When I first started making vegan soups, I struggled with that weird, dull flavor and the sometimes slimy texture. I wanted something that felt cozy but still bright, like biting into a fresh broccoli stalk with a cheesy, velvety finish. It took a few tries, but I finally landed on a method that keeps the broccoli vibrant and the cheese flavor punchy without dairy.
This recipe is about that balance; it’s about respecting the vegetable’s natural flavor while adding that satisfying, cheesy richness. It’s a soup I make when I crave comfort but also want to feel like I’ve eaten something alive, something full of color and flavor. It’s simple, but it’s honest and a little bit sneaky — because you don’t need cheese to make it sing.
The unspoken art of balancing the creaminess and green freshness in vegan soups.
Why this soup means a lot to me
- I love how this soup brightens a gloomy day.
- It’s my go-to for quick, satisfying lunches.
- I’ve lost count of how many times I’ve tweaked this recipe to get it just right.
- Making this soup always reminds me of cozy family dinners.
The story behind my vegan broccoli cheddar soup
- This recipe was born out of trying to recreate that nostalgic, cheesy broccoli soup I loved as a kid, but with a vegan twist.
- I wanted something that felt indulgent but still fresh, something I could whip up on a weeknight without fuss.
- The secret was in balancing the flavors — making sure the broccoli stayed bright and the cheese flavor shone through.
A little history and quirky trivia about broccoli cheddar soup
- The combination of broccoli and cheese flavors has roots in traditional American comfort food.
- Nutritional yeast is a vegan staple that mimics cheese’s umami and depth.
- This soup is a modern take on classic broccoli cheese soup, with a focus on plant-based ingredients.
- Broccoli’s vibrant green color is a sign of proper cooking — don’t overdo it.
Ingredient insights: what makes this soup tick
- Broccoli: I prefer fresh, vibrant green; frozen works in a pinch, just thaw first.
- Nutritional yeast: It gives that cheesy umami; if you’re out, a splash of miso can work.
- Onion: It forms the flavor base — skip if sensitive, but it’s worth the extra step.
- Plant-based broth: Use homemade or store-bought, avoid overly salty brands.
- Potatoes or carrots: They add creaminess and sweetness; try parsnips for a slightly earthier flavor.
Spotlight on broccoli and nutritional yeast
Nutritional Yeast:
- Broccoli: Its fresh, grassy scent intensifies when cooked; don’t overdo it to keep that lively color.
- Broccoli: During cooking, it should stay bright green and slightly crisp, not mushy.
- It’s flaky and golden, with a nutty aroma that deepens upon toasting.
Broccoli:
- Nutritional yeast: It melts into the soup, giving it a cheesy, umami punch that lingers.
- Nutritional yeast: Keep it in an airtight container; exposure to moisture dulls its flavor.
Ingredient substitutions for different tastes and needs
- Dairy-Free: Use cashew cream or coconut milk for richness, though it will add a subtle sweetness.
- Thickener: Swap potato with cauliflower for a lighter, milder flavor.
- Flavor Boost: Add a splash of soy sauce or tamari for more umami.
- Herbs & Spices: Incorporate smoked paprika or turmeric for added depth.
- Vegan Cheese: Use store-bought vegan cheese shreds, but expect a different melt and flavor.
- Broccoli Sub: Substitute with kale or spinach for a softer, more tender green.
Equipment & Tools
- Heavy-bottomed pot: Prevents scorching and ensures even cooking
- Immersion blender: Purees the soup directly in the pot
- Measuring cups and spoons: Accurately measure ingredients
- Ladle: Serve the soup neatly
- Cutting board and knife: Prepare vegetables
Step-by-step guide to a silky, vibrant vegan broccoli cheddar soup
- Heat a large, heavy-bottomed pot over medium heat. Add a tablespoon of oil and sauté chopped onion until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant. Toss in chopped broccoli florets (about 4 cups), cook for 2-3 minutes, just to brighten the green.
- Pour in 4 cups of vegetable broth and bring to a simmer. Let it cook until broccoli is tender but still vibrant, about 7 minutes.
- Use an immersion blender to blend the soup until smooth, or transfer in batches to a blender. Be cautious with hot liquids.
- Stir in 1/2 cup nutritional yeast, along with salt and pepper to taste. Let simmer gently for 10 minutes to meld flavors.
- Taste and adjust seasoning. If it’s too thick, add a splash more broth or plant milk. If too thin, simmer a bit longer to thicken.
- For a chunkier texture, leave some broccoli unblended. For a smoother soup, blend until completely silky.
- Once done, turn off heat and let it sit for 2 minutes to settle. Serve hot, garnished with herbs or a drizzle of oil.
Let the soup rest for 2 minutes after blending, then serve immediately with garnishes.
How to Know It’s Done
- Broccoli should be bright green and just tender.
- Soup should be steaming and slightly thickened after blending.
- Taste for seasoning before serving, balancing salt and pepper.
Vegan Broccoli Cheddar Soup
Ingredients
Equipment
Method
- Heat the heavy-bottomed pot over medium heat and add a tablespoon of olive oil. Once shimmering, add the chopped onion and sauté until translucent and fragrant, about 5 minutes, listening for a gentle sizzle and watching for the onion to turn clear.
- Add the minced garlic to the pot and cook for another minute, until you smell a warm, fragrant aroma. Stir frequently to prevent burning, and watch for the garlic to become golden and fragrant.
- Introduce the broccoli florets and diced potato (if using), stirring to coat them with the aromatics. Cook for 2-3 minutes, watching the broccoli turn a vibrant green and the potato start to soften slightly.
- Pour in the vegetable broth, bringing the mixture to a gentle simmer. Cover the pot and cook until the broccoli and potatoes are tender, about 7 minutes. You’ll notice the broth bubbling softly and the vegetables becoming soft when pierced with a fork.
- Remove the pot from heat and carefully use an immersion blender to blend the soup directly in the pot until smooth and velvety. If you prefer a chunkier texture, blend only part of the soup or pulse briefly.
- Stir in the nutritional yeast, salt, and pepper, then return the pot to low heat. Let the soup simmer gently for 10 minutes, allowing the flavors to meld and the cheese-like richness to develop. You’ll notice the soup slightly thickening and becoming more fragrant.
- Taste the soup and adjust seasoning with more salt or pepper as needed. If it’s too thick, add a splash of broth or plant-based milk to reach your desired consistency.
- Once seasoned perfectly, turn off the heat and let the soup sit for a minute or two. Serve hot, garnished with fresh herbs or a drizzle of olive oil if desired, for an inviting, velvety bowl of bright green goodness.
Cooking tips & tricks for a perfect vegan broccoli cheddar soup
- Use fresh broccoli for the brightest flavor and color.
- Cook broccoli just until tender to keep that vibrant green.
- Blend in short bursts to avoid over-pureeing and losing texture.
- Add nutritional yeast after blending to preserve its cheesy flavor.
- Taste and adjust seasoning at the end for perfect balance.
Common mistakes and how to fix them
- FORGOT TO blend: Use an immersion blender to fix it instantly.
- DUMPED too much broth: Add more cooked potato or a splash of plant milk to thicken.
- OVER-TORCHED the garlic: Rinse briefly with water and start over.
- SEASONING underestimated: Add a pinch of smoked paprika or a splash of soy sauce to boost flavor.
Quick fixes for common kitchen hiccups
- When soup is too thick, splash in hot broth and stir.
- When flavor is flat, add a pinch of salt or a dash of lemon juice.
- Splash a little vegan cream or coconut milk to enrich.
- Patch over a burnt flavor with a squeeze of lemon or vinegar.
- Shield the soup from scorching by stirring frequently during simmering.
Make-ahead and storage tips
- Chop broccoli and onions ahead; store in airtight containers for up to 2 days.
- Soup can be made 1 day in advance and stored in the fridge for 3 days.
- The flavors deepen overnight, but texture may soften slightly.
- Reheat gently on the stove, stirring often, until steaming hot and taste is fresh.
10 Practical Q&As for Vegan Broccoli Cheddar Soup
1. Can I make this soup chunky or smooth?
Use a sturdy blender to puree the soup until smooth, but leave some texture if you prefer it chunkier.
2. What if I don’t have nutritional yeast?
Stir in nutritional yeast for a cheesy flavor that’s rich and savory, without overpowering the broccoli’s fresh scent.
3. How do I know when the broccoli is done?
Cook the broccoli until it’s bright green and just tender—about 5-7 minutes—so it retains some bite and color.
4. Should I simmer after blending?
Simmer the soup on low heat after blending to meld flavors and thicken, about 10 minutes.
5. When should I add seasoning?
Taste and adjust salt and pepper at the end to balance the subtle bitterness of broccoli.
6. Can I use a different pot?
Use a heavy-bottomed pot to prevent scorching and ensure even cooking.
7. Can I make it creamier?
For extra creaminess, add a splash of good-quality plant-based milk or a dollop of coconut cream.
8. How should I serve it?
Serve the soup hot with a sprinkle of fresh herbs or a dash of smoked paprika for depth.
9. How long does it last?
Leftovers keep well refrigerated for 3 days, or frozen for up to 1 month.
10. How do I reheat without losing texture?
Reheat gently on the stove, stirring often, until steaming and hot, about 5-7 minutes.
This soup is a quick fix for those days when you want warmth and a splash of green in your bowl. It’s humble but full of flavor, and it somehow manages to feel both nourishing and a little indulgent.
In the end, making this soup is about tuning into what each ingredient can do — the broccoli’s crispness, the nutty depth of nutritional yeast, the silky smoothness of blended potatoes. It’s a reminder that even simple ingredients can come together in something satisfying, something that’s more than just the sum of its parts.
Hi, I’m Emily Carter, the founder of Absolute Chaos Mode. Born and raised in Portland, Oregon, I grew up in a household where dinner was equal parts delicious and unpredictable
