipe is unchanged.
