This vegan broccoli cheese soup is deliciously cheesy with all the cheesy flavor you could dream of. Rich and creamy, hearty and satisfying!
This vegan broccoli cheese soup is so cheesy it’s crazy! Especially considering the fact that it doesn’t have any actual cheese in it.
If there was a blind taste test happening I don’t think many people would believe you if you told them that there is no cheese in it, that is how cheesy this is!
And broccoli and cheesy stuff does go extremely well together. I mean broccoli and cheese sauce – well that goes way back.
All the way back to when I was a kid and could not stand green vegetables. I remember one particularly memorable occasion of being made to sit at the dinner table for roughly 5 hours after everyone else had left because I was NOT going to eat that soggy lump of cooked spinach. I was very stubborn. My mom was much more stubborn. I didn’t stand a chance.
But what I do remember is that if green veggies (broccoli particularly) had cheese sauce on – well then I could quite easily be persuaded to eat them.
So now, even though we’re all adults and I’m pretty sure we all love the green veg 
, putting them in some cheesy soup is still a very good idea people!
If you love hearty soups then check out our vegan minestrone soup, vegan black bean soup and our vegan potato leek soup too! And if you love broccoli, our vegan broccoli soup is absolutely delicious.
How To Make Vegan Broccoli Cheese Soup
The base of this soup is potatoes and carrots, with the carrots providing the beautiful color. They cook with onions and garlic in some vegetable stock and when nice and cooked are blended with coconut cream and nutritional yeast (for cheesy flavor) and other spices.
The textures, the flavors, it’s ridiculous how cheesy this is. You immersion blend the whole pot, if you have an immersion blender, otherwise you can transfer to your blender jug in stages and then return to the pot, and then you add in your broccoli florets and let them cook in the soup for a few minutes until just tender.
This is great as an appetizer or entrée, but I would probably lean more towards an entrée, even though soups are usually appetizers, this is really hearty and filling, it’s not something you want to have a bowl of and then have something else afterwards.
How To Serve Vegan Broccoli Cheese Soup
Serve it with a tiny bit of vegan cheese on top for decoration, really the only actual ‘cheese’ in the dish, a couple of broccoli florets and some black pepper.
And then of course you need some bread for dipping since this is a great soup for dipping. And you have a seriously satisfying meal.
Storing and Freezing
This makes a big pot of soup but leftovers keep very well in the fridge for 3-4 days so even if you’re only cooking for a couple of people, make the full batch and eat it over a few days, you won’t be sorry you did!
This soup is also freezer friendly if you’d like to freeze it.
More Delicious Vegan Soup Recipes!
- Spicy Vegan Carrot Soup
- Vegan Tomato Soup
- Vegan Lentil Soup
- Vegan Potato Soup
- Vegan Butternut Squash Soup
- Vegan Cream of Mushroom Soup
- Vegan Split Pea Soup
- Vegan Miso Soup
Vegan Broccoli Cheese Soup
Ingredients
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 tsp Crushed Garlic
- 1 Tbsp Olive Oil
- ½ tsp Dried Basil
- ½ tsp Oregano
- 4 Medium Potatoes (2.2 pounds / 1kg) Peeled and chopped
- 4 Large Carrots Chopped
- 4 cups Vegetable Stock (960ml)
- ½ cup Nutritional Yeast (30g)
- 1 tsp Onion Powder
- 1 tsp Dijon Mustard
- ½ tsp Paprika
- 14 ounces Canned Coconut Cream (400ml) Unsweetened
- 4 cups Broccoli Florets (360g) about 1 Large Head or 2 Medium Heads cut into florets
- Sea Salt and Black Pepper To taste
For Serving:
- Vegan Cheese Grated, Optional
- Black Pepper
Instructions
- Add the chopped onion and crushed garlic to a pot with the olive oil, dried basil and oregano and sauté until softened.
- Add in the potatoes and carrots and the vegetable stock and bring to the boil. Reduce heat, cover the pot and simmer until the potatoes and carrots are cooked.
- Then add in the nutritional yeast, onion powder, dijon mustard and paprika and stir in. Add in the coconut cream.
- Remove the pot from the heat and blend with an immersion blender. If you don't have an immersion blender, transfer in stages to a blender jug and then return to the pot.
- Return the pot to the heat. Add in the broccoli florets and cook for a few minutes in the soup until just softened.
- Serve the soup with a little grated vegan cheese (optional) and some black pepper.
Video
Notes
- Leftovers keep very well in the fridge for 3-4 days.
What nutritional yeast do you recommend? There are so many out there: seasoning; big flakes; fortified; non-fortified, etc. Thanks for any help. Looking forward to making this soup!!
We use the flakes! Like Bob’s Red Mill Nutritional Yeast. 🙂
This is the best vegan soup I have ever had! They are too often tasteless and seem to be lacking in something. Thank you for this wonderful recipe! 🙂
Yay! That’s so awesome. Thank you so much!
I made this tonight! Fantastic recipe! Had a whole wheat baguette with it. Thank you for sharing such great recipes Alison!
You’re so welcome David! So glad you enjoyed it and thanks for the wonderful review. 🙂
Super super yummy! Thank you so much, Alison.
Awesome! Thanks Sylvia!
This was delicious! It’s definitely added to the regular rotation! Smooth, creamy and so filling. Perfect comfort food!
Awesome Sara! Thanks so much!
This was a lovely soup. My entire family enjoyed it. It has such a silky texture and I love that there are no cashews in it. I had to make a couple modifications to use the ingredients I had on hand. I only had one large carrot and I used 1 cup of soy milk in place of the coconut cream. I also omitted the oil because we do our best to be oil free. The only thing my family asked was that I pick up a package of shredded vegan cheese for next time, which I will do because I’d like it to be cheesier. I’m also thinking I may like to add some corn to it as well. 🙂
Awesome, thanks for sharing Aimee!
Hi!
Sometimes vegan but mostly vegetarian here!
I added equal parts celery to carrots and 4 tsp of parsley to make Panera copy cat broc cheddar. Came out great! Definitely recommend trying the adjustment. I also used the cream from a can of coconut milk because I was making a half batch. Not sure if it lost anything because of it but it was still very good!
Sounds great! Thanks for sharing Kara!
Our family just adores this soup.
Awesome! Thanks Tina!
Another winner! Loved by vegans and non-vegans alike!!
Thanks so much Tracy!
Hello I want to make this. Can you confirm what size Onion and if Yellow/Sweet is preferred over red or white? Thank you.
Hi Judy, it’s just a regular medium sized onion and it can be either white or brown onion. 🙂
Thank you. Made this and we really liked it very much.
Awesome! Thanks so much Judy!
Delicious,made this 3 times now and each time came out perfect.
One time I didn’t have fresh broccoli, frozen worked just as well, yummy soup and can keep for a few days in the fridge, if it lasts that long.
Yay! Thanks so much Hazel. 🙂
Hi!
I’m brazilian and here (in Brazil) it’s difficult to found Nutritional Yeast.
Can I replace it?
PS: I love your recipes.
Hi Gleice, so glad you like the recipes! I don’t think there is really a substitute, but this recipe would still work and be tasty without it, just not as cheesy. All the best! 🙂
Omg super delicious!! I made this recipe exactly as written and it was a total hit with my family!! I will definitely make this again very soon.
Thanks so much!!
Awesome! So glad it was a hit! Thanks for the wonderful review. 🙂
Made this recipe last night for my son who is having trouble eating after having his wisdom teeth out and it WAS FANTASTIC!!!! This was a simple recipe and my son was able to “slurp” it up with no problem LOL! Thank you!!!
So happy you enjoyed it! Hope your son has a speedy recovery! 🙂