This vegan broccoli cheddar soup is my way of reclaiming a childhood favorite, but with a fresh, plant-based twist. I remember sneaking extra broccoli into cheesy dishes, trying to get my veggies without anyone noticing. Now, I get to enjoy that same cozy feeling, knowing it’s made with bright, whole ingredients that make me feel good from the inside out.
There’s something about the way the aroma of melted plant-based cheese mingles with the earthy scent of broccoli that instantly comforts me. I love how simple ingredients come together into something rich and satisfying, perfect for chilly nights or when I need a little nostalgia without the heaviness of traditional dairy.
This recipe isn’t just about the taste — it’s about reclaiming a childhood memory while making it better for the planet. Every spoonful is a small act of kindness, a warm bowl of comfort that feels right for now, whether you’re vegetarian, vegan, or just craving something hearty and wholesome.
This recipe is inspired by my childhood memories of sneaking broccoli into cheesy dishes, but I’ve reimagined it with vibrant, fresh ingredients and a creamy plant-based twist. It’s a cozy, nostalgic comfort that’s also smart and sustainable—perfect for a chilly night when I want something familiar yet new.
A Cozy Twist on Childhood Classics
- Making this soup always takes me back to cold winter evenings in my childhood, sitting around the table with a steaming bowl in hand.
- I love how the vibrant green broccoli brightens up the creamy, cheesy base—it’s a visual and flavor contrast that excites my senses.
- There’s a quiet pride in transforming a comfort food into something nourishing and plant-based, especially knowing how much better it is for the environment.
- Sometimes I get a little chaotic in the kitchen, but this soup’s forgiving nature makes it easy to fix mistakes without stress.
- Sharing this soup with friends feels like passing along a secret recipe for warmth and good vibes.
A Personal Inspiration
This soup came about on a rainy afternoon when I was craving comfort but wanted to keep it fresh and bright. I’ve always loved the idea of turning classic cheesy dishes into something plant-based, but I didn’t want to lose the richness or the cozy feel. One day, I just started blending and experimenting, and somehow, the balance clicked—bright, creamy, with just enough cheesy depth from nutritional yeast and vegan cheese. It’s become a go-to when I need a little warmth and nostalgia without sacrificing flavor or sustainability.
Trivia and Historical Notes
- This soup is inspired by the classic American comfort dish, but its vegan version has roots in 20th-century plant-based innovation.
- The use of nutritional yeast as a cheesy flavor booster gained popularity among vegans in the 1960s, offering a cheesy umami without dairy.
- Broccoli became widely popular in the U.S. during the 1920s, often associated with health food movements and growing consumer awareness.
- Vegan cheese varieties have evolved significantly since the 1990s, with some now mimicking dairy flavor and meltability quite convincingly.
- Creamy vegetable soups like this one have long been staples in European cuisine, adapted over time to suit modern dietary preferences.
Ingredient Breakdown: Key Components
- Broccoli: I like mine with a bit of crunch, so I don’t overcook it—aim for bright green and tender but still firm. If you prefer softer, cook it a minute longer.
- Nutritional Yeast: It’s my secret for that cheesy umami. If you’re out, a pinch of smoked paprika can add depth, though it won’t mimic the cheese exactly.
- Vegan Cheese: I use a meltable block or shredded variety, smelling slightly nutty and oozing when heated. For a milder flavor, try a young, mild vegan cheese.
- Plant Milk: I prefer unsweetened cashew or oat milk—rich and subtly sweet. Coconut milk works too if you want creaminess with a tropical note. If you want less fat, dilute with water.
- Onion & Garlic: These build the base’s aroma—fry until fragrant, about 2-3 minutes. If you burn the garlic, start over; burnt garlic turns bitter fast.
- Vegan Butter or Oil: It’s the foundation for sautéing—aim for a glossy sizzle. If you prefer less fat, use a splash of water to soften the aromatics instead.
- Lemon Juice: Brightens the whole bowl—add just before serving. If it’s too sharp, stir in a tiny pinch of sugar or maple syrup to mellow.
Spotlight on key ingredients
Broccoli:
- I like mine with a slight crunch, so I don’t overcook it—aim for bright green and tender but still firm. If you prefer softer, cook it a minute longer.
- Nutritional Yeast: It’s my secret for that cheesy umami. If you’re out, a pinch of smoked paprika can add depth, though it won’t mimic the cheese exactly.
Vegan Cheese & Plant Milk:
- Vegan Cheese: I use a meltable block or shredded variety, smelling slightly nutty and oozing when heated. For a milder flavor, try a young, mild vegan cheese.
- Plant Milk: I prefer unsweetened cashew or oat milk—rich and subtly sweet. Coconut milk works too if you want creaminess with a tropical note. If you want less fat, dilute with water.
Notes for ingredient swaps
- Dairy-Free: Swap vegan cheese for a cashew-based sauce—creamy, but with a nuttier, less melt-in-your-mouth feel.
- Broccoli: Use kale or cauliflower for a different green or neutral flavor; expect a slightly different texture and color.
- Plant Milk: Almond or rice milk can be gentle substitutes—less rich, so consider adding a splash of oil or vegan cream for creaminess.
- Vegan Cheese: Try a store-bought shredded meltable block or homemade cashew cheese—each offers unique melt and flavor profiles.
- Onion & Garlic: Leeks or shallots can add a sweeter, subtler aroma—adjust cooking times accordingly to avoid over-softening.
- Lemon Juice: Lime juice adds a brighter, more tart note—use sparingly to avoid overwhelming the cheesy flavor.
- Nutritional Yeast: Nutritional yeast has a distinct cheesy flavor, but smoked paprika or a pinch of miso can mimic umami if needed.
Equipment & Tools
- Heavy-bottomed pot: For sautéing and simmering
- Blender: To puree the soup until smooth
- Wooden spoon: Stirring and scraping
- Measuring cups: Accurate ingredient measurement
- Knife and chopping board: Chopping vegetables
Step-by-step guide to vegan broccoli cheddar soup
- Gather all your equipment: a large heavy-bottomed pot, a blender, a wooden spoon, measuring cups, and a knife and chopping board for prep.
- Chop 1 onion and 3 cloves garlic finely. Set aside.
- In your pot, melt 2 tbsp vegan butter over medium heat (about 160°C / 320°F). Once melted, add the onion and garlic. Cook until fragrant and translucent, about 3-4 minutes, stirring occasionally.
- Add 4 cups chopped broccoli florets. Stir well and cook for another 5 minutes, until the broccoli is bright green and slightly tender, with a little bit of crackle when stirred.
- Pour in 3 cups vegetable broth and bring to a gentle simmer. Cover and cook for 10 minutes, or until the broccoli is easily pierced with a fork. The color should stay vibrant, and the aroma will be earthy and fresh.
- While the soup simmers, in a separate small bowl, whisk together 1/4 cup nutritional yeast, 1/2 cup shredded vegan cheese, and 1 tbsp lemon juice. Set aside.
- Once the broccoli is tender, transfer the mixture in batches to your blender. Carefully blend until smooth and creamy, about 30 seconds per batch. Return the pureed soup to the pot.
- Stir in the cheese mixture and 1 cup unsweetened plant milk (cashew or oat). Warm gently over low heat, stirring often, until the cheese melts fully and the soup is velvety, about 5 minutes. Do not boil to prevent curdling.
- Taste and adjust seasoning with salt, pepper, or more lemon juice if needed. The soup should smell cheesy and bright, with a creamy texture that coats the spoon beautifully.
- Pour the soup into bowls. Let it rest for 2 minutes to settle, then serve hot, garnished with a sprinkle of extra nutritional yeast or chopped chives if desired.
Let the soup sit for 2 minutes off the heat to thicken slightly. Ladle into bowls, garnish as desired, and serve immediately while hot and creamy.
How to Know It’s Done
- Soup is smooth, velvety, and bright green after blending.
- Cheese and milk are fully incorporated, with a rich, cheesy aroma.
- Broccoli is tender but not mushy, with a slight crunch still present.
Vegan Broccoli Cheddar Soup
Ingredients
Equipment
Method
- Start by finely chopping the onion and mincing the garlic. Set aside.
- In a large heavy-bottomed pot, melt the vegan butter over medium heat until it sizzles gently. Add the chopped onion and minced garlic, cooking for about 3-4 minutes until fragrant and translucent, with the aroma filling the kitchen.
- Add the broccoli florets to the pot, stirring well. Cook for another 5 minutes until the broccoli turns a vibrant green and just begins to soften, hearing a slight crackle as it cooks.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover the pot and cook for 10 minutes, until the broccoli is tender when pierced with a fork but still bright and colorful.
- Meanwhile, in a small bowl, whisk together the nutritional yeast, shredded vegan cheese, and lemon juice. This will create the cheesy flavor base for the soup.
- Once the broccoli is tender, carefully transfer the mixture in batches to your blender. Blend each batch until smooth and creamy, about 30 seconds, then pour back into the pot.
- Stir in the cheese mixture and the plant milk, warming the soup over low heat. Continue stirring until the cheese melts completely and the soup becomes velvety, about 5 minutes. Avoid boiling to keep it smooth.
- Taste the soup and adjust with salt, pepper, or extra lemon juice for brightness. The final dish should smell cheesy and have a bright green hue with a silky texture.
- Serve hot in bowls, garnished with a sprinkle of extra nutritional yeast or chopped herbs if desired. Enjoy the cozy, nourishing flavors!
Pro tips for perfect soup
- Bolded Mini-Head: Use fresh broccoli with vibrant color—dull green means it’s past its prime, affecting texture and flavor.
- Bolded Mini-Head: Sauté onions and garlic until fragrant—smell should shift from raw to sweet and nutty, about 3 minutes.
- Bolded Mini-Head: When blending, start on low speed—gradually increase to avoid splatters and ensure a silky, smooth soup.
- Bolded Mini-Head: Add plant milk off the heat—hot enough to incorporate smoothly without risking curdling or separation.
- Bolded Mini-Head: Taste and adjust acidity last—lemon juice brightens the cheese flavor and balances richness, add a small splash at a time.
- Bolded Mini-Head: Keep an eye on the soup as it simmers—overcooking broccoli can dull the color and make the texture mushy, aim for tender but firm.
- Bolded Mini-Head: For extra creaminess, stir in a teaspoon of vegan butter or a splash of olive oil at the end—adds richness and a glossy finish.
Common mistakes and how to fix them
- FORGOT to check the soup’s texture before blending—aim for smooth but slightly velvety.
- DUMPED too much liquid at once—add broth gradually to control consistency.
- OVER-TORCHED the garlic—burnt garlic turns bitter, so cook on medium heat and stir constantly.
- MISSED the lemon juice step—adding it last brightens flavors and balances richness.
Quick Fixes and Pantry Swaps
- When sauce is too thick, splash in hot water and stir until loosened.
- If soup is bland, splash in lemon juice or a dash of soy sauce for umami.
- DUMPED too much broth? Add a dollop of vegan cream or a spoonful of nutritional yeast.
- Overcooked broccoli? Patch with a handful of fresh, crunchy florets on top.
- If cheese isn’t melting, splash in a tiny bit of hot plant milk and stir vigorously.
Prep, store, and reheat tips
- Chop broccoli, onion, and garlic ahead—store in airtight containers in the fridge for up to 24 hours, keeping them crisp and fresh.
- Prepare cheese and lemon mixture in advance; keep refrigerated for up to 2 days. The flavors meld better after resting, enhancing that cheesy brightness.
- Soup can be made a day ahead; cool completely, then refrigerate in sealed containers for up to 3 days. The flavors deepen overnight, with a richer, more integrated taste.
- Reheat gently on low heat, stirring often until steaming hot and the texture remains smooth. Watch for bubbling to avoid scorching the bottom. If it thickens too much, thin with a splash of plant milk or broth.
- For longer storage, freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat slowly, expecting a slightly denser texture that can be loosened with extra plant milk.
FAQs about Vegan Broccoli Cheddar Soup
1. Can I use frozen broccoli?
Use fresh broccoli for the best flavor and vibrant color. Frozen works in a pinch, just thaw and drain well.
2. Can I skip nutritional yeast?
Yes, nutritional yeast adds that cheesy umami. If you don’t have it, a pinch of smoked paprika or miso can help.
3. What if I don’t have vegan cheese?
Vegan cheese varies—shredded meltable types work best. For a quick fix, try blending soaked cashews with a little lemon and salt.
4. How do I fix a bland soup?
Adjust the salt and lemon juice at the end to balance flavors. Taste often, as vegan cheeses can vary in saltiness.
5. My soup is too thick—what now?
If the soup is too thick, stir in warm plant-based milk or broth until you reach your desired consistency.
6. When should I add lemon juice?
To keep it bright and fresh, add lemon juice just before serving. It enhances the cheesy flavor and adds zing.
7. Can I prepare this soup in advance?
You can make this soup a day ahead. Store in the fridge for up to 3 days, reheat gently on low heat, stirring often.
8. Is this soup freezer-friendly?
Yes, you can freeze it for up to 2 months. Thaw overnight in the fridge and reheat slowly, adjusting with a splash of plant milk if needed.
9. How do I avoid overcooking the broccoli?
The key is to avoid overcooking the broccoli; cook until just tender to keep it vibrant and slightly crisp.
10. My soup looks curdled—what can I do?
If your soup separates or curdles, lower the heat, add a splash of plant milk, and stir vigorously to reincorporate.
This soup isn’t just about filling a bowl; it’s about capturing a moment of comfort that’s rooted in memory and made new with each batch. The rich cheesy aroma, the vibrant green of the broccoli, and that velvety texture make it a dish I keep coming back to, especially when I need a little reassurance. It feels like a warm hug, no matter the season or the day.
Sharing it with someone else turns it into a small act of kindness—an easy way to spread some warmth and good vibes. Even after the last spoonful, the lingering scent and creamy bite stay with me, reminding me that simple ingredients can turn into something truly satisfying. This soup is always there, quietly dependable, whenever I need a cozy, nourishing moment.
Hi there! I’m Isabella, the founder and curious foodie behind Crumb Detective. I’ve always believed that every dish has a story to tell — from the secret family recipes passed down through generations to the bold experiments happening in kitchens around the world.
