This vegan broccoli cheese soup is rich, creamy and ultra cheesy! It has so much cheesy flavor no one will even guess it’s dairy free!
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.
Also known as vegan broccoli cheddar soup, this is for broccoli cheese lovers everywhere!
And broccoli does go SO well with cheese. So does cauliflower for that matter – looking at you vegan cauliflower cheese.
And if you love a good hearty soup 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
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add chopped onion and crushed garlic to a pot with olive oil, dried basil and oregano and sauté until softened.
- Add potatoes and carrots and vegetable stock and bring to the boil.
- Reduce heat, cover the pot and simmer until the potatoes and carrots are cooked.
- Add nutritional yeast, onion powder, dijon mustard and paprika and stir in.
- Add coconut cream and stir in.
- Remove from the heat and blend with an immersion blender.
- Return the pot to the heat, add broccoli florets and cook for a few minutes in the soup until just softened.
- Your soup is ready to serve.
Vegan Broccoli Cheddar Soup Tips
Potatoes – you can really use any white potato, Russet potatoes and Yukon Gold will both work well.
Broccoli – we used fresh broccoli florets but frozen would work too. Let them cook until just cooked, they should still be firm and a little al dente.
Coconut cream – we used canned, unsweetened coconut cream. You could also use canned, unsweetened, full fat coconut milk.
Immersion blender. It’s ideal to use an immersion blender (handheld blender) as that way you can just immersion blend the whole pot of soup at once. If you don’t have an immersion blender then you can transfer the soup in stages to your blender jug and then return it to the pot once it’s all blended.
Serving Suggestions
This is great as an appetizer or a main course, but I would probably lean more towards a main course, because this is really hearty and filling.
Serve it with some grated vegan cheese on top for decoration (really the only actual ‘cheese’ in the dish), a couple of broccoli florets and a sprinkle of ground black pepper.
And then of course you need some bread for dipping since this is a great soup for dipping. Our vegan beer bread goes great with this. It’s also great with our vegan dinner rolls on the side.
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 for up to 3 months if you’d like to freeze it.
More Delicious Vegan Soup Recipes
- Vegan Carrot Soup
- Vegan Tomato Soup
- Vegan Lentil Soup
- Vegan Potato Soup
- Vegan Butternut Squash Soup
- Vegan Cream of Mushroom Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Broccoli Cheese Soup
Ingredients
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 teaspoon Crushed Garlic
- 1 Tablespoon Olive Oil
- ½ teaspoon Dried Basil
- ½ teaspoon Oregano
- 4 Medium Potatoes (2.2 pounds / 1kg) Peeled and chopped
- 4 Large Carrots Chopped
- 4 cups Vegetable Stock (960ml)
- ½ cup Nutritional Yeast Flakes (30g)
- 1 teaspoon Onion Powder
- 1 teaspoon Dijon Mustard
- ½ teaspoon 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.
- 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
- Potatoes – you can use any variety of potato, but both Russet potatoes and Yukon Gold are great options for this soup.
- Coconut cream – can be replaced with canned, unsweetened, full fat coconut milk.
- Broccoli – we used fresh broccoli florets but frozen would work too. Let them cook until just cooked, they should still be firm and a little al dente.
- Immersion blender. It’s ideal to use an immersion blender (handheld blender) as that way you can just immersion blend the whole pot of soup at once. If you don’t have an immersion blender then you can transfer the soup in stages to your blender jug and then return it to the pot once it’s all blended.
- Storing: Leftovers keep very well in the fridge for 3-4 days.
This is a fantastic recipe! I added about 1/4c more nutritional yeast for extra cheesy-ness. Amazing! Thank-you!
Awesome! So glad you enjoyed it. Thanks for the great review. 🙂
This is just finishing cooking in the pan & smells amazing.
Thank you for a great recipe x
Fantastic! Hope you love it! Thanks so much for the wonderful review. 🙂
It was delicious. I will be making again tonight. All the family tucked in even my (nearly) 21 year old who moans that I don’t buy dairy cheese anymore. More vegan cheese recipes please x x
Hi, is there a substitute for the coconut cream? Thanks.
Hi there, you could use a different non-dairy cream or milk in the same quantity, which would be 1 and 2/3 cups. 🙂
I’m cooking for one bc my husband isn’t into vegetables. Can I freeze this into individual portions?
Hi Amy, yes you can definitely do that. 🙂
Does it taste very “coconut-y”? One person in my family won’t even try it if it does. There’s always one…
Hi Dominique, I don’t think it does, but you can definitely switch it for a different non-dairy milk or cream just to be on the safe side. 🙂
I have never posted a review for a recipe, until now! This soup was so amazing, I just had to say THANK YOU! I only really tweaked one thing. I used broth/water to cook onions and garlic to omit the oil. I cannot get over how wonderful this soup is. I have been searching for a vegan cheesy-ish dish with delicious flavor. And this is IT!
Yay! So happy to hear this Jackie! Thanks for posting and the wonderful review. xo
Love the idea of this recipe but I really detest Dijon. Can you suggest another mustard? Looks wonderful.
Hi Kim, sure any prepared yellow mustard will also work great here! 🙂
Absolutely delicious! Family loved it and two of them are not usually a fan of nutritional yeast. I didn’t have enough carrots so substituted with yellow squash to make up the difference. Still amazing. I will definitely make this again.
Fantastic! Thanks for the great review Tammy! 🙂
Super cheesy and I LOVE it!!
I have made this before and my husband (he’s not a vegan) said it was one of the best things I’ve ever made. So thank you Alison! I have added this to my Easter dinner coming up as a starter soup!
Perfect! Thanks so much Alina! 🙂
I made this last night, but I improvised with a bag of frozen sliced carrots and mashed potato flakes. It was divine! I showed it off on Facebook. My immersion blender wasn’t really getting the lumps out so I put it in the blender in 2 stages. Also added about 2 tablespoons of coconut oil after adding the broccoli. The oil gave it a perfectly cheesy gloss and mouth feel. So great! I made sure to link to this recipe for my Facebook vegan friends!
Hi Richard! So glad to hear it came out well. It sounds great with those adjustments. Thanks so much for the awesome review, and sharing it with your facebook friends! 🙂
Delicious! Non vegans loved it, also!
Wonderful! Thanks Iva! 🙂
What can possibly be the substitute for paprika?
You can leave it out without it being a big issue.
Can you make this without the coconut cream?
You could use something else in its place like a different non-dairy cream or non-dairy milk.
Warm, rich, cheesy amazing soup!