This recipe isn’t just about flavor, it’s about reclaiming comfort in a bowl—vegan style. I love how the smell of melting cashew cheese mingles with the steam of fresh broccoli. It’s simple, honest, and full of the kind of warmth that makes you want to curl up, especially on a chilly day.
There’s a little chaos in the kitchen, sure, but it’s all part of the charm. I’ve tweaked this recipe over time, chasing that perfect balance of creamy, cheesy, and bright. It’s become my go-to when I need a quick, nourishing fix that doesn’t compromise my values.
The comforting magic of transforming humble ingredients into a nostalgic, nourishing bowl that feels like a hug.
Why This Soup Means a Lot to Me
- Making this soup reminds me of Sunday afternoons spent in my grandma’s kitchen.
- I love how the smell of melting cashews and broccoli fills the room—it’s pure comfort.
- Every spoonful feels like a small victory in vegan cooking—simple, honest, and satisfying.
My Inspiration Behind This Vegan Broccoli Cheddar Soup
- Growing up, I craved creamy, cheesy soups but couldn’t eat dairy. This recipe was my solution—rich, comforting, and entirely plant-based.
- I experimented with different nuts and seasonings until I found the perfect balance that mimics the original.
- It’s become my favorite way to get greens into my diet without sacrificing flavor or texture.
Origin and Quirky Trivia of Vegan Broccoli Cheddar Soup
- This type of broccoli cheddar soup has roots in American comfort food traditions, adapted here vegan.
- Cashew nuts became a popular base for cheese sauces in vegan cooking during the 1980s health food movement.
- Nutritional yeast is a staple in vegan kitchens, valued for its cheesy flavor and B-vitamin content.
- The idea of blending vegetables into creamy soups dates back centuries, but modern vegan versions emphasize plant-based ingredients.
Ingredient Breakdown & Tips
- Broccoli: Fresh broccoli gives a crisp, slightly sweet flavor; frozen works but can be softer.
- Cashews: Soaked cashews blend into a rich, creamy base—skip soaking for a coarser texture.
- Nutritional Yeast: Adds cheesy umami; try miso paste for a different flavor twist.
- Vegetable Broth: Use homemade or store-bought; check for salt content.
- Plant Milk: Unsweetened almond or oat milk keeps the soup light and smooth.
Spotlight on Broccoli and Cashews
Broccoli:
- Bright green, firm broccoli adds a fresh, slightly bitter contrast to the creamy soup.
- During cooking, broccoli releases a sweet, earthy aroma that signals tenderness.
- Cut into uniform pieces to ensure even cooking and a pleasing texture.
Cashews:
- Cashews become silky when blended, offering a subtle nutty flavor and creamy texture.
- Soaking softens them, reducing blending time and improving smoothness.
- Look for raw, unsalted cashews for best flavor and freshness.
Substitutions for Common Ingredients
- Dairy-Free: Use coconut cream or blended cauliflower for creamy richness.
- Cheese Alternative: Nutritional yeast or vegan cheese shreds, depending on flavor preference.
- Thickener: Arrowroot or potato starch can replace cashews for thickening.
- Flavor Boost: A splash of white wine or apple cider vinegar brightens the broth.
- Herbs & Spices: Smoked paprika or thyme can add depth.
Equipment & Tools
- Large pot: To cook the vegetables and simmer the soup.
- Immersion blender or regular blender: To purée the soup smoothly or leave some texture.
- Small saucepan: To melt and incorporate nutritional yeast.
- Measuring cups and spoons: To measure liquids and seasonings accurately.
- Soup ladle: For serving the soup.
Steps for a Cozy Bowl of Vegan Broccoli Cheddar Soup
- Heat a large pot over medium heat. Add 1 tbsp olive oil. Sauté chopped onion and garlic until fragrant, about 5 minutes.
- Add chopped broccoli florets (about 4 cups). Cook for another 3-4 minutes until slightly tender and bright green.
- Pour in 4 cups vegetable broth. Bring to a simmer, then reduce heat to low. Cover and cook until broccoli is very tender, about 10 minutes.
- While simmering, blend 1 cup soaked cashews with 1 cup water until smooth. Set aside.
- In a separate small saucepan, melt 1/4 cup nutritional yeast with a splash of plant milk over low heat, stirring until creamy.
- Once broccoli is soft, use an immersion blender to purée the soup, leaving some chunks for texture. Or transfer to a blender in batches.
- Stir in the cashew cream and melted nutritional yeast. Cook for another 5 minutes, stirring often. Season with salt, pepper, and a squeeze of lemon for brightness.
- Check the soup’s consistency; if too thick, add a splash more broth or plant milk. If too thin, simmer a few more minutes to thicken.
- Taste and adjust seasonings. The soup should be velvety, with a cheesy, broccoli-forward flavor.
- Serve hot, garnished with a drizzle of olive oil or extra nutritional yeast if desired.
Let the soup sit off the heat for 2 minutes before serving. Garnish with extra nutritional yeast or a drizzle of olive oil for added flavor.
How to Know It’s Done
- Broccoli should be bright green and easily pierced with a fork.
- Soup should be velvety but not overly thick—adjust with broth as needed.
- A faint cheesy aroma should fill the kitchen, with a hint of lemon brightness.
Vegan Broccoli Cheddar Soup
This creamy vegan broccoli cheddar soup is made by simmering tender broccoli florets in vegetable broth, then blending with soaked cashews and nutritional yeast to create a cheesy, velvety base. The final dish has a bright green hue, thick texture, and comforting aroma, perfect for cozy days. It’s a simple, honest recipe that captures nostalgic warmth without any dairy.
Ingredients
Equipment
Method
- Heat a large pot over medium heat and add a tablespoon of olive oil. Once shimmering, add the chopped onion and cook, stirring often, until translucent and fragrant, about 5 minutes.
- Add the minced garlic and cook for another minute until it releases a warm, aromatic smell.
- Stir in the broccoli florets and cook for 3-4 minutes, watching for the bright green color to intensify and the broccoli to soften slightly.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover the pot and let it cook for about 10 minutes, until the broccoli is tender and easily pierced with a fork.
- While the soup simmers, blend the soaked cashews with water in a blender until completely smooth and creamy. This creates the rich base for the soup.
- In a small saucepan, warm the nutritional yeast with a splash of plant milk over low heat, stirring until it forms a cheesy, velvety mixture.
- Once the broccoli is tender, remove the pot from heat and use an immersion blender directly in the pot or carefully transfer the soup to a blender in batches. Blend until the soup is smooth, with some small chunks for texture if desired.
- Stir in the cashew cream and the melted nutritional yeast mixture, then return the pot to low heat. Cook for another 5 minutes, stirring often, to allow flavors to meld. Season with salt, pepper, and a squeeze of lemon juice for brightness.
- If the soup is too thick, add a splash more broth or plant milk and stir until smooth. If too thin, simmer uncovered for a few more minutes to thicken to your desired consistency.
- Taste the soup and adjust seasonings as needed. The final result should be velvety, cheesy, and bright with the aroma of cooked broccoli.
- Serve hot, garnished with a drizzle of olive oil or extra nutritional yeast if desired. Enjoy this comforting bowl of vegan broccoli cheddar soup!
Tips & Tricks for Perfect Vegan Broccoli Cheddar Soup
- FLAVOR: Add a splash of soy sauce or miso to deepen the umami.
- TEXTURE: For extra creaminess, stir in a spoonful of coconut milk at the end.
- TECHNIQUE: Use an immersion blender directly in the pot for easy, smooth blending.
- TIP: Keep the heat moderate to prevent burning the garlic or scorching the soup.
- SECRET: Let the soup sit for 2 minutes after blending to allow flavors to meld.
Common Mistakes and How to Fix Them
- FORGOT TO blend enough? Blend longer or add a little water to smooth it out.
- DUMPED too much water? Simmer longer to reduce and concentrate flavor.
- OVER-TORCHED the garlic? Rinse with cold water to halt cooking and start fresh.
- SALT too much? Add a splash of lemon juice or a pinch of sugar to balance the saltiness.
Quick Fixes for Common Soup Issues
- When too thick, splash in hot broth and stir until loosened.
- When bland, add a dash of lemon juice or a sprinkle of nutritional yeast.
- Splash a little soy sauce or tamari for extra umami.
- Patch blandness with a pinch of smoked paprika for smoky depth.
- Shield overcooking by removing from heat immediately after broccoli is tender.
Make-Ahead and Storage Tips
- Prepare and chop ingredients a day ahead for quick assembly.
- Store the unblended soup in an airtight container for up to 24 hours in the fridge.
- The flavors deepen overnight, making it even more comforting the next day.
- Reheat gently on the stove, stirring often, until steaming hot and velvety—about 5-7 minutes.
10 Practical Q&As for Vegan Broccoli Cheddar Soup
1. Can I use frozen broccoli? Paying attention to texture and flavor, frozen works if fresh isn’t available.
Use fresh broccoli for a bright, crisp flavor that contrasts the creamy base.
2. What cheese alternatives work best? Nut-based melts or nutritional yeast give that savory punch.
Choose a mild, nutty vegan cheese like cashew-based or nutritional yeast for that cheesy flavor.
3. Can I use butter? Not in vegan recipes, but coconut oil adds a subtle sweetness.
Use a neutral oil like canola or light olive oil to sauté without overpowering flavors.
4. How do I know when the broccoli is cooked? It should be bright green and tender enough to pierce easily.
Simmer gently, around 85°C/185°F, to keep the broccoli tender but not mushy.
5. Should I blend all? No, a little texture keeps it interesting.
Blend part of the soup for a creamy texture, leaving some broccoli chunks for bite.
6. When to add seasonings? After blending, to fine-tune the flavor.
Taste and adjust salt, pepper, and nutritional yeast at the end for depth.
7. What’s good on the side? Crunchy bread or crisp salad pairs well.
Serve hot, with crusty bread or croutons for contrast.
8. How to reheat? Warm gently on low heat, stirring until hot and creamy.
Store leftovers in an airtight container for up to 3 days in the fridge.
9. Why does it thicken? The starch in the vegetables and cheese thickens as it cools.
Reheat in a saucepan or microwave, adding a splash of plant milk if it thickens.
10. How to freeze? Cool completely, transfer to freezer-safe containers, and leave room for expansion.
You can freeze it for up to a month, but texture may soften upon thawing.
Sometimes, I wonder why I don’t make this soup more often. It’s such a straightforward way to get a dose of greens and comfort without fuss. Plus, it’s a reminder that good food can be simple, accessible, and deeply satisfying.
In the end, this soup is more than just a meal. It’s a little act of kindness, a way to nourish body and soul in one warm, cheesy spoonful.
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