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Vegan Broccoli Cheddar Soup

Vegan Broccoli Cheddar Soup

a creamy & hearty soup made entirely dairy free and with wholesome ingredients.

I don’t know about you, but I am a creamy soup person. Chili and chicken noodle? Yeah they are okay. But creamy soup? oh yeah I’ll have two bowls please!

This vegan broccoli cheddar soup tastes incredibly close to the real deal broccoli cheddar soup I grew up adoring. The cheesy flavor comes from nutritional yeast- a powerhouse of B vitamins and plant based protein that also so happens to have a cheesy flavor!

The creaminess comes from raw cashews which make this soup thick and delicious sans any milk products. A high speed blender is needed to make this soup. Although, an immersion blender would probably work as well. I can only justify for the blender!

I hope that you enjoy this one! It has already been on repeat over here and Fall has just started!

Be sure to tag me @wildlywholesome on Instagram if you make it! Xx

Vegan Broccoli Cheddar Soup

a creamy & hearty soup made entirely dairy free.

Course Main Course, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Wildly Wholesome


  • 1 tbs avocado oil
  • 1 small yellow onion finely diced
  • 3 cloves garlic
  • 3 cups chopped broccoli
  • 1 cup finely chopped celery
  • 1 cup chopped carrots
  • 4 cups vegetable broth divided
  • 1 cup raw cashews
  • 1 tbsp smoked paprika
  • 3 tbs nutritional yeast
  • salt to taste
  • pepper to taste


  1. Begin by adding the oil to a large skillet on medium heat. To the oil, add in the garlic and onion. Sautee until they are fragrant and the onions are translucent. 

  2. To the skillet, add in the chopped broccoli, celery, and carrots with the onions and garlic. Cook for about 10-15 minutes, sautéing often. Once the carrots are tender, the vegetables are done cooking.

  3. In a high speed blender, add in 2/3 of the sautéed vegetables along with the cashews, 2 cups of the vegetable broth, smoked paprika, nutritional yeast, and a good pinch of salt and pepper. Blend until it is all totally smooth.

  4. In a larger pot, pour in the blended mixture along with the other half of the vegetable broth and the 1/3  of the sautéed vegetables. Stir it all together and let cook on medium low heat until it just begins to simmer.

  5. Stir well and adjust for taste. Adding in more salt or pepper if necessary. Take off the heat and enjoy! The soup can be kept in an air tight container in the fridge for up to a week.

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