Vegan Broccoli Cheddar Soup Recipe

This vegan broccoli cheddar soup is not just about replacing dairy; it’s about reimagining comfort food with vibrant greens and a rich, cheesy backbone. I love how the smell of garlic and toasted nutritional yeast fills the kitchen, promising something cozy but with a fresh twist.

There’s a bit of chaos in this kitchen—blending, tasting, adjusting—yet every step brings a sense of purpose. It’s a simple dish, but one that feels like a small victory when everyone gathers around with bowls steaming and smiles wide.

Unconventional comfort: transforming a classic into a plant-based, nutrient-dense bowl that feels like a warm hug.

Why this vegan broccoli cheddar soup hits home for me

• I love how this soup tastes like a warm hug, especially on chilly days.
• It’s a relief to have a creamy, cheesy dish that’s entirely plant-based.
• Sometimes I add a splash of hot sauce for a little kick, and it surprises everyone.
• I feel proud knowing it’s nourishing and packed with greens, not just empty carbs.
• Making this always reminds me that simple ingredients can create something cozy and satisfying.

The story behind my go-to comfort soup

• This recipe was born out of necessity—using what I had in the fridge, I wanted something warm and cheesy without the dairy. I played around with nutritional yeast, which gave it that cheesy depth I craved.
• It’s also a nod to my childhood comfort foods, but reimagined—bright green broccoli, a creamy base, and a touch of smoky spice.
• Every time I make it, I think about how good food can be both nourishing and nostalgic, even when completely vegan.

The quirky history and surprising origins of this comforting bowl

• This soup version was inspired by traditional French potages, but with a modern vegan twist.
• Nutritional yeast, often called ‘nooch,’ became popular among vegans in the 1980s as a cheesy flavor substitute.
• Broccoli was first cultivated in Italy in the Roman era and became popular worldwide in the 20th century.
• Vegan cheese alternatives vary widely—some are nut-based, others soy or root vegetable-based, each with unique flavors.

Ingredient insights: what makes this soup tick

• Broccoli: I love fresh, crisp florets; they add color and a slight crunch. Swap with frozen, but thaw and drain well.
• Nutritional Yeast: It provides that cheesy flavor without dairy. Toast briefly in the pan for extra depth, or skip if nut allergies are a concern.
• Garlic & Onion: Aromatics that build flavor. Sauté until fragrant, but don’t burn—burnt garlic turns bitter.
• Plant-Based Milk: Use unsweetened varieties for creaminess. Coconut milk adds richness, but can overpower delicate flavors.
• Vegetable Broth: Look for low-sodium to control salt. Homemade broth adds depth—store in ice cube trays for quick use.

Spotlight on Broccoli and Nutritional Yeast

Broccoli:

• Its bright green color and crisp texture make this soup lively and fresh. Cook just enough to keep some bite.
• It releases a slightly nutty aroma when sautéed, which is so inviting.

Nutritional Yeast:

• The secret to that cheesy flavor without dairy. It’s flaky, umami-rich, and slightly savory.
• Toasted briefly, it becomes more fragrant and enhances the soup’s depth.

Smart swaps and tweaks for dietary preferences

• Dairy-Free: Use cashew cream or blended silken tofu for creaminess, but expect a different mouthfeel.
• Gluten-Free: Ensure your broth and thickeners are gluten-free if needed.
• Smoked Flavor: Add smoked paprika or chipotle powder instead of liquid smoke, for a subtler smoky note.
• Thickening: Use pureed cooked potatoes or cauliflower if you prefer a thicker, more neutral base.
• Flavor Boost: A splash of soy sauce or tamari can add umami if nutritional yeast isn’t available.

Equipment & Tools

• Large pot: Cooking vegetables and broth
• Immersion blender or regular blender: Pureeing soup to desired smoothness
• Measuring spoons and cups: Accurate ingredient measurement
• Wooden spoon or spatula: Stirring and combining ingredients
• Ladle: Serving the soup

Step-by-step guide to a silky, cheesy vegan broccoli soup

1. Heat a large pot over medium heat, add a splash of olive oil, and sauté chopped onion and garlic until fragrant, about 5 minutes.
2. Add chopped broccoli and cook for another 5-7 minutes, until it turns a vibrant green and begins to soften.
3. Pour in vegetable broth, bring to a gentle simmer, and cook until broccoli is tender when pierced, about 10 minutes.
4. In a separate bowl, blend a portion of the cooked vegetables with a little of the broth and nutritional yeast until smooth.
5. Return the blended mixture to the pot, stir well, and heat gently without boiling—about 3-5 minutes.
6. Taste and adjust seasoning with salt, pepper, and a dash of smoked paprika if using.
7. For a creamier texture, blend the soup directly in the pot with an immersion blender until smooth or to desired consistency.
8. Check the soup’s thickness: if too thick, stir in a splash of plant-based milk or hot broth.
9. Once seasoned to taste, turn off heat and let sit for a few minutes before serving.

Let the soup sit for 2-3 minutes to meld flavors before serving. Garnish with chopped chives or a drizzle of olive oil if desired.

How to Know It’s Done

• Soup is bright green and fragrant after sautéing.
• Broccoli is tender but still vibrant when pierced with a fork.
• Soup is silky smooth after blending, with no lumps or raw taste.

Top cooking tips and tricks for perfect vegan broccoli cheddar soup

• Start with low heat when sautéing garlic to prevent burning.
• Use an immersion blender for quick, smooth results—don’t over-blend to keep some texture.
• Toast nutritional yeast briefly in the pan before adding for extra cheesy umami.
• Add a splash of lemon juice at the end to brighten flavors.
• Keep the lid slightly ajar when simmering to prevent overflows and keep flavors concentrated.

Common mistakes and how to fix them

• FORGOT to taste during seasoning? Add salt gradually, then reheat for full flavor.
• DUMPED in all the broth at once? Add it slowly, stirring to prevent lumps and control thickness.
• OVER-TORCHED the garlic? Rinse briefly with cold water, then start over with fresh garlic.
• SCOURED the soup? Scrape the burnt bits, then add a splash of broth and stir to deglaze.

Fast fixes to rescue your soup when things go awry

• If the soup is too thick, splash in hot broth and stir gently.
• When too bland, add a dash more salt or nutritional yeast.
• Splash in lemon juice or vinegar to brighten dull flavors.
• Patch blandness by stirring in a spoonful of miso paste or tamari.
• Shield overcooking by removing from heat immediately once broccoli is tender.

Make-ahead tips and storage secrets for this hearty soup

• Prep the chopped broccoli and aromatics a day ahead—store in airtight containers in the fridge for up to 24 hours.
• The soup can be cooked and stored in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally.
• The flavors deepen slightly overnight, making it even more comforting the next day.
• Reheat until steaming hot and taste for seasoning—add a splash of plant-based milk if it thickens too much.

10 Practical Q&As for Vegan Broccoli Cheddar Soup

1. Can I use frozen broccoli?

Use fresh broccoli for a bright, crisp texture, but frozen works if that’s what’s available—just thaw and drain well.

2. Can I make it thicker without cheese?

To get that cheesy, creamy feel, blend some cooked potatoes or carrots into the soup—adds natural sweetness and body.

3. What can I use instead of nutritional yeast?

Nutritional yeast is your friend here—adds that cheesy umami without dairy. Tastes better if toasted briefly before adding.

4. How long should I sauté the aromatics?

Keep the garlic and onion quite aromatic—sauté until fragrant for a deeper flavor base.

5. When should I add salt?

Taste and adjust salt at the end to avoid over-seasoning, especially since vegan cheeses vary in saltiness.

6. Can I add smoky flavor?

For a smoky note, add a pinch of smoked paprika or chipotle powder—just a dash, then taste.

7. Is it safe to blend hot soup?

Use a high-speed blender to smooth the soup for a velvety finish—be cautious with hot liquids.

8. How do I keep the color vibrant?

Avoid overcooking the broccoli to keep that bright green color and fresh flavor.

9. What’s a good topping?

Serve with crusty bread or a sprinkle of chopped chives for a fresh finish.

10. How do I loosen the soup?

If the soup gets too thick, thin it with a splash of plant-based milk or broth—stir gently.

Making this soup feels like a small act of rebellion against the cold, gray days. It’s hearty, nourishing, and surprisingly quick to whip up when you need a little warmth.

Every spoonful reminds me that comfort doesn’t have to come from dairy or meat; it’s about flavors that make your heart settle and your stomach happy.