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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.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups broccoli florets fresh and bright green
  • 4 cups vegetable broth preferably low-sodium
  • 1 cup raw cashews soaked for at least 4 hours or overnight
  • 3 tablespoons nutritional yeast adds cheesy umami flavor
  • 1 cup unsweetened plant milk such as almond or oat milk
  • 1 tablespoon lemon juice brightens and balances richness
  • to taste salt and pepper

Equipment

  • Large Pot
  • Immersion or regular blender
  • Measuring cups and spoons
  • Wooden spoon

Method
 

  1. Start by gathering your tools: a large pot, a blender, measuring cups, and a wooden spoon.
  2. 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.
  3. Add the minced garlic to the pot and cook for another minute until it becomes fragrant, filling your kitchen with a warm aroma.
  4. Stir in the broccoli florets and cook for 3-4 minutes, letting them turn a vibrant green and soften slightly.
  5. Pour in the vegetable broth, bring the mixture to a gentle simmer, and cook until the broccoli is very tender, about 10 minutes.
  6. While the soup simmers, drain your soaked cashews and prepare for blending.
  7. 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.
  8. Pour the blended mixture back into the pot. Stir in the nutritional yeast, plant milk, and a squeeze of lemon juice for brightness.
  9. Let the soup simmer gently on low heat for another 10 minutes, stirring occasionally. Taste and season with salt and pepper as needed.
  10. If the soup is too thick, stir in a bit more broth or plant milk until you reach your desired velvety consistency.
  11. 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.