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.
Joelle withers says
I’ve made this soup about a dozen times and I love it so much!! Best broccoli soup I’ve ever had vegan or not! Thank you for such an easy yet amazingly delicious soup!!
Alison Andrews says
So happy you enjoyed it Joelle!
Bobbie says
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!!
Alison Andrews says
We use the flakes! Like Bob’s Red Mill Nutritional Yeast. 🙂
Iridian says
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! 🙂
Alison Andrews says
Yay! That’s so awesome. Thank you so much!
David Noel says
I made this tonight! Fantastic recipe! Had a whole wheat baguette with it. Thank you for sharing such great recipes Alison!
Alison Andrews says
You’re so welcome David! So glad you enjoyed it and thanks for the wonderful review. 🙂
sylvia says
Super super yummy! Thank you so much, Alison.
Alison Andrews says
Awesome! Thanks Sylvia!
Sara says
This was delicious! It’s definitely added to the regular rotation! Smooth, creamy and so filling. Perfect comfort food!
Alison Andrews says
Awesome Sara! Thanks so much!
Aimee Brimmer says
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. 🙂
Alison Andrews says
Awesome, thanks for sharing Aimee!
Kara says
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!
Alison Andrews says
Sounds great! Thanks for sharing Kara!
Tina says
Our family just adores this soup.
Alison Andrews says
Awesome! Thanks Tina!
Tracy says
Another winner! Loved by vegans and non-vegans alike!!
Alison Andrews says
Thanks so much Tracy!
Judy Vincent says
Hello I want to make this. Can you confirm what size Onion and if Yellow/Sweet is preferred over red or white? Thank you.
Alison Andrews says
Hi Judy, it’s just a regular medium sized onion and it can be either white or brown onion. 🙂
Judy says
Thank you. Made this and we really liked it very much.
Alison Andrews says
Awesome! Thanks so much Judy!
Hazel says
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.
Alison Andrews says
Yay! Thanks so much Hazel. 🙂
Gleice Fernandes says
Hi!
I’m brazilian and here (in Brazil) it’s difficult to found Nutritional Yeast.
Can I replace it?
PS: I love your recipes.
Alison Andrews says
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! 🙂
Kat says
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!!
Alison Andrews says
Awesome! So glad it was a hit! Thanks for the wonderful review. 🙂
Sheri says
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!!!
Alison Andrews says
So happy you enjoyed it! Hope your son has a speedy recovery! 🙂