Creamy Vegan Broccoli Cheddar Soup Recipe

Enjoy this easy vegan broccoli cheddar soup, ready in just 30 minutes! Made in one pot with simple ingredients for a creamy, rich, and cheesy comfort meal that’s perfect for any day of the week, all without dairy.

Craving comforting vegan soups? Try vegan potato soup, vegan potato leek soup, or vegan chicken noodle soup for more cozy options. These recipes are full of flavor and perfect when you want something warm and satisfying.

Perfect for a quick lunch or dinner, this plant-based take on the classic broccoli cheddar soup delivers big flavor without any dairy. It’s hearty and satisfying, with a velvety texture and cheesy taste that comforts on chilly days. This recipe is simple to make and ideal for weeknights when you want something delicious with minimal fuss.

This one-pot soup comes together with a handful of everyday ingredients. Its creamy base is achieved with potatoes and cashews, while nutritional yeast and vegan cheddar add that familiar cheesy note. Serve it with warm crusty vegan bread for a complete, comforting meal.

Ingredients for vegan broccoli cheddar soup

• Olive oil: A healthy, flavorful choice. You can swap for vegan butter for a richer result, or use avocado or coconut oil depending on preference.
• Onion: Yellow or white onion works — it creates a savory base.
• Garlic: Adds depth and aroma.
• Potatoes: Yukon Golds give a naturally creamy texture, but Russets or Reds can be used if needed.
• Carrots: Provide sweetness and color.
• Cashews: Used to thicken and add creaminess. Substitute macadamias, blanched almonds, or sunflower seeds for a similar texture; coconut cream works as a nut-free alternative.
• Vegetable broth: Keeps the soup flavorful and vegan.
• Salt and ground black pepper: To taste.
• Nutritional yeast: Gives a savory, cheesy note. If unavailable, use vegan parmesan, miso, or a grated vegan cheese alternative.
• Broccoli florets: Fresh is best; frozen can be used after thawing.
• Vegan shredded cheddar cheese (optional): Adds extra creaminess and cheesiness — brands like Violife melt well, but any preferred vegan cheddar will do.

Find exact measurements and the full recipe in the recipe card below.

How to make vegan broccoli cheddar soup

Step 1: Heat oil or vegan butter in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 3–5 minutes.

Step 2: Add chopped potatoes, carrots, raw cashews, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer 15–20 minutes until the vegetables are fork-tender.

Step 3: Transfer the cooked mixture to a blender, add nutritional yeast, and blend until completely smooth.

Step 4: Pour the blended base back into the pot. Stir in the broccoli florets and the vegan shredded cheddar if using, mixing to combine.

Step 5: Bring the soup to a gentle boil, then reduce heat and simmer 7–10 minutes more, until the broccoli is tender and the cheese (if added) is melted into the soup.

Step 6: Ladle the soup into bowls and top with extra vegan cheddar shreds if desired. Serve hot with crusty bread.

Storage instructions

Fridge: Store in an airtight container for 3–4 days.

Freezer: Cool completely, then transfer to a freezer-safe container or bag for up to 2–3 months.

Reheat from the fridge: Warm on the stovetop over low heat, adding a splash of water or non-dairy milk to reach the desired consistency. You can also reheat in the microwave, stirring every 30 seconds.

Reheat from the freezer: Thaw overnight in the fridge and reheat on the stovetop or in the microwave. Reheating from frozen is possible but takes longer.

Frequently asked questions