There’s nothing like curling up with a bowl of creamy, comforting soup when the weather turns chilly. My vegan broccoli cheddar soup recipe cozy comfort has become my go-to for those nights when I want something rich, satisfying, and completely plant-based. After years of trial and error (and one memorable soup explosion that I still hear about from my family), I’ve perfected this dairy-free version that rivals any traditional broccoli cheddar soup.
What makes this recipe special? It’s all about that magical cashew cream base. When I first went vegan, I missed that velvety texture of cheese soups desperately – until I discovered how soaked and blended cashews could create the most luscious, creamy base imaginable. The nutritional yeast adds that perfect “cheesy” flavor, while turmeric gives it that gorgeous golden color we all associate with classic cheddar soups.
What I love most is how this vegan broccoli cheddar soup recipe cozy comfort comes together in about 30 minutes flat. It’s faster than delivery and so much more satisfying. Whether you’re vegan, lactose-intolerant, or just looking for a delicious meatless meal, this soup will become your new cold-weather staple. Just wait until you taste that first spoonful – it’s pure hug-in-a-bowl magic.
Why You’ll Love This Vegan Broccoli Cheddar Soup Recipe Cozy Comfort
This isn’t just any soup—it’s a big, warm hug in a bowl that happens to be completely dairy-free. Here’s why it’s become my absolute favorite weeknight lifesaver:
- Creamy dreaminess: That cashew cream base? It’s magic. Blended until silky smooth, it gives you that rich, velvety texture you crave without a drop of dairy.
- Quick comfort: From chopping to serving, you’re looking at about 30 minutes—perfect for when you need cozy now.
- Cheesy flavor without cheese: Nutritional yeast and mustard powder create that classic cheddar taste in the most surprising (and delicious) way.
- Better leftovers: Unlike dairy-based soups that separate, this one reheats beautifully—if there’s any left!
Trust me, after one spoonful, you’ll forget it’s vegan. It’s just that good.
Ingredients for Vegan Broccoli Cheddar Soup Recipe Cozy Comfort
Here’s everything you’ll need to make the creamiest, dreamiest vegan broccoli cheddar soup – I’ve learned through many batches that these exact measurements give the perfect balance of flavors:
- The Cream Base: 1 cup raw cashews (soaked for at least 15 minutes in hot water – this is non-negotiable for that silky texture!)
- The Veggies: 2 cups fresh broccoli florets (chop them small for quicker cooking), 1 medium onion diced, 2 cloves garlic minced
- (“Cheesy” Magic): 1 tbsp nutritional yeast, 1 tsp mustard powder, 1/2 tsp turmeric (for that gorgeous golden color)
- The Liquids: 3 cups vegetable broth, 1 cup unsweetened almond milk
- Seasonings: Salt and black pepper to taste – I’m generous with both!
Pro tip: Make sure your cashews are truly raw – roasted ones won’t blend up nearly as creamy!
Equipment You’ll Need
Here’s the short-but-sweet list of tools that make this soup a breeze to whip up:
- A good blender (for that silky cashew cream – trust me, a cheap one just won’t cut it)
- A medium pot (my trusty enameled cast iron works perfectly)
- A sharp knife and cutting board (for all that veggie chopping)
- A wooden spoon (to stir while dreaming of that first creamy bite)
That’s it! No fancy gadgets needed – just basics you probably already have in your kitchen.
How to Make Vegan Broccoli Cheddar Soup Recipe Cozy Comfort
Okay, let’s make some magic happen! I’ve made this soup so many times I could do it in my sleep, but I’ll walk you through each step so yours turns out just as creamy and dreamy as mine always does.
Step 1: Prep the Cashews
First things first – those cashews need some love. Pour 1 cup raw cashews into a bowl and cover them with boiling hot water. I let mine soak for at least 15 minutes while I prep everything else – this softens them up so they’ll blend into silky perfection. (P.S. If you forget to soak them? Microwave with water for 2 minutes works in a pinch!)
Step 2: Sauté Aromatics
Now, grab your pot and heat it over medium. Toss in your diced onion and minced garlic with a splash of broth (no oil needed!). Cook until the onions turn translucent – about 5 minutes. We want them soft and sweet, not browned – that bitter flavor would ruin our cozy vibes. Stir occasionally so nothing sticks!
Step 3: Blend for Creaminess
Time for the magic trick! Drain those soaked cashews and blend them with the almond milk until completely smooth – I mean baby-bottom smooth (about 1 minute in a good blender). Pour this luscious cream into the pot along with the broth and broccoli florets. Bring to a gentle simmer and let it bubble away for 10 minutes – just until the broccoli is tender but still bright green.
Step 4: Season and Serve
Last step! Stir in the nutritional yeast, mustard powder, turmeric, salt, and pepper. Taste and adjust – I always end up adding more black pepper because I love that little kick. Let it simmer for 5 more minutes so all those flavors can get to know each other. Then grab your coziest bowl, pour yourself a generous serving, and prepare to be amazed at how creamy and “cheesy” this dairy-free wonder tastes!
Pro tip: Want an extra velvety texture? Blend half the soup before adding the seasonings. Either way, this vegan broccoli cheddar soup recipe cozy comfort will have everyone coming back for seconds!
Tips for Perfect Vegan Broccoli Cheddar Soup Recipe Cozy Comfort
After making this soup more times than I can count (and yes, learning from all my mistakes!), here are my absolute can’t-live-without tips:
- Blend half the broccoli if you love an ultra-creamy texture – just scoop out about half the soup before seasoning and blend it smooth, then stir it back in.
- Stir frequently when simmering – cashew cream can stick if you’re not paying attention!
- Taste as you go with the seasonings – nutritional yeast varies in saltiness between brands.
- Fresh broccoli is best – frozen works in a pinch but tends to get mushy.
Oh, and one more thing – always make extra! This soup tastes even better the next day.
Ingredient Substitutions & Notes
One of the best things about this vegan broccoli cheddar soup recipe cozy comfort is how flexible it is! Here are my tried-and-true swaps when I’m missing something:
Cashews: If you’re nut-free, raw sunflower seeds work surprisingly well – soak them just like cashews. For quicker prep, I’ve used 1/2 cup raw cashew butter in a pinch (just thin it with extra almond milk).
Almond milk: Any unsweetened plant milk works – oat milk makes it extra creamy, while coconut milk adds richness (just use half to avoid overpowering the broccoli).
Nutritional yeast is non-negotiable for that “cheesy” flavor – it’s not the same as baking yeast! Look for the yellow flakes in health food stores. If you must skip it, add 1 tsp white miso paste for umami depth.
Broccoli: While fresh is ideal, frozen florets work if you reduce simmering time by 2 minutes. Cauliflower makes a fun variation too!
Remember: The turmeric is mostly for color – don’t worry if you don’t have it. A pinch of paprika works in a pinch!
Serving Suggestions for Vegan Broccoli Cheddar Soup Recipe Cozy Comfort
Oh, let me tell you how I love to serve this soup – it’s practically a ritual in my house! First, grab the crustiest bread you can find (my sourdough obsession comes in handy here) for dipping into that creamy goodness. A simple green salad with tangy vinaigrette cuts through the richness perfectly. On extra chilly nights, I’ll roast some cubed sweet potatoes or Brussels sprouts to toss on top – the caramelized edges add such wonderful texture against the velvety soup. And don’t forget a sprinkle of fresh herbs – chives or parsley make it look fancy with zero effort!
Storage & Reheating
Here’s the beautiful thing about this vegan broccoli cheddar soup recipe cozy comfort – it actually gets better as leftovers! I always make a double batch because it keeps so well. In the fridge, it’ll stay fresh in an airtight container for about 3 days (though mine never lasts that long). For longer storage, freeze it in portion-sized containers – it keeps beautifully for up to a month.
When reheating, go low and slow! I warm mine on the stove over medium-low heat, stirring often to prevent sticking. If it thickens too much, just whisk in a splash of almond milk or broth. Microwave works too – just use 50% power and stir every 30 seconds. Trust me, this soup reheats like a dream without any of that weird separation dairy-based soups get!
Nutritional Information
Here’s the scoop on what’s in each comforting bowl of this vegan broccoli cheddar soup recipe cozy comfort (based on my exact ingredients – yours might vary slightly):
- Per serving (about 1 cup): 220 calories
- 14g healthy fats (mostly from those magical cashews)
- 18g carbs (with 4g fiber to keep you full)
- 8g plant-based protein
- Only 4g natural sugars
Remember, nutritional values can change depending on your specific brands of broth or almond milk – but no matter what, you’re getting a nourishing, veggie-packed meal that’s way lighter than traditional cheese soups!
FAQ: Vegan Broccoli Cheddar Soup Recipe Cozy Comfort
Q1. Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works in a pinch – just reduce simmering time by 2 minutes since it cooks faster. The texture might be slightly softer, but the flavor will still be delicious. I like to chop frozen florets smaller before adding them to the pot.
Q2. What if I don’t have nutritional yeast?
Nutritional yeast gives that signature “cheesy” flavor, but in a pinch, you can use 1 tsp white miso paste or even a dash of soy sauce for umami depth. It won’t taste exactly the same, but still makes a tasty soup!
Q3. How can I make this soup nut-free?
Raw sunflower seeds soaked just like cashews work beautifully! Or try 1/2 cup cooked white beans blended with the almond milk – it creates a surprisingly creamy base without nuts.
Q4. Why does my soup taste bland?
Don’t be shy with the seasonings! Nutritional yeast brands vary in saltiness, so always taste and adjust. I often add an extra pinch of mustard powder or black pepper to wake up the flavors.
Q5. Can I freeze this soup?
Yes! It freezes wonderfully for up to a month. Thaw overnight in the fridge, then reheat gently on the stove while stirring. You might need to add a splash of broth or almond milk to bring back the perfect creamy consistency.
Share Your Experience
I’d love to hear how your vegan broccoli cheddar soup turns out! Did you add any fun twists? Maybe some smoked paprika or extra garlic? Drop me a comment below – your tips might help other soup lovers too. And if you loved it as much as I do, don’t forget to rate the recipe. Happy cooking!
Print
Unbelievably Creamy Vegan Broccoli C序遍历 Soup Recipe in 30 Minutes
- Total Time: 35 mins
- Yield: 4 servings 1x
- Diet: Vegan
Description
A creamy and comforting vegan broccoli cheddar soup that’s perfect for chilly days.
Ingredients
- 2 cups broccoli florets
- 1 cup raw cashews (soaked)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup unsweetened almond milk
- 1 tbsp nutritional yeast
- 1 tsp mustard powder
- 1/2 tsp turmeric
- Salt and pepper to taste
Instructions
- Soak cashews in hot water for 15 minutes.
- Sauté onion and garlic in a pot until soft.
- Add broccoli, broth, and simmer for 10 minutes.
- Blend soaked cashews with almond milk until smooth.
- Pour cashew cream into the pot and stir.
- Add nutritional yeast, mustard, turmeric, salt, and pepper.
- Simmer for 5 more minutes.
- Serve warm.
Notes
- For a thicker soup, blend half the broccoli.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan broccoli cheddar soup, creamy vegan soup, dairy-free soup