When the wind howls outside and I want something that feels like a warm hug in a bowl, I turn to this soup. It’s not just about the creamy, cheesy flavor — it’s about capturing that nostalgic feeling of comfort, no matter how hectic life gets.
Making this soup is a bit of a ritual. I love the way the broccoli turns a vibrant green, the smell of toasted cashews filling the kitchen, and the moment when everything comes together into something simple but deeply satisfying.
The Unlikely Comfort of a Vegan Broccoli Cheddar Soup: A Cozy Dish for Cold Days and Heartfelt Moments
Why This Soup Matters to Me
- I love how messy and cozy it feels to make this soup.
- Sometimes I add a dash of smoked paprika for a smoky twist.
- I’ve gifted this soup to friends battling the cold — it’s always a hit.
- Cooking it is like a small act of love, quiet and nourishing.
The Inspiration Behind This Vegan Broccoli Cheddar Soup
- This recipe came to me during a winter of relentless cold, when I craved something hearty yet wholesome.
- I wanted a soup that wasn’t just dairy-based but still delivered that rich, cheesy flavor.
- Experimenting with cashews and nutritional yeast turned out to be a game-changer, creating a silky base without any dairy.
A Little Soup History: From Ancient Roots to Modern Comfort
- This soup is inspired by classic comfort foods but made vegan with cashews and nutritional yeast.
- Broccoli was first cultivated in Italy in the 6th century BC and became popular worldwide.
- Nutritional yeast has been used by vegans since the 20th century as a cheesy flavor enhancer.
- The idea of blending vegetables into creamy soups dates back to ancient civilizations, making this a timeless dish.
Ingredient Insights and Tweak Tips
- Fresh broccoli: Bright green, firm, and crispy — avoid dull or limp florets.
- Cashews: Creamy, rich, and slightly sweet; soak for smoother blending or use raw for a nuttier flavor.
- Nutritional yeast: Adds cheesy umami, slightly flaky; toast lightly for extra depth.
- Plant milk: Choose unsweetened for neutral flavor; coconut milk adds richness and aroma.
- Lemon juice: Brightens and balances richness; a little goes a long way.
Spotlight on Broccoli and Cashews
Cashews: Creamy and neutral, they turn silky when blended, giving the soup its luxurious body.:
- Fresh broccoli: The key to vibrant color and crisp-tender texture, it should smell fresh and grassy.
- It softens beautifully when cooked, offering a slight chew that contrasts the creaminess.
- Avoid dull, yellowed florets; they won’t give the bright flavor and texture you want.
Nutritional yeast: Flaky, slightly cheesy, and umami-rich. It’s the secret ingredient that mimics cheese.:
- They should be fresh, not stale, with a subtly sweet, nutty aroma.
- Soaking softens their texture, making blending smooth and effortless.
- Roasting cashews beforehand enhances their flavor, adding a smoky note.
Ingredient Substitutions for Flexibility and Flavor
- Dairy-Free: Swap cashews for silken tofu or coconut cream for a different richness.
- Gluten-Free: Ensure broth and seasonings are gluten-free if needed.
- Vegan Cheese: Use store-bought vegan shredded cheeses or nutritional yeast for cheesy flavor.
- Low-Sodium: Use reduced-sodium broth and season gradually to control salt.
- Flavor Boost: Add a pinch of smoked paprika or turmeric for extra depth.
Equipment & Tools
- Large pot: Cook vegetables and soup base
- Immersion or regular blender: Puree the soup to your preferred texture
- Measuring cups and spoons: Accurate ingredient measurement
- Wooden spoon: Stir and taste as you go
Step-by-Step Guide to Perfect Vegan Broccoli Cheddar Soup
- Prepare your tools: a large pot, an immersion blender or regular blender, and a wooden spoon.
- Sauté diced onion and minced garlic in a splash of oil over medium heat until translucent, about 5 minutes.
- Add chopped broccoli florets and cook for another 3-4 minutes, until slightly tender and fragrant.
- Pour in vegetable broth, bring to a simmer, and cook until broccoli is very soft, about 10 minutes.
- Meanwhile, soak cashews in hot water for at least 4 hours or overnight, then drain.
- Transfer the cooked vegetables and a handful of soaked cashews to a blender, add 1-2 cups of broth, and blend until smooth.
- Return the blended mixture to the pot. Heat gently over low, stirring in nutritional yeast, plant milk, and a squeeze of lemon juice.
- Let it simmer for 10 minutes, taste, and adjust seasoning with salt and pepper.
- Check for consistency; if too thick, stir in more broth or plant milk until velvety.
- Serve hot, garnished with fresh herbs or a sprinkle of vegan cheese if desired.
Let the soup rest for 5 minutes after cooking to allow flavors to meld. Serve hot, garnished as desired.
How to Know It’s Done
- Broccoli should be bright green and soft.
- Soup should be steaming and slightly thickened.
- Taste and adjust salt, lemon, and nutritional yeast before serving.
Vegan Broccoli Cheddar Soup
This creamy, cheesy vegan broccoli cheddar soup combines tender broccoli florets blended with soaked cashews and nutritional yeast for a rich, comforting flavor. It’s cooked until vibrant green and velvety smooth, with a luxurious texture that feels like a warm hug in a bowl. Perfect for chilly days or cozy moments, it’s both nourishing and satisfying.
Ingredients
Equipment
Method
- Start by gathering your tools: a large pot, a blender, measuring cups, and a wooden spoon.
- Heat a splash of oil in the large pot over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
- Add the minced garlic to the pot and cook for another minute until it becomes fragrant, filling your kitchen with a warm aroma.
- Stir in the broccoli florets and cook for 3-4 minutes, letting them turn a vibrant green and soften slightly.
- Pour in the vegetable broth, bring the mixture to a gentle simmer, and cook until the broccoli is very tender, about 10 minutes.
- While the soup simmers, drain your soaked cashews and prepare for blending.
- Transfer the cooked broccoli, onion, garlic, and soaked cashews to your blender. Add 1-2 cups of the hot broth to help blend everything until smooth and silky.
- Pour the blended mixture back into the pot. Stir in the nutritional yeast, plant milk, and a squeeze of lemon juice for brightness.
- Let the soup simmer gently on low heat for another 10 minutes, stirring occasionally. Taste and season with salt and pepper as needed.
- If the soup is too thick, stir in a bit more broth or plant milk until you reach your desired velvety consistency.
- Once everything is heated through and flavors melded, ladle the soup into bowls. Garnish with fresh herbs or a sprinkle of vegan cheese if desired, and serve hot.
Notes
For an extra smoky flavor, toast the cashews lightly before blending. Keep an eye on the broccoli to ensure it stays vibrant and tender but not mushy. Adjust seasoning to taste at the end for the perfect balance.
Cooking Tips & Tricks for a Perfect Soup
- FLAVOR: Toast cashews slightly before blending to enhance their nutty aroma.
- SENSORY: Watch for broccoli turning a vibrant green—just tender, not mushy.
- MINIMIZE SPLATTER: Use a lid slightly ajar when blending hot soup to avoid mess.
- CONTROL HEAT: Keep the simmer gentle to prevent curdling or scorched bits.
- ENHANCE TEXTURE: Use an immersion blender for a slightly chunkier, rustic feel.
Quick Fixes for Common Soup Mistakes
- FORGOT TO SOAK CASHEWS? Use warm water and soak for at least 30 minutes for quicker blending.
- DUMPED TOO MUCH BROTH? Stir in a splash more plant milk or broth to reach desired creaminess.
- OVER-TORCHED THE VEGGIES? Lower the heat and add a splash of water to prevent burning.
- MISSED THE LEMON? Add a squeeze at the end for brightness and to balance the richness.
Fast Fixes When Things Don’t Go As Planned
- When too thick, splash in hot broth while stirring until smooth.
- If soup separates or curdles, add a splash of plant milk and whisk vigorously.
- Patch bland flavor with more nutritional yeast or lemon juice.
- Shield from scorching by stirring constantly and lowering heat if it smells burnt.
- When in doubt, add a pinch of salt and a squeeze of lemon to brighten.
Make-Ahead and Storage Tips
- Prepare and blend the soup ahead of time; store in airtight containers for up to 3 days.
- Reheat gently over low heat, stirring often, until steaming and hot.
- The flavors deepen overnight, making it even more comforting.
- Freeze in portions for up to 1 month; thaw overnight in the fridge, then reheat.
10 Practical Q&As for Vegan Broccoli Cheddar Soup
1. Can I use frozen broccoli? Bring it to a boil in the soup directly from frozen, but expect a slightly softer texture.
Use fresh broccoli florets for the best flavor and texture. They should be bright green and firm.
2. What if I don’t have cashews? Use silken tofu or a splash of coconut milk for creaminess.
Cashews make a creamy base. Soak them for at least 4 hours or overnight for a smoother blend.
3. Can I skip nutritional yeast? Yes, but the soup won’t have that classic cheesy depth.
Nutritional yeast adds a cheesy flavor. Taste and add more if you want a stronger umami punch.
4. What if it curdles? Lower the heat and stir constantly, or add a splash of plant milk to smooth it out.
Use a gentle heat to prevent scorching the milk and cheese base. Keep it around medium-low.
5. Can I use vinegar? Lemon is preferable, but a splash of apple cider vinegar works in a pinch.
Lemon juice brightens the flavor. Add just before serving to preserve its zing.
6. It tastes bland? Add a pinch more salt or a dash of soy sauce for extra depth.
Adjust salt at the end. Taste and season after the flavors meld, about 10 minutes before serving.
7. Is it better to blend fully or leave chunks? Fully blended gives a creamy feel; some prefer a bit of broccoli texture.
Use an immersion blender or regular blender. Blend until smooth but leave some texture if you like.
8. Can I reheat leftovers? Yes, warm gently on the stove, stirring often, until steaming.
Serve hot, topped with fresh herbs or a sprinkle of vegan cheese if desired.
9. Can I freeze it? Yes, in a freezer-safe container for up to 1 month, thaw overnight before reheating.
Store in airtight containers for up to 3 days in the fridge.
10. Soup too thick? Thin with hot broth or plant milk, then simmer briefly to reheat.
Adjust the thickness with more broth or a splash of plant milk.
This soup feels like a small act of kindness, especially when it’s cold and grey outside. It’s easy to make ahead, and the flavors actually deepen after a day or two in the fridge.
I find myself craving it when I need a reminder that good, honest food can be both nourishing and soul-soothing. Plus, it’s a reminder that vegan doesn’t mean sacrificing flavor — just a little creativity in the kitchen.
