This Vegan Broccoli Cheese Soup is a quick, easy, delicious one-pot soup you'll want on your regular soup carousel. It's great for a busy weeknight meal and also for batch cooking and meal prepping.
Say goodbye to Campbell's cheese soup!
This soup has evolved from its original version. It is cashew-free, quick, healthy, creamy delight that's become a staple in our winter vegan soup rotation.
It's so good it'll have you humming that '90s "Mm! Mm! Good!" jingle with every spoonful.
It maintains its creamy, decadent character without the need for vegan cheeses and nuts, and I believe you'll find it equally enjoyable.
If you're in the mood for broccoli soup without the cheese, I also have a silky, blended vegan broccoli soup that's light and smooth - perfect as a starter or when you want something a little less rich.
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Why You'll Love This Soup
- It's comfort food but made healthy just like in my Vegan Split Pea and Barley Soup.
- It's wallet-friendly! You'll love that this soup doesn't break the bank. It's made with ingredients you probably already have in your kitchen.
- I don't need to tell you, but it's worth mentioning broccoli is loaded with vitamins, fiber, and antioxidants so have more in Roasted Broccoli Salad with Vegan Honey Mustard Dressing.
- This soup is surprisingly simple to prepare. It's a great recipe for weeknights or meal prepping for the week ahead.
Does It Really Taste Like Traditional Broccoli Cheese Soup?
I like to set expectations when people are trying a vegan version of a classic, so here is my take on this soup.
Traditional broccoli cheese soup is this creamy, comforting bowl of joy, right? It's got that rich, gooey cheese thing going on. Now, the vegan version enters the scene. No dairy, no problem? Well, sort of.
If you're expecting a 1:1 match with the dairy version, you might be a bit surprised. Vegan broccoli cheese soup has its own unique charm. It's like getting a cover version of your favorite song. You recognize the melody, but the interpretation is different, and it is still awesome.
Texture-wise, it's pretty close. Flavor-wise, it's familiar.
So, will it fool a hardcore dairy lover? Probably not. But is it worth a try for a cozy, guilt-free bowl of goodness? Absolutely.
Ingredients
Here is the cheesy dream team. For quantities, check out the recipe card.
- If oil-free, use a veggie broth to saute the onions and garlic instead of oil.
- I've used fresh and frozen broccoli for this recipe, and they both work great. However, I prefer the convenience and ready-to-go size of the frozen petite broccoli florets sold at my local Safeway. The frozen broccoli from Costco is ginormous, and I have to cut them into bite-sized pieces.
- A can of coconut milk is also a great substitute, but you can taste the coconut ever so slightly. I've never used almond milk in this recipe because it's thinner than oat milk, so let me know in the comments if you try.
How to Make Healthy Vegan Broccoli Cheese Soup
For those who love to see what they'll be doing, this section is for you. See the recipe card for details.
Step 1: Heat olive oil in a large pot over medium heat, then add the onions and a pinch of salt.
Step 2: Add the minced garlic and cook for another minute.
Step 3: Add the vegetable broth, potatoes, chopped broccoli, and shredded carrot, and bring to a boil. Then, lower the heat to a simmer, cover, and cook until the vegetables are tender, about 15 minutes.
Step 4: Add the oat milk, lemon juice, mustard powder, paprika, cayenne, salt, and pepper to the mixture.
Step 5: Transfer half to two-thirds of the soup to the blender and blend until smooth. Blend only for a few seconds to preserve some of the structure.
Step 6: Pour the blended soup back into the pot and stir well to incorporate everything. Let the soup simmer for a few more minutes to thicken and allow the flavors to meld.
Top Tips
- The soup will be slightly thicker when it cools a bit.
- If your soup is too thin for you, you can add a cornstarch slurry at the end when the soup is simmering. Mix 1-2 tablespoons of cornstarch with a little cold water until smooth, then stir it into your simmering soup. It's a quick, easy fix and doesn't alter the flavor. You can also let it simmer a bit longer to reduce and thicken.
- The base of any good soup is a quality broth. Use a flavorful, rich vegetable broth, as it significantly impacts the overall taste of the soup. I like to use a vegetable-based paste I mix with water instead of the box kind so I can control the depth of flavor.
- When transferring the soup to the blender, purposefully leave behind a few small pieces of broccoli if you want a nice textural contrast and visual appeal.
Serving Suggestions and Additional Toppings
- Nothing beats dipping a piece of warm, crusty bread into this soup.
- Served in a sourdough bowl, it makes for a nice presentation.
- Homemade croutons are easy to make and add a delightful crunch and flavor boost to your soup.
- Serve with a green salad with a tangy Classic French Salad Dressing, or try a delicious Vegan Caesar Salad.
- Adding a few slices of avocado can bring in a creamy, buttery element.
- Top with a sprinkle of Vegan Bacon Bits, vegan cheddar cheese shreds, Roasted Chickpea Croutons, or crispy fried onions.
Recipe FAQS
This soup can be made and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
No, you can omit the nutritional yeast. The soup will still taste good- not as cheesy- but very good.
Yes, this soup is gluten-free as long as the vegetable broth and toppings are also gluten-free.
More Delicious Vegan Soups and Stews
Got a minute? I'd love for you to dive into the comments and rate this Healthy Vegan Broccoli Cheese Soup recipe. Your feedback is invaluable-did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Recipe Card
Vegan Broccoli Cheese Soup
Equipment
Ingredients
- 2 tablespoons olive oil or vegan butter
- ½ medium onion chopped (~180 grams)
- 4 cloves garlic minced (12-15 grams)
- 4 cups broccoli florets chopped small (280 grams), fresh or frozen
- 2 carrots shredded (~120 grams)
- 1-2 Idaho gold potatoes 250 grams or 2 cups (substitute with Yukon Gold or russet potatoes)
- 3 cups vegetable broth
- 1 tablespoon lemon juice
- ½ teaspoon dried mustard powder substitute with 1 tablespoon Dijon mustard
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper optional for heat
- ¼ cup nutritional yeast
- 1 cup oat milk
- 1 teaspoon salt to taste
- ¼ teaspoon pepper
Toppings (optional)
- roasted chickpeas
- roasted potatoes
- croutons
- shredded vegan cheese
- red pepper flakes
Instructions
- Saute: Add diced onions and a pinch of salt to heated olive oil on medium heat and cook until they're soft and translucent, about 5 minutes.
- Add Garlic: Add garlic and sauté for about a minute.
- Cook the Vegetables: Pour the vegetable broth into the pot, then add the potatoes, broccoli, and shredded carrots. Bring everything to a boil, then cover and reduce the heat to a simmer. Let the vegetables cook until soft, which should take about 15 minutes. To test if they're done, pierce the largest pieces of potato and broccoli with a fork - they should be tender and easy to pierce.
- Remaining Ingredients: Add the oat milk, lemon juice, mustard powder, paprika, cayenne, salt, and pepper to the pot and mix well.
- Blend: Transfer half to two-thirds of the soup to the blender and mix until smooth. Depending on how chunky you want it, you can blend more soup. Blend only for a few seconds to preserve some of the structure.
- Combine: Pour the blended soup into the pot and stir well to incorporate everything.
- Simmer and Adjust: Let the soup simmer for a few more minutes to thicken and allow the flavors to meld. Adjust the seasoning if needed.
- Additional Thickening (optional): Add a cornstarch slurry to the soup while simmering. See notes below for details.
- Serve: Serve hot with crusty bread or with croutons if desired. See the post for more options.
Regi Pearce says
Creamy, cheesy, and absolutely delicious! This vegan broccoli cheese soup is rich, comforting, and packed with flavor without any dairy. The perfect cozy bowl for chilly days, and people may never guess it’s plant-based.