Creamy Vegan Broccoli Cheddar Soup (Ready in 35 Minutes)
This vegan broccoli cheddar soup is as thick and creamy as the classic, with no dairy in sight. A single pot, about half an hour, and a few pantry staples are all you need for a bowl that genuinely satisfies a cheese craving.
The secret to its rich texture is blended potato and soaked cashews, while nutritional yeast and white miso bring that savory, cheddar-like depth. It tastes indulgent but leaves you feeling good.
What Makes This Soup So Good
The texture is pure velvet, with tender broccoli florets left just a little chunky so every spoonful has something to bite. It coats the back of a spoon in that way that signals a truly creamy soup, not a thin broth.
The flavor is layered and savory, with a gentle tang from the miso that mirrors aged cheddar. Because everything cooks in one pot, the sweet, earthy notes from the onion and garlic soak right into the broth.
Ingredients
- 3 tbsp olive oil: any neutral oil works, but olive oil adds a subtle fruitiness.
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups broccoli florets: (about 1 medium head): cut into small, bite-sized pieces so they cook evenly.
- 2 medium russet potatoes, peeled and diced: (about 2 cups): the starch helps thicken the soup without flour or cream.
- ½ cup raw cashews, soaked in hot water: soak for at least 15 minutes; this is your cheese-like creaminess.
- 4 cups vegetable broth
- ¼ cup nutritional yeast: gives the unmistakable cheesy flavor; do not skip it.
- 1 tbsp white miso paste: adds a deep, salty complexity that rounds out the cheddar note.
- ¾ tsp salt, plus more to taste
- ¼ tsp black pepper
- 1 tsp lemon juice: (optional): brightens the whole pot at the end.
Variations / Substitutions
- Swap cashews for raw sunflower seeds: same amount, same soak; keeps it creamy and nut-free.
- Use cauliflower instead of broccoli: the cooking time stays the same, and the flavor gets a little sweeter.
- Add a carrot: dice one carrot and cook it with the potatoes for extra sweetness and a deeper orange hue.
- Spice it up: a pinch of smoked paprika or cayenne added with the broth gives a gentle warmth.
- Make it lighter: replace one of the potatoes with an equal amount of diced zucchini and reduce the oil to 2 tablespoons; the texture will be a bit thinner.
If you like this soup, you’ll love creamy tomato basil soup.
How to Make Vegan Broccoli Cheddar Soup
Step 1: Sauté the Aromatics
Heat the 3 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute more, just until fragrant.
The onion should take on a glossy sheen and lose its raw bite without browning. That gentle sweetness will build the base of the soup.
Step 2: Simmer the Soup Base
Add the diced potatoes, drained soaked cashews, 4 cups of vegetable broth, ¼ cup nutritional yeast, and 1 tablespoon white miso to the pot. Stir well to dissolve the miso and bring the liquid to a boil. Once boiling, reduce the heat to a steady simmer and cook, partially covered, until the potatoes are very tender, about 15 minutes.
The broth will look speckled and pale from the nutritional yeast, and the potatoes should slide off a fork tip when poked. This is your moment to make sure nothing is sticking to the bottom of the pot, so give it a stir halfway through.
Step 3: Blend Until Creamy
Remove the pot from the heat. Using an immersion blender, purée the soup right in the pot until completely smooth, about 1 to 2 minutes. If you do not have a stick blender, carefully work in batches with a countertop blender, filling it no more than halfway and removing the center cap from the lid to let steam escape.
The soup will transform from a chunky broth into a pale, thick liquid that looks almost like melted cheese. Pause and taste for salt at this stage, the miso and broth already carry some, so add a little more only if it tastes flat.
Step 4: Add the Broccoli
Return the pot to medium heat and stir in the 4 cups of broccoli florets. Cook the soup at a gentle bubble, uncovered, until the broccoli is bright green and fork-tender, about 5 to 6 minutes. Stir in the lemon juice, if using, and the ¼ teaspoon of black pepper.
The color shift from deep green to vibrant emerald is your cue, and the florets should still hold their shape. Overcooking will dull both the color and the fresh broccoli flavor, so pull it off the heat as soon as a stem yields easily to a fork.
Step 5: Ladle and Serve
Ladle the soup into bowls and finish with a final drizzle of olive oil, an extra pinch of nutritional yeast, or a crack of pepper. Serve it hot, with crusty bread on the side for dipping.
The surface will be glossy and thick, with green florets peeking through the creamy base. It’s best eaten right away while the broccoli still has a little snap.
Tips for the Best Vegan Broccoli Cheddar Soup
- Soak the cashews in hot water, not cold, so they soften faster and blend without leaving any grit behind.
- Use a potato masher instead of a blender if you like a slightly nubby texture. Just mash the potatoes thoroughly against the side of the pot before adding the broccoli.
- For an even deeper flavor, roast the broccoli separately on a sheet pan at 400°F (200°C) for 15 minutes, then stir it into the finished soup instead of cooking it in the pot.
- If your soup gets too thick after sitting, thin it with a splash of vegetable broth or water when reheating, the starch from the potatoes will continue to swell as it cools.
Storing and Reheating Leftovers
- Refrigerate: let the soup cool completely, then transfer it to a sealed container. It keeps well for up to 4 days.
- Reheating: warm gently on the stovetop over medium-low heat, stirring often. A small splash of broth will loosen it back to the original consistency.
- Freeze: freeze in portions for up to 3 months. The texture may get slightly grainy after thawing; a quick spin with an immersion blender brings it right back.
What to Serve with Vegan Broccoli Cheddar Soup
A thick slice of toasted sourdough or a crusty baguette is the simplest, most satisfying pairing, perfect for dragging through every last bit. For a heartier meal, serve the soup in a bread bowl or alongside a vegan grilled cheese made with smoked gouda-style slices. The smoky note plays off the cheddar flavor beautifully.
Frequently Asked Questions
Can I use pre-roasted cashews?
No, roasted cashews will make the soup taste noticeably nutty rather than creamy and neutral. Raw cashews give the cleanest base for the cheesy flavor.
Is miso absolutely necessary?
Miso adds a savory depth that mimics aged cheddar. If you do not have any, you can stir in an extra ½ tablespoon of soy sauce or a pinch of salt and a small squeeze of lemon to round things out.
Can I freeze this soup?
Yes, though the potatoes and cashews can shift the texture slightly after thawing. Reheat and give it a quick blend with a stick blender, and it will be nearly as good as fresh.
How do I make this soup even cheesier?
Add an extra tablespoon of nutritional yeast and a teaspoon of apple cider vinegar right at the end. The vinegar sharpens the “cheddar” note without making it sour.
Vegan Broccoli Cheddar Soup Recipe
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute.
- Add the potatoes, drained cashews, vegetable broth, nutritional yeast, and miso. Bring to a boil, then reduce to a simmer and cook until potatoes are tender, about 15 minutes.
- Remove from heat and blend with an immersion blender until completely smooth, 1 to 2 minutes.
- Return the pot to medium heat, add the broccoli florets, and cook until bright green and fork-tender, about 5 minutes. Stir in the lemon juice and black pepper.
- Ladle into bowls and serve hot with a drizzle of olive oil or an extra sprinkle of nutritional yeast.
Notes
