We absolutely love broccoli cheddar soup, but relying solely on store-bought vegan cheddar for a “cheesy” flavor? That felt like cheating. Instead, we set out to recreate the cheesy flavor with whole food ingredients and as many vegetables as possible. The result? Luxuriously creamy, nutrient-packed soup with classic, indulgent flavor. Swoon!
Just 10 ingredients required for this comforting dish that might just become your new favorite way to eat broccoli. Let’s make soup!
How to Make Vegan Broccoli Cheddar Soup
It all begins with a sweet, savory base of sautéed onion, carrot, and garlic.
Then we add in the most important ingredient and leading member of the nutrient powerhouse club: BROCCOLI! This bright green veggie boasts an impressive boost of vitamin C plus detoxifying abilities.
The remaining ingredients? Potatoes add creaminess and comfort, Dijon mustard gives it a little kick (sounds weird, but trust!), salt is in there for flavor, and a combo of cashews + nutritional yeast mocks the creamy, rich, cheesy comfort of the classic dish!
Simmer until the veggies are soft then blend to create a smooth, velvety texture. We like to reserve a few pieces of broccoli to add in at the end for textural contrast, but that’s a matter of personal preference! You do you, friend.
We hope you LOVE this vegan broccoli cheddar soup! It’s:
Easy to make
& SO delicious!
More Creamy Vegan Soups
- Creamy Roasted Cauliflower Soup
- Easy 1-Pot Tomato Soup
- Creamy Potato Green Split Pea Soup (Instant Pot Friendly!)
- Roasted Butternut Squash Soup
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Creamy Vegan Broccoli Cheddar Soup
- 2/3 cup raw cashews*
- 2 Tbsp olive oil (if oil-free, sub water and add more as needed)
- 1 small onion, diced
- 1 large carrot, chopped (1 carrot yields ~1 heaping cup or 140 g)
- 4-5 cloves garlic, minced (4-5 cloves yield ~2 ½ Tbsp or 25 g)
- 5 cups broccoli, florets cut into small, bite-sized pieces and stalks cut into 1-inch pieces
- 2 medium yellow potatoes, peeled and diced (2 potatoes yield ~2 cups or 290 g)
- 2 tsp Dijon mustard
- 1 ¼-1 ½ tsp sea salt
- 3 ½ cups water
- 1/4-1/3 cup nutritional yeast
- Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let them soak while you get started on the soup.
- Heat a large pot over medium heat. Once hot, add olive oil, onion, carrots, and garlic. Cook for about 4-5 minutes, stirring occasionally, until onions are translucent.
- Set aside 1 cup (69 g) of the broccoli florets (adjust amount if altering batch size) and add the remaining 4 cups (306 g) of broccoli florets and stems (adjust amount if altering batch size) to the pot with the onions and carrots. Add the potatoes, Dijon mustard, and lesser amount of sea salt and sauté for 2-3 minutes, stirring occasionally.
- Add the water to the pot and bring to a boil. Lower the heat to a simmer, cover, and cook for 10-15 minutes until the potatoes are soft.
- Once the potatoes are completely cooked, carefully ladle the soup into a high-speed blender (that’s safe for hot foods). Drain the cashews and place them into the blender with the lesser amount of nutritional yeast. Blend the soup on high until completely smooth.
- Place the soup back into your pot and add the extra cup of broccoli florets to the soup. Cook for 5-10 more minutes until the mixture has thickened and the broccoli pieces are just cooked. Taste and adjust as needed, adding more nutritional yeast for cheesiness or salt for overall flavor.
*Nutrition information is a rough estimate calculated without optional ingredients.