Reinventing childhood comfort food is a challenge I relish, especially when it involves veganizing something as creamy and cheesy as broccoli cheddar soup. I grew up craving that warm, gooey richness, but now I aim to capture it without dairy, using simple plant-based ingredients that still bring that nostalgic flavor to the table.
This soup is more than just a meal; it’s a small act of rebellion against the usual. It’s about making something familiar feel new and accessible, especially for anyone craving cozy winter bowls that don’t compromise on taste or ethics. Plus, the smell of bubbling broth and melting plant cheese makes my kitchen feel like a warm hug on a cold day.
Focusing on the nostalgic comfort of childhood favorites, I wanted to reinvent classic broccoli cheddar soup without dairy, using only plant-based ingredients that mimic the creamy, cheesy texture. This recipe is about capturing that familiar warmth while respecting my commitment to vegan eating, making it both familiar and fresh.
Nostalgic Vegan Comfort
- This soup takes me back to chilly Sunday afternoons at my grandma’s house, where the smell of melted cheese filled the air.
- I love how a simple splash of smoked paprika adds a surprising depth that makes the whole bowl feel like a warm secret.
- There’s a quiet pride in creating something vegan that’s so satisfying, even meat-eaters ask for seconds.
- Every time I make this, I remember how comforting it is to have a creamy, cheesy bowl that’s good for the planet too.
- It’s messy and imperfect—just like cozy family dinners, and I wouldn’t have it any other way.
The story behind this recipe
- This soup came about during one particularly cold winter, when I was craving the creamy, cheesy comfort of childhood but wanted to keep things plant-based. I started experimenting with different plant cheeses and broccolis, trying to mimic that gooey texture without dairy. It became a project to see if I could capture that nostalgic warmth with simple, honest ingredients.
- Every time I make this, I remember the first time I managed to get that perfect velvety texture—sighs of relief and tastes of triumph. It’s one of those recipes that feels like a small victory for vegan cooking, proof that you can keep it cozy, flavorful, and satisfying without animal products. Plus, it’s become a go-to whenever I need a hug in a bowl, especially on days when everything feels a little chaotic.
- heading: ‘The story behind this recipe’
Trivia and Historical Notes
- This vegan broccoli cheddar soup draws inspiration from traditional American comfort food, dating back to mid-20th century diners.
- Cheddar cheese, originally from England, became a staple in American soups during the 19th century, influencing countless recipes including this vegan reinterpretation.
- Plant-based cheese alternatives gained popularity in the 2000s, allowing cooks to mimic creamy, cheesy textures without dairy.
- Broccoli became a common vegetable in American cuisine in the early 20th century, appreciated for its hearty texture and nutritional value.
Ingredient breakdown: key components
- Broccoli: I love how crisp and vibrant fresh broccoli looks before cooking, but it turns tender and slightly sweet as it steams—aim for bright green, not mushy, for the best texture.
- Vegan Cheddar: I use a store-bought shredded variety that melts smoothly, but if yours isn’t creamy enough, add a splash of plant milk and stir—it’s all about that oozy, cheesy pull.
- Onion and Garlic: Sauté until fragrant and translucent, filling your kitchen with a warm, savory aroma—don’t rush this step, or you’ll miss that depth of flavor.
- Vegetable Broth: I prefer a rich, homemade-style broth, but a good-quality store-bought works fine—look for one with a deep, umami flavor that can carry the soup.
- Nutritional Yeast: This adds a cheesy, slightly nutty note—don’t skip it, or you’ll lose that savory, umami kick that makes the soup feel complete.
- Plant-Based Milk: I opt for unsweetened cashew or oat milk, adding creaminess without overpowering—if you want a richer texture, try coconut milk, but beware of the flavor shift.
- Thickening Agents: I sometimes blend a small portion of the cooked soup to thicken, creating a velvety consistency—skip this if you prefer a thinner soup, but it’s my secret for that perfect coat.
Spotlight on key ingredients
Broccoli:
- I love how vibrant and crisp raw before cooking, but it turns tender and slightly sweet as it steams—aim for bright green, not mushy, for the best texture.
- Vegan Cheddar: I use a store-bought shredded variety that melts smoothly, but if yours isn’t creamy enough, add a splash of plant milk and stir—it’s all about that oozy, cheesy pull.
Vegan Cheddar:
- I love how it melts into the soup, giving that cheesy, slightly nutty aroma—look for a good balance of meltability and flavor, as some brands can be gloppy or bland.
- Nutritional Yeast: This adds a cheesy, umami kick that’s crucial for flavor—during cooking, it becomes slightly thicker and creamier, enhancing the soup’s richness.
Notes for ingredient swaps
- Vegan Cheese: Swap with store-bought shredded vegan cheese, or make a homemade version with cashews—creamy and rich but may alter the meltiness.
- Broccoli: Replace with cauliflower for a milder flavor and softer texture, or use frozen broccoli—just adjust cooking time accordingly.
- Plant Milk: Use coconut milk for extra richness and a slightly sweet note, or opt for almond or soy milk for a lighter, nutty flavor.
- Nutritional Yeast: Omit if you prefer a less cheesy taste, but expect a noticeable drop in umami and depth.
- Oil: Substitute olive oil with coconut oil or vegan butter for a different flavor profile—keep an eye on the smoke point and adjust heat.
- Lemon Juice: Swap with apple cider vinegar for acidity—start with half the amount and taste as you go to avoid overpowering.
- Thickening: Use soaked, blended cashews or a small potato for creaminess—these add richness but can change the flavor and texture slightly.
Equipment & Tools
- Large heavy-bottomed pot: Ensure even heat for sautéing and simmering.
- Immersion blender or regular blender: Puree the soup smoothly.
- Wooden spoon or spatula: Stir ingredients and prevent sticking.
- Measuring cups and spoons: Accurate ingredient measuring.
Step-by-step guide to vegan broccoli cheddar soup
- Gather all equipment: a large heavy-bottomed pot (for even heat distribution), a blender or immersion blender (for smooth blending), and a wooden spoon or spatula (for stirring and scraping).
- Chop 1 large head of broccoli into small, uniform florets (about 3 cm pieces). Set aside. Finely dice 1 medium onion and 3 cloves garlic.
- In the pot, heat 2 tablespoons of olive oil over medium heat (about 160°C/320°F). Sauté onion and garlic until fragrant and translucent, about 5 minutes. Stir occasionally to prevent burning.
- Add the broccoli florets to the pot. Pour in 4 cups (960 ml) of vegetable broth. Bring to a gentle simmer. Cover and cook until broccoli is tender, about 10 minutes. The broccoli should be bright green and easily pierced with a fork.
- Meanwhile, in a small bowl, whisk together 1/4 cup nutritional yeast, 1 tablespoon lemon juice, and 1/2 cup plant-based milk (unsweetened cashew or oat). Set aside.
- Once broccoli is tender, blend the soup directly in the pot using an immersion blender until smooth and velvety. Alternatively, transfer in batches to a blender, blend until smooth, then return to the pot.
- Stir in the nutritional yeast mixture. Heat gently for another 3-5 minutes, just to warm through. Taste and adjust salt or lemon for brightness.
- If the soup is too thick, add a splash more plant milk or broth. If too thin, simmer uncovered for a few more minutes until it thickens slightly.
- Finish with a pinch of smoked paprika or black pepper if desired. Serve hot, garnished with extra nutritional yeast or chopped fresh herbs.
- Rest for 5 minutes off the heat before serving. Ladle into bowls and enjoy that rich, cheesy aroma. Perfect with crusty bread.
Allow the soup to rest for 5 minutes after blending. Serve in warm bowls, optionally garnished with extra nutritional yeast or herbs for added flavor and visual appeal.
How to Know It’s Done
- Broccoli is tender but not mushy, with a vibrant green color.
- Soup is smooth, velvety, and coats the back of a spoon without being overly thick.
- A balanced cheesy flavor with a hint of brightness from lemon or nutritional yeast.
Vegan Broccoli Cheddar Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large heavy-bottomed pot over medium heat until shimmering and fragrant.
- Add the finely diced onion and minced garlic to the pot. Sauté, stirring occasionally, until the onion is translucent and fragrant, about 5 minutes. The mixture should smell warm and savory.
- Stir in the broccoli florets, then pour in the vegetable broth. Bring the mixture to a gentle simmer, covering the pot, and cook until the broccoli is tender and vibrant green, about 10 minutes.
- Remove the pot from heat and carefully blend the soup directly in the pot with an immersion blender until smooth and velvety. Alternatively, transfer the soup in batches to a blender, then return it to the pot.
- Stir in the nutritional yeast, plant-based milk, lemon juice, and smoked paprika. Warm the soup over low heat, stirring gently, until everything is combined and heated through, about 3-5 minutes.
- Taste the soup and season with salt and pepper as needed. If the soup is too thick, add a splash more plant milk or broth and stir to loosen. If it's too thin, simmer uncovered for a few more minutes to thicken slightly.
- Once the soup is creamy, smooth, and hot, ladle it into bowls. Garnish with extra nutritional yeast or fresh herbs if desired. Serve immediately and enjoy that warm, cheesy aroma.
Pro tips for perfect vegan broccoli cheddar
- Use fresh broccoli for a brighter, crisper flavor—frozen works in a pinch but loses some vibrancy.
- Let your plant cheese melt slowly over low heat to avoid clumping—patience pays off for that gooey texture.
- Sauté onions and garlic until fragrant and translucent—this builds a deep savory base that amplifies everything else.
- When blending, do it in batches if needed—don’t overfill your blender to prevent splatters and uneven pureeing.
- Taste and adjust seasoning at the end—adding a splash of lemon juice brightens the cheesy richness just right.
- Keep the soup on gentle heat after blending—this prevents skin from forming and keeps it silky smooth.
- If the soup isn’t thick enough, stir in a small spoonful of blended cooked potatoes or cashews—creamy without dairy.
Common mistakes and how to fix them
- FORGOT to check seasoning—add salt gradually and taste often to avoid underseasoning.
- DUMPED the soup too quickly—let it simmer gently to develop flavors fully.
- OVER-TORCHED the garlic—cook on medium to prevent burning and bitterness.
- MISSED blending thoroughly—ensure smooth texture by blending until velvety.
Quick fixes and pantry swaps
- If soup is too thick, splash in hot water and stir until it shimmers again.
- When cheese isn’t melting, lower heat and add a splash more plant milk—stir patiently.
- Splash a little lemon juice if flavor feels flat—brightens everything instantly.
- Patch bland broth by stirring in a teaspoon of miso paste for umami depth.
- Shield bubbling over by lowering heat—keep a wooden spoon on the pot edge to prevent spills.
Prep, store, and reheat tips
- Chop broccoli and onions ahead—store in airtight containers in the fridge for up to 24 hours. The fresh crunch is lost after that, so prep close to cooking time for best texture.
- Cook and blend the soup a day in advance. Keep it in a sealed container in the fridge for up to 2 days. The flavors deepen overnight, but the texture might be slightly thicker—thin with a splash of plant milk when reheating.
- Reheat gently over low heat, stirring often. Expect some separation; a quick whisk or immersion blend will restore creaminess. The aroma of cheesy, brothy goodness will come back with a gentle shimmer.
- For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge, then reheat slowly, checking for thickness and adding liquid if needed. The flavor gets richer, but the texture might be a touch softer.
Top questions about vegan broccoli cheddar soup
1. Can I use any vegan cheese?
Use a good quality vegan cheese that melts well, like cashew-based or store-bought shredded varieties. They help get that gooey, cheesy texture.
2. Can I substitute frozen broccoli?
Frozen broccoli works fine, just add a couple more minutes to the simmer. Fresh will give a crisper texture and brighter color.
3. What if the soup gets too thick?
Add a splash of plant milk to loosen the soup if it thickens too much after blending. Use unsweetened almond, oat, or cashew milk.
4. Can I omit nutritional yeast?
Yes, you can skip the nutritional yeast and rely on vegan cheese for flavor, but expect a slightly less cheesy taste.
5. What oil should I use for sautéing?
Use a mild, unscented oil like olive or avocado for sautéing. Avoid strong-flavored oils that can overpower the soup.
6. How do I brighten the flavor?
Lemon juice or apple cider vinegar brightens the cheesy flavor. Add a teaspoon, then taste and adjust as needed.
7. How can I make the soup creamier?
For creaminess, blend some cooked potatoes or cashews into the soup. They add richness without dairy.
8. How do I reheat without ruining the texture?
Reheat gently over low heat, stirring often. Add a splash of plant milk to restore creaminess and avoid sticking or burning.
9. How long does it keep?
Store leftovers in an airtight container for up to 2 days in the fridge. For longer storage, freeze in portions for up to 3 months.
10. What if the soup separates or looks oily?
If the soup separates or becomes oily, whisk vigorously or blend briefly to restore uniformity. A quick stir can fix the texture.
This soup isn’t just a cozy bowl; it’s a reminder that comfort food can be both nostalgic and plant-based. The warm, cheesy aroma pulling through the kitchen on a chilly day makes it feel like a small victory in vegan cooking.
Whenever I make this, I think about how simple ingredients can come together to create something deeply satisfying. It’s a humble dish that welcomes everyone to the table, no matter their diet, and somehow manages to be both familiar and fresh.
