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Easy Vegan Broccoli Cheddar Soup (10-Ingredients)

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This is by far the BEST vegan broccoli cheddar soup that we’ve had! Super creamy, decadent, flavor packed AND it’s made with whole food ingredients and nothing funky. Plus, it’s easy to make and requires only 40 minutes!

Have you ever had Panera’s broccoli cheddar soup? Both Chris and I have been dying to veganize it for a while now and after visiting Panera recently for our fast food video and not being able to order the soup, we knew that it was finally time to get into the kitchen and test out the recipe. To our surprise, this was ridiculously easy to make!

This Broccoli Cheddar Soup is the also a meal prep friendly recipe, so you can make it in a large batch and enjoy throughout the week! We featured this in our latest meal prep video on youtube, check it out plus the whole menu by clicking here.

We wanted to make this broccoli cheddar soup not only delicious but also healthier than the store-bought version. Instead of using shredded vegan cheese, we decided to use cashews and some seasonings instead. This way, we were still able to achieve a creamy texture and cheesy flavor but only needed to use whole food ingredients. You probably think we sound crazy, but trust us when we tell you that this soup is next-level!

Our favorite way to serve this soup is with bread! We like it with croutons, in a sourdough a bread bowl or a some warm and toasty Italian.

If you like this soup recipe, you should also check these other soups out:

  • Potato Leek Soup (Vegan + 8-Ingredients)
  • Healthy Cream of Mushroom Soup – Easy & Vegan
  • Easy Vegan Tortilla Soup (Gluten-free + Ready in 30 Minutes)
  • Instant Pot Pasta Fagioli (aka Pasta and Beans)

If you make this recipe and share it, please tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan so we don’t miss your photos!


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Easy Vegan Broccoli Cheddar Soup (10-Ingredients)

  • Author:
    Jasmine @ Sweet Simple Vegan

  • Prep Time:
    8 minutes

  • Cook Time:
    30 minutes

  • Total Time:
    38 minutes

  • Yield:
    5 servings

Print Recipe


This is by far the BEST vegan broccoli cheddar soup that we’ve had! Super creamy, decadent, flavor packed AND it’s made with whole food ingredients and nothing funky. Plus, it’s easy to make and requires only 40 minutes!


  • 1 cup raw cashews, soaked overnight* (see notes)
  • 2 cups filtered water
  • 1/2 cup nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 3 cups + 4 tablespoons vegan chicken broth (we used this one) or vegetable broth of your choice
  • 1/2 medium onion, finely diced
  • 1 rib celery, finely diced
  • 2 cloves garlic, finely minced
  • 2 3/4 cups finely chopped broccoli
  • 1 cup carrot, julienned
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt, plus more to taste
  • Black pepper, to taste

Garnishes (optional)

  • Fresh parsley
  • Croutons (these are a great vegan brand)


  1. Drain the cashews and transfer them to a high speed blender along with 2 cups of water, nutritional yeast, and lemon juice. Blend on high until smooth and set aside.
  2. In a large pot over medium heat, add in 2 tablespoons of vegetable broth along with the diced onion and celery. Sauté until softened, about 3 minutes. Add in the garlic and cook for 2 minutes more, adding 2 more tablespoons of vegetable broth as needed to prevent burning.
  3. Add the remaining vegetable broth to the pot along with all of the cashew mixture that you had blended. Mix until uniform. Add in the broccoli, carrot and nutmeg and mix again until combined. Bring the mixture to a boil and lower to a simmer. Cook for 15-20 minutes, stirring often, until the soup has thickened.
  4. Once the soup has thickened, remove it from the heat and season with salt and pepper to taste.
  5. Serve warm with a garnish of fresh parsley and croutons. Enjoy!


  • If you don’t have time to soak the cashews overnight, you can do a quick soak in hot water. Bring a small pot of water to a boil. Once it is boiling, remove the pot from heat and add in the cashews. Soak for 20 minutes or until softened and drain.
  • We used the Better than Bouillon vegan chicken broth for this recipe. To make the broth, we mixed 3 1/4 cups of water with 3 1/4 teaspoons of paste.
  • If you’d like your soup to be a little more yellow and “cheddar” looking you can add 1/4 teaspoon of turmeric at end.

  • Category: Soup, Entree
  • Method: Stovetop
  • Cuisine: Vegan, Gluten-free

Keywords: soup, entree, lunch, dinner, broccoli, cheddar, soup, vegan, gluten-free

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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