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 the best soup I’ve ever eaten. Vegans and non-vegans alike absolutely love the soup!!!!
Thanks so much Joelle!
I made this the other evening as I’m trying to use ingredients we have before buying more. It was absolutely delicious, very cheesy, very satisfying and I love that you blend the soup and then add the broccoli so it stays nice and crunchy. I used American mustard instead of dijon and it was still delicious. Thanks for yet another great recipe!