This Healthy, 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. While I used to take the time to soak and blend the cashews, it's now a cashew-free, quick, healthy, creamy delight that's become a staple in our winter soup rotation. It's so good it'll have you humming that '90s "Mm! Mm! Good!" jingle with every spoonful.
Traditional broccoli-cheese soup is rich in butter, cream, and cheddar cheese and is typically high in calories and fat. But this plant-based alternative offers a healthy twist. It maintains its creamy, decadent character without the need for vegan cheeses and nuts, and I believe you'll find it equally enjoyable. Feel free to share your thoughts in the comments below!
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Why You'll Love This Soup
It's comfort food but made healthy! Who doesn't love a good bowl of creamy soup? This recipe gives you all the comfort of traditional broccoli cheddar soup but in a healthier, plant-based version.
Thanks to the magic of nutritional yeast (and other ingredients like mustard powder and spices), you get that comforting, cheesy taste without cheese or vegan cheese. It's perfect if you're lactose intolerant, vegan, or just looking to reduce dairy in your diet.
It's wallet-friendly! You'll love that this soup doesn't break the bank. It's made with stuff you probably already have in your kitchen, like potatoes, carrots, and everyday spices.
I don't need to tell you, but it's worth mentioning broccoli is a superfood, loaded with vitamins K and C, fiber, and antioxidants.
This soup is surprisingly simple to prepare. It's a great recipe for weeknights or meal prepping for the week ahead.
It freezes beautifully, making it perfect for batch cooking. Just thaw and reheat, and you've got a delicious meal ready to go.
This soup is kid-approved! My kids have loved this soup for years. I usually make it in the winter, and they look forward to it every time.
Nowadays, I make it during the colder months, but it's also a great recipe year-round. It's not too heavy, so it works even when it's not freezing out.
Does It Really Taste Like Traditional Broccoli Cheese 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 but still awesome.
Texture-wise, it's pretty close. Flavor-wise, it's familiar but with a twist.
In the end, it's like comparing apples and oranges (or, well, cheese and no cheese). Both are awesome in their own ways. If you're open to a new take on an old favorite, this healthy version of vegan broccoli cheese soup can be a delightful surprise.
So, will it fool a hardcore dairy lover? Maybe not. But is it worth a try for a cozy, guilt-free bowl of goodness? Absolutely.
Ingredient Overview
Here is the cheesy dream team. For quantities, check out the recipe card.
- olive oil or vegan butter
- onion
- garlic
- broccoli
- carrots
- potato
- veggie broth
- oat milk
- lemon juice
- nutritional yeast
- smoked paprika
- mustard powder
- cayenne pepper
- salt and pepper
- cornstarch slurry (optional to thicken)
Toppings (optional)
- roasted chickpeas
- croutons
- shredded vegan cheese
- red pepper flakes
Notes on ingredients:
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.
See more notes in the recipe card.
The Process in Pictures
For those who love to see what they'll be doing, this section is for you. See the recipe card for details.
Heat olive oil in a large pot over medium heat, then add the onions and a pinch of salt.
Add the minced garlic and cook for another minute.
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.
Add the oat milk, lemon juice, mustard powder, paprika, cayenne, salt, and pepper to the mixture.
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.
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. The soup will be slightly thicker when it cools a bit.
We enjoy the light consistency, but you can add the optional cornstarch slurry to make it thicker. See the recipe card notes section for details.
Adjust the seasoning if needed. Serve hot with crusty bread or with croutons if desired. See the recipe post for more options.
Serving Suggestions and Additional Toppings
Vegan cheese broccoli soup pairs well with a variety of toppings and sides. Here are a few suggestions:
- Nothing beats dipping a piece of warm, crusty bread into this soup. For an extra-hearty experience, choose a sourdough or whole-grain bread.
- Served in a sourdough bowl, it makes for a nice presentation.
- Homemade croutons are a game changer. These 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.
- For an earthy element, top with sautéed mushrooms like these Smoky Glazed Mushrooms.
- Adding a few slices of avocado can bring in a creamy, buttery element.
- Serve with roasted vegetables, such as broccoli or sweet potatoes, or these Sheet Pan Oven Roasted Vegetables.
- Top with a sprinkle of vegan bacon bits, vegan cheddar cheese shreds, or crispy fried onions.
- My family's favorite toppings are Roasted Chickpea Croutons, crispy sautéed vegan sausage, or crispy tofu cubes.
Top Tips
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.
See the recipe card for additional tips.
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.
What did you think?
Got a minute? Dive into the comments and rate this recipe to let me know how it turned out for you. Was it a hit? Any twists you added? I want to know if my directions were any good or if you plan to make it. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
PrintRecipe
Healthy, Vegan Broccoli Cheese Soup Ingredients
This Healthy, 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.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tablespoons olive oil (or vegan butter)
- ½ 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.
Notes
This soup is on the thinner side but thickens over time. For immediate thickening, use a cornstarch slurry, mixing 2 tablespoons with cold water and adding it gradually while simmering. Gradually and slowly add the cornstarch slurry, stirring continuously. The heat will activate the cornstarch to thicken the soup, but be cautious to avoid adding too much before it has time to thicken. You may only need 1 tablespoon, so add it slowly.
If shredding your carrots, shred the onion too for an even more delicious texture in the soup.
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.
I use frozen petite broccoli florets in this soup for convenience and the perfect bite-size without chopping.
You can make the soup without nutritional yeast, but it will be less 'cheesy.' To add some cheesy flavor, top with cheddar-style vegan shreds.
I prefer a standard blender for this soup, yielding a smoother and creamier blend than an immersion blender.
The nutritional information provided is an approximate estimate.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup, stew
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 Bowl
- Calories: 192
- Sugar: 5
- Sodium: 784
- Fat: 9
- Saturated Fat: 1
- Carbohydrates: 23
- Fiber: 5
- Protein: 7
- Cholesterol: 0.5 mg
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