Vegan broccoli cheese soup

Vegan Broccoli Cheese Soup

  • Author: Alison Andrews
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 6


This vegan broccoli cheese soup is deliciously cheesy and has all the cheesy flavor you could dream of. Rich and creamy, hearty and satisfying!


  • 1 Onion (Chopped)
  • 1 tsp Crushed Garlic
  • 1 Tbsp Olive Oil
  • 1/2 tsp Dried Basil
  • 1/2 tsp Oregano
  • 4 Medium Potatoes (~2.2lb/1kg) – (Peeled and Chopped)
  • 4 Large Carrots (Chopped)
  • 4 Cups (960ml) Vegetable Stock
  • 1/2 cup (30g) Nutritional Yeast
  • 1 tsp Onion Powder
  • 1 tsp Dijon Mustard
  • 1/2 tsp Paprika
  • 1 Can (14oz/400ml) Coconut Cream
  • 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:

  • Grated Vegan Cheese (Optional)
  • Black Pepper


  1. Add the chopped onion and crushed garlic to a pot with the olive oil, dried basil and oregano and sauté until softened.
  2. 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.
  3. Then add in the nutritional yeast, onion powder, dijon mustard and paprika and stir in. Add in the coconut cream.
  4. 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.
  5. Return the pot to the heat. Add in the broccoli florets and cook for a few minutes in the soup until just softened.
  6. Serve the soup with a little grated vegan cheese (optional) and some black pepper.


*Leftovers keep very well in the fridge for 3-4 days.

  • Category: Appetizer, Savory, Gluten-Free
  • Method: Stovetop
  • Cuisine: Vegan


  • Serving Size: 1 Serve (of 6)
  • Calories: 386
  • Sugar: 9.5g
  • Sodium: 216mg
  • Fat: 17.2g
  • Saturated Fat: 12g
  • Carbohydrates: 51.1g
  • Fiber: 8g
  • Protein: 8.8g

Keywords: vegan broccoli cheese soup