This vegan broccoli cheddar soup is my way of reclaiming those cozy, nostalgic moments from childhood, but with a fresh, plant-based twist. I love the way the tender broccoli mingles with the creamy, cheesy flavors—without any dairy, it still manages to feel indulgent and comforting. It’s a bowl that makes me feel connected to simpler times, yet totally suited for today’s table.
What drew me to perfecting this recipe was how effortlessly it balances richness with brightness. I wanted a soup that feels like a warm hug after a long day, but also one that’s quick enough to throw together when chaos hits the kitchen. It’s honest food—no fuss, no pretenses, just honest, honest comfort in a bowl. And honestly, I crave it every season, especially now when we’re craving nourishing, hearty meals that don’t weigh us down.
This recipe is born from a desire to recreate the nostalgic comfort of childhood cafeteria soups, but in a way that feels fresh and compassionate. I wanted a dish that offers the warm, cheesy hug of traditional broccoli cheddar but keeps it light, vibrant, and free from animal products. It’s a reminder that plant-based comfort food isn’t just a trend — it’s a hug in a bowl that anyone can enjoy.
Nostalgic Comfort with a Plant Twist
- Making this soup always reminds me of lazy Sunday afternoons at my grandma’s house, where the smell of melted cheese used to fill the air.
- I love how this dish brings a sense of nostalgia, yet it feels totally fresh and exciting with every spoonful.
- There’s a quiet pride in crafting something vegan that tastes so indulgent—it’s a little victory each time I serve it.
- Cooking this soup sometimes feels chaotic, but the smell of broccoli and cheesy sauce bubbling away keeps me grounded.
- Every time I make it, I feel a burst of joy when someone takes that first spoonful and asks for seconds.
Nostalgic Comfort with a Plant Twist
This recipe for vegan broccoli cheddar soup started from a simple desire to recreate the cozy, cheesy bowls I used to love as a kid—without relying on dairy. One rainy afternoon, I found myself rummaging through the fridge, craving that familiar warmth but with ingredients I could feel good about. It became a little project to see if I could capture that nostalgic comfort and make it entirely plant-based. Turns out, broccoli and a splash of nutritional yeast can mimic that cheesy, comforting vibe surprisingly well.
History and Trivia of the Dish
- This soup draws inspiration from classic American diner comfort foods, but reimagined in a vegan way that’s more accessible today.
- The combination of broccoli and cheddar in traditional recipes dates back to mid-20th century comfort food staples, evolving over time to include more health-conscious versions.
- Nutritional yeast, often called ‘nooch’, became popular in vegan cooking in the 1970s as a cheesy flavor enhancer, and is now a pantry staple for dairy-free cheeses.
Ingredient breakdown: key components
- Broccoli: I love the way fresh broccoli adds a bright, slightly bitter crunch, but frozen works fine if you want convenience—just steam until tender and vibrant green.
- Vegan Cheddar: The flavor of aged vegan cheddar is sharp and tangy, giving that cheesy punch; you can swap with smoked gouda-style vegan cheese if you crave a smoky depth.
- Nutritional Yeast: This flaky stuff brings a nutty, cheesy umami that’s key to the flavor; sprinkle a little more if you want it extra cheesy and savory.
- Potatoes: I use them for body and creaminess—they become smooth and velvety; sweet potatoes can be a sweeter alternative, adding depth and color.
- Plant-Based Milk: I prefer unsweetened cashew or almond milk for a neutral, creamy base—coconut milk makes it richer and more indulgent, if that’s your vibe.
- Onion & Garlic: They form the aromatic backbone—really bloom these in a hot pan until fragrant and slightly caramelized, that’s when the magic starts.
- Olive Oil: I use extra virgin to sauté the veggies, giving a subtle fruity note; feel free to swap with avocado oil for a milder flavor.
Spotlight on key ingredients
Broccoli & Vegan Cheddar:
- Broccoli: I love how fresh broccoli adds a bright, slightly bitter crunch, but frozen works fine if you want convenience—just steam until tender and vibrant green.
- Vegan Cheddar: The flavor of aged vegan cheddar is sharp and tangy, giving that cheesy punch; you can swap with smoked gouda-style vegan cheese if you crave a smoky depth.
Notes for ingredient swaps
- Dairy-Free: Swap vegan cheddar for a nut-based cheese sauce—adds creaminess but less sharpness.
- Broccoli: Use kale or spinach for a milder flavor and softer texture; they wilt quickly and add vibrant color.
- Plant-Based Milk: Almond or cashew milk keeps it light; coconut milk makes it richer and more decadent.
- Potatoes: Cauliflower can add body with a milder taste; sweet potatoes bring sweetness and a vibrant hue.
- Onion & Garlic: Shallots or leeks can be milder alternatives; adjust cooking time slightly for softer aromatics.
- Thickener: Cornstarch slurry or arrowroot powder can replace potatoes for thickening without altering flavor.
- Seasonings: Nutritional yeast is key, but a splash of miso paste can boost umami if you’re out of yeast.
Equipment & Tools
- Large heavy-bottomed pot: For even heat and simmering ingredients
- Sharp knife: Chopping vegetables precisely
- Immersion blender or regular blender: Pureeing soup until smooth
- Wooden spoon: Stirring and blending flavors gently
Step-by-step guide to Vegan Broccoli Cheddar Soup
- Gather your equipment: a large heavy-bottomed pot for simmering, a sharp knife for chopping, a blender for smoothness, and a wooden spoon for stirring.
- Chop 1 medium onion and 3 cloves garlic finely. Cut 4 cups broccoli into small florets, and peel 2 medium potatoes into chunks.
- Heat 2 tablespoons olive oil over medium heat (about 150°C/300°F). Add onion and garlic, sauté until fragrant and translucent, about 5 minutes. Avoid browning; aim for a soft, fragrant base.
- Add broccoli and potato chunks to the pot. Cook for 2-3 minutes, stirring to coat with oil and aromatics. Pour in 4 cups vegetable broth, bring to a boil, then reduce to simmer (around 90°C/195°F).
- Simmer uncovered for 15-20 minutes until the broccoli and potatoes are very tender, the mixture is vibrant green, and the aroma is cheesy with a hint of earthiness. If it smells burnt or the veggies are still firm, cook a few more minutes.
- Remove from heat. Use an immersion blender or transfer to a traditional blender in batches. Blend until smooth and creamy. If the soup is too thick, stir in a splash more broth or plant-based milk to loosen.
- Return the pureed soup to the heat. Stir in 3/4 cup vegan cheddar, 3 tablespoons nutritional yeast, and season with salt and pepper. Warm gently until cheese melts completely—about 3-5 minutes. Don’t let it boil or the cheese can separate.
- Taste and adjust seasoning. If it’s too thick, thin with a bit more plant milk or broth. If it’s too thin, simmer for a few more minutes to thicken. The final soup should be velvety, cheesy, with a bright green hue.
- Rest for 5 minutes off heat to allow flavors to meld. Ladle into bowls, garnish with a sprinkle of chopped herbs or a drizzle of good olive oil, and serve hot.
Allow the soup to rest off heat for 5 minutes to develop flavors. Serve hot with optional garnishes like herbs or a drizzle of olive oil for added aroma and visual appeal.
How to Know It’s Done
- Soup has a smooth, velvety texture with no lumps, bright green color, and a cheesy aroma.
- Broccoli and potatoes are tender when pierced with a fork, with no raw or starchy bites.
- Cheddar and nutritional yeast are fully melted and integrated, giving a rich, cheesy flavor throughout.
Vegan Broccoli Cheddar Soup
Ingredients
Equipment
Method
- Start by chopping the onion and mincing the garlic, setting them aside for sautéing.
- Heat the olive oil in a large heavy-bottomed pot over medium heat until shimmering.
- Add the chopped onion to the pot and sauté for about 5 minutes, stirring occasionally, until it becomes translucent and fragrant.
- Stir in the minced garlic and cook for another minute until fragrant, filling the kitchen with a warm aroma.
- Add the chopped potatoes and broccoli to the pot, stirring well to coat them with the aromatic base.
- Pour in the vegetable broth, bringing the mixture to a boil, then reduce the heat to a gentle simmer.
- Simmer uncovered for about 15-20 minutes, until the broccoli and potatoes are tender and the mixture is vibrant green.
- Remove the pot from heat and use an immersion blender or transfer the soup in batches to a blender, blending until smooth and creamy.
- Return the pureed soup to low heat and stir in the shredded vegan cheddar, nutritional yeast, and plant-based milk, warming gently until the cheese melts and the soup is velvety.
- Season with salt and pepper to taste, stirring well to incorporate all flavors.
- Once everything is heated through and the cheese is fully melted, serve the soup hot, garnished with fresh herbs if desired, and enjoy its comforting, cheesy goodness.
Tips & Tricks for Perfect Soup
- Bold flavors early: Sauté onion and garlic until fragrant and translucent, about 5 minutes, to build a savory base.
- Brighten with broccoli: Add broccoli early to develop a vibrant green color and slight bitterness that balances richness.
- Puree with purpose: Use an immersion blender directly in the pot for a silky texture—avoid over-blending to keep some body.
- Cheese melting point: Add vegan cheddar after blending, then gently warm until melted—avoid boiling to prevent separation.
- Adjust consistency: Thin the soup with extra plant milk or broth if too thick, or simmer longer for a velvety finish.
- Taste before serving: Always check seasoning—more salt or nutritional yeast can boost that cheesy flavor right before plating.
- Rest to meld: Let the soup sit off heat for 5 minutes to let flavors deepen and thicken slightly before serving.
Common mistakes and how to fix them
- FORGOT to check for over-torched cheese → lower heat and stir constantly to prevent separation.
- DUMPED all ingredients at once → add liquids gradually, stirring for even cooking.
- OVER-TORCHED the broccoli → remove from heat immediately if you notice darkening or smell burnt.
- MISSED adjusting seasoning → taste and tweak salt and pepper before serving for balanced flavor.
Quick kitchen fixes
- When soup is too thick, splash in hot water and stir until smooth.
- If cheese isn’t melting, gently warm the soup on low heat, stirring constantly.
- Splash a bit of lemon juice to brighten an overly earthy flavor.
- Patch a burnt cheese layer by scraping off the top and stirring in fresh cheese.
- Shield the soup from sticking by stirring frequently during simmering.
Prep, store, and reheat tips
- Chop broccoli, onion, and garlic ahead; store in airtight containers in the fridge for up to 1 day. The fresh-cut aroma keeps the kitchen smelling bright.
- Prepare the soup base (sautéed aromatics and broth) up to 2 days in advance; reheat gently, stirring often, until fragrant and hot.
- Puree and add cheese just before serving; the soup keeps in the fridge for up to 3 days, but the texture may thicken. Reheat with a splash of plant milk to restore creaminess.
- For longer storage, freeze individual portions for up to 1 month. Thaw in the fridge overnight, then reheat on low, watching for separation.
- Reheating the soup may cause the cheese to separate slightly; stir vigorously and add a little extra milk to smooth it out. The aroma of cheesy broccoli will still fill the kitchen.
Top questions about vegan broccoli cheddar soup
1. Can I make this soup gluten-free?
Yes, the soup will be slightly less cheesy but still rich and flavorful with nutritional yeast or vegan cheese options.
2. Is this soup suitable for nut allergies?
Absolutely. Use gluten-free flour if you want to thicken or check that your broth is gluten-free.
3. Can I omit the potatoes?
Yes, just choose a nut-free plant-based milk like rice or oat milk instead of cashew or almond.
4. How do I get a cheesy flavor without dairy?
You can, but they help give the soup body and creaminess. Without them, it might be a bit thinner.
5. What’s the best way to get a smooth puree?
Nutritional yeast is your best bet, adding that nutty, cheesy umami. Miso paste works in a pinch too.
6. How long does the soup stay good in the fridge?
Use an immersion blender directly in the pot or carefully blend in batches in a regular blender until silky.
7. Can I freeze leftovers?
Stored in an airtight container, it keeps well for up to 3 days. Reheat gently on the stove, stirring often.
8. How can I fix separation after reheating?
Yes, freeze in portions for up to a month. Thaw in fridge overnight and reheat slowly, adding a splash of plant milk if needed.
9. Why isn’t my cheese melting properly?
Stir vigorously over low heat and add a small splash of plant milk or broth to bring it back together.
10. What’s a quick fix if the soup is too thick?
Ensure the soup isn’t boiling after adding cheese, as high heat can cause separation—warm gently until melted.
This soup feels like a small act of reclaiming comfort, especially when the kitchen is busy or the weather is gray. The cheesy aroma, the vibrant green, and that silky texture make it a dish I keep coming back to, season after season.
Sharing it with someone who appreciates simple, honest flavors makes it all the more worthwhile. It’s a reminder that good food doesn’t need to be complicated — just honest ingredients and a little love in the process.
Welcome to Proud of This Mess – a place where food, creativity, and a little chaos come together on a plate!
I’m Emily Carter, the founder and heart behind this little corner of the internet. Born and raised in the United States, I’ve always had a passion for cooking, experimenting, and sharing the messy, delicious journey of creating food that brings people together. My philosophy is simple: good food doesn’t have to be perfect, and a little mess makes it memorable.
At Proud of This Mess, we believe that cooking is more than just following recipes—it’s about exploring flavors, discovering new techniques, and making every meal an experience worth savoring. From comforting weeknight dinners to indulgent desserts, our goal is to inspire home cooks of all levels to embrace the joy of food without fear of imperfection.