Vegan Broccoli Cheese Soup

4.93 from 28 votes

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!

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Soup

Cuisine: American

Diet: Vegan

Servings:

Calories: 421kcal

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

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.

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.