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Vegan Broccoli Cheddar Soup

This vegan broccoli cheddar soup is a creamy, comforting dish made with fresh or frozen broccoli simmered in flavorful vegetable broth, blended with soaked cashews and nutritional yeast to mimic cheesy richness. The soup features a velvety texture with vibrant broccoli florets that remain slightly crisp, offering a cozy and satisfying bowl perfect for chilly days.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 4 cups broccoli florets fresh or frozen
  • 4 cups vegetable broth
  • ½ cup cashews soaked in hot water for 10 minutes, then drained
  • 1 cup water
  • 2 tablespoons nutritional yeast adds cheesy umami flavor
  • 1 tablespoon lemon juice freshly squeezed
  • to taste Salt and pepper
  • optional smoked paprika for added depth

Equipment

  • Large pot
  • Blender
  • Measuring cups and spoons
  • Ladle

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

For an extra velvety texture, blend a portion of the soup with an immersion blender directly in the pot. Use frozen broccoli for convenience and color retention. Adjust salt and acidity at the end to perfect the flavor.