Name: Vegan Broccoli Cheddar Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 cups broccoli florets, chopped; 1 medium yellow onion, diced; 1 cup carrots, shredded or finely diced; 3 garlic cloves, minced; 2 tablespoons olive oil; 4 cups vegetable broth; 1 cup unsweetened plant-based milk (oat or almond); 3/4 cup raw cashews, soaked; 1 cup dairy-free cheddar-style shreds; 2 tablespoons nutritional yeast; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 1/4 teaspoon smoked paprika (optional)

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I make this Vegan Broccoli Cheddar Soup when I want all the creamy, comforting flavor of classic broccoli cheddar soup without using dairy. It turns out rich, smooth, and deeply satisfying, with tender broccoli in every spoonful.

Why You’ll Love This Recipe

I love how this soup delivers a creamy texture using plant-based ingredients while still keeping that familiar cheesy flavor. The combination of blended vegetables and dairy-free cheese creates a velvety consistency that feels indulgent yet wholesome. I also appreciate how simple it is to prepare in one pot, making it perfect for cozy nights at home. Vegan Broccoli Cheddar Soup Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

broccoli florets, chopped
yellow onion, diced
carrots, shredded or finely diced
garlic cloves, minced
olive oil
vegetable broth
unsweetened plant-based milk
raw cashews (soaked) or dairy-free cream alternative
dairy-free cheddar-style shreds
nutritional yeast
salt
black pepper
smoked paprika (optional)

Directions

I heat olive oil in a large pot over medium heat.
I add the diced onion and cook until soft and translucent.
I stir in the minced garlic and cook briefly until fragrant.
I add the chopped broccoli and shredded carrots, stirring to combine.
I pour in the vegetable broth and bring the mixture to a gentle boil.
I reduce the heat and simmer for about 15–20 minutes, until the broccoli is tender.
I blend the soaked cashews with plant-based milk until smooth, creating a creamy base.
I pour the cashew mixture into the soup and stir well.
I use an immersion blender to partially blend the soup, leaving some texture.
I stir in dairy-free cheddar-style shreds and nutritional yeast until melted and smooth.
I season with salt, black pepper, and smoked paprika if I want extra depth.

Servings and timing

I usually get about 6 servings from this recipe.

Preparation time: about 15 minutes
Cooking time: 20–25 minutes
Total time: approximately 40 minutes

Variations

I sometimes add diced potatoes for a thicker texture. When I want extra protein, I stir in white beans before blending. I also enjoy topping the soup with roasted broccoli florets or crunchy croutons for added texture.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days. When reheating, I warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If it thickens too much, I add a splash of plant-based milk or broth to loosen it. I can also freeze it for up to 2 months and thaw overnight before reheating. Vegan Broccoli Cheddar Soup Recipe

FAQs

Do I have to use cashews?

I can substitute a store-bought dairy-free cream alternative if I prefer not to use cashews.

How do I make the soup thicker?

I blend more of the soup or add a small diced potato during cooking for extra body.

Can I use frozen broccoli?

I can use frozen broccoli, and I add it directly to the pot without thawing.

What plant-based milk works best?

I prefer unsweetened oat or almond milk because they blend smoothly without overpowering the flavor.

Can I make this soup ahead of time?

I often prepare it a day in advance since the flavors continue to develop as it rests.

Conclusion

I find this Vegan Broccoli Cheddar Soup to be a comforting and flavorful plant-based alternative to the classic version. With its creamy texture and rich taste, it is a recipe I enjoy making whenever I want something warm, satisfying, and dairy-free.