This vegan “cheesy” broccoli soup delivers all the rich, creamy comfort of the classic version without using any dairy products. The secret to achieving that beloved cheesy flavor comes from nutritional yeast, which gives the soup a nutty, cheese-like taste that’s surprisingly authentic. Cashews create the luxurious, velvety texture while fresh broccoli provides vibrant color and hearty nutrition. This wholesome soup proves that plant-based eating can be just as satisfying and indulgent as traditional recipes. The result is a bowl of pure comfort that happens to be incredibly healthy and suitable for anyone avoiding dairy.
Serves: 6 people
What You Need
- 2 large heads fresh broccoli
- 1 cup raw cashews
- 1 large yellow onion
- 3 cloves garlic
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup unsweetened plant milk (oat or soy works best)
- 1/2 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Preparing the Cashews
Place the raw cashews in a bowl and cover them with hot water. Let them soak for at least 30 minutes to soften. This step is important because soft cashews blend much more smoothly and create that creamy texture we’re looking for. If you’re short on time, you can use boiling water and soak for just 15 minutes.
Getting the Broccoli Ready
Cut the broccoli into small, bite-sized pieces, including the stems. Don’t throw away the stems because they add great flavor and nutrition to the soup. Peel the tough outer layer off the stems and chop them into small pieces. Set aside about 2 cups of the smallest broccoli florets for adding later.
Building the Flavor Base
Peel and chop the onion into small pieces. Peel the garlic cloves and chop them finely. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-6 minutes, stirring occasionally, until it becomes soft and see-through.
Add the chopped garlic and cook for another minute until it smells wonderful. Add most of the broccoli pieces to the pot, keeping those 2 cups of small florets aside for later.
Cooking the Soup
Pour the vegetable broth into the pot and bring everything to a boil. Once it’s boiling, reduce the heat to medium-low and let the soup simmer for 15-20 minutes. The broccoli should be very tender and easy to pierce with a fork.
While the soup simmers, drain the soaked cashews and rinse them with fresh water.
Creating the Creamy Base
Add the drained cashews, plant milk, nutritional yeast, lemon juice, salt, pepper, smoked paprika, and garlic powder to a blender. Blend on high speed for 2-3 minutes until the mixture is completely smooth and creamy.
Bringing It All Together
Remove the soup from heat and let it cool slightly. Using an immersion blender, blend about half of the soup, leaving some chunks for texture. If you prefer a completely smooth soup, blend it all. If you don’t have an immersion blender, you can carefully transfer half the soup to a regular blender in batches.
Stir the creamy cashew mixture into the soup until everything is well combined. Add the reserved small broccoli florets to the pot. Return the soup to medium heat and simmer for 5 more minutes until the fresh broccoli is bright green and tender.
Final Seasoning
Taste your soup and add more salt, pepper, or nutritional yeast if needed. The nutritional yeast gives that cheesy flavor, so don’t be afraid to add more if you want it stronger. The soup should be creamy, flavorful, and have a nice balance of broccoli texture.
Serving Your Soup
Ladle the hot soup into bowls and serve immediately. This soup is delicious on its own or with crusty bread, crackers, or a simple side salad. You can sprinkle extra nutritional yeast on top for even more cheesy flavor, or add a drizzle of olive oil and a crack of black pepper.
Storage and Reheating
This soup stores beautifully in the refrigerator for up to 5 days and can be frozen for up to 3 months. When reheating, add a splash of plant milk or broth if the soup has thickened too much. Stir gently while heating to maintain the creamy texture and prevent any separation.
