Vegan Broccoli Cheddar Soup is magic in a bowl. It’s thick, creamy, “cheesy” in all the right ways, and loaded with veggies. It has a silky potato-cashew base, savory seasoning, and that cozy broccoli cheddar taste we all grew up loving.
This vegan cheddar broccoli soup is one of my go-tos when I need something warm, filling, and also good for me. Plus, my non-vegan friends always ask for seconds, which says a lot.
If you love easy vegan dinner recipes, you’ll also enjoy one-pot vegan chili, vegan lasagna roll-ups, and this easy vegan fettuccine alfredo.
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Why You’ll Love This Recipe
- Ridiculously creamy: Potatoes and cashews team up to make the creamiest base. No dairy needed.
- Packed with veggies: You’re sneaking in broccoli, carrots, and potatoes. But it still tastes like comfort food.
- Easy enough for a weeknight: You’ll have a hearty, satisfying meal on the table with minimal effort, and it’s all ready in under an hour.
Ingredients
- Russet & sweet potatoes: These make the soup thick, creamy, and naturally sweet.
- Raw cashews: They are the secret to the rich and velvety texture of this soup.
- Nutritional yeast: Gives the soup its cheesy flavor. I used cheesy vegan "Parmesan" from the brand The Farmer Foodie.
- Crispy chickpeas: They add the perfect crunch and a little protein.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Spicy kick: Add in a pinch of cayenne pepper or chili flakes for a touch of heat.
- Extra herbs: Mix in fresh thyme or rosemary when simmering.
- Root veggie swap: Use parsnips or butternut squash instead of sweet potato.
How to Make Vegan Broccoli Soup
Making this dairy-free broccoli cheddar soup is super simple. Grab your blender and a large pot and follow these simple steps.
Step 1: Cook the potatoes. Cook the onion, garlic, russet, and sweet potatoes and simmer with the broth, cashews, and nutritional yeast.
Step 2: Blend. Blend the soup until it’s super smooth and creamy.
Step 3: Finish the soup: Add the broccoli, carrots, lemon juice, and spices, and stir to combine.
Step 4: Make crispy chickpeas. Drain and season your chickpeas and air fry until crisp. Add the crispy chickpeas to the top of your vegan cheesy broccoli soup bowls. Enjoy your bowl of vegan cheesy broccoli soup with a side of crusty bread or this dairy-free cornbread.
Expert Tips
- Cool slightly: Cool the vegan broccoli soup for about 5-10 minutes before blending to prevent burns.
- Blender: You can use a high-powered blender like a Ninja or a Vitamix. An immersion blender will also work well.
- Adjust thickness: Thin the soup with broth or add some water if it's too thick.
- Want it chunky? If you prefer a chunkier soup, just blend it less.
Recipe Video
Storage Directions
- Storing: Keep leftovers in an airtight container in the fridge up to 4 days. Store the dairy-free broccoli cheddar soup without the chickpeas in freezer-safe containers up to 3 months. Thaw overnight in the fridge.
- Reheating: Gently warm on the stove over medium-low, stirring occasionally. Add a splash of broth if it's too thick.
Serving Suggestions
- Make it a complete meal by serving it alongside a simple green salad like this vegan Caesar salad or this easy vegan Greek salad.
- Garnish with fresh chives or parsley for a pop of color.
- And, you can’t forget dessert! This coffee mousse or tropical coconut sorbet are always great ways to end a meal.
Recipe FAQs
Definitely! No need to thaw it first. Just add to your soup.
If your soup is grainy, it’s from blending. Add some hot broth or water until you get the texture that you desire.
Yes, I think it’s better the next day. The flavors deepen as it sits, which means that it’s great for meal prep.
Vegan Broccoli Cheese Soup
Ingredients
For the Soup
- 1 drizzle olive oil
- ½ medium onion
- 3 cloves garlic
- 1 large russet potato 250 g
- 1 large sweet potato 400 g
- ½ cup raw cashews 70 g
- ½ cup nutritional yeast I used a nutritional yeast based cheesy vegan "parmesan" from the brand The Farmer Foodie
- 4 ½ cups vegetable broth
- 4-5 heaping cups broccoli florets
- 2 large carrots grated
- Juice of 1 lemon
- Salt to taste I added 1 tsp
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon turmeric
Crispy Chickpeas
- 1 can of chickpeas drained
- Olive oil
- Paprika
- Salt and pepper
Instructions
- To a pot over medium heat, drizzle olive oil. Then add the onion, garlic, chopped russet, and sweet potatoes. Cover and cook for 4-5 minutes.
- Add the vegetable broth, cashews, and nutritional yeast. Stir, cover with the lid, and cook for 15-20 minutes, until the potatoes are fork tender.
- Use a blender or immersion blender to blend everything until you get a very smooth and creamy soup. Add your broccoli florets and grated carrots. Stir them in and cook for another 10-15 minutes, until the broccoli is also fork tender. Add the lemon juice and spices and stir them in.
- While the soup is finishing up, drain the chickpeas from the water. Add them to a baking sheet, and drizzle olive oil, paprika, salt, and pepper. Air fry at 400°F for 20 minutes, taking them out halfway and flipping them so they are crispy on both sides. You can also bake in the oven, but you will need to cook them for a little longer until they are crispy.Note: the crispy chickpeas are totally optional, but they add a perfect crunch to the recipe and some added protein!
- Serve the soup, add the crispy chickpeas on top, and enjoy with some crispy bread!
Notes
- Soak cashews if needed: If you don’t have a high-speed blender, soak the cashews in hot water for 10–15 minutes first. It’ll help the soup blend up ultra-smooth and creamy.
- Customize your cheesy flavor: Nutritional yeast gives this soup its “cheddar” flavor. I like to add a Parmesan nutritional yeast, but you can use your favorite brand and flavor.
- Adjust the texture: If you like it thinner, stir in extra broth after blending. Want more chunks? Blend only half and leave the rest hearty.
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