This is a thick, creamy broccoli soup that gets its cheesy flavor from nutritional yeast and blended cashews — no dairy required. It comes together in under an hour with one pot and a blender. The honest reason to make it: people who don’t normally eat vegan food tend to finish the bowl and ask for the recipe.
Substitutions that actually work
- Cashews: Raw, unsalted only — roasted cashews make the base taste off. If you’re nut-free, raw sunflower seeds (soaked the same way) or half a can of white beans blended in will both give you body, though the flavor is slightly earthier.
- Almond milk: Any unsweetened, unflavored plant milk works. Oat milk makes the soup a little thicker; soy milk adds a touch more protein. Avoid vanilla-flavored varieties — it shows.
- Nutritional yeast: There’s no true swap that replicates the cheesy flavor, but if you’re out, a tablespoon of white miso stirred in at the end adds savory depth in a different direction.
- All-purpose flour (roux): A 1:1 gluten-free flour blend works without changing the texture noticeably.
The short version of why this works
Two things carry this soup. First, soaking the cashews long enough — at least four hours, or 20 minutes in just-boiled water if you’re short on time — is what lets them blend completely smooth. Undermixed or undersoaked cashews leave a gritty texture that no amount of extra blending will fully fix. Second, the partial blend: puréeing only part of the soup and stirring it back in gives you a creamy base with real broccoli pieces still in it. That contrast in texture is what makes it feel substantial rather than thin and uniform.
What can go wrong
- Soup turns out gritty: The cashews weren’t soaked long enough or the blender isn’t powerful enough. A standard blender needs a full 2 minutes of blending on high. Blend the cashew mixture separately before adding it to the pot, and strain it if needed.
- Flavor tastes flat: Nutritional yeast and salt do most of the heavy lifting here. Taste after adding the cashew mixture and before serving — a pinch more salt or a small splash of apple cider vinegar can sharpen everything quickly. Skip the garnish of extra nutritional yeast on top — not worth the extra dish.
- Broccoli turns army-green and mushy: It’s overcooked. Add broccoli florets in the last 8–10 minutes only, and pull the pot off heat as soon as they’re just tender. Residual heat will continue cooking them.
- Soup is too thick after cooling: It thickens significantly in the fridge. Reheat on the stovetop with a splash of plant milk or broth stirred in, not water — water dilutes the flavor.
- Roux clumps: The fat and flour need to cook together for a full minute before any liquid goes in. Add the broth slowly at first, whisking constantly, until the mixture is smooth before adding the rest.
Vegan Broccoli Cheddar Soup
Equipment
- Large soup pot
- Blender or immersion blender
- Cutting board
- Chef's knife
Ingredients
- 1 tbsp olive oil extra virgin preferred
- 1 medium yellow onion diced finely
- 2 cloves garlic minced
- 1 medium carrot peeled and grated
- ¼ cup all-purpose flour or gluten-free flour blend
- 4 cups vegetable broth low-sodium for better control of salt
- 3 cups broccoli florets fresh or frozen, chopped small
- 1 cup unsweetened almond milk or any plant-based milk
- ½ cup raw cashews soaked in hot water for 15 minutes
- â…“ cup nutritional yeast for cheesy flavor
- 1 tsp salt or to taste
- ½ tsp black pepper freshly ground
Instructions
- In a large soup pot over medium heat, add olive oil and sauté the diced onion for 5–7 minutes until translucent and slightly golden for depth of flavor.
- Add minced garlic and grated carrot. Sauté for another 2 minutes, just until fragrant.
- Sprinkle in the flour and stir constantly for 1–2 minutes to form a roux. The mixture will be slightly pasty—this builds a thicker base for the soup.
- Slowly pour in the vegetable broth, whisking as you go to prevent lumps. Increase heat and bring to a low boil.
- Add chopped broccoli florets, cover, and reduce heat to simmer. Cook for 15 minutes or until broccoli is fork-tender.
- Meanwhile, blend soaked cashews, almond milk, and nutritional yeast until completely smooth—about 1 minute in a high-speed blender.
- Stir the cashew mixture into the soup, then season with salt and pepper. Simmer for another 5 minutes so the flavors meld.
- For a creamier texture, use an immersion blender to partially puree the soup. Alternatively, transfer half to a blender, puree, and return to the pot.
- Taste and adjust salt or nutritional yeast if needed. Serve hot.
Notes
- If allergic to cashews, substitute with soaked sunflower seeds or ¾ cup of canned coconut milk for creaminess.
- You can also make this recipe oil-free by water-sautéing the onions and skipping the roux. Instead, thicken the soup with blended potatoes or white beans.
- Nutritional yeast is key to the cheesy flavor—don’t skip it! Look for a quality brand like Bragg’s or Bob’s Red Mill.
Nutrition
Common questions
Can I make this without a high-speed blender?
Yes, but you need to plan ahead. Soak the cashews for the full four hours rather than the quick-soak method, and blend the cashew mixture alone for at least two minutes before adding it to the soup. A standard blender can get there — it just takes more time and patience than a high-powered one.
Can I make this ahead and reheat it?
It reheats well up to four days out of the fridge. Reheat gently over medium-low heat with a splash of plant milk or vegetable broth to loosen it, since the soup thickens considerably once cold — stir frequently so the bottom doesn’t scorch.
Will this actually satisfy someone who normally eats dairy-based broccoli cheddar soup?
Most of the time, yes — especially if you don’t announce the substitutions before serving. The key is not skimping on the nutritional yeast or the salt; those two ingredients together are what produce the savory, cheesy flavor that makes the soup recognizable.
What to cook next
- Golden Curried Parsnip Soup
- Vegan Polish Hunter’s Stew
- Smoky Spanish Chickpea Stew
- Vegan Polenta Mushroom Bliss