In my opinion, broccoli and cheddar make a magical duo. I remember first trying the combination when I was about 5 years old. I was at a friends house and my friend’s mom had melted cheddar cheese over steamed broccoli…my mind was blown! Then, in my teenage years came my obsession with Panera’s Broccoli Cheddar Soup (in a bread bowl, of course) and here we are today, when I rarely eat things that are loaded with cheese and cream, but missing my broccoli-cheddar flavor combo dearly. So, without further ado, present to you my Vegan Broccoli Cheddar Soup! I hope you enjoy it as much as I do. It is so thick, rich & creamy, but loaded with veggies and nutrients. What’s not to love?!

Vegan Broccoli Cheddar Soup

(Serves 3-4)

  • 2 large heads of broccoli (about 6 cups worth), roughly chopped
  • 1 large yellow onion, chopped
  • 2 large carrots, chopped
  • 4 garlic cloves, minced
  • 2 cups vegetable broth
  • 2 cups unsweetened, plant-based milk
  • 2 large yukon gold potatoes, diced
  • ½ cup raw cashews
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper
  • 2 tablespoons nutritional yeast
  • 2 teaspoons white wine vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon dried thyme
  • ½ teaspoon dried dill
For serving:


Order of Operations

  1. Chop the onion, carrots, potatoes, and broccoli. Mince the garlic. Set aside.
  2. In a large pot, heat ½ tablespoon of avocado oil over medium heat. Once hot, add the onions and carrots, sprinkle them with salt, and sauté until onions begin to soften, about 3-4 minutes.   
  3. Add the garlic and continue to sauté for another minute, until fragrant.
  4. Add 2 cups broth, 2 cups plant milk, and 1 teaspoon salt and bring the mixture to a boil. 
  5. Once boiling, stir in the potatoes, broccoli, and ½ cup raw cashews, reduce heat to medium-low and let simmer until the veggies are very soft, about 7-9 minutes. Remove from heat. 
  6. Use a slotted spoon to remove 3 cups of cooked broccoli florets, transfer to a cutting board and chop into small pieces.
  7. Transfer the remaining soup mixture to a blender along with the following ingredients and blend until smooth. If the mixture is too thick, add more milk, a splash at a time. 
    • 2 tablespoons nutritional yeast
    • 2 teaspoons white wine vinegar
    • 1 teaspoon dijon mustard
    • 1 teaspoon thyme
    • ½ teaspoon dill
  8. Return to the pot and stir in the chopped broccoli. Adjust seasoning to taste and heat thoroughly before serving with a slice of your favorite bread, and a sprinkle of plant-based parmesan, freshly ground black pepper, and/or fresh parsley.
  9. ENJOY!


Grocery Shopping Checklist for Vegan Broccoli Cheddar Soup

    • Broccoli, 2 large heads
    • Onion, 1 medium yellow
    • Carrots, 2 large
    • Garlic, 4 large cloves
    • Potatoes, 4 large yukon gold
    • Vegetable broth, 2 cups
    • Plant-based milk, 2 cups unsweetened
    • Cashews, ½ cup raw
    • Dijon mustard, 1 teaspoon
    • White wine vinegar, 2 teaspoons
    • Nutritional yeast, 1 tablespoon
    • Crusty bread, optional – for serving
    • Lemon, optional – for serving


Dried Herbs and Spices
    • Thyme
    • Dill
    • Salt
    • Pepper