This vegan broccoli cheddar soup isn’t just a plant-based twist on a classic; it’s a little rebellion against the usual. I love how it turns humble broccoli into something rich and satisfying, all while keeping the environment in mind. The secret? A homemade, smoky nut-based broth that adds depth without dairy or animal products.

Making this soup felt like reconnecting with comfort food I’d thought I’d lost. It’s honest and unpolished, just like the kind of cooking you do after long hours or when you need something warm and nourishing. Plus, it’s a reminder that you don’t need cheese to get that creamy, cheesy feel—just some clever substitutions and a bit of patience.

This recipe reimagines classic comfort food with a focus on sustainability, swapping cheese for a nut-based, smoky, and umami-rich homemade broth that balances nostalgia with eco-conscious eating.

A Cozy Vegan Classic

I remember the first time I made this soup — the house smelled like roasted nuts and melting cheese, even though it was all vegan.
There’s a quiet pride in turning simple broccoli into something so creamy and satisfying without any dairy.
Sometimes, I get a little nostalgic for traditional cheesy flavors, but this version always surprises me with its depth.
Making this soup feels like a small act of rebellion, proving you can create comfort food that’s kind to the planet.
I love how this dish brings people together — it’s perfect for cozy nights when everyone needs a warm, hearty bowl.

A Personal Inspiration

This soup came about one chilly evening when I was tinkering with ways to use up leftover broccoli and a handful of nuts in my pantry. I wanted something cozy, but also wanted to skip the usual dairy and cheese, which can feel heavy and predictable. The idea of blending smoky, toasted nuts into a creamy, cheesy flavor really stuck with me. It’s like giving a classic comfort food a fresh, plant-based twist.
I remember the first batch — the house filled with a warm, roasted smell, and that first spoonful felt unexpectedly indulgent, despite being vegan. It’s become a go-to for me whenever I crave something hearty but want to keep it light and sustainable. Plus, it’s a dish that proves you don’t need dairy to get that rich, velvety texture.
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Trivia and Historical Notes

This soup’s concept stems from classic American comfort food, but with roots in plant-based innovation that gained popularity in the early 2000s.
Broccoli cheddar soup was originally a restaurant staple in the Midwest before becoming a beloved staple in homes and cafes nationwide.
Vegan versions started emerging in the 2010s, driven by a surge in plant-based eating and a desire for rich, dairy-free comfort foods.
The idea of using nuts or seeds to mimic cheese flavors dates back centuries in various culinary traditions, now modernized in vegan cooking.
This dish celebrates how traditional flavors can be reimagined with simple, accessible ingredients, blending nostalgia with sustainability.

Ingredient breakdown: key components

Broccoli: I love how vibrant and slightly sweet this green veggie turns when cooked—just a tender crunch. If you prefer it softer, simmer a few extra minutes until it’s easily mashable.
Nutritional Yeast: It adds that cheesy, umami punch I crave. If you don’t have it, a pinch of smoked paprika can boost depth, but it won’t deliver that distinctive cheesy flavor.
Cashews: Soaked and blended until silky—this is your magic for creaminess. For a quicker fix, use coconut cream, but watch out for a stronger coconut flavor.
Vegetable Broth: I roast my veggies first for smoky richness—skip this step if you’re in a hurry, but your soup might lack that deep, toasted note. Use store-bought or homemade, depending on your mood.
Smoked Paprika: It’s my secret to that smoky depth without actual smoke. If you don’t have it, a dash of chipotle powder works, but it’s a bit spicier and more intense.
Onion & Garlic: These are the flavor base—sauté until fragrant and golden. If you burn them, your soup gets bitter—so keep the heat moderate and stir often.
Vegan Cheese or Tofu: I add a touch for extra richness, but it’s optional. If you skip it, the nut base still delivers a velvety texture that satisfies the cheesy craving.

Spotlight on key ingredients

Broccoli:

I love how vibrant and slightly sweet this green veggie turns when cooked—just a tender crunch. If you prefer it softer, simmer a few extra minutes until it’s easily mashable.
Nutritional Yeast: It adds that cheesy, umami punch I crave. If you don’t have it, a pinch of smoked paprika can boost depth, but it won’t deliver that distinctive cheesy flavor.

Nutritional Yeast:

Cashews: Soaked and blended until silky—this is your magic for creaminess. For a quicker fix, use coconut cream, but watch out for a stronger coconut flavor.
Smoked Paprika: It’s my secret to that smoky depth without actual smoke. If you don’t have it, a dash of chipotle powder works, but it’s a bit spicier and more intense.

Notes for ingredient swaps

Dairy-Free: Cashew cream or coconut milk can replace traditional dairy cheese for creaminess, but may alter the flavor slightly towards nutty or coconut notes.
Nut Allergies: Sunflower seed butter or tahini make good substitutes for cashews, offering rich texture but different flavor profiles—less sweet, more earthy.
Vegan Cheese: Store-bought vegan cheese melts well but can be salty; homemade nut-based cheese offers better control over flavor and texture.
Broccoli: Frozen broccoli works in a pinch, but fresh roasted gives a more intense, smoky flavor and better texture contrast.
Smoked Paprika: Chipotle powder can mimic the smoky depth if you don’t have smoked paprika—use sparingly to avoid overpowering the dish.
Vegetable Broth: Homemade broth adds depth, but high-quality store-bought works fine; look for low-sodium versions to control salt.
Onion & Garlic: Shallots or leeks can substitute for onion, offering a slightly sweeter, more delicate flavor if you prefer a softer aroma.

Equipment & Tools

Large heavy-bottomed pot: For even heating and simmering the soup
Blender: To puree the soup until smooth and creamy
Baking sheet: For roasting broccoli evenly
Skillet: To toast nuts for added flavor
Spatula: For stirring and scraping the pot

Step-by-step guide to vegan broccoli cheddar soup

Equipment & Tools: Use a large heavy-bottomed pot for even heat, a blender for smoothness, and a spatula for stirring.
Roast the broccoli: Preheat oven to 200°C (400°F). Toss broccoli florets with a touch of oil, salt, and pepper. Roast for 20 minutes until slightly charred and fragrant.
Toast nuts: While broccoli roasts, toast cashews in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Set aside.
Prepare the base: In the same pot, sauté diced onion and minced garlic over medium heat for 5-7 minutes until translucent and aromatic.
Simmer vegetables: Add roasted broccoli, toasted nuts, and vegetable broth to the pot. Bring to a gentle simmer, about 10 minutes, to meld flavors.
Blend the soup: Transfer the mixture to a blender. Puree until completely smooth—about 1-2 minutes. Be careful with hot liquids; blend in batches if needed.
Return and season: Pour the blended soup back into the pot. Stir in nutritional yeast, smoked paprika, and a splash of plant-based milk. Simmer for another 5 minutes, adjusting salt and pepper to taste.
Final check and adjust: The soup should be creamy, with a slightly smoky aroma and vibrant green color. If too thick, add more broth or milk; if too thin, simmer a few minutes to thicken.
Resting & Finishing: Let the soup sit for 2-3 minutes off heat, then serve hot in bowls. Garnish with a sprinkle of nutritional yeast or chopped herbs if desired.

Let the soup rest off heat for a couple of minutes to settle. Serve hot, garnished as desired, with crusty bread or a simple salad.

How to Know It’s Done

Color: The soup should be a vibrant, slightly smoky green with a velvety texture.
Aroma: It should smell roasted, nutty, and cheesy with hints of garlic and paprika.
Consistency: When stirred, it should coat the back of a spoon without being runny or overly thick.

Vegan Broccoli Cheddar Soup

This vegan broccoli cheddar soup transforms humble broccoli into a creamy, cheesy comfort dish without any dairy. The key is a smoky, nut-based broth blended with toasted cashews, creating a rich texture and deep flavor. The final soup is velvety, vibrant green, and packed with smoky, cheesy notes, perfect for cozy nights.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4

Course: Main Course

Cuisine: Vegan

Calories: 250

Ingredients Equipment Method

Ingredients

1 head broccoli cut into florets
1/2 cup cashews soaked in water for 20 minutes
2 cups vegetable broth preferably homemade or low-sodium
2 tablespoons olive oil for roasting and sautéing
1 onion diced
3 cloves garlic minced
1 teaspoon smoked paprika adds smoky depth
3 tablespoons nutritional yeast cheesy umami flavor
1 tablespoon soy sauce or tamari for added depth
to taste salt and pepper for seasoning
1/4 cup plant-based milk optional, for thinning

Equipment

Large heavy-bottomed pot
Blender
Baking sheet
Skillet
Spatula

Method

Preheat your oven to 200°C (400°F). Toss the broccoli florets with a tablespoon of olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 20 minutes until slightly charred and fragrant.
While the broccoli roasts, toast the cashews in a dry skillet over medium heat for about 3-4 minutes until golden and fragrant. Set aside.
In your large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, sautéing for 5-7 minutes until the onion becomes translucent and fragrant, filling your kitchen with a warm aroma.
Add the roasted broccoli and toasted cashews to the pot, then pour in the vegetable broth. Bring everything to a gentle simmer, allowing the flavors to meld for about 10 minutes.
Transfer the hot mixture carefully into your blender. Puree until completely smooth and velvety—this should take about 1-2 minutes. Be cautious with hot liquids; blend in batches if necessary.
Pour the pureed soup back into the pot. Stir in the nutritional yeast, smoked paprika, soy sauce, and a splash of plant-based milk if you prefer a thinner consistency. Simmer gently for another 5 minutes, taste, and adjust salt and pepper as needed.
Check the soup’s texture and flavor—should be vibrant green, smoky, and creamy. If it’s too thick, stir in a bit more broth or milk to loosen it up. Once ready, turn off the heat and let it sit for a couple of minutes.
Spoon the warm, velvety soup into bowls. Garnish with extra nutritional yeast or fresh herbs if desired, and serve with crusty bread for a cozy meal.

Pro tips for perfect soup

Toast nuts until fragrant and golden to maximize flavor and aroma.
Roast broccoli to develop a smoky, caramelized flavor—don’t skip this step for depth.
Blend soup in batches to avoid splatters and ensure silky smoothness.
Taste and adjust seasoning at the end—nutritional yeast and smoked paprika can vary in potency.
Keep an eye on the soup as it simmers—avoid boiling vigorously to prevent splitting or frothing.
Use a wide, sturdy blender for easier handling of hot liquids—vent the lid slightly to prevent pressure buildup.
If the soup thickens too much after blending, stir in a splash of warm broth or plant milk to loosen.

Common mistakes and how to fix them

FORGOT to check for over-torched nuts? Lower the heat to avoid burnt flavor.
DUMPED the broth? Use a splash of water or more broth to fix thinning soup.
OVER-TORCHED the garlic? Rinse briefly and start again with fresh cloves.
MISSED the seasoning? Taste and adjust salt before serving for balanced flavor.

Quick fixes and pantry swaps

When soup is too thick, splash in warm broth and stir until silky.
If nuts burn during toasting, lower heat and keep a close eye—smell will turn nutty.
Splash cold water on over-torched garlic to mellow bitterness quickly.
Patch thin soup with a spoonful of blended cashews for extra creaminess and flavor.
Shield the blender lid with a towel to prevent hot splashes when pureeing.

Prep, store, and reheat tips

You can roast the broccoli and toast the nuts a day in advance; keep them refrigerated in airtight containers to preserve freshness and smoky aroma.
Prepare the soup base and blend the cashews ahead of time; store in the fridge for up to 2 days, reheating gently to avoid separation.
The soup keeps well for 3-4 days in the fridge; the flavors deepen over time, especially the smoky notes. Reheat on low, stirring often until steaming and smooth.
For longer storage, freeze individual portions in airtight containers for up to 2 months. Expect a slight change in texture—blend again with a splash of warm broth when reheating to restore creaminess.