When the weather turns cold and the days get shorter, I crave warm, nourishing bowls that feel like a hug. This vegan broccoli cheddar soup is my go-to, not just for its creamy, cheesy flavor but for the way it makes the house smell—softly garlicky, with a hint of toasted onion.
It’s a recipe that’s forgiving and honest. I love how the broccoli stays vibrant and slightly crisp, contrasting with the smooth, velvety base. It’s simple, but each spoonful offers a cozy burst of flavor that grounds me amidst chaos or quiet, whichever day I need it.
The comforting power of a warm bowl of soup during chilly days, emphasizing the sensory experience of textures and flavors that evoke memories of home and simplicity.
Why this soup matters to me — honest kitchen reflections
- I love how this soup turns out creamy without any dairy, just honest, plant-based ingredients.
- There’s something satisfying about blending the cashews until silky—like a little kitchen magic.
- I’ve made this soup more times than I can count, each batch a little more perfect than the last.
- It’s become a signature dish for me, especially when I want something wholesome and quick.
The inspiration behind my favorite vegan soup
- This recipe was born out of a craving for comfort that’s both wholesome and quick.
- One rainy Saturday, I threw together what I had—broccoli, cashews, and a few spices—and realized I’d stumbled on something special.
- Since then, it’s been my go-to, especially during busy weeks when I still want to eat well.
The story behind the green and gold comfort in a bowl
- The classic broccoli cheddar soup hails from American comfort food traditions.
- Vegan adaptations often use cashews or nutritional yeast to mimic cheesy flavors.
- Broccoli was once considered a luxury vegetable in Europe, now a staple in health-centric dishes.
- Nutritional yeast, a key ingredient here, is a deactivated yeast that adds umami and cheesy notes.
- The combo of broccoli and cheddar (or its plant-based cousins) is a beloved pairing in many recipes worldwide.
Ingredient quirks and how to tweak them
- Broccoli: Fresh or frozen, it’s vibrant and crisp when cooked right. Overcooking dulls the color, so watch it.
- Cashews: They create that luscious, cheesy base. Soak well for a smoother blend, or they’ll be gritty.
- Nutritional Yeast: Adds cheesy umami, a little smoky when toasted. Can skip if you prefer cleaner flavors.
- Garlic & Onion: Build the base flavor, sauté until fragrant but not burnt—smell should be sweet and inviting.
- Lemon Juice: Brightens up the richness, add at the end to lift the flavors.
Focus on Broccoli and Cashews
Broccoli:
- The bright green color of broccoli is a sign it’s cooked just right—tender yet vibrant.
- During cooking, broccoli releases a fresh, earthy aroma that signals it’s nearly done.
- Frozen broccoli can be just as good as fresh, especially when you want convenience and color retention.
Cashews:
- Cashews become ultra-creamy when soaked and blended, creating that cheese-like texture.
- They have a mild, nutty flavor that balances well with the savory elements.
- Roasting or toasting the cashews beforehand adds a smoky depth.
Smart ingredient swaps to suit your pantry and preferences
- Dairy-Free: Use coconut milk or vegan cheese for a similar creamy, rich flavor.
- Low-Sodium: Opt for no-salt-added broth and reduce added salt.
- Nut-Free: Use cooked white beans or silken tofu for creaminess.
- Gluten-Free: Ensure broth and seasonings are gluten-free.
- Extra Protein: Add cooked lentils or chickpeas for heartiness.
Equipment & Tools
- Large pot: To cook vegetables and broth
- Blender: To create a smooth, creamy cashew base
- Measuring cups and spoons: To measure ingredients accurately
- Ladle: To serve the soup
Step-by-step guide to a hearty vegan broccoli cheddar soup
- Heat a large pot over medium heat, add a splash of oil, and sauté chopped onion and garlic until fragrant, about 5 minutes.
- Add chopped broccoli (about 4 cups), cook for another 3-4 minutes until it turns bright green and starts to soften.
- Pour in 4 cups of vegetable broth, bring to a gentle simmer, and cook until the broccoli is tender, about 10 minutes.
- While the broth heats, soak ½ cup cashews in hot water for 10 minutes, then drain.
- In a blender, combine soaked cashews, 1 cup of water, a pinch of nutritional yeast, and a splash of lemon juice. Blend until smooth.
- Stir the cashew mixture into the soup, simmer for another 5 minutes, allowing flavors to meld.
- Taste and adjust seasoning—add salt, pepper, or a pinch of smoked paprika for depth.
- If the soup is too thick, stir in a little more broth or water until it reaches your desired consistency.
- Remove from heat and let sit for 5 minutes to thicken slightly before serving.
Let the soup rest for 5 minutes to thicken, then serve hot with crusty bread or toasted croutons.
How to Know It’s Done
- Soup is bright green and fragrant after broccoli is cooked.
- Cashew mixture is smooth and creamy, no lumps or grit.
- Soup is heated through to at least 75°C (165°F) when serving.
Vegan Broccoli Cheddar Soup
Ingredients
Equipment
Method
- Heat a large pot over medium heat, add a splash of oil, and sauté chopped onion and minced garlic until fragrant and translucent, about 5 minutes. The aroma should be sweet and inviting as the onions soften.
- Add the broccoli florets to the pot and cook for another 3-4 minutes, stirring occasionally, until the broccoli turns bright green and begins to soften. You’ll notice a fresh earthy aroma as it cooks.
- Pour in the vegetable broth, bring the mixture to a gentle simmer, and cook uncovered until the broccoli is tender, about 10 minutes. The broth will bubble gently, and the vegetables will soften easily when pierced with a fork.
- While the soup simmers, soak the cashews in hot water for 10 minutes, then drain. This helps them blend into a silky, cheese-like cream.
- Add the drained cashews, water, nutritional yeast, and lemon juice to a blender. Blend until completely smooth and creamy, about 1-2 minutes. The mixture should be silky and thick, with a nutty, cheesy aroma.
- Stir the cashew cream into the simmering soup, mixing well to combine. Let it simmer for another 5 minutes, allowing the flavors to meld and the soup to thicken slightly.
- Season the soup with salt and pepper to taste, and add a pinch of smoked paprika if you like a smoky depth. Adjust seasonings until the flavor feels balanced and vibrant.
- If the soup feels too thick, stir in a little more broth or water until it reaches your desired consistency. It should be creamy but pourable, with some broccoli florets remaining slightly crisp.
- Remove the pot from heat and let the soup sit for 5 minutes; this helps it thicken slightly and improves the flavor. Then, ladle into bowls and serve hot, garnished with a sprinkle of nutritional yeast or fresh herbs if desired.
Notes
Tips & tricks for a perfect vegan broccoli cheddar soup
- FLAVOR: Roast the broccoli slightly before adding for smoky depth.
- BALANCE TEXTURE: Use a stick blender directly in the pot for a smoother, creamier soup.
- SEASON IN STAGES: Taste and adjust salt and acidity at the end for best flavor.
- USE FROZEN BROCCOLI: It’s convenient and retains color, just add directly to simmering broth.
- THICKEN THE SOUP: Add a bit more cashew cream or blend in cooked potato for a heartier texture.
Common mistakes and how to fix them easily
- FORGOT TO season? Add more salt and a splash of lemon to brighten it up.
- DUMPED the cashew cream before blending? Blend it smooth with a little water or broth first.
- OVER-TORCHED the onions? Lower the heat and add a splash of broth to deglaze and cool the pan.
- SCOURED the broccoli? Scrape off the burnt bits and add a splash of broth to loosen the flavor.
Fast fixes to save your soup
- WHEN soup is too thick, splash in warm broth and stir until smooth.
- IF the soup is bland, add a squeeze of lemon or a pinch of smoked paprika.
- WHEN cashew flavor isn’t prominent, increase the amount or soak longer for extra creaminess.
- SPLASH of soy sauce or miso can boost umami without overpowering.
- PATCH flavor imbalance by adding a dash of hot sauce or vinegar.
Make-ahead and storage tips for the best flavor and convenience
- You can prep the cashew cream up to 2 days ahead, store in the fridge in an airtight container.
- Cooked soup keeps well in the fridge for up to 3 days; reheat gently on the stove, stirring often.
- The flavors deepen overnight, so it’s great for make-ahead meals.
- Freeze in portions for up to 2 months; let thaw in fridge and reheat slowly, watching for separation.
10 Practical Q&As for Vegan Broccoli Cheddar Soup
1. Can I use store-bought vegetable broth?
Use a good vegetable broth, it’s the flavor backbone. It’s what makes the soup taste hearty.
2. Should I use homemade broth?
Yes, but check for salt. Unsalted broth lets you control the seasoning better.
3. Can I skip the onion and garlic?
Absolutely. If you have time, simmer veg scraps with herbs for a richer, more complex flavor.
4. What if I want it spicier?
They add depth, but if you’re sensitive, just use a pinch of onion powder and garlic powder.
5. How do I get a creamy texture without dairy?
Add a touch of cayenne or chili flakes at the end, just a pinch, then taste and adjust.
6. Can I use frozen broccoli?
Use soaked cashews blended smooth, or coconut milk for a luscious, plant-based creaminess.
7. How long can I store leftovers?
Yes, just add it directly to the pot. It cooks quickly, keeping the bright green color.
8. What if the soup is too thick after reheating?
Up to 3 days in the fridge, reheat gently on the stove, stirring often until hot.
9. Can I make this soup in a slow cooker?
Add a splash of hot broth or water, then stir until it reaches your preferred consistency.
10. Is this soup good for meal prep?
Yes, cook on low for 4-6 hours, blend part of it for creaminess, then serve hot.
This soup is more than just comfort food; it’s a reminder that simple ingredients can come together to create something warm and satisfying. It’s perfect for a busy weeknight or a relaxed weekend when you want something quick, wholesome, and full of flavor.
Sharing it with someone you love makes it even better, but honestly, I enjoy every spoonful myself. It’s a dish that feeds both the body and the soul, especially when it’s cold outside and the kitchen is filled with the scent of garlic and bubbling cheese.
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