Reimagining a classic comfort food with vegan ingredients, this soup bridges nostalgia and plant-based innovation, proving you don’t need dairy to achieve that rich, cheesy flavor we all crave. I’ve always loved how a bowl of broccoli cheddar can feel like a warm hug on a chilly day, but swapping out dairy for plant-based goodness adds a new layer of freshness and creativity to my kitchen.

This recipe started as a simple experiment after I ran out of cheese but still wanted that creamy, velvety texture and the vivid green pop of broccoli. The result is a soup that tastes indulgent but is honestly easier to make than I expected. It’s become a go-to when I want something cozy, nourishing, and a little bit surprising.

Reimagining a classic comfort food with vegan ingredients, this soup bridges nostalgia and plant-based innovation, proving you don’t need dairy to achieve that rich, cheesy flavor we all crave.

A Vegan Take on Comfort

I remember the first time I tasted a vegan broccoli cheddar soup that actually tasted like the real deal—such a small victory.
There’s a quiet pride in swapping out heavy dairy and still ending up with a bowl that feels rich and indulgent.
Sometimes, I get a little chaotic in the kitchen, but making this soup always brings me back to calm and focus.
It’s a relief knowing I can recreate a childhood favorite without any guilt or compromise on flavor.
This soup has become my comfort when the world feels a bit too heavy—simple, warm, and honest.

The story behind this recipe

This soup came about during a particularly hectic week when I was craving comfort but didn’t want to rely on dairy. I started experimenting with different plant-based cheeses and found that broccoli, when pureed, adds a surprisingly cheesy vibe on its own. It’s a bit of a happy accident that turned into a go-to recipe for chilly evenings.
I love how this dish reminds me of my grandmother’s kitchen—simple, honest ingredients coming together to create something warm and satisfying. The first time I nailed that velvety texture without any cheese, I felt a quiet thrill, like I cracked a secret recipe I’d been chasing for years.
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Trivia and Historical Notes

Vegan broccoli cheddar soup gained popularity in the early 2000s as part of the plant-based movement gaining momentum in cafes and cookbooks.
The classic version of broccoli cheddar soup has roots in American comfort food, with recipes dating back to mid-20th century diners and home kitchens.
Cheddar cheese, historically made from cow’s milk, has a long-standing tradition in British and American cuisine, inspiring vegan versions using nutritional yeast and plant-based cheeses.
The use of broccoli in soups became prominent in the 1950s, coinciding with increased awareness of healthful eating and vegetable-focused dishes.

Ingredient breakdown: key components

Broccoli: I love the vibrant green and slight crunch it adds, but you can swap in kale or spinach for a softer, milder flavor.
Nutritional Yeast: Its cheesy, nutty aroma really boosts that umami punch—try it with a pinch more if you want extra depth.
Vegan Cheese: I prefer a melting, gooey variety, but shredded store-bought works fine; for a milder taste, skip or reduce.
Onion & Garlic: They build the base’s sweetness and aroma; sauté until fragrant, about 2-3 minutes, until they shimmer and smell sweet.
Plant-Based Milk: I use unsweetened cashew or almond milk for creamy richness; coconut milk adds a richer, slightly sweet note if you like.
Lemon Juice: Brightens everything up with a splash at the end—don’t skip it, unless you want a duller flavor.
Olive Oil or Vegan Butter: I prefer a splash of olive oil for a subtle fruity note, but vegan butter adds a richer, dairy-like finish.

Spotlight on key ingredients

Broccoli:

I love how it retains a slight crunch and vibrant color even after simmering; it creates a pleasing texture contrast.
When cooked, broccoli releases a nutty aroma that deepens the soup’s flavor; overcooking turns it dull and mushy, so watch closely.

Nutritional Yeast:

Its cheesy, nutty scent is unmistakable and it dissolves smoothly, adding depth without clumping.
It can sometimes clump if added too quickly; stirring continuously helps incorporate it evenly and prevents lumps.

Notes for ingredient swaps

Dairy-Free: Swap traditional cheese with a vegan cheese blend or nutritional yeast—both add that cheesy umami but differ in meltiness.
Broccoli: Use kale or spinach for a softer, milder flavor; kale may need longer cooking, spinach cooks quickly and adds a tender texture.
Plant-Based Milk: Almond, cashew, or oat milk work well; coconut milk adds richness but can make the soup creamier and more coconut-forward.
Vegan Butter: Use coconut oil or olive oil for sautéing; olive oil adds a fruity note, coconut oil lends a subtle sweetness.
Onion & Garlic: Shallots or leeks can replace onion for a sweeter, more delicate flavor; garlic is essential, but try roasted garlic for a mellow undertone.
Lemon Juice: Lime juice can brighten the soup similarly; skip if you prefer a milder, less tangy flavor.
Thickening Agents: If you want a thicker soup, add a small amount of cooked potato or cauliflower; they blend well and boost creaminess.

Equipment & Tools

Large heavy-bottomed pot: For sautéing and simmering the soup evenly
Immersion blender: To puree the soup directly in the pot for a smooth texture
Measuring cups and spoons: For accurate ingredient portioning
Knife and chopping board: To prepare broccoli, onion, and garlic

Step-by-step guide to vegan broccoli cheddar soup

Gather all ingredients and equipment before starting, including a large heavy-bottomed pot, immersion blender, and measuring cups.
Chop broccoli into small, uniform florets to ensure even cooking. Mince onion and garlic for quick sautéing.
Heat a tablespoon of olive oil or vegan butter over medium heat (about 160°C/320°F). Add onion and garlic; sauté until fragrant and translucent, about 2-3 minutes, stirring frequently.
Add chopped broccoli to the pot. Cook with a pinch of salt for 4-5 minutes, until the broccoli turns bright green and starts to soften, with a slight crackle from the pan.
Pour in vegetable broth (about 4 cups/960 ml). Bring to a gentle simmer, cover partially, and cook for 10-12 minutes until broccoli is tender and easily pierced with a fork.
Reduce heat to low. Using an immersion blender, puree the soup until smooth and velvety. If using a blender, blend in batches, being cautious of splashes.
Stir in nutritional yeast (about 1/4 cup), vegan cheese (1/2 cup), and plant-based milk (1 cup). Warm through for 3-4 minutes, stirring constantly until creamy and fragrant. If the soup seems too thick, add more milk or broth to loosen.
Finish with a splash of lemon juice (1 teaspoon) for brightness. Taste and adjust seasoning with salt or pepper as needed.
Remove from heat. Let the soup rest for 2 minutes before serving. Ladle into bowls and garnish with extra nutritional yeast or fresh herbs if desired.

Serve hot in bowls, garnished with extra nutritional yeast or herbs. Let sit for a minute to settle flavors before tasting and adjusting seasoning if needed.

How to Know It’s Done

Broccoli is tender and bright green after simmering.
Soup is smooth and velvety when pureed, with no large chunks.
Flavor is balanced with a hint of lemon brightness and cheesy richness.