There’s something about a bowl of creamy, comforting soup that feels like a cozy hug, and The Best Vegan Broccoli Cheese Soup does exactly that—with zero dairy required! This bowlful is rich, velvety, and loaded with nourishing veggies and plant-powered protein. Whether you’re vegan, dairy-free, or just soup-obsessed, this recipe delivers that nostalgic cheesy flavor and luxurious texture, using only whole, simple ingredients. Trust me: you haven’t truly experienced broccoli cheese soup until you’ve tried this vibrant, wholesome version.

The Best Vegan Broccoli Cheese Soup Recipe - Recipe Image

Ingredients You’ll Need

This recipe relies on straightforward pantry staples and fresh, vibrant produce, each playing a meaningful role in flavor, texture, or color. Don’t skip or swap—these are the building blocks for making The Best Vegan Broccoli Cheese Soup a staple in your kitchen.

Olive oil: Adds richness and helps bring out the flavors of the aromatics.
Onion: Brings natural sweetness and gentle depth to the base of your soup.
Garlic: Infuses every bite with warm, savory notes that make this soup sing.
Carrots: Offer a subtle sweetness and contribute to the soup’s velvety body and gorgeous color.
Raw cashews: The secret to a creamy, “cheesy” texture—make sure to soak them for blending ease!
Vegetable broth: Builds a flavorful, comforting foundation for every spoonful.
Broccoli florets: Both the star ingredient and the pop of green that keeps things fresh and healthy.
Nutritional yeast: Brings that essential cheesy, umami richness (don’t skip this one!).
Lemon juice: Adds brightness and balances out the richness of the cashews.
Dijon mustard: A little sharpness that secretly boosts cheesy depth—trust me, it works.
Salt: Brings all the flavors together into a perfect, savory blend.
Black pepper: Adds gentle warmth and a subtle kick.
Turmeric (optional): For a more vibrant golden color, plus its earthy undertones.
Unsweetened plant-based milk (almond, soy, or oat): Makes the soup silkier and even more luscious.

How to Make The Best Vegan Broccoli Cheese Soup

Step 1: Sauté the Aromatics

In your biggest soup pot, heat the olive oil over medium heat. Once shimmering, add the chopped onion and minced garlic. Sauté them for about 3–4 minutes. You’ll know they’re ready once your kitchen fills with the cozy smell of garlic and the onion becomes translucent and just a tad golden around the edges.

Step 2: Soften the Carrots

Toss in those vibrant chopped carrots and give everything a good stir. Let the mixture cook for another 4–5 minutes so the carrots start to soften—this little step means extra flavor and a silkier soup base later on.

Step 3: Simmer with Broth

Pour in the vegetable broth and bring the pot to a gentle boil. Lower the heat and simmer uncovered for 10–12 minutes until the carrots are so tender you can pierce them with a fork. This helps make everything easy to blend while infusing the broth with veggie goodness.

Step 4: Blend the Creamy Base

Carefully transfer the hot mixture to your blender (or use an immersion blender if you have one). Add the soaked cashews, nutritional yeast, lemon juice, Dijon mustard, salt, pepper, turmeric (if using), and plant-based milk. Blend it all up until you’ve got a creamy, completely smooth soup base—this is where The Best Vegan Broccoli Cheese Soup earns its name, thanks to the lush, “cheesy” cashew blend.

Step 5: Simmer with Broccoli

Return your silky soup base to the pot and stir in the bite-sized broccoli florets. Let the soup gently simmer for 8–10 more minutes, until your broccoli is perfectly bright green and tender but not mushy. Taste and adjust seasoning as needed—you might want an extra pinch of salt or squeeze of lemon. Now, you’re ready to serve!

How to Serve The Best Vegan Broccoli Cheese Soup

Garnishes

The finishing touch is all about flavor and flair. Sprinkle each bowl with roasted sunflower seeds or pumpkin seeds for a little crunch, a dusting of nutritional yeast for an extra cheesy vibe, or freshly cracked black pepper. For a pop of color, try a sprinkle of chopped chives or even a swirl of coconut cream—your eyes and tastebuds will thank you.

Side Dishes

The Best Vegan Broccoli Cheese Soup is such a star it doesn’t need much, but I love pairing it with crusty sourdough bread or a toasted baguette to soak up every drop. For something lighter, serve with a crisp green salad tossed in lemony vinaigrette—the bright flavors complement the richness of the soup beautifully.

Creative Ways to Present

Why not ladle your soup into mini bread bowls for a fun, hands-on dinner party? Or serve it in espresso cups as a cozy appetizer for a fall gathering. I’ve also poured leftovers over baked potatoes or steamed veggies for a quick lunch that feels gourmet. No matter how you serve it, let your presentation reflect the homey, inviting energy of the soup itself!

Make Ahead and Storage

Storing Leftovers

Transfer cooled soup to an airtight container and keep it in the refrigerator. The Best Vegan Broccoli Cheese Soup holds up beautifully for up to four days—just give it a good stir before serving, as separation is totally normal with homemade, plant-based soups.

Freezing

To freeze, ladle cooled soup into freezer-safe containers, leaving a little space at the top for expansion. This soup freezes well for up to two months. Thaw in the fridge overnight before reheating for best texture—just note that the broccoli may be a bit softer after freezing, but the flavor is still fantastic.

Reheating

Warm your soup gently on the stove over medium-low heat, stirring occasionally. If the soup seems too thick, add a splash of plant milk or broth to reach your desired consistency. Avoid boiling, which can make the texture grainy—just heat until steamy and enjoy!

FAQs

Can I use frozen broccoli instead of fresh?

Yes! If you only have frozen broccoli on hand, it will work perfectly. Chop any large florets into bite-sized pieces, and add them directly to the soup as you would with fresh—just know they may cook a little faster.

Is there a substitute for cashews?

If you have a nut allergy or just want to try something different, hulled raw sunflower seeds make a great substitute, although the flavor will be a bit earthier. Blending with silken tofu is another option for creaminess, but cashews do give The Best Vegan Broccoli Cheese Soup its signature richness.

How do I get the smoothest soup texture?

Using a high-speed blender is key for that ultra-creamy texture. If you don’t have one, soak your cashews in hot water for 30 minutes beforehand and blend a little longer, scraping down the sides as needed. No one will guess this soup is dairy-free!

Does this soup taste cheesy without dairy?

Absolutely! Nutritional yeast, a splash of lemon, and Dijon bring out those classic tangy, cheesy flavors. You’ll be surprised how much The Best Vegan Broccoli Cheese Soup tastes like a hug in a bowl, all with plant-based goodness.

Can I make this recipe oil-free?

Definitely. To go oil-free, simply sauté your onion and garlic in a splash of vegetable broth or water instead of olive oil. The soup will still be creamy and flavorful, just a touch lighter.

Final Thoughts

I can’t think of anything more comforting or satisfying than a steaming bowl of The Best Vegan Broccoli Cheese Soup, especially when it’s homemade with love and nourishing ingredients. Whether you’re making it for a quick weeknight dinner, impressing friends, or stocking your freezer for cozy nights, this recipe is ready for every occasion. Give it a try—you just might discover your new favorite soup!

The Best Vegan Broccoli Cheese Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 7 reviews

Author: Emma
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegan, Gluten-Free

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Description

Indulge in the ultimate comfort food with this creamy and flavorful Vegan Broccoli Cheese Soup. Made with wholesome ingredients, it’s a satisfying dish perfect for any occasion.

Ingredients

Scale

Soup:

1 tbsp olive oil
1 small onion (chopped)
2 cloves garlic (minced)
2 cups chopped carrots
2 cups raw cashews (soaked if not using a high-speed blender)
4 cups vegetable broth
4 cups broccoli florets (chopped small)
½ cup nutritional yeast
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp salt
½ tsp black pepper
¼ tsp turmeric (optional, for color)
1½ cups unsweetened plant-based milk (almond, soy, or oat)

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Instructions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté for 3–4 minutes until soft and fragrant.
Cook Carrots: Add carrots and cook for an additional 4–5 minutes.
Prepare Broth: Add vegetable broth, bring to a boil, and simmer for 10–12 minutes until carrots are tender.
Blend Soup: Combine all ingredients in a blender and blend until smooth.
Cook Broccoli: Return blended soup to the pot, add broccoli, and simmer for 8–10 minutes until broccoli is tender.
Adjust Seasoning and Serve: Adjust seasoning to taste and serve hot.

Notes

Soak cashews in hot water for 15–30 minutes if not using a high-speed blender.
For extra texture, blend only half the soup and mix with remaining unblended portion.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course, Soup
Method: Blending, Simmering
Cuisine: American