This creamy broccoli soup tastes rich, creamy, and cheesy — with no dairy required! It’s easy to make and it’s the perfect healthy comfort food!

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If you love rich and creamy broccoli cheddar soup, you’ll love this plant-powered twist on a classic favorite! This vegan broccoli cheddar soup is made with a base of soaked cashews for a dairy-free cream. Nutritional yeast, the unsung hero of vegan cheese alternatives, lends a savory and cheesy depth to the broth, making this soup taste just as cheesy as regular broccoli cheddar soup. Trust me, this is going to become a plant-based favorite!

If you have leftover broccoli try my air fryer broccoli, my vegan broccoli tacos, or my orzo and broccoli skillet.

Ingredients & Substitutions

  • Olive Oil- This provides a base for sautéing and adds a rich flavor to the soup. You can substitute vegan butter in place of the olive oil if you prefer.
  • Onion, Carrots & Celery- This basic mirepoix adds savory flavor and depth to the soup base. It’s also a great way to add some extra veggies to this soup.
  • Garlic: I used fresh garlic but you can use one teaspoon of garlic powder if you prefer.
  • Smoked Paprika- Adds a smoky and slightly spicy flavor, providing depth. You can substitute it with regular paprika or a dash of cayenne pepper.
  • All-Purpose Flour- This helps thicken the soup. You can use gluten-free flour if you need to keep this gluten-free.
  • Russet Potato- Adds creaminess and helps thicken the soup. Unfortunately, other potatoes don’t work quite as well, so stick to a russet potato.
  • Vegetable Broth- I like to use a flavorful “not chicken” style broth like the one from Edward & Sons or Ocean’s Halo.
  • Broccoli- Obviously you can’t have broccoli soup without broccoli! I prefer fresh broccoli but frozen can be used as well.
  • Nutritional Yeast:- This helps add a cheesy flavor to replace the cheddar cheese that is normally used in broccoli cheddar soup.
  • Cashews- This is what creates a rich and creamy base. There isn’t a great substitute for cashews, as they’re uniquely creamy. Canned coconut milk can also add creaminess to the soup, but it does have a very slightly sweet flavor.

How to Make Vegan Broccoli Soup