This vegan broccoli cheddar soup is my twist on a childhood classic, one I grew up loving but always missed the cheesy richness of. Replacing dairy with plant-based ingredients felt like reclaiming a comfort food for my current kitchen. It’s surprisingly simple, but the depth of flavor from a few clever tricks keeps it feeling indulgent.

What I love about this recipe is how it balances nostalgia with honesty—no fake cheese powder, just real ingredients that deliver a cozy, satisfying bowl. It’s perfect for those chilly evenings when you crave something warm and familiar, but want to keep it vegan and wholesome. Plus, the smell of garlic and roasted broccoli filling the kitchen? Pure comfort.

This recipe takes a humble childhood comfort and reimagines it with plant-based ingredients, proving that vegan soups can evoke nostalgia without dairy.

Rediscovering Comfort Food

This soup always reminds me of lazy Sunday afternoons at my grandma’s place, the smell of roasted broccoli filling the air.
I feel a rush of pride when I serve this to friends who think vegan can’t be creamy and cheesy.
There’s a quiet joy in perfecting that smooth, velvety texture without any dairy—like a small victory each time.
Nostalgia hits hard during colder months; it’s the kind of dish that makes me pause and breathe in the comforting aroma.
Sometimes, I get a little chaotic trying to blend everything smoothly, but the end result always makes me smile.

The story behind this recipe

This soup was born out of a late-night craving for comfort that felt just out of reach—dairy-free, but still rich enough to satisfy. I remember experimenting with different plant-based cheeses and realizing that roasted broccoli brings a smoky depth I hadn’t expected. It’s like capturing a moment of quiet triumph in a bowl.
What really pushed me to perfect this recipe was watching friends and family light up when they taste it, surprised by how creamy and cheesy it feels without any dairy. It’s become a little ritual for me, a way to reconnect with cozy childhood memories while keeping things fresh and compassionate.
heading: Short personal story or inspiration behind the recipe

Trivia and historical notes

This soup’s roots trace back to traditional American comfort foods, where cheese soups became a cozy staple in diners and homes alike.
Vegan adaptations of classic cheese soups gained popularity in the early 2000s, as plant-based diets started to influence mainstream menus.
Broccoli, once considered a humble vegetable, rose to prominence in this dish due to its hearty texture and ability to mimic cheesy flavors when roasted.
The idea of vegan cheese alternatives dates back to the 1980s, but only recently have they become sophisticated enough to replace dairy in rich recipes like this one.
This soup is part of a larger trend where classic comfort foods are reimagined with plant-based ingredients, blending nostalgia with modern ethics.

Ingredient breakdown: key components

Broccoli: I love how roasting brings out a smoky sweetness and tender bite—skip this step if you prefer a fresher, greener flavor.
Nutritional Yeast: This is my go-to for that cheesy umami punch—if you don’t have it, a splash of miso paste can add depth, but it won’t be quite the same.
Cashews: Soaking them for at least 30 minutes gives a creamier texture—if you’re in a rush, use pre-soaked or a splash of plant-based cream instead.
Carrots: I add a bit of sweetness and color—if you dislike sweetness, reduce or omit, but it balances the richness nicely.
Plant-Based Cheese: I prefer a mild melt—if you want sharper flavor, try a nut-based aged cheese alternative, but it might alter the smoothness.
Garlic & Onion: These build the flavor foundation—don’t skimp, but if you’re sensitive, sauté gently to avoid overpowering the soup.
Vegetable Broth: I favor homemade or low-sodium for control—if using store-bought, watch for added salt, and adjust seasoning accordingly.

Spotlight on key ingredients

Broccoli:

I love how roasting brings out a smoky sweetness and tender bite—skip this step if you prefer a fresher, greener flavor.
Nutritional Yeast: This is my go-to for that cheesy umami punch—if you don’t have it, a splash of miso paste can add depth, but it won’t be quite the same.

Cashews:

Soaking them for at least 30 minutes gives a creamier texture—if you’re in a rush, use pre-soaked or a splash of plant-based cream instead.
Nutritional Yeast: This adds a cheesy, nutty flavor that’s almost oozy when heated—use a good-quality brand for best results.

Notes for ingredient swaps

Dairy-Free: Swap traditional cheese with a nut-based or vegan cheese alternative. Expect a milder, slightly less tangy flavor, but still creamy and satisfying.
Broccoli: Use cauliflower or kale if you prefer a different green. Cauliflower offers a milder taste and softer texture, while kale adds a slightly bitter, hearty note.
Cashews: Substitute with soaked sunflower seeds or silken tofu for creaminess. These options provide a different nutty or neutral base with less fat.
Nutritional Yeast: If unavailable, try a pinch of smoked paprika or a splash of miso paste to mimic cheesy umami flavors, though it won’t be as oozy.
Vegetable Broth: Use mushroom or tomato broth for a richer, deeper flavor profile. Be mindful of added salt, and adjust seasoning accordingly.
Onions & Garlic: Swap for leek or shallots if you want a softer, sweeter onion flavor. Use garlic powder or garlic oil as quick alternatives.
Oil: Replace olive oil with coconut oil or vegan butter for different flavor notes. Coconut oil adds a slight sweetness, vegan butter offers richness.

Equipment & Tools

Baking sheet: Roast broccoli evenly with a slight char for smoky flavor.
Large pot: Cook vegetables and simmer the soup.
Blender or immersion blender: Puree the roasted broccoli and cashew mixture for a smooth texture.
Measuring cups and spoons: Accurately measure liquids, seasonings, and ingredients.
Knife and cutting board: Chop vegetables uniformly for even cooking.

Step-by-step guide to vegan broccoli cheddar soup

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment. Toss broccoli florets with a tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes until slightly charred and fragrant; set aside to cool slightly.
In a large heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add one diced onion and two minced garlic cloves. Sauté for 5-7 minutes until translucent and fragrant, stirring often.
Add 2 chopped carrots to the pot. Cook for another 5 minutes until they begin to soften. Then, stir in the roasted broccoli chunks. Cook for 2 more minutes to meld flavors.
Pour in 4 cups of vegetable broth. Bring to a gentle simmer over medium heat. Cook for 10 minutes, until the carrots are tender and the flavors meld. Skim off any foam if needed.
Meanwhile, drain and rinse 1 cup of soaked cashews. In a blender, combine cashews, 1/4 cup nutritional yeast, 1 teaspoon smoked paprika, and 1/2 cup water. Blend until completely smooth and creamy, 1-2 minutes.
Once vegetables are cooked, transfer about half of the mixture to a blender. Carefully blend until smooth, or use an immersion blender directly in the pot for a smoother texture. Return blended soup to the pot and stir well.
Add the cashew cream to the soup, stirring constantly. Heat gently for another 5 minutes, just until warmed through. Do not boil to prevent separation. Taste and adjust seasoning with salt and pepper.
Remove from heat. Let the soup rest for 5 minutes. Then, ladle into bowls, garnish with chopped chives or a sprinkle of nutritional yeast if desired. Serve hot, with crusty bread if you like.

Allow the soup to rest for 5 minutes off heat. Finish with a final taste adjustment, then ladle into bowls. Garnish with fresh herbs or nutritional yeast, and serve immediately for best flavor and texture.

How to Know It’s Done

Soup is smooth and velvety, with a rich, cheesy aroma.
Broccoli is tender but not mushy, with some charred edges for depth.
The soup reaches an internal temperature of around 75°C (165°F) for safety and optimal warmth.