Vegan Broccoli Cheddar Soup
This vegan broccoli cheddar soup is thick, creamy, and packed with tender broccoli in every spoonful. The base gets its smooth texture from russet potato, carrots, and cashews, while nutritional yeast and vegan cheddar give it that savory, cheesy flavor you expect from a broccoli cheddar soup.
I like adding a little Dijon mustard because it gives the cheese flavor a subtle sharpness without making the soup taste like mustard. A splash of fresh lemon juice at the end does something similar—it cuts through the richness and brightens everything up. The carrots also add a touch of sweetness and help give the soup its warm golden color.
The finished soup is creamy without being completely puréed, so you still get plenty of small, tender pieces of broccoli. It makes four satisfying servings and works just as well for an easy lunch as it does for dinner with crusty bread on the side.
What Goes Into This Vegan Broccoli Cheddar Soup
You don’t need anything unusual to make this soup, but a few ingredients do most of the work when it comes to getting that creamy texture and savory cheddar flavor. I’ve kept the exact amounts for the recipe card, so these notes focus on what matters when choosing and preparing them.
The Creamy Soup Base
- Russet potato: I use russet because its starch helps thicken the soup naturally once blended. Peel and chop it into small, fairly even pieces so it cooks at the same rate as the carrots.
- Raw cashews: These add richness and help make the blended base creamy. Use raw, unsalted cashews rather than roasted ones, which can give the soup a noticeably different flavor.
- Carrots: Along with adding a little natural sweetness, carrots give the soup a warmer cheddar-like color.
- Sweet onion and garlic: These form the savory base of the soup. A sweet onion works especially well here because its mild flavor doesn’t compete with the broccoli and cheddar.
- Vegetable broth: This is the main cooking liquid, so use a broth you enjoy the flavor of on its own. If yours is quite salty, be conservative with additional salt until the end.
Building the Cheddar-Style Flavor
- Nutritional yeast: This adds savory depth and helps make the cheddar flavor fuller.
- Vegan cheddar: Use a shredded vegan cheddar that melts well. Different brands vary quite a bit in flavor and saltiness, so the final seasoning may need a small adjustment.
- Dijon mustard: A small amount adds the slight tang and sharpness that helps the cheddar flavor stand out. It shouldn’t make the finished soup taste strongly of mustard.
- Smoked paprika: This adds a subtle smoky, savory note. A little goes a long way, so it stays in the background rather than turning this into a smoky soup.
- Fresh lemon juice: Stirred in near the end, lemon juice brightens the rich, creamy base. I prefer fresh lemon here because you only need enough acidity to balance the soup, not enough to taste distinctly lemony.
Choosing and Preparing the Broccoli
Fresh broccoli gives you the most control over the final texture. Cut the florets into small, bite-size pieces so they soften evenly and you get some broccoli in almost every spoonful.
You can use a little of the tender upper stalk as well. Peel away any tough outer layer first, then chop the inside finely so it cooks along with the florets. If you only have frozen broccoli, that works too, but it needs slightly different handling because it softens more quickly.
Making the Soup
Sauté the Aromatics
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it starts to soften, about 3 to 4 minutes.
- Stir in the garlic and cook for about 30 seconds, just until fragrant. Keep an eye on it here—you want the garlic aromatic, not browned.
Cook the Vegetable-Cashew Base
- Add the chopped russet potato, carrots, raw cashews, vegetable broth, nutritional yeast, smoked paprika, and salt. Stir everything together and bring the mixture to a boil.
- Reduce the heat to maintain a gentle simmer. Cover and cook for about 15 minutes, or until the potato and carrots are easily pierced with a fork. I check the potato rather than relying only on the timer; if it still feels firm in the center, give it another few minutes.
Blend Until Smooth
- Carefully transfer the soup base to a blender and blend until completely smooth and creamy. If your blender is small, work in batches and avoid filling it too full with hot liquid.
- Pour the blended mixture back into the pot. It should be thick and creamy but still easy to stir. If it seems too thick, add water a little at a time.
Add the Broccoli and Vegan Cheddar
- Stir in the finely chopped broccoli, shredded vegan cheddar, and Dijon mustard. Bring the soup back to a gentle simmer and cook for about 10 minutes, stirring occasionally, until the broccoli is tender and the cheese has melted into the soup.
- Stir in the fresh lemon juice, then taste. Adjust the salt if needed.
- Serve the soup hot while the broccoli is tender and the cheddar-style base is smooth and creamy.
Tips for Creamy Broccoli Cheddar Soup
- Blend longer than you think you need to. The potato will break down quickly, but the cashews need a little more time to become completely smooth. Keep blending until you don’t see or feel any tiny bits of cashew in the base.
- If the soup becomes too thin, let it simmer uncovered. A few minutes over gentle heat will help it thicken without adding more potato or another thickener.
- Taste after everything is in the pot. Vegan cheddar and vegetable broth can both vary in saltiness. Wait until the cheese has melted and the lemon juice is stirred in before deciding whether the soup needs more salt, nutritional yeast, or acidity.
Substitutions and Variations
Make It Nut-Free
For a nut-free version, raw sunflower seeds are one option for replacing the cashews, though they have a more noticeable flavor and may not blend quite as silky.
Use Frozen Broccoli
Frozen broccoli works when fresh isn’t available. There’s no need to thaw it first, but chop any particularly large florets into smaller pieces. Since frozen broccoli is already partially softened from processing, start checking it sooner during the final simmer so it doesn’t become mushy.
Make It Smoother or Chunkier
For a smoother soup, blend some of the cooked broccoli into the creamy base once it’s tender. I still like to leave a few pieces whole so you can tell there’s broccoli in every bowl.
If you prefer a chunkier soup, skip the second blend entirely. Keep the broccoli in small florets and let the creamy potato-cashew base stay smooth around them.
How to Store and Reheat Leftovers
Refrigerating
Let the soup cool before transferring it to an airtight container. Store it in the refrigerator for 3 to 4 days. It will thicken as it sits, which is normal for a soup made with potato and cashews.
Reheating
Reheat the soup gently in a saucepan over medium-low heat, stirring occasionally until hot. If it has become thicker than you like, stir in a small splash of vegetable broth or water until the consistency loosens up.
Try not to boil it aggressively while reheating. Gentle heat makes it easier to keep the soup smooth and prevents the broccoli from becoming overly soft.
Freezing
You can freeze this soup, although the texture may not be quite as smooth after thawing. Let it cool completely before transferring it to a freezer-safe container, leaving a little room at the top for expansion.
Thaw the soup in the refrigerator, then reheat it slowly on the stovetop. Give it a good stir as it warms, adding a splash of vegetable broth or water if needed to bring back its creamy consistency.
Frequently Asked Questions
Do I Need to Soak the Cashews First?
No. Because the cashews simmer with the vegetables before blending, they have time to soften in the pot. If you have a less powerful blender, though, soaking the cashews beforehand can help you get a smoother finish.
Can I Use an Immersion Blender?
Yes, but the soup may not turn out quite as silky. A countertop blender generally does a better job of breaking down the cashews and potato into a completely smooth base. If you use an immersion blender, keep blending until you no longer see small pieces of cashew or vegetables.
Why Doesn’t My Soup Taste Cheesy Enough?
First, let the vegan cheddar melt completely, then taste the soup while it’s still warm. Different vegan cheddar brands vary a lot in flavor. If the flavor is too mild, add a little more nutritional yeast for savory depth. If it tastes rich but lacks cheddar-like sharpness, add a very small amount of Dijon. Adjust gradually and taste after each addition.
More Vegan Soups
Vegan Broccoli Cheddar Soup Recipe
Ingredients
Method
- Sauté the onion. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 to 4 minutes, until it begins to soften.
- Add the garlic. Stir in the garlic and cook for about 30 seconds, just until fragrant. Don’t let it brown.
- Build the soup base. Add the potato, carrots, cashews, vegetable broth, nutritional yeast, smoked paprika, and salt. Stir well and bring to a boil.
- Simmer until tender. Reduce the heat, cover, and gently simmer for about 15 minutes. The potato and carrots are ready when you can easily pierce them with a fork.
- Blend the base. Carefully transfer the mixture to a countertop blender and blend until completely smooth and creamy. Work in batches if necessary when blending the hot soup.
- Adjust the consistency. Return the blended soup to the pot. Stir in water a little at a time, only as needed, until it reaches a thick but easily spoonable consistency.
- Add the broccoli and cheddar. Stir in the chopped broccoli, vegan cheddar, and Dijon mustard. Gently simmer for about 10 minutes, stirring occasionally, until the broccoli is tender and the cheese has melted into the soup.
- Finish the soup. Stir in the fresh lemon juice. Taste and add more salt if needed.
- Serve. Ladle into bowls and serve hot.
Notes
- Cashews: Use raw, unsalted cashews. If your blender struggles with nuts, soak and drain them before cooking.
- Vegan cheddar: Choose a brand that melts well. Saltiness and cheddar flavor vary between brands, so taste the finished soup before adding more salt.
- Frozen broccoli: You can substitute frozen broccoli, but begin checking it earlier because it tends to soften faster than fresh broccoli.
- Nut-free option: Raw sunflower seeds are one possible alternative to cashews, but they have a more noticeable flavor and may produce a less silky texture.
- Storage: Keep leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently, adding a splash of broth or water if the soup has thickened.
