Vegan Broccoli Cheddar Soup - Cozy, warming and loaded with healing foods like broccoli, celery, and cashews. So creamy and full of cheddar flavor! #vegan #soup
5 from 1 vote
Yield: 6

Vegan Broccoli Cheddar Soup

Prep Time:
10 mins
Cook Time:
20 mins
Cozy, warming and loaded with healing foods like broccoli, celery, and cashews. So creamy and full of cheddar flavor!


  • 6 grams garlic (about 4 cloves, minced)
  • 62 grams white onion (half of an onion)
  • 2 tbsp avocado oil
  • 136 grams celery (sliced)
  • 379 grams broccoli florets (4 cups, frozen or fresh. See notes)
  • 443 grams vegetable broth (2 cups)
  • 3/4 cup full fat coconut milk (unsweetened, 157g)
  • 1 cup almond milk (unsweetened, 240g)
  • 1/4 cup water
  • 3/4 cup cashews (110g)
  • 2/3 cup nutritional yeast (43g)
  • salt/pepper to taste


  1. In a large soup pot ,on low to medium heat ,add avocado oil, minced garlic, chopped onions, celery, season with salt and pepper and cook until translucent about 5-7 minutes.

  2. I used frozen broccoli for this and steamed it before hand. If you're using fresh broccoli you do not have to steam it as it will cook in the soup. If you're using frozen broccoli steam it for 10 minutes.

  3. When the celery, onions and garlic are translucent add in the broccoli and vegetable broth. Once it reaches a boil, lower the flame down and let it simmer.

  4. In a blender add in the coconut milk, almond milk, water, cashews, nutritional yeast, salt/pepper and run until super smooth and creamy. You may have to stop and scrape down the sides a few times.

  5. Add in your cheddar cheese sauce to the soup pot with the broccoli and vegetable broth. Cook until completely warmed through. Season with salt and pepper to your liking.

  6. Serve right away and enjoy and keep leftovers stored in the fridge in an air tight containter.

Topping Suggestions

  1. Top with vegan parmesan, vegan mozzarella shreds, roasted red pepper flakes or vegan bacon bits. Even a dollop of vegan sour cream is amazing, and is oddly like eating a baked potato. (The toppings do not reflect the net carb count I mentioned in the post)

Recipe Notes

  • Recipe adapted from TheWoodenSkillet.
  • To make this more Keto friendly and to lower the net carb count, use 1/3-1/2 cup of cashews and up your coconut milk to 1 1/4 cup. Use 1/2 cup water instead of  1/4 cup and do 1.5 cups of almond milk instead of one cup. Adjust consistency as needed and taste and season as you  go. I like things on the saltier side.
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