Vegan Broccoli Cheese Soup
A classic favorite, Broccoli Cheese Soup was one dish I missed after going dairy-free, so I worked hard to come up with this deliciously satisfying vegan version that is loaded with flavor by the spoonful.
I make a lot of soups, and this cheddar Vegan Broccoli Soup is my husband’s absolute favorite!
Seriously! No one will ever guess that this amazing soup is dairy-free and much lower in fat than the traditional version. It’s so rich and creamy that only you will ever know that it’s actually healthy.
We love this broccoli cheese soup because it’s…
- Warm & filling
- Loaded with cheesy flavor
- Packed with wholesome ingredients
- Crowd-pleaser
- Amazingly delicious
The secret ingredient
- What makes this soup so delicious and healthy is that my Creamy Vegan Cheese Sauce is one of the main ingredients.
- When I first switched over to a healthy plant-based lifestyle back in 2013, one thing that I really missed was CHEESE. Cheese for pizza, tacos, baked potatoes, lasagna, and so much more. That’s why I came up with this amazing recipe.
- Believe it or not, it’s made with wholesome ingredients like potatoes, onions, carrots, cashews (or white beans), and spices. And, it is super easy to make.
How to make vegan broccoli cheddar soup
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
To make this soup, the first thing you will need to do is make the cheese sauce which takes about 20 minutes. The great thing is that this cheese can be used with so many other meals.
Making the cheese sauce
Normally, I have some of this vegan cheese already on hand because we use it with so many other dishes. If I don’t happen to have some in the refrigerator, there’s likely some in my freezer.
Making the cheese sauce is as simple as boiling a pot of potatoes, onions, and carrots, adding them to a blender with spices, and blending until smooth. I have a Vitamix blender, so it can whip this cheese sauce up in just about 1-minute. Set this sauce to the side until it’s time to add it to the soup.
Making the broccoli cheese soup
Next, it’s time to start on the soup recipe by dicing up all of the veggies–onions, garlic, broccoli, and carrots.
In a large stockpot, saute onions and garlic in approximately 3 Tbsp. water. Cook until slightly browned which should take about 5 minutes. Add additional water, one tablespoon at a time, if needed to keep the pan from becoming dry.
Add 2-1/2 cups water, broccoli florets, and carrots. Cover and cook on medium heat for approximately 10-15 minutes, until slightly tender, but still bright green. Don’t overcook to mush.
Remove from heat and put 1/2 of the veggies in a blender with the cheese sauce (leave the other 1/2 in your pot, but not on heat), plus 1/2 cup of reserved veggie broth from cheese sauce). Blend for just a minute or less.
Pour the blender mixture into the pot with the other 1/2 of the cooked broccoli and veggies. Add almond milk, 1/2 cup water, Dijon mustard, chili powder, salt, and pepper.
Place back on the heat and allow to cook for approximately 10 minutes on low heat. Remove and serve in a bowl or in hollowed-out crusty bread.
It tastes AMAZING and is one of my top recommended and shared recipes of all time!
Tips and suggestions
- Since we use this cheese sauce in so many other recipes, I like to make double batches to keep it on hand.
- The cheese sauce even freezes well. After defrosting, I place it back into my blender to make it smooth again before adding it to recipes like this soup.
- Though this soup is usually served in a bowl at my house, when we have guests, I love to put it in a bread bowl because it’s such a beautiful table display.
Made with broccoli, carrots, onions, garlic, and spices this soup is loaded with phytonutrients and antioxidants.
*Originally posted September 2015.
Other great broccoli recipes
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Vegan Cheddar Broccoli Soup
Ingredients
Soup Ingredients
- 4 cup broccoli florets (fresh or frozen)
- 1/2 cup carrot diced
- 3/4 cup onion sliced
- 2 cloves garlic diced
- 1/2 cup broth from veggies (this will come from making cheese sauce)
- 1 cup almond milk plain
- 3 cups water
- 1 teaspoon Dijon mustard
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 2 cups Creamy Vegan Cheese Sauce (recipe below)
Creamy Vegan Cheese Sauce
- 1 cup potatoes peeled and diced
- 1/4 cup carrots diced
- 1/4 cup onions diced
- 1 cup broth from veggies
- 1/2 cup raw cashews unsoaked, (or 1/2 cup white beans, cooked)
- 4 tablespoons nutritional yeast
- 1 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 pinch paprika
- 1 pinch cayenne optional
Instructions
Vegan Creamy Cheese Sauce
- In a medium pot, boil potatoes, carrots, and onion in a pot with enough water to cover well and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
- When veggies are tender, drain them and place them in a blender. NOTE: reserve the broth, and add 1 cup of it to the blender. Add all the remaining ingredients, and blend until smooth. Reserve the rest of the broth from veggies to use in soup.
- This 'cheese' sauce is excellent and can be stored in the refrigerator (when not making this soup recipe) and used for many things. It makes approximately 2-3 cups.
- Including a baked potato topping, over steamed broccoli, salsa for nachos, and so many more options!
- For now, just leave the cheese sauce in your blender. You will be adding soup ingredients shortly.
Vegan Cheddar Broccoli Soup
- In a large stockpot, saute onions and garlic in approximately 3 Tbsp. water.
- Saute until slightly browned.
- Add 2-1/2 cups water, broccoli florets, and carrots. Cover and cook on medium heat for approximately 10 minutes, until slightly tender, but still bright green. Don't overcook to mush.
- Remove from heat and put 1/2 of the veggies in a blender with the cheese sauce (leave the other 1/2 in your pot, but not on heat), plus 1/2 cup of reserved veggie broth from cheese sauce). Blend for just a minute or less.
- Pour the blender mixture into the pot with the other 1/2 of the cooked broccoli and veggies. Add almond milk, 1/2 cup water, Dijon mustard, chili powder, salt, and pepper.
- Place back on the heat and allow to cook for approximately 10 minutes on low heat. Remove and serve in a bowl or in hollowed-out crusty bread.
Equipment
Video
Notes
Tips & Suggestions:
- Since we use this cheese sauce in so many other recipes, I like to make double batches to keep it on hand.
- The cheese sauce even freezes well. After defrosting, I place it back into my blender to make it smooth again before adding it to recipes like this soup.
- Though this soup is usually served in a bowl at my house, when we have guests, I love to put it in a bread bowl because it's such a beautiful table display.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Was I supposed to drain the remainder of broccoli, carrots, and onions before I added the cheese sauce. Once I added the almond milk and half cup of water it is really watery.
Hi Polly- No need to drain the veggies. It shouldn’t be runny, but you can always add a little cornstarch or arrowroot powder to thicken up any soup or sauce.
Flavor is fantastic and will make this again, but be mindful of how much broth I’m adding back to the soup. I’m so happy to have found your site and recipes. Everything looks so delicious.
Hi Joyce- I am so happy that you found my site too! And, that you liked the recipe. Thanks so much!
This recipe is so amazing!! I made this tonight I think next time I will double the cheese sauce in the soup it needed alittle more creaminess. Great recipe. Meat eaters loved it too 😊
Made this tonight without the nutritional yeast bc I was out of it and sooooo delicious anyways. I have had several Whole Food plant based broccoli soups and this is my fave! Excited to enjoy this for lunches this week.
Made this yesterday, and it was outstanding! I’ve tried a few that were good, but this one is officially my favorite. Thank you!
I made this for dinner last night. Also having it for lunch today. I honestly have to say this is the best broccoli cheese soup I have made or ate. We had it with a warm piece of naan flatbread. For sure a 5 star winner!!