When I was a kid, my mom would take us to a local restaurant called Jim’s. They had the absolute best broccoli cheddar soup, and I’d get a cup every time we went.
This vegan broccoli cheddar soup has all the familiar comfort of the classic, but without the dairy. It’s thick, creamy, and full of tender broccoli in a silky, “cheesy” broth. The flavor is rich and savory, with a gentle tang that keeps each spoonful interesting.
It comes together with simple ingredients and a quick blend, making it quick and easy for busy weeknights. If you’ve been missing broccoli cheddar soup, this version delivers the same cozy satisfaction with no compromises.
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What Makes This Vegan Broccoli Cheddar Soup Recipe So Good
- Ultra creamy without dairy Cashews or potatoes (I prefer potatoes) create a luscious base that mimics cream and melted cheddar.
- Big flavor Nutritional yeast, mustard, and miso bring real cheesy depth with a hint of sharpness.
- Fast and flexible Ready in about 35 minutes, and easy to tweak based on what you have.
- One pot +
blender Minimal cleanup, maximum payoff. Our favoriteblender is the Vitamix blender; it’s lasted us YEARS and is so versatile. - Comforting and wholesome Packed with vegetables and fiber, yet still tastes like comfort food.
Shopping List
- Broccoli
- Onion
- Carrots
- Celery
- Garlic
- Raw cashews (potato for a nut-free soup)
- Nutritional yeast
- White or yellow miso paste
- Dijon mustard
- Vegetable broth
- Unsweetened plant milk
- Olive oil or vegan butter
- Cornstarch or arrowroot
- Lemon juice or apple cider vinegar
- Spices: smoked paprika, turmeric, nutmeg
- Salt and black pepper
How to Make It
Prep the broccoli
Cut florets into small, bite-sized pieces. Peel the thick stems and dice them. This reduces waste and adds extra body.
Sauté the aromatics
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring, until soft and fragrant. Add garlic and cook 1 minute more, stirring constantly so the garlic doesn’t burn.
Build the base
Stir in smoked paprika, turmeric, and nutmeg. Add the diced broccoli stems (save florets for later). Pour in broth and bring to a simmer.
Soften and blend
Add cashews (or potato) to the pot. Simmer 10–12 minutes, until stems and cashews are tender. Carefully transfer about half —including most of the cashews/potato—to a
Make it “cheesy”
To the
Combine and thicken
Pour the blended mixture back into the pot. Stir in the broccoli florets. Simmer 6–8 minutes until the florets are tender but still bright green.
Adjust texture
For thicker soup, whisk cornstarch with a little of plant milk, then stir it in and simmer 2–3 minutes. For thinner soup, add a bit more broth.
Brighten and finish
Stir in lemon juice. Taste and adjust salt, pepper, and mustard. The flavor should be savory and slightly tangy.
Serve
Ladle into bowls. Finish with cracked pepper, a drizzle of olive oil, or a sprinkle of chives. Crusty bread on the side is never a bad idea.
Keeping It Fresh
Let the soup cool to room temperature, then store in an airtight container in the fridge for up to 4 days. It thickens as it sits, so you may want to loosen it with a little plant milk, vegetable broth, or water when reheating.
For freezing, skip the cornstarch and use the cashew or potato base alone. Freeze up to 2 months. Thaw overnight in the fridge and reheat gently, whisking as it warms to bring back the creamy texture.
Why This is Good for You
- Fiber and vitamins Broccoli contains vitamin C, vitamin K, and fiber to support immunity and digestion.
- Plant protein and minerals Cashews add protein, copper, and magnesium. Miso provides beneficial compounds and umami.
- Better-for-you comfort You get the cozy feel of cheesy soup without heavy cream or saturated dairy fats.
- Lower sodium Using low-sodium broth lets you season to taste and avoid hidden salt.
Common Mistakes to Avoid
- Overcooking the broccoli Add florets near the end and simmer just until tender to keep color and texture.
- Skipping the
blender step The silky base is what gives that cheddar-like creaminess. Blend thoroughly for best results. - Forgetting acidity A touch of lemon or vinegar makes the “cheese” notes pop. Without it, the soup can taste flat.
- Not salting in stages Season the sauté, the blend, and the final pot. Layered seasoning keeps flavors balanced.
- Using sweetened plant milk Choose unsweetened to avoid an odd aftertaste.
Recipe Variations
- Nut-free Swap cashews for 1 large russet potato or 1 1/2 cups steamed cauliflower. Blend with an extra tablespoon of olive oil for richness.
- Extra protein Stir in a can of rinsed white beans or a cup of cooked quinoa during the final simmer.
- Spicy cheddar vibe Add a pinch of cayenne or a diced jalapeño with the aromatics. Finish with hot sauce to taste.
- Cauliflower mix Use half broccoli and half cauliflower for a slightly sweeter, milder soup.
- Gluten-free “bread bowl” feel Serve with gluten-free croutons toasted in olive oil and garlic.
- Garlic-herb twist Add fresh thyme or rosemary sprigs while simmering, and remove before serving for a fragrant finish.
- Roasted broccoli Roast half the broccoli florets at 425°F (220°C) until browned, then stir them in at the end for roasty depth.
Final Thoughts
This vegan broccoli cheddar soup hits that nostalgic sweet spot while staying light and plant-based. It’s simple enough for a weeknight, but cozy enough for company. Once you get the base down, you can tweak the flavors to match your mood—spicy, herby, or extra tangy.
Keep a bag of broccoli in the freezer and a jar of nutritional yeast in the pantry, and this comfort classic is always within reach.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society. This is a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
And if you’re looking to up your cooking game, consider becoming a member of the Rouxbe Online Cooking School. I’ve taken two of their courses and LOVED them!
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Creamy Vegan Broccoli Cheddar Soup
Ingredients
- 1 head broccoli about 6–7 cups chopped florets and peeled stems
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 ribs celery diced
- 3-4 cloves garlic minced
- ¾ cup raw cashews or 1 large russet potato, peeled and cubed (for nut-free soup)
- ⅓ cup nutritional yeast
- 1 tablespoon white or yellow miso paste
- 1 teaspoon Dijon mustard
- 4 cups vegetable broth low-sodium preferred
- 1 cup unsweetened plant milk oat or almond recommended
- 2 tablespoons olive oil or vegan butter
- 1 tablespoon cornstarch or arrowroot optional, for extra thickness
- 1-2 teaspoons lemon juice or apple cider vinegar
- ½ teaspoon smoked paprika
- ¼ teaspoon turmeric
- 1 pinch nutmeg
- Salt and black pepper
Instructions
- Cut florets into small, bite‑sized pieces. Peel the thick stems and dice them.
- In a large pot, heat the olive oil over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6‑8 minutes, stirring, until soft and fragrant. Add garlic and cook 1 minute more, stirring constantly to prevent garlic from burning.
- Stir in smoked paprika, turmeric, and nutmeg. Add the diced broccoli stems (save florets for later). Pour in the vegetable broth and bring to a simmer.
- Add cashews (or potato) to the pot. Simmer 10‑12 minutes, until stems and cashews/potato are tender. Carefully transfer about half the pot — including most of the cashews/potato — into a blender.
- To the blender, add nutritional yeast, miso paste, Dijon mustard, and plant milk. Blend until completely smooth and creamy. Taste and season with salt and pepper.
- Pour the blended mixture back into the pot. Stir in the broccoli florets. Simmer 6‑8 minutes until the florets are tender but still bright green.
- For thicker soup: whisk cornstarch (or arrowroot) with a little plant milk, then stir it in and simmer 2‑3 minutes. For a thinner consistency, simply add a bit more broth.
- Stir in lemon juice (or apple cider vinegar). Taste and adjust salt, pepper, and mustard. The flavor should be savory and slightly tangy.
- Ladle into bowls. Finish with cracked black pepper, a drizzle of olive oil, or a sprinkle of chopped chives.
FAQ
Can I make this without a high-speed blender ?
Yes. A standard
What can I use instead of miso?
Try a teaspoon of soy sauce or tamari plus a pinch of onion powder. It won’t be exactly the same, but it will add savory depth. Adjust salt after tasting.
How do I get that classic cheddar color?
Turmeric adds a warm golden hue without changing the flavor much. A small pinch goes a long way. Nutritional yeast also brings a naturally cheesy color.
Can I use frozen broccoli?
Absolutely. Add it straight from the freezer and cook a few minutes longer. If the pieces are large, chop them slightly once they’ve softened for a more even bite.
Why is my soup grainy?
This usually means the
How do I make it lower fat?
Use the potato base instead of cashews and skip the extra oil. The soup will still be creamy, just a little lighter.
Is nutritional yeast necessary?
It’s the main driver of cheesy flavor. If you skip it, increase the miso slightly and add a bit more Dijon, but expect a less “cheddar-like” taste.
Can I add real vegan cheese shreds?
Yes. Stir in 1/2–1 cup of your favorite vegan cheddar shreds at the end, off heat, to melt. Taste and adjust salt after adding, since some cheeses are quite salty.
