bowl of broccoli cheddar soup with cashews scattered around it
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5 from 2 votes

Vegan Broccoli Cheddar Soup

Vegan broccoli cheddar soup is comforting, rich, and utterly delicious. Perfect on a chilly night or any time you're craving cheesy goodness.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Soup
Cuisine: American, Canadian
Servings: 6 Servings
Calories: 307.26kcal
Author: Rosa



  • 1 red onion finely chopped
  • 1 celery stalk chopped
  • 3 large carrots peeled & chopped
  • 1 head cauliflower broken into large florets
  • 1 lb yellow potatoes peeled & cut into 1" cubes (approx 3.5 cups cubed)
  • 1 medium sweet potato peeled & cut into 1" cubes (approx 2.5 cups cubed)
  • 1/4 cup nutritional yeast
  • 4 cups low sodium vegetable broth
  • 2 tsp paprika
  • 1/2 tsp basil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp sea salt or more to taste
  • 1 head broccoli cut into bite size florets, approx 4 cups (or you may use frozen)

For the Vegan Cheddar Sauce


  • Boil enough water (in a small pot or kettle) to cover your cashews and soak them in the hot water for 15 minutes or longer.
  • Add the onion, celery and carrots to a large pot with a tablespoon or two of water. Sauté over medium heat until softened, approx 5 minutes. Add more water if needed to prevent sticking.
  • Then add the cauliflower, both potatoes, nutritional yeast, broth and all the seasoning to the pot. Bring to a boil over high heat, then reduce to medium low. Cook until vegetables are soft, approx 8-10 minutes.
  • In a separate pot or skillet, cover your broccoli with water and bring to a boil, then lower heat to simmer and cook until fork tender, approx 4-6 minutes. Drain and set aside.
  • While the soup and broccoli are cooking, prepare your cheddar sauce. Your cashews should be ready by now, so drain them and add them to your blender, along with all remaining cheddar sauce ingredients. Blend on high until smooth and creamy and set aside.
  • Using an immersion blender, puree your pot of soup until smooth and creamy. Then stir in your cooked broccoli and cheddar sauce and mix well. Then ladle into bowls and enjoy!


Your cashews will swell as they soak, making it easier to blend and resulting in a smoother cheese sauce. Alternatively, you may soak overnight in cold water, but I prefer using the boiling water as a quick soak method.
You may cook your broccoli in a steamer instead, if you have one. Because the soup is quite thick once pureed, the broccoli is best cooked separately.
Use your deepest pot available to make pureeing your soup mess free and avoid splashes when using an immersion blender.
To make this recipe soy free, you may skip the miso paste called for in the cheese sauce and add a pinch more salt instead.
The soup will keep refrigerated for 3-4 days, just reheat and enjoy.


Calories: 307.26kcal | Carbohydrates: 44.44g | Protein: 14.49g | Fat: 11.07g | Saturated Fat: 1.87g | Sodium: 601.78mg | Potassium: 1372.04mg | Fiber: 11.2g | Sugar: 8.92g | Vitamin A: 9128.85IU | Vitamin C: 148.88mg | Calcium: 121.46mg | Iron: 8.46mg