Vegan Broccoli Cheddar Soup Recipe: Unbelievably Creamy, 100% Plant-Based Comfort

Let’s address the cheesy, creamy elephant in the room: can a soup that’s traditionally defined by butter, cream, and cheddar possibly be just as soul-warming without a single animal product? With this vegan broccoli cheddar soup recipe, the answer is a resounding, spoon-clinking YES. I’ve cracked the code. This soup is a velvety, rich, and deeply savory masterpiece that will make you do a double-take.

We’re achieving that iconic comfort food experience with a clever blend of vegetables, spices, and nutritional yeast, creating a “cheesy” flavor that’s both satisfying and nourishing. Whether you’re fully plant-based, dairy-free, or just craving a lighter version of the classic, this pot of golden goodness is about to become your new cold-weather staple.

WHY THIS VEGAN BROCCOLI CHEDDAR SOUP RECIPE IS A GAME-CHANGER

This vegan broccoli cheddar soup recipe works because it focuses on building layers of flavor and texture, not just mimicking cheese.

• First, we use starchy potatoes and carrots to create an inherently creamy, thick base when blended, no cashew soaking required!
• Second, we employ nutritional yeast, the MVP of vegan pantries, for that essential umami, cheesy flavor.
• A touch of white miso paste (or dijon mustard) adds fermented depth, while smoked paprika brings that subtle, rounded warmth.

The result is a vegan broccoli cheddar soup that stands proudly on its own: creamy, comforting, complex, and packed with wholesome vegetables. It’s a one-pot wonder that’s as good for you as it is for your taste buds.

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THE SECRET TO A RICH, “CHEESY” VEGAN FLAVOR

The magic in this dairy-free soup comes from a powerhouse combination. Nutritional yeast is non-negotiable; it provides the savory, slightly nutty base note that reads as “cheesy.” For depth, we add white miso paste or dijon mustard, which introduces a fermented tang that mimics the complexity of aged cheese. 

Smoked paprika adds a background warmth that makes the flavor profile feel familiar and rounded. Finally, the creaminess doesn’t come from nuts or store-bought vegan cheese, but from humble potatoes and carrots, which blend into a luxuriously smooth and thick puree. This makes the soup accessible, affordable, and allergy-friendly.

WHAT YOU’LL NEED FOR THE PERFECT PLANT-BASED SOUP

Gather these simple vegan broccoli cheddar soup, whole-food ingredients for a soup that’s pure comfort.

For the Creamy Vegetable Base:

• 1 tbsp olive oil or vegan butter.
• 1 large yellow onion, chopped.
• 3 cloves garlic, minced.
• 2 medium carrots, peeled and chopped (for sweetness and color).
• 1 medium Yukon Gold or Russet potato, peeled and cubed (about 1 ½ cups). This is our natural thickener.
• 4 cups low-sodium vegetable broth.

For the “Cheesy” Flavor & Body:

• ½ cup raw cashews, soaked in hot water for 15 mins (or 2 hrs in cool water) See nut-free option below.
• ⅓ cup nutritional yeast.
• 1 tbsp white miso paste or 2 tsp dijon mustard.
• 1 tsp smoked paprika.
• ½ tsp onion powder.
• ½ tsp garlic powder.
• ¼ tsp turmeric (for a gorgeous golden color).
• 1 tbsp lemon juice (for brightness).

For the Broccoli & Finish:

• 4-5 cups broccoli florets, cut small (about 1 large head).
• 1-2 cups unsweetened plant-based milk (oat or cashew milk are great for creaminess).
• Salt and black pepper to taste.

Nut-Free Option: Replace the cashews with ½ cup peeled & chopped white potato or ¼ cup raw sunflower seeds, or use ½ cup full-fat coconut milk for richness.

THE TOOLS YOU’LL NEED

A large pot, a blender (immersion or standard), a wooden spoon, and a cutting board are all you need.

STEP-BY-STEP: HOW TO MAKE CREAMY VEGAN BROCCOLI SOUP

Follow these simple steps for a foolproof, velvety soup.

SAUTÉ THE AROMATICS

In your large pot, heat the oil over medium heat. Add the chopped onion and carrot and cook for 6-8 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.

SIMMER THE POTATO BASE

Add the cubed potato and vegetable broth to the pot. Increase the heat to bring to a boil, then reduce to a simmer. Cover and cook for 12-15 minutes, or until the potatoes and carrots are very tender.

BLEND THE CREAMY “CHEESE” SAUCE

Carefully transfer the hot potato-carrot-broth mixture to your blender. Add the soaked (and drained) cashews, nutritional yeast, miso paste, smoked paprika, onion powder, garlic powder, and turmeric. Blend on high until completely smooth and creamy. This is your luscious, cheesy soup base.

FINISH WITH BROCCOLI

Return the blended mixture to the pot. Stir in the broccoli florets and 1 cup of the plant-based milk. Bring to a gentle simmer and cook for 5-8 minutes, until the broccoli is tender but still bright green. If the soup is too thick, add more plant milk until it reaches your desired consistency. Stir in the lemon juice, then taste and season generously with salt and pepper.

TIPS FOR THE BEST VEGAN BROCCOLI CHEDDAR SOUP

• Soak Your Cashews: Even a quick 15-minute soak in hot water will soften them for a perfectly smooth blend.
• Don’t Overcook the Broccoli: Add it last to preserve its texture, color, and nutrients.
• Taste & Adjust: The “cheesiness” is in the seasoning! After blending, taste and adjust. You may want an extra tablespoon of nutritional yeast or a pinch more salt.
• Acid is Key: The lemon juice at the end is crucial. It brightens all the flavors and makes the soup taste more complex.

DELICIOUS VARIATIONS TO TRY

• “Loaded” Vegan Soup: Top with vegan bacon bits, dairy-free sour cream, and chopped chives.
• White Bean Boost: Add a can of drained white beans to the pot before blending for extra protein and creaminess.
• Curried Version: Add 1 tsp curry powder with the smoked paprika for a warming twist.

STORAGE, REHEATING, AND FREEZING GUIDE

This vegan broccoli cheddar soup recipe keeps beautifully. Store in an airtight container in the fridge for 4-5 days. Reheat gently on the stovetop, adding a splash of plant milk if it has thickened. It freezes very well for up to 3 months. Thaw overnight in the fridge before reheating.

TROUBLESHOOTING COMMON QUESTIONS

• “My soup isn’t cheesy enough.” Add more nutritional yeast, 1 tablespoon at a time, and ensure you’ve used enough salt. The miso/dijon also adds a crucial tang.
• “The soup is too thin.” Simmer it uncovered for a few more minutes to reduce, or blend in an extra ¼ cup of raw cashews or potatoes.
• “My blender isn’t powerful enough.” Soak your cashews longer (overnight is best), and blend the mixture while it’s still hot for easier processing.

HOW TO SERVE YOUR PLANT-BASED MASTERPIECE

Ladle the hot soup into bowls and serve with crusty sourdough bread, garlic croutons, or a swirl of vegan pesto. A side salad makes a perfect fresh contrast. This soup is the ultimate cozy lunch or light dinner.

A NOTE ON NUTRITION & ALLERGIES

This vegan broccoli cheddar soup is naturally packed with vitamins from broccoli and carrots, fiber, and plant-based protein from the cashews and nutritional yeast. For a nut-free vegan broccoli cheddar soup, use the sunflower seed or coconut milk option listed in the ingredients.

MY SOUP STORY: A PLANT-BASED COMFORT BREAKTHROUGH

As someone who loves traditional comfort food, creating this vegan broccoli cheddar soup recipe was a personal mission. I wanted a version I could enjoy anytime, that felt just as indulgent. The first time I nailed this blend, with its creamy texture and surprisingly deep, savory flavor, was a total “aha!” moment. It’s proof that plant-based eating can be every bit as rich, satisfying, and heart-warming as its traditional counterparts.

FINAL CHECKLIST BEFORE YOU START

• Cashews are soaking (or nut-free alternative is ready).
• Potato and carrots are peeled and chopped.
• Broccoli is cut into florets.
• Nutritional yeast and miso are measured.

FREQUENTLY ASKED QUESTIONS

What can I use instead of nutritional yeast?

Nutritional yeast is key to the cheesy flavor. If you must omit it, add 2-3 tbsp of vegan parmesan at the end, but the flavor will be different. There’s no perfect 1:1 substitute.

Can I make this soup oil-free?

Yes! Simply sauté the onions and carrots in a few tablespoons of water or vegetable broth, adding more as needed to prevent sticking.

Is this soup gluten-free?

Yes, as long as you use a gluten-free vegetable broth and ensure your miso paste is gluten-free (many are, but chickpea miso is a safe bet).