This soup isn’t about perfection. It’s about grabbing what’s in your fridge and making it work—bright green broccoli, a handful of nutritional yeast, some garlic. The smell of bubbling broth and melting yeast feels like a small victory, even if you’re juggling kids or a busy afternoon.
Cooking this soup reminds me that comfort can be quick and unpolished. It’s those little imperfect moments—bits of cheese sticking to the pot, broccoli giving a little crunch—that make it real. It’s a simple, honest bowl that warms you from the inside out, no fancy tricks needed.
The unpolished, honest notes of a home cook navigating a cozy, imperfect kitchen adventure.
Why This Soup Matters to Me
- I love how forgiving this recipe is. It’s a bit chaotic but always satisfying.
- There’s a nostalgic feeling in blending up a warm, cheesy soup on a chilly day.
- I feel a tiny surge of pride every time I make this from scratch, knowing it’s all plant-based.
- It’s become my go-to when I want something quick, nourishing, and honest.
A Cozy Inspiration
- One cold evening, I tossed broccoli and pantry staples into a pot, craving comfort without dairy. The smell of garlic and melting nutritional yeast felt like a small victory. It reminded me how simple ingredients can create something warm and satisfying.
- It’s a reminder that good food doesn’t need to be complicated.
- Sometimes, improvising with what’s in the fridge leads to the best dishes.
A Little Soup History and Trivia
- This soup is inspired by classic comforting flavors but made entirely plant-based.
- Nutritional yeast gives it that cheesy flavor without dairy, a trick many vegans swear by.
- Broccoli was chosen for its quick cooking and vibrant color, symbolizing health and vitality.
- The combination of garlic and smoked paprika adds depth, reminiscent of traditional cheesy sauces.
Ingredient Breakdown & Tips
- Broccoli: I love its bright flavor and quick cook time. For a softer, more melded flavor, steam it first.
- Nutritional Yeast: It’s my secret to cheesy flavor. If you’re out, try a pinch of smoked paprika or vegan cheese.
- Garlic: Adds warmth and depth. Use fresh for pungency, or garlic powder in a pinch.
- Plant-Based Milk: Keeps the soup smooth and creamy. Almond or cashew work well, but skip coconut if you want neutral.
- Salt: Enhances everything. Taste as you go to avoid overdoing it.
Spotlight on Broccoli and Nutritional Yeast
Nutritional Yeast: It’s flaky, cheesy, and umami-rich. It melts into the soup, creating a rich, velvety texture.:
- Bright green broccoli: It cooks quickly, so add it later in the process for a vibrant color and fresh flavor.
- It has a slightly bitter note when raw, which mellows out as it cooks, releasing a sweet, earthy aroma.
Broccoli: It’s a versatile veggie that’s quick to cook—perfect for a weeknight dinner.:
- The yeast’s nutty aroma intensifies when heated, giving the soup its signature cheesy flavor.
- It’s a quick way to add depth without dairy, but beware—it can be salty, so taste before adding extra salt.
Substitutions for Every Need
- Dairy-Free: Use coconut milk or cashew cream for creaminess, but expect a different flavor profile.
- Gluten-Free: Ensure broth and thickeners are gluten-free if needed.
- Soy-Free: Skip soy-based ingredients, and choose coconut or almond milk.
- Extra Protein: Add cooked chickpeas or tofu cubes for a heartier soup.
- Flavor Boost: A dash of smoked paprika or liquid smoke can add smoky depth.
Equipment & Tools
- Large pot: To cook and simmer the soup.
- Immersion blender: To puree the soup directly in the pot.
- Measuring cups and spoons: To measure ingredients accurately.
- Ladle: For serving.
Simple Step-by-Step to Creamy Vegan Broccoli Cheddar Soup
- Heat a large pot over medium heat, about 180°C (355°F). Add a splash of oil and sauté diced onion until translucent, about 5 minutes.
- Add minced garlic and cook until fragrant, about 30 seconds. Then stir in chopped broccoli, cooking for another 3–4 minutes until slightly tender.
- Pour in vegetable broth—about 4 cups (960 ml)—and bring to a gentle simmer. Cook until broccoli is very soft, about 10 minutes.
- Lower heat, and use an immersion blender to puree the soup directly in the pot until smooth. Or transfer to a blender in batches.
- Stir in nutritional yeast, a teaspoon of smoked paprika (for depth), and season with salt and pepper. Simmer for 5 more minutes.
- Taste and adjust seasoning. If it’s too thick, stir in a splash of plant-based milk. If too thin, simmer uncovered to thicken.
- Finish with a squeeze of lemon juice or a dash of hot sauce if you want a bright kick.
Let the soup sit for a minute after blending, then taste and adjust seasoning before serving.
How to Know It’s Done
- Soup is bright green and fragrant after sautéing.
- Broccoli is very soft and easily pierced with a fork.
- Soup is smooth and velvety after blending.
Simple Vegan Broccoli Cheddar Soup
Ingredients
Equipment
Method
- Heat a large pot over medium heat and add a splash of oil. Sauté the diced onion until it becomes translucent and fragrant, about 5 minutes. You should hear a gentle sizzle and see the onions turn clear.
- Add the minced garlic to the pot and cook for about 30 seconds until it releases a warm, fragrant aroma. Stir frequently to prevent burning.
- Stir in the broccoli florets and cook for another 3-4 minutes, stirring occasionally, until they begin to soften and turn vibrant green.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover the pot and cook until the broccoli is very tender, about 10 minutes. You’ll notice the broth bubbling softly and the broccoli softening.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and velvety. Alternatively, transfer the mixture to a blender in batches, blending until silky, then return to the pot.
- Stir in the nutritional yeast, smoked paprika (if using), and season with salt and pepper. Pour in the plant-based milk and stir until everything is combined and heated through, about 5 minutes. The soup should be creamy, bright green, and fragrant.
- Taste the soup and adjust the seasoning with more salt, pepper, or a squeeze of lemon juice for brightness. If the soup is too thick, stir in a little more plant-based milk or broth until it reaches your desired consistency.
- Serve hot in bowls, garnished with a sprinkle of nutritional yeast or fresh herbs if desired. Enjoy the comforting, vibrant green soup with bits of tender broccoli and a cheesy aroma.
Notes
Tips & Tricks for Perfect Soup
- GARLIC: Sauté garlic just until fragrant, don’t let it burn—bitterness shows.
- CREAMY TEXTURE: Use an immersion blender for silky consistency—less mess, more control.
- SEASONING: Taste before adding salt; nutritional yeast can be salty.
- VIBRANT COLOR: Add a squeeze of lemon at the end to brighten the greens.
- THICKENING: If too thick, stir in hot broth or plant milk—avoid over-thickening with flour.
Common Mistakes and How to Fix Them
- FORGOT TO salt early? Add a pinch during cooking for better flavor.
- DUMPED in all the broth at once? Add gradually and taste as you go.
- OVER-BOILED the soup? Lower the heat and simmer gently.
- SPLASHED the hot soup on your hand? Run under cold water immediately.
Fast Fixes for Common Issues
- If too salty, add a splash of plain water or unsalted broth.
- When it’s too thin, simmer uncovered a few extra minutes.
- Splash in lemon juice if flavor feels flat.
- Patch overcooked broccoli by pureeing with fresh herbs.
- Shield from overcooking by removing from heat once broccoli is soft.
Prep and Storage Tips
- Pre-chop broccoli and onions to save time later.
- Soup can be refrigerated for up to 3 days; reheat gently and stir in a splash of plant milk.
- Freeze in portions for up to 2 months. Thaw overnight in the fridge.
- Flavor deepens after a day, so it’s often better the next day.
10 practical Q&As about Vegan Broccoli Cheddar Soup
1. Can I use frozen broccoli?
Use fresh broccoli florets for the best flavor and texture. Frozen works in a pinch, but fresh gives a brighter taste.
2. Should I thaw the broccoli beforehand?
Yes, but be sure to thaw and drain excess water to prevent diluting the soup.
3. What can I use instead of cheese?
Opt for nutritional yeast instead of cheese for that cheesy, umami punch without animal products.
4. How should I cook the soup to keep it smooth?
Simmer gently, don’t boil vigorously, to keep the flavors bright and avoid a grainy texture.
5. Can I blend the soup in a regular blender?
Use a good blender or immersion blender. Puree until silky for that comforting, creamy feel.
6. When should I add lemon or vinegar?
Taste and adjust seasoning at the end. A splash of lemon juice can brighten the whole bowl.
7. How do I balance flavors?
Add salt gradually, tasting as you go. Broccoli and nutritional yeast can be slightly bitter.
8. What should I serve with this soup?
Serve with crusty bread or a sprinkle of chives for extra flavor and texture.
9. How do I fix a too-thick soup?
Stir in a splash of plant-based milk if it thickens too much upon reheating.
10. How long does the soup last?
Store leftovers in airtight containers for up to 3 days in the fridge; freeze for longer.
Once you’ve got it simmering, this soup becomes a kind of cozy ritual. It’s forgiving, forgiving enough that even a little extra garlic or a splash more plant milk won’t ruin it.
And honestly, I find myself craving it more in the middle of a hectic week, when I need that warm, cheesy hug in a bowl without all the fuss.
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