This Vegan Broccoli Cheddar Soup hits all the cozy, indulgent feeling marks! It's thick, cheesy, and SO easy to make. Plus, it's secretly healthy and has NO dairy or oil!
I love a good, thick, cheesy soup AND I also love to eat to support my health! That may sound impossible, but this Broccoli Cheddar Soup proves that it's not!
I took an indulgent, dairy filled favorite and made it completely whole food plant-based, so we can have our cake (read: soup) and eat it too!!
(There may be affiliate links in this post. I may earn a commission for qualified purchases with no added cost to you. Thank you for your support!)
Jump to:
How to make Healthy Broccoli Cheddar Soup
The instant pot is a favorite tool of mine for a quick dump and go meal.
- Dump all the ingredients (except the broccoli, obviously) into the instant pot and pressure cook it for 7 minutes. Let the pressure naturally release.
- Blend it all up!! You can use some patience and an immersion blender... or if you have no patience (like me) you can carefully use a high speed to get the soup to the creamiest texture and return it to the instant pot.
- Add in the finely chopped broccoli and let it simmer a bit until its soft. Taste, adjust the salt to your tastes and dig in!!!
That's it! Simple. Easy. Delicious.
Make it your own with these swaps
Here's a few swaps you can make to make this soup meet your personal desires:
- Cashews- You can omit them completely and carry on with the recipe as written. If you want to replace the thickness they provide, add a little extra potato.
- Butternut Squash- Try carrots, sweet potatoes, or pumpkin puree for a similar creamy texture and subtle sweetness.
- No Instant Pot? The stovetop method works just as well! Just simmer until everything is tender before blending. (see recipe for full instructions)
- Veggie Boost: Toss in extra veggies like cauliflower, zucchini, or spinach — it all blends beautifully into the creamy base (though it may change the color!)
What you'll need
For this WFPB Broccoli Cheddar Soup you'll need:
- An instant pot for convince and ease. However, it is possible to cook this on the stovetop.
- Something to blend it up with: I use my Vitamix blender, but an immersion blender can work well for this recipe too!
*You can check out my other favorite kitchen appliances here!
Get my Plant-based Flavor Booster eBook!
If you like this recipe, you'll love my NEW e-book with over twenty 5-minute sauce, dips & dressings recipes that will jazz up your meals while keeping your health goals in mind!
Storage
Store the cooled leftovers in a sealed container in the fridge for up to 5 days!
Try these next!
If you're on a cozy soup kick like me... try these next!
Recipe
Broccoli Cheddar Soup (dairy free, whole food plant-based)
Ingredients
- 1 pound butternut squash, peeled and chopped frozen works great for a shortcut
- 2 medium potatoes, peeled and chopped russet or white
- ⅓ cup unsalted cashews omit or swap for more potatoes for a nut free option
- 1 medium onion, roughly chopped
- 4 cloves garlic, roughly chopped
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- ¼ teaspoon red pepper flakes optional
- ½ cup nutritional yeast
- 5 cups vegetable broth
- 5 heaping cups broccoli, finely chopped
- salt & pepper to taste
Instructions
- Cook the base: Add all ingredients (except the broccoli) to the Instant Pot. Seal and pressure cook on high for 7 minutes. Allow the pressure to naturally release.
- Blend it up: Once pressure is released, carefully transfer to a high-speed blender for an ultra-creamy texture. Return the blended soup to the Instant Pot. (If you have patience you can also use an immersion blender here, but it may not be as creamy.
- Add the broccoli: Stir in the finely chopped broccoli and let the soup simmer on sauté mode for 5–10 minutes, stirring frequently, or until the broccoli is tender.
- Season & serve: Taste and adjust seasoning with salt and pepper as needed. Serve warm and enjoy your cozy, cheesy (but dairy free!) bowl of goodness.
Notes
-
Cook the base:
Add all ingredients except the broccoli to a large pot. Bring to a boil, then reduce to a simmer. Cook for 20–25 minutes, or until the squash and potatoes are soft. -
Blend it up:
Remove from heat and carefully blend the soup until smooth and creamy using an immersion blender or high-speed blender. Return to the pot. -
Add the broccoli:
Stir in the chopped broccoli and simmer on low for 10–15 minutes, or until the broccoli is tender. -
Season & serve:
Taste, adjust salt and pepper, and serve hot!
*Nutrition information is an estimate provided as a courtesy and may vary depending on the specific ingredients, brands, and portion sizes used.
Kate says
Is frozen broccoli ok?
Sam says
Hi! I haven't tested it, but I think frozen broccoli will work well! You may just need to cook it a little longer to completely warm it through.