This soup is my way of holding onto childhood memories, but with a plant-based twist I can feel good about. The smell of melting nutritional yeast and bubbling broccoli always takes me back to cozy weekends at home, yet I’ve tweaked the ingredients so it’s all vegan and still deeply satisfying. It’s surprising how simple ingredients can mimic that cheesy, velvety richness I craved as a kid, but with a fresher, brighter flavor.
Cooking this soup feels like a small act of rebellion against the usual, heavy dairy versions. I love how the broccoli retains a bit of bite, contrasting with the creamy, smooth base. It’s honest, imperfect, and exactly what I want when I need comfort without the heaviness or guilt. Plus, knowing I can spoon this into a bowl and warm up on a chilly day makes me feel a little more grounded.
This recipe is inspired by childhood memories of sneaking spoonfuls of cheesy broccoli soup from my mom’s pot, but I’ve reimagined it as a cozy, plant-based version that comforts without dairy. It’s about capturing that familiar, velvety richness with simple ingredients, proving vegan comfort food can be just as indulgent.
Nostalgic Comfort in a Bowl
- I remember the first time I tasted a cheesy broccoli soup that made me feel like a kid again, but now I get to enjoy it guilt-free as a vegan.
- There’s a quiet joy in blending simple ingredients into something so creamy and satisfying, especially when it smells like melted cheese and fresh broccoli.
- Sometimes chaos in the kitchen leads to the best discoveries—like how a splash of nutritional yeast can mimic that cheesy bite perfectly.
- I feel a swell of pride knowing I can whip up this comforting bowl on a busy weeknight, with just a few pantry staples and a bit of love.
The story behind this recipe
This recipe came to life after a particularly dreary winter day when I was craving something warm, cheesy, and comforting but without the heaviness of dairy. I remembered the first time I tried to veganize a classic soup and realized how much flavor and richness can come from honest whole ingredients—no shortcuts, no additives. It’s about reclaiming that nostalgic, cheesy goodness with a bit of culinary improvisation, using what I had on hand and a little patience to balance flavors. Honestly, the process of tinkering with nutritional yeast and blending broccoli into something velvety feels like a quiet act of creativity in the kitchen, turning simple vegetables into a bowl of cozy reassurance.
Trivia and Historical Notes
- This vegan broccoli cheddar soup was inspired by classic American comfort food, but reimagined in the 21st century as a plant-based staple.
- Nutritional yeast, often called ‘nooch,’ has been used by vegans since the 1940s to add cheesy depth without dairy.
- Broccoli became popular as a soup ingredient during the health-food movement of the 1960s, appreciated for its vibrant color and nutrient density.
- The idea of blending vegetables into a creamy base dates back centuries in traditional European cuisines but gained modern popularity with vegan innovations.
Ingredient breakdown: key components
- Broccoli: I love how fresh broccoli adds a vibrant, slightly bitter note that balances the cheesy richness; for a milder flavor, try kale or cauliflower—just watch the cooking time so they don’t over-soften.
- Nutritional Yeast: It’s my secret weapon for that umami, cheesy flavor—smells nutty and toasty, and if you want more depth, toast it lightly before adding; skip if you’re sensitive to yeast’s taste.
- Vegetable Broth: I use a homemade or low-sodium store-bought broth to keep the flavor bright and clean—try mushroom broth for an earthy boost or water with a splash of soy if you want more umami.
- Cashews: I soak and blend these for creaminess, but if you’re allergic, silken tofu or coconut milk works—just adjust the seasoning to keep it balanced and not too sweet.
- Garlic & Onion: These form the savory base—roasting them first deepens the flavor, but if you’re pressed for time, sauté until fragrant, just don’t rush the caramelization for that sweet depth.
- Olive Oil: I use a good splash for sautéing, giving the soup a rich, fruity undertone—if you prefer, try coconut oil for a slightly sweeter finish or a neutral oil for simplicity.
- Optional Spices: A pinch of smoked paprika or nutmeg can add a subtle smoky or warm note—start small and taste as you go, because a little goes a long way.
Spotlight on key ingredients
Broccoli:
- I love how fresh broccoli adds a vibrant, slightly bitter note that balances the cheesy richness; for a milder flavor, try kale or cauliflower—just watch the cooking time so they don’t over-soften.
- Nutritional Yeast: It’s my secret weapon for that umami, cheesy flavor—smells nutty and toasty, and if you want more depth, toast it lightly before adding; skip if you’re sensitive to yeast’s taste.
Nutritional Yeast:
- Cashews: I soak and blend these for creaminess, but if you’re allergic, silken tofu or coconut milk works—just adjust the seasoning to keep it balanced and not too sweet.
- It’s my secret weapon for that umami, cheesy flavor—smells nutty and toasty, and if you want more depth, toast it lightly before adding; skip if you’re sensitive to yeast’s taste.
Notes for ingredient swaps
- Dairy-Free: Nutritional yeast provides that cheesy umami—skip if you’re yeast-sensitive, but it does change the flavor profile.
- Cream Alternative: Cashews make it rich and velvety—silken tofu or coconut milk can step in, but may alter the richness and taste.
- Broccoli: Use cauliflower or kale for a milder or more robust flavor—adjust cooking time to keep texture just right.
- Vegetable Broth: Swap with mushroom broth for earthiness or water with soy sauce for extra umami—think about salt levels and flavor balance.
- Oil Choice: Olive oil is my go-to for a fruity note; try coconut oil for sweetness or a neutral oil if you want less flavor influence.
- Seasoning Spices: Smoked paprika or nutmeg adds complexity—use sparingly and taste as you go to avoid overpowering the soup.
- Salt & Pepper: Adjust to taste, especially if using store-bought broth which can be saltier than homemade.
Equipment & Tools
- Large heavy-bottomed pot: For simmering the vegetables and broth evenly
- Blender or immersion blender: To puree the soup into a smooth, velvety texture
- Wooden spoon: For stirring and sautéing ingredients
- Measuring cups and spoons: To measure ingredients accurately
- Knife and chopping board: For prepping vegetables and aromatics
Step-by-step guide to vegan broccoli cheddar soup
- Gather your equipment: a large heavy-bottomed pot for simmering, a blender for pureeing, and a wooden spoon for stirring. Preheat your stove to medium (about 160°C/320°F).
- Chop 2 cups of broccoli into small florets. Dice 1 small onion and 3 cloves of garlic finely. Measure out 1/4 cup nutritional yeast and 1/4 cup raw cashews, soaked for 20 minutes.
- Heat 2 tablespoons olive oil in the pot over medium heat. Add onion and garlic; sauté for about 5 minutes until fragrant and slightly translucent, stirring occasionally. Watch for a golden hue to prevent burning.
- Add the chopped broccoli to the pot. Cook for another 3-4 minutes, just until the broccoli starts to turn bright green and emits a fresh aroma.
- Pour in 4 cups vegetable broth. Bring to a gentle simmer (about 85°C/185°F). Cover partially and cook for 10 minutes, or until the broccoli softens but retains some bite.
- While the soup simmers, drain and rinse the soaked cashews. Transfer to a blender with the nutritional yeast, a pinch of salt, and 1/2 cup water. Blend until smooth and creamy, about 30 seconds.
- Once the broccoli is tender, remove the pot from heat. Use an immersion blender or transfer in batches to a regular blender. Puree until velvety, about 1 minute. Be cautious with hot liquids—blend in small batches if needed.
- Return the pureed soup to the stove on low heat. Stir in the cashew cream. Warm for 5 minutes, adjusting seasoning with salt and pepper to taste. It should smell nutty and cheesy, with a hint of broccoli aroma.
- Check the soup’s consistency. If too thick, add a splash more broth or water and stir well. If too thin, simmer uncovered for a few more minutes until slightly thickened.
- Taste and adjust seasoning—more salt, pepper, or nutritional yeast if desired. For a smoky note, stir in a pinch of smoked paprika. The soup should have a smooth, creamy texture with vibrant green flecks.
Serve immediately in warmed bowls. Garnish with a sprinkle of nutritional yeast or fresh herbs if desired. Let the soup sit for a minute to settle before tasting, then enjoy its rich, cheesy depth.
How to Know It’s Done
- Broccoli is tender but not mushy, with a bright green color.
- Cashew blend is smooth and velvety without gritty bits.
- Soup has a rich, cheesy aroma with a slight smokiness or brightness based on seasonings.
Vegan Broccoli Cheddar Soup
Ingredients
Equipment
Method
- Begin by chopping your onion into small dice and mincing the garlic cloves. Measure out the broccoli florets, whether fresh or frozen, and set aside.
- Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes fragrant and translucent, filling your kitchen with a sweet aroma.
- Add the minced garlic to the pot and cook for another 1-2 minutes, stirring constantly until fragrant and just starting to turn golden.
- Stir in the broccoli florets and cook for 3-4 minutes, allowing them to brighten and soften slightly while releasing their fresh aroma.
- Pour in the vegetable broth, then bring the mixture to a gentle simmer. Cover partially and cook for about 10 minutes, until the broccoli is tender but still vibrant green.
- Meanwhile, drain and rinse the soaked cashews. Transfer them to a blender along with the nutritional yeast, a pinch of salt, and half a cup of water. Blend until smooth and creamy, about 30 seconds.
- Once the broccoli is tender, remove the pot from the heat. Carefully transfer the soup in batches to a blender or use an immersion blender directly in the pot. Puree until smooth and velvety, about 1 minute, making sure to hold the lid securely if blending in a regular blender.
- Return the blended soup to the stove over low heat. Stir in the cashew cream, and warm gently for about 5 minutes until heated through. Taste and adjust the seasoning with salt, pepper, and optional spices like smoked paprika or nutmeg.
- If the soup feels too thick, stir in a splash of additional broth or water and cook for another minute. For a more textured bite, add in a handful of raw broccoli florets and cook for an additional 2-3 minutes until slightly crisp-tender.
- Once the soup has reached your desired consistency and flavor, ladle it into bowls. Garnish with a sprinkle of nutritional yeast or fresh herbs if you like, then serve hot and enjoy its cheesy, comforting goodness.
Tips for perfect texture and flavor
- Use freshly grated nutritional yeast for a more vibrant cheesy flavor.
- Sauté garlic and onion until fragrant and slightly caramelized for depth.
- Keep broccoli pieces uniform in size for even cooking and consistency.
- Blend hot soup carefully in batches to avoid splatters and ensure smoothness.
- Adjust seasoning gradually, tasting as you go to balance cheesy richness and vegetable brightness.
- Use an immersion blender for easy, quick pureeing directly in the pot.
- If soup thickens too much upon standing, stir in warm broth to loosen and reheat gently.
Common mistakes and how to fix them
- FORGOT to adjust heat → Soup may scorch; keep at gentle simmer, stir often.
- DUMPED ingredients too quickly → Add gradually, tasting for balance and avoiding clumps.
- OVER-TORCHED the soup → Remove from heat immediately, add a splash of cold water to cool and rehydrate.
- MISSED blending until smooth → Use an immersion blender or carefully transfer in batches for velvety texture.
Quick fixes and pantry swaps
- When soup is too thick, splash in hot broth and stir until smooth.
- If soup lacks cheesy flavor, add a pinch more nutritional yeast or a dash of miso.
- Splash olive oil on top before serving for a glossy finish and richer aroma.
- Patch overcooked broccoli with a quick fresh squeeze of lemon for brightness.
- Shield burnt bits with a little extra broth and blend again for a smoother texture.
Prep, store, and reheat tips
- Prep the broccoli and aromatics ahead—chop and store in airtight containers in the fridge for up to 24 hours; the fresh smell of chopped greens keeps the kitchen lively.
- Make the cashew cream in advance and refrigerate for up to 2 days; it thickens slightly but whisks back into smoothness when reheated, adding a rich, nutty aroma.
- Store leftover soup in an airtight container in the fridge for 3-4 days; it thickens over time, so stir in a splash of broth before reheating to restore silky texture.
- Reheat gently on the stove over low heat, stirring often; the aroma of warmed broccoli and cheesy notes should re-emerge within minutes, maintaining that comforting smell.
- Avoid freezing as the texture can break down, making the soup grainy; best enjoyed fresh or within the fridge’s 4-day window for optimal flavor and consistency.
Top questions about vegan broccoli cheddar soup
1. Can I make this soup without nutritional yeast?
Yes, using nutritional yeast gives it that cheesy flavor without dairy. It’s a staple in vegan cooking for a reason.
2. Can I omit cashews or use a different cream?
Absolutely. Silken tofu or coconut milk can replace cashews for creaminess, but the flavor and texture will differ slightly.
3. Can I use frozen broccoli?
Yes, frozen broccoli works just fine. Just add a minute or two extra during cooking to ensure it’s tender.
4. How long does the soup last in the fridge?
Yes, you can store the leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, stirring often.
5. Can I freeze this soup?
You can freeze the soup, but the texture might change slightly. Best to consume within 2 months for optimal flavor.
6. Should I taste and adjust seasonings after cooking?
Adjust the seasoning after blending. You might want more salt or nutritional yeast to enhance the cheesy flavor.
7. Can I add other spices or herbs?
Yes, adding a pinch of smoked paprika or nutmeg can deepen the flavor and add complexity to the soup.
8. What’s the best way to blend the soup?
Using an immersion blender makes it easier to achieve a smooth, velvety texture right in the pot—no transfer needed.
9. What if the soup is too thick?
If the soup gets too thick, stir in a splash of hot broth or water to loosen it up without losing creaminess.
10. Can I add lemon or vinegar?
Yes, adding a squeeze of lemon right before serving brightens the flavors and enhances the cheesy notes.
This soup isn’t just about comfort; it’s about reclaiming a nostalgic flavor with a plant-based twist that feels honest and satisfying. The aroma of cheesy nutritional yeast and the vibrant green of broccoli still manage to surprise me every time I make it.
In a season that calls for cozy, nourishing bowls, this one stands out because it’s real, unpretentious, and deeply grounding—perfect for those days when you need a little warmth in a bowl.