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Simple Vegan Broccoli Cheddar Soup

This hearty, comforting soup combines bright green broccoli with a savory, cheesy flavor from nutritional yeast, all blended into a smooth, velvety texture. Made with basic pantry ingredients and fresh vegetables, it’s a quick, nourishing meal that feels warm and satisfying. The final look is a vibrant green, creamy bowl with bits of tender broccoli and a slightly cheesy aroma.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 2 cups broccoli florets fresh or thawed frozen
  • 1/4 cup nutritional yeast for cheesy flavor
  • 1 teaspoon smoked paprika optional, for depth
  • 1 cup plant-based milk such as almond or cashew
  • to taste salt and pepper
  • 1 squeeze lemon juice optional, for brightness

Equipment

  • Large pot
  • Immersion blender
  • Measuring cups and spoons
  • Ladle

Method
 

  1. 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.
  2. 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.
  3. Stir in the broccoli florets and cook for another 3-4 minutes, stirring occasionally, until they begin to soften and turn vibrant green.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

For extra creaminess, add a spoonful of vegan cheese or a splash of coconut milk. This soup is best enjoyed fresh but can be stored in the fridge for up to 3 days or frozen for longer storage.