Go Back
Creamy vegan broccoli cheddar soup with broccoli and carrots in a white bowl
Emma Aline

Vegan Broccoli Cheddar Soup Recipe

This vegan broccoli cheddar soup is thick, creamy, and loaded with tender broccoli. Russet potato, carrots, and cashews create a smooth base, while nutritional yeast, vegan cheddar, Dijon mustard, and a touch of lemon give it a rich, savory flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Soup
Cuisine: American
Calories: 315
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon + 1 teaspoon olive oil
  • 2/3 small sweet onion chopped
  • 2 cloves garlic minced
  • 5 to 6 ounces russet potato peeled and chopped
  • 2 medium carrots peeled and chopped
  • 1/3 cup raw cashews
  • 2 2/3 cups vegetable broth
  • 1/3 cup nutritional yeast
  • 2/3 teaspoon smoked paprika
  • 2/3 teaspoon salt plus more to taste
  • 2/3 teaspoon Dijon mustard
  • Up to 1 1/3 cups water as needed
  • 2 2/3 cups finely chopped fresh broccoli
  • 1 1/3 cups shredded vegan cheddar cheese
  • 2 teaspoons fresh lemon juice

Method
 

  1. 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.
  2. Add the garlic. Stir in the garlic and cook for about 30 seconds, just until fragrant. Don’t let it brown.
  3. Build the soup base. Add the potato, carrots, cashews, vegetable broth, nutritional yeast, smoked paprika, and salt. Stir well and bring to a boil.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Finish the soup. Stir in the fresh lemon juice. Taste and add more salt if needed.
  9. 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.