Name: Vegan Broccoli Cheddar Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 1 small sweet onion, chopped; 3 cloves garlic, minced; 1 medium russet potato, peeled and chopped; 3 medium carrots, peeled and chopped; 1/2 cup raw cashews; 4 cups vegetable broth; 1/2 cup nutritional yeast; 1 teaspoon smoked paprika; 1 teaspoon salt, or to taste; 1-2 cups water, as needed (see instructions); 4 cups broccoli, finely chopped; 2 cups shredded vegan cheddar cheese (I used Violife, optional)

This Vegan Broccoli Cheddar Soup is creamy and cheesy, even without the dairy! It’s made with simple ingredients and ready in only 30 minutes.

If you enjoy the broccoli cheddar combination as much as I do, make sure to check out my “Chicken” Broccoli Rice Vegan Casserole and these Vegan Cheesy Broccoli Twice Baked Potatoes.

scooping up vegan broccoli cheddar soup with a wooden spoon.

Easy and cheesy vegan broccoli cheese soup

This Vegan Broccoli Cheddar Soup is my go-to comfort food. Each spoonful is so thick and cheesy. It’s hard to believe that it isn’t made with dairy!

All you need are a few simple ingredients, a large pot, and a blender to put a batch of vegetarian broccoli cheddar soup together. It starts with a luscious, pureed cheese sauce base, then is elevated with fresh broccoli and vegan cheese shreds. In the end, your bowl is filled with a golden batch of cheesy, broccoli goodness!

Not only is it a sneaky veggie-packed meal, but it’s comforting too! Enjoy your creamy soup as-is or pair it with artisan bread and kale Caesar salad for a simple and cozy meal both adults and kids will love.

a spoon taking a scoop of broccoli cheddar soup out of a white bowl.

Ingredients needed (with substitutions)

Olive oil – Or use vegetable broth if you want to saute the vegetables without oil.
Onion
Garlic
Potatoes – The creamy, cheesy base of the soup is made from potatoes, carrots, cashews, and nutritional yeast. Russet potatoes or Yukon Gold are best but you can use any variety you already have at home.
Carrots – Just like this vegan cheese sauce, carrots give the soup a yellow color and slight sweetness.
Raw cashews – Blended cashews thicken the soup like a dream. If you don’t have cashews on hand, use macadamia nuts, blanched almonds, or sunflower seeds instead. A little coconut cream works for a nut and seed free option.
Vegetable broth
Nutritional yeast – A must for vegan cheesy soup.
Smoked paprika – Or use regular paprika.
Salt
Water
Broccoli – Chop the broccoli yourself or save a little time by using frozen broccoli or pre-chopped broccoli. You could even add more vegetables for more substance and texture, like peas, cauliflower, black beans, or celery.
Shredded vegan cheese – Optional, but delicious! The cheese melts into the soup, making every bite super cheesy.

How to make vegan broccoli cheddar soup

Find the complete recipe with measurements in the recipe card below.

Start by sauteing the onion and garlic in a large oiled soup pot until they’re soft and fragrant.

sauteeing chopped onion and garlic in a large black pot.

Next, add in the potatoes, carrots, cashews, broth, nutritional yeast, smoked paprika, and salt. Bring it to a boil, lower the heat, and let it simmer until the vegetables are fork tender.

We boil the cashews right in the pot to get them super soft for blending!

cooking broccoli cheddar soup in a large black pot.

Carefully transfer the soup to a blender and puree until smooth or use an immersion blender in the pot instead. Pour the blended soup back into the pot and thin it out with a little water if needed. Finish by stirring in the broccoli and vegan cheese.

broccoli florets and shredded vegan cheese on top of a pot of broccoli cheddar soup in a large black pot.

Bring the broccoli soup back up to a boil, then lower the heat and let it simmer to cook the broccoli. Serve in individual bowls with more cheese on top, then enjoy!

a large black pot filled with vegan broccoli cheddar soup.

Tips and variations

Blending the broccoli – If you’re a fan of extra creamy soups, feel free to add in half of the broccoli florets when you add the potatoes. Blend until smooth, then add the rest of the broccoli. This way, the soup will have less texture and a smoother consistency.
Nut free – The soup won’t be as thick and creamy without the cashews, but they can be left out if you need it to be nut free. Use a little coconut cream instead.
Toppings – Top each bowl of soup with roasted broccoli florets, shredded vegan cheese, croutons, fresh parsley, or red chili flakes.

Frequently asked questions

Can you make it in the Instant Pot? I haven’t tested this recipe in the Instant Pot. If you do try it, I recommend cooking and blending the soup without the broccoli and cheese first, then stirring them in and cooking at high pressure for a few more minutes.
Do you have to soak the cashews ahead of time? Nope! Just throw them in the pot and the nuts will soften in the hot soup broth before blending.
How long does vegan broccoli soup last? The leftovers will last for up to 3-4 days when kept in an airtight container in the fridge.
Can you freeze it? Yes, the soup freezes quite well.

a white bowl filled with vegan broccoli cheddar soup and a spoon.

Want more creamy and comforting soups?

This recipe was first posted in September 2018 and has been republished with new photos and the addition of vegan cheddar cheese shreds. Otherwise the recipe is unchanged.

About Nora