This vegan broccoli cheddar soup is creamy, cheesy and packed with broccoli, but doesn't rely on cream to get there. Cashews and potato give the soup its velvety texture, while nutritional yeast and vegan cheddar bring the cheesy flavour.
It's an easy one-pot soup that's ready in around 35 minutes and makes a properly satisfying lunch or dinner. And yes, you can absolutely sneak some extra broccoli into the bowl. Nobody needs to know.
I originally made this soup with jalapeño to add a little more heat, but over the years I've settled on this creamier, cheesier version. If you like a spicy broccoli cheddar soup, I've included the jalapeño variation below.
Updated September 2026: This recipe was originally published on June 23, 2017 and updated in December 2023 with a revised recipe, how-to images and new photos.
Why You'll Love This Vegan Broccoli Cheddar Soup
Oh, soup. Is there anything better? It's the simplest thing in the world to cook up and almost foolproof. A good soup can get even the busiest person through a hectic week. I've been known to survive on water and 3-ingredient zucchini soup or 5-ingredient pumpkin lentil soup. Making soup is a survival skill.
This vegan broccoli cheddar soup is another quick and simple winner.
Ingredients & Substitutions
Soup base. Onion, carrots and celery begin adding depth to our soup, while potato adds creaminess when blended.
Broccoli. I use around 600 grams of broccoli, including the stalks. Fresh broccoli works beautifully here, but frozen broccoli is also an option. If using frozen, you'll need around 4 cups.
Cashews. Raw cashews are cooked in with the broccoli stalks before everything is blended. They help create the creamy, velvety texture without needing vegan cream.
Cheddar cheese. Use a vegan cheddar that melts well. My favourite is Green Vie, but use whichever brand you enjoy. The cheese is what gives this soup that proper broccoli-cheddar flavour, so this isn't the place for a cheese that stubbornly refuses to melt. 😆
Veggie stock. Use your favourite brand.
Nutritional yeast. "Nooch" adds savoury depth and a cheesy flavour to the soup. If you can, choose a B12-fortified variety - it's an easy way to add some B12 to a plant-based diet.
Dijon mustard. This is optional but it adds a little tang to the soup giving it a nice contrast.
Step-by-Step Guide
You'll find full instructions and measurements in the recipe card at the bottom of the post.
Step 1.
Heat oil or butter in a soup pot or a large heavy-bottomed pot over low-medium heat. Add the onions, celery, carrot and potato. Season with salt and pepper and sauté for 7 minutes, or until softened.
While this is happily cooking away, prepare your broccoli. Trim away any woody parts from the stalks and separate them from the florets. Slice the stalks, then chop the florets into small, roughly even pieces and keep them separate.
Step 2.
Go ahead and stir garlic into the pot and cook until fragrant (around 30 seconds) before adding the nutritional yeast. Give it all another quick stir.
Step 3.
Add the chopped broccoli stalks and cashews.
Step 4.
Add the vegetable stock and increase the heat to bring the soup to a gentle boil. Reduce the heat and simmer for 15-20 minutes, or until the broccoli stalks and vegetables are tender.
Step 5.
Add the broccoli florets, a touch more water and continue cooking for 5 minutes, or until they are just tender.
Step 6.
Remove the pot from the heat and carefully blend the soup until smooth, working in batches if using a stand blender.
Step 7.
Return the blended soup to the pot. Stir in Dijon mustard, if using, and vegan cheddar. Stir until the cheese is all delicious and melty in the soup.
Serve with crunchy croutons and a little dill.
Recipe Variations
Like I said, my original broccoli soup was spicy with jalapeños. I love this incarnation of the soup but you can mix it up to create something new.
How to Store Vegan Broccoli Cheddar Soup
Refrigerator
Store leftover soup in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop over medium-low heat until hot.
Freezer
This soup freezes well for up to 3 months. Allow it to cool before transferring to freezer-safe containers or bags. Labelling the container with the date helps track your storage window.
To thaw and reheat
Thaw overnight in the refrigerator, then reheat gently over low heat, stirring occasionally, until hot. Gentle reheating helps prevent the soup from separating.
Note: This recipe was originally dedicated to Dudley, a beautiful rescued cow who inspired so many of us to live and eat more kindly. You can see the love for him in the comments below!
FAQs
Yes. The cashews help create the creamy texture, but you can replace them with vegan cream. Add the vegan cream when you return the blended soup to the pot with the cheese.
No, but you do want a vegan cheese that melts well. Cheddar gives the soup its classic broccoli-cheddar flavour, but you can use another melty vegan cheese if you prefer. If your cheese isn't particularly cheesy, add a little extra nutritional yeast.
Absolutely. Add a deseeded jalapeño when you add the broccoli stalks, then omit the Dijon mustard. Serve with corn chips, coriander and a squeeze of lime.
Yes. The soup itself is gluten-free, but check the labels on your vegetable stock, vegan cheese and any toppings to make sure they are suitable.
More Slurp-worthy Soups
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Make This Recipe
Vegan Broccoli Cheddar Soup
Equipment
- Blender immersion or stand
Ingredients
For the Soup
- 1 tablespoon vegan butter or olive oil
- 1 medium onion diced (yellow, brown or white)
- 2 celery ribs diced
- 2 medium carrots peeled and diced
- 1 medium potato peeled and diced
- ½ teaspoon salt
- pinch cracked pepper about 5 cracks of the mill
- 3 garlic cloves
- ⅓ cup nutritional yeast
- 600 grams(1.3lbs) broccoli heads
- ½ cup raw cashews
- 4 cups (1L) vegetable stock
- 1 cup water
- 1 teaspoon Dijon Mustard optional
- 1½ cups vegan cheddar one that melts well, we use Green Vie
Toppings (optional)
- handful dill chopped
- 1 tablespoon olive oil to drizzle
- 1 cup croutons
Instructions
- Heat a tablespoon of oil in a soup or large pot over low-medium heat and add the onions, celery, carrot and potato. Season with salt and pepper and sauté for 7 minutes or until soft.
- Meanwhile, prepare the broccoli. Trim the woody bases from each stalk (cut about 1 cm off) and separate the stalk from the tops of the broccoli. Slice the remaining stalk in half lengthways and then slice them. Chop the florets into small-ish pieces (around 1-inch) but keep them separate. We are going to cook the stalks first and add the florets later. You don't need to get too fussy chopping the florets, just try and get them into similar size pieces for even cooking.
- Stir the garlic into the pot and cook for another 30 seconds (or until fragrant) before adding the nutritional yeast. Give it a good stir and then add the broccoli stalks and cashews.
- Add the stock and increase the heat to bring the soup to a gentle boil. Turn the heat down and simmer for around 15 -20 minutes.
- Add the chopped broccoli florets and the extra water and cook for another 4 -5 minutes, or until just tender.
- Remove the pot from the heat.
- You can blend your soup in a stand blender or use an immersion (stick) blender in the pot. For the stand blender, carefully add a few cups of the stock and vegetables to your blender (never fill your blender past the maximum fill line! You'll end up with hot soup everywhere) Blend until smooth, then transfer to a heat-proof jug or bowl (a jug is easier if you have one) while you blend the rest of the soup in similar batches. You can use an immersion blender in your soup pot to blend your soup, it just may not be as creamy.
- Transfer the soup back to the pot and over a low heat and add the mustard and cheese. Gently stir the soup until the cheese is melted. Add more if you like, it's up to your personal taste.
- Serve with a sprinkling of dill and crunchy croutons.
Notes
Nutritional Disclaimer
The nutritional information is an estimate only and is automatically calculated using online tools. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Amanda says
Hi Rachel, you are completely right! I have been updating some of my recipe templates and I've published an unfinished draft on this recipe. My apologies. I have finished the draft now. Thanks for pointing it out. Again, sorry about that. A.
midwesternladybaker says
Just made this tonight for my husband and I. It was absolutely delicious. The only change I made was to remove the coriander (which tastes like soap to me) and instead top it with avocado
Amanda says
Oh, thanks for letting me know. I am so glad you guys enjoyed it and the avocado topping sounds perfect!
Catherine says
I haven’t tried the recipe yet but I too cried for Dudley. I will be trying the recipe tonight.
Amanda says
Oh, my goodness yes, Catherine. I loved Dudley like so many others. My husband and I are always on the lookout for land so we can start our own small sanctuary for farmed animals. x
Steve and Gabrielle says
Hi Amanda,
This looks delicious and will definitely be given a try soon.
As for Dudley...your response is universal to all who were touched by him. He does give hope for all the creatures who suffer in our world and we can only wish that his spirit will engender more compassion and care.
Thanks for all your wonderful food creations and touching musings.
Take care
S & G
Amanda says
Thanks so much Gabrielle and Steve. Dudley was indeed an angel sent to teach us and he will be so missed. His death has left me pondering what more I can do to promote and live a kinder life. I guess that is the gift of loving him. Because that beautiful soul lived, thousands have embraced a kinder way to exist. What a stunning legacy. x