Creamy Vegan Broccoli Cheddar Soup (Dairy-Free & Nut-Free Option)
Broccoli Cheddar Soup is the ultimate cozy, feel-good meal. But what if we told you that you could enjoy a rich, creamy, cheesy bowl—without any dairy? This vegan Broccoli Cheddar Soup is a game-changer, using simple plant-based ingredients to create a luscious, cheese-like flavor. The secret?
A blend of miso paste, nutritional yeast, and creamy coconut or oat milk. It’s packed with wholesome veggies, easy to make, and perfect for a comforting lunch or dinner. Serve it with a grilled (vegan) cheese sandwich for the ultimate nostalgic meal!
Why You’ll Love Vegan Broccoli Cheddar Soup
- 100% Dairy-Free & Vegan – No cheese needed! This soup gets its creamy, cheesy flavor from plant-based ingredients.
- Packed with Veggies – Loaded with broccoli, carrots, celery, and potatoes for a nutrient-dense meal.
- Nut-Free Option – Use hemp seeds instead of cashews for a completely nut-free version.
- Rich & Creamy – Coconut or oat milk makes this soup extra silky and comforting.
- Great for Meal Prep – Stores well in the fridge and freezes beautifully for easy future meals.
What You Need To Make Vegan Broccoli Cheddar Soup
This plant-based soup comes together with a handful of fresh veggies, a few pantry staples, and a special ingredient—miso paste—that gives it a deep umami flavor. The base is thickened with cashews (or hemp seeds for a nut-free version), and the creamy consistency comes from plant-based milk. Finally, a touch of turmeric adds warmth and a beautiful golden color.
For the full list of ingredients and measurements, check out the recipe card below.
How To Make Vegan Broccoli Cheddar Soup
Step 1: Sauté the Vegetables
- In a large soup pot, heat a little veggie broth over medium-high heat.
- Add the onion, leek, and salt, and sauté until soft and fragrant.
- Stir in the celery, carrots, and potatoes, and continue cooking for a few minutes. If the veggies start browning too quickly, add a little more broth to prevent sticking.
Step 2: Build the Flavor
- Add the garlic, miso paste, cashews (or hemp seeds), and black pepper. Sauté for another 2 to 3 minutes to bring out their flavors.
- Pour in the remaining veggie broth and coconut milk. Cover and simmer over medium-low heat for about 15 to 20 minutes, until the vegetables are fork-tender.
Step 3: Blend Until Smooth
- Transfer the soup to a blender (or use an immersion blender) and blend until completely smooth.
- If using a high-powered blender, return the soup to the pot.
Step 4: Add the Broccoli & Final Touches
- Stir in the nutritional yeast, turmeric, shaved broccoli, and lemon juice.
- Cover and let the soup sit for 3 to 5 minutes—the heat will naturally cook the broccoli while keeping it vibrant and fresh.
Step 5: Serve & Enjoy!
- Serve warm, preferably with a grilled (vegan) cheese sandwich for the ultimate comfort food pairing!
- Store leftovers in the fridge for 6 to 7 days, or freeze for later.
Frequently Asked Questions
Can I make this nut-free?
Yes! Simply swap the cashews for hemp seeds, which blend just as creamy and keep the soup nut-free.
What’s the best plant-based milk to use?
Coconut milk gives the creamiest texture, but oat milk also works well. If using store-bought oat milk, choose an unsweetened version.
Can I freeze this soup?
Absolutely! Let the soup cool completely, then store it in an airtight container in the freezer for up to 2 months. Just thaw and reheat before serving.
How can I make this soup even cheesier?
Increase the nutritional yeast, or stir in a bit of vegan cheddar-style cheese while reheating for extra cheesiness.
What can I serve with this soup?
It’s perfect with a crusty baguette, a vegan grilled cheese sandwich, or a simple side salad for a complete meal.
Excerpted from BREAKING UP WITH DAIRY by Bailey Ruskus. Copyright © 2025 by Bailey Ruskus. Photography copyright © 2025 by Bailey Ruskus and Steve Ruskus. Used by arrangement with Balance, an imprint of Grand Central Publishing Group. All rights reserved.
Vegan Broccoli Cheddar Soup
Ingredients
- 4 cups veggie broth plus 1 tablespoon (15 ml) for cooking vegetables
- 1 onion medium diced
- 1 small leek rinsed and sliced
- 1½ teaspoons salt
- 2 celery ribs sliced
- 3 medium-sized white carrots medium diced
- 2 small yellow potatoes medium diced
- 3 garlic cloves peeled and sliced
- 1 tablespoon white miso paste
- ½ cup cashews or 65 g hemp seeds
- ½ teaspoon freshly ground black pepper
- 1½ cups coconut milk or oat hemp milk
- 1 tablespoon nutritional yeast
- 1 teaspoon ground turmeric
- 3 cups shaved broccoli tops
- 1 teaspoon freshly squeezed lemon juice
Instructions
- Heat 1 tablespoon of veggie broth in a large soup pot over medium-high heat. Add onion, leek, and salt. Sauté for 2 to 3 minutes until soft. Add celery, carrots, and potatoes, sauté for 3 to 5 minutes. If the veggies are browning too quickly, add more broth to deglaze the pan. Add garlic, miso paste, cashews, and pepper, and sauté for another 2 to 3 minutes. Add 4 cups of veggie broth and coconut milk, cover, and cook over medium-low heat for 15 to 20 minutes.
- Once the vegetables and cashews are tender, transfer the soup to a blender or use an immersion blender to blend until smooth. Return to the pot (if using a blender) and stir in nutritional yeast, turmeric, shaved broccoli, and lemon juice. Let sit for 3 to 5 minutes with the lid on, allowing the hot soup to cook the broccoli. Serve with a grilled (vegan) cheese sandwich. Store in the fridge for up to 6 to 7 days or freeze for later use.