The cheddar flavor in this vegan broccoli cheddar soup comes from nutritional yeast, Dijon mustard, and a splash of cider vinegar rather than a block of cheese, and that combination is what keeps the bowl from tasting like plain blended vegetables. A single Yukon gold potato thickens the broth once it hits the blender, so the soup turns creamy without flour or a long simmer. From the first chop to a finished bowl it takes about 45 minutes, and most of that time the soup is on its own while the broccoli roasts in the oven.
The broccoli earns its place two different ways here. The stems and a couple cups of florets simmer straight into the base and give the whole pot real broccoli flavor, while the rest of the florets roast at high heat until the tips brown and crisp at the edges. Those roasted pieces go in at the very end so they stay firm instead of dissolving into the soup. The richness comes from soaked cashews blended with nutritional yeast and spices, the same idea behind the sauce in my vegan mac and cheese, only thinned out to soup consistency. If you cook with the seasons like I do, my roasted vegan butternut squash soup and cozy vegan lentil soup are two more bowls I fall back on once the weather turns cold.
Vegan Broccoli Cheddar Soup
Ingredients
Method
- Heat the oven to 425F. Cut the broccoli into small, even florets and trim the tough end off the stem, then dice the tender stem finely. Set aside about 4 cups of the nicest florets for roasting and keep the rest, plus the diced stem, for the pot.
- Toss the 4 cups of florets with the tablespoon of olive oil and the quarter teaspoon of fine salt on a sheet pan. Spread them in a single layer and roast for 18 to 20 minutes, turning once, until the tips are browned and crisp at the edges.
- While the broccoli roasts, heat the 2 tablespoons of olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 6 to 7 minutes, stirring now and then, until the onion turns translucent and the edges start to soften.
- Stir in the garlic and cook for 1 minute, until it smells sweet rather than sharp. Add the potato, the diced broccoli stem, the remaining florets, 4 cups of vegetable broth, and the black pepper.
- Bring the pot to a boil over high heat, then lower the heat and simmer for 12 to 15 minutes, until the potato cubes crush easily against the side of the pot and the stems are tender.
- Drain the soaked cashews and add them to a blender with the three quarters cup of vegetable broth, nutritional yeast, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, turmeric, and the half teaspoon of salt. Blend on high for a full minute or two, until the sauce is completely smooth and no grit remains.
- Let the soup base cool for a few minutes, then blend it in batches until smooth, filling the blender no more than halfway each time. Return the blended soup to the pot and stir in the cashew sauce.
- Warm the soup over low heat, stirring, then taste for salt and acidity. Fold in the roasted broccoli off the heat, ladle into bowls, and serve.
Notes
Tips for Vegan Broccoli Cheddar Soup
This soup is really about two things: building a cheddar note without dairy, and keeping the broccoli from turning to mush.
- Soak the cashews in hot water for at least 15 minutes before you blend them. A high-speed blender can handle raw nuts, but soaking is what turns the sauce completely smooth instead of gritty.
- Let the mustard and cider vinegar carry the cheddar flavor. Nutritional yeast brings the savory base, but it tastes flat and yeasty without the acidity, so don’t trim either one.
- Keep the turmeric to a quarter teaspoon. It’s there for the golden color, and any more than that turns the soup bitter and slightly metallic.
- Fold the roasted broccoli in off the heat. If it simmers in the pot, the crisp edges soften and you lose the contrast that makes roasting it worthwhile in the first place.
- Blend the base in small batches and never fill the blender more than halfway with hot soup. Steam expands quickly, and an overfilled blender will push the lid off.
- Sweeten the pot with a little carrot rather than sugar. The diced carrots blend into the base and round off the tang of the vinegar without making the soup taste sweet.
- Thin the soup with broth a splash at a time if it looks thick. It tightens up as it cools and again overnight in the fridge, so leave it a touch looser than you want at the table.
- Taste the soup after you add the cashew sauce, not before. The sauce carries most of the salt and tang, and the base tastes flat until the two are stirred together.
- Give the pot one last taste once the roasted broccoli is in. Those browned florets aren’t salty, so a soup that was seasoned right before they went in can land a little flat at the table.
- Serve it with something sturdy on the side. A thick slice of crusty bread or a handful of croutons gives the soup something to soak into, and a squeeze of lemon over the bowl sharpens the cheddar note right before you eat.
Storage
Vegan broccoli cheddar soup keeps in an airtight container in the fridge for up to 4 days. It thickens as it chills, so reheat it gently on the stovetop or in the microwave and loosen it with a splash of vegetable broth until it pours again. The roasted broccoli softens a little with each reheat, which is normal. To freeze, cool the soup completely and freeze the blended base without the roasted florets for up to 3 months, then roast fresh broccoli and fold it in when you reheat, so the texture stays intact.
FAQ
Can I make this vegan broccoli cheddar soup without cashews?
Yes, raw sunflower seeds soaked in hot water for 30 minutes blend into a smooth sauce in place of the cashews, and a half cup of white beans is another nut-free option. Both make the soup a little less rich, so taste it after blending and add more nutritional yeast and salt if it needs a lift.
Why does my broccoli cheddar soup taste like vegetable soup?
The cheddar note comes from seasoning, not from cheese. If the soup tastes like blended vegetables, it usually needs more acidity and salt. Stir in another teaspoon of Dijon mustard and a splash of cider vinegar, add a pinch more salt, and taste again. Nutritional yeast brings the savory base, but on its own it reads as flat and yeasty rather than sharp and cheesy.
Do I need to buy vegan cheddar cheese for this soup?
No, the cheddar flavor here is built from nutritional yeast, mustard, smoked paprika, and vinegar, so a store-bought vegan cheddar isn’t required. If you have one you like, stir half a cup of vegan cheddar shreds into the hot soup after you blend the base for a stretchier finish, then cut back on the added salt because vegan cheddar is usually quite salty.
Can you freeze vegan broccoli cheddar soup?
Yes, and it holds up for up to 3 months as long as you leave the roasted broccoli out. Freeze the blended base on its own, then roast fresh broccoli when you reheat the soup. The base can separate a little as it thaws, so whisk it back together over low heat and thin it with broth if it looks thick.
