The Best Creamy Vegan Broccoli Cheddar Soup

When the weather turns gray and rainy, or if you’re just craving something cozy, my Creamy Vegan Broccoli Cheddar Soup is the perfect solution. This recipe takes all the comforting flavors of a classic broccoli cheddar soup and transforms it into a rich, creamy, and entirely plant-based delight. With a luscious texture and a cheesy flavor that will make you forget it’s vegan, this soup is sure to become one of your favorite soups for chilly days.

Why I Love This Vegan Broccoli Cheddar Soup

There’s something so satisfying about a warm bowl of soup on a rainy day, especially as we transition into the cooler fall months. This creamy vegan broccoli cheddar soup hits all the right notes. It’s a hearty, flavorful meal that’s incredibly easy to make and uses simple ingredients that you probably already have in your kitchen. Plus, it’s a great way to sneak in some extra veggies!

I love that this recipe combines the fresh taste of broccoli florets with a velvety cheese sauce made from raw cashews and coconut milk. The result is a creamy texture that’s as comforting as it is nutritious. And the best part? You can make it in just 25 minutes!

Ingredients You’ll Need

• 1 head broccoli, chopped into florets
• 1 yellow onion, diced
• 3 carrots, peeled and sliced
• 2 small yellow potatoes, quartered (russet or Yukon Gold)
• 2 cloves garlic, minced
• 4 cups vegetable broth (veggie broth)
• ¾ cup coconut milk (or non-dairy milk of choice)
• 1 cup raw cashews
• 3 tablespoons nutritional yeast
• ½ lemon, juiced
• 1 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 tablespoons olive oil

How to Make The Best Creamy Vegan Broccoli Cheddar Soup

1. Start by heating 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. When warm, add half of the diced yellow onion and sauté until soft, about 5 minutes. Add in the broccoli florets, one diced yellow potato, and minced garlic. Cook for another 3-5 minutes, seasoning with salt and pepper. Add the vegetable broth and bring to a boil. Once boiling, reduce heat to a simmer.

2. While the soup base is cooking, place the cashews in a small bowl and cover with water to soak.

3. In a separate small saucepan, add the remaining half of the diced onion, carrots, and the second yellow potato. Cover with water and bring to a boil. Cook until the vegetables are soft, about 6-8 minutes. Remove from heat and let cool slightly. Once cooled, transfer the veggies to a high-powered blender or food processor, reserving about a cup of the cooking liquid to use later. Add the nutritional yeast, drained soaked cashews, coconut milk, lemon juice, cayenne pepper, and a teaspoon each of salt and pepper. Blend until smooth, adding about ¾ cup of the water used to cook the vegetables for a creamy texture.

4. Next, blend the broccoli soup base in batches. Pour a few cups of the soup into a high-powered blender or food processor, and blend until smooth. Transfer the creamy blended soup into a separate bowl. Continue blending the remaining soup in batches, and then return all the blended soup to the pot. Stir in the cheese sauce and mix thoroughly to combine. Serve warm and enjoy!

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the soup in portions. When reheating, do so gently over medium-low heat to avoid separating the creamy texture.

Tips for Perfect Vegan Broccoli Cheddar Soup

• Soaking Cashews: Soaking the raw cashews is key to achieving a creamy “cheese” sauce. If you’re short on time, you can soak them in hot water for just 15 minutes.
• Blending: A high-powered blender or food processor works best for creating a smooth cheese sauce. If you’re using a regular blender, blend in small batches to avoid overflow.
• Adjusting Thickness: If the soup is too thick for your liking, add a little more vegetable broth or coconut milk to reach your desired consistency.

Why This Soup is a Good Idea for Any Day

This creamy vegan broccoli cheddar soup is more than just a warm bowl of comfort; it’s a meal that fits perfectly into your busy schedule. It’s an easy weeknight dinner that doesn’t require hours of preparation. The combination of fresh broccoli, rich coconut milk, and cashews creates a soup with a creamy base that will satisfy even the most discerning of taste buds.

Serving Suggestions

This soup is perfect on its own, but you can elevate your meal by serving it with some homemade croutons. For an extra touch of indulgence, serve it in a bread bowl. The bread soaks up the soup, making each bite even more delicious.

FAQs

This Vegan Broccoli Cheddar Soup Recipe is my go-to recipe for when I need a comforting, hearty meal that’s also kind to my diet. This is an easy vegan broccoli cheddar soup that delivers on taste and texture, making it a win for any day of the week. Whether you’re snuggling up on a rainy day or serving it to family and friends, this soup is sure to please. Give it a try, and I promise you won’t be disappointed!