Vegan Broccoli Cheddar Soup

This easy Vegan Broccoli Cheddar Soup is so delicious and creamy, it’s sure to become a family favorite. I make it with wholesome plant-based ingredients like carrots, broccoli, and dairy-free cheddar cheese, you won’t believe it’s completely dairy-free. Plus, it’s super simple to prepare with my foolproof 30-minute recipe that might just have you making broccoli cheddar soup a lot more often.

I love making creamy soups without dairy products, and it’s honestly easier than most people think. I’ve made everything from a rich mushroom soup without cream to a creamy veggie rice soup all without a drop of cream. Instead of butter or heavy cream, I just blend up cashews or use a creamy dairy-free milk, and it gives the soup that velvety texture we all love, without missing a thing in the flavor department. Even my kids are on board, and they’re usually the first to spot anything “different” in their bowl!

My friends didn’t believe me when I told them this broccoli cheddar soup was totally plant-based, until they tried it! It’s got everything you crave in a cheesy and creamy soup. The rich cheddar flavor and the smooth texture from full-fat cashew milk make it taste so comforting, and the broccoli and carrots give it that hearty bite. You’re gonna love it!

🥘 Ingredients

I skipped the dairy and made this easy vegan broccoli cheese soup without cream, using only plant-based ingredients instead. Here’s the full list of what I used:

Broccoli: I like to use fresh broccoli crowns and chop them myself, but store-bought pre-washed and cut broccoli makes things quicker. You can even swap in a cup of cauliflower and no one will notice a big difference in flavor.

Onion: I usually grab a sweet or yellow onion because their flavor is milder and blends in nicely with the soup.

Carrots: Don’t skip the carrots! They add a little sweetness and really help round out the flavor.

Dairy-free milk: The creamier the milk, the creamier the soup. I go for full-fat coconut or cashew milk, but almond or oat milk work just fine too.

Veggie broth: You can use your favorite store-bought broth or make your own. Just keep in mind that the saltiness of the broth will affect how much salt you’ll need to add later.

Dairy-free cheese sauce: I use my homemade vegan cheese sauce made with potato, carrots, bell pepper, onion, roasted garlic, cashews, and seasonings. But if you have a favorite cheese sauce already, that works too!

Shredded cheese: I like using a good dairy-free cheddar here. You’ll need one cup of cheese and one cup of sauce, but feel free to use more of one if you don’t have both.

Salt and pepper: I always taste and season at the end. Depending on your broth and cheese, you might not need much salt at all.

🔪 How To Make

This dairy-free version is just as easy to make as any classic broccoli cheddar soup, maybe even easier. In just 30 minutes, you’ll have a pot of delicious, creamy soup ready to enjoy!

Sauté the veggies: I heat a little oil in a large pot, then toss in the chopped onions, carrots, and broccoli stems. I give them a good stir and let them cook until they start to soften.

Add the broth and milk: I pour in the veggie broth and creamy dairy-free milk, then give everything a quick stir. I cover the pot and let it simmer until the veggies are tender.

Stir in the cheese sauce: I add the dairy-free cheese sauce right into the pot and give it a good stir.

Blend and serve: I use my immersion blender to purée the soup right in the pot until it’s smooth and creamy. Then I stir in the shredded cheddar, ladle it into bowls, and we’re ready to dig in!