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Home / Soups / Vegan Broccoli Cheese Soup

Vegan Broccoli Cheese Soup

This recipe is: dairy freeegg freevegan

This dairy free broccoli cheese soup is made with a combination of almond and coconut milk, for a creamy, cheese soup that doesn’t have any cheese at all. It’s perfect when you’re craving a creamy, comforting soup, and it only takes about 30 minutes to make. Dairy free doesn’t get much better than this.

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dairy free broccoli cheese soup in a white bowl next to an antique spoon with croutons in a bowl in the background.

Contrary to what you may think, going dairy free doesn’t mean creamy soups are thing of the past. They are, in fact, just as easy to make and you won’t even be able to tell the difference.

I’d even so far as to say this soup is as good as Panera’s broccoli cheese soup. It’s creamy, savory and just as indulgent as you remember.

More creamy soup recipes: sweet potato soup / asparagus soup / autumn squash soup / baked potato soup

How to make vegan broccoli cheese soup:

To make this soup dairy free, I started building flavor from the beginning with onion and garlic. Then I used a combination of vegetable broth, almond milk and canned coconut milk for the liquid.

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I used canned coconut milk because it’s as thick as heavy cream, but I always like to balance out the sweetness with another dairy free milk, like almond.

dairy free broccoli cheese soup in a white bowl next to an antique spoon with croutons in a bowl in the background.

To give the soup the right color and flavory, I added 1/4 cup nutritional yeast and a little ground mustard, turmeric and paprika. And, of course, you’ll need salt.

Then I thickened it all up with a slurry of flour and the rest of my almond milk. I also added a pinch of nutmeg at the end, but you definitely don’t need it.

dairy free broccoli cheese soup in a white bowl next to an antique spoon with croutons in a bowl in the background.

As for the broccoli, chop it as small or large as you want. I think it mimics restaurant quality if you let the broccoli cook way-down, so I cut mine fairly small.

You can top you soup with some vegan cheese shreds, or you can go for some homemade croutons. They get nice a soft in the soup and add a really good amount of flavor. Or, you can just stand at the stove and eat from the pot, no garnish necessary. It’s up to you.

dairy free broccoli cheese soup in a white bowl next to an antique spoon with croutons in a bowl in the background.

Tips for making the creamiest vegan broccoli soup:

  • Using a combination of broth, almond (or any alternative milk) and coconut milk gives you a creamy consistency.
  • Turmeric, paprika and nutritional yeast contribute to a cheesy, cheddar-like color. You can skip one or the other, but don’t leave out all three.
  • Don’t skimp on the salt. Cheese is naturally salty, so when you’re missing it, you’re missing out on that saltiness. Don’t be afraid to add enough salt to make it taste right.

More vegan soup recipes:

  • Beer cheese soup
  • Vegan cauliflower soup
  • Vegan cream of mushroom
  • Potage aux legumes
  • Vegan tomato soup

More vegan recipes you’ll love:

  • Vegan queso
  • Almond cheese
  • Vegan mac and cheese
  • Vegan vodka sauce
  • Irish soda bread
  • Dairy free cheesecake
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Vegan Broccoli Cheese Soup

★★★★★

4.9 from 37 reviews

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This vegan broccoli cheese soup is simple to made with a base of broth, almond and coconut milk for creamy, satisfying, dairy free soup.

  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 1 1/2 quarts 1x

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced (1/2 tablespoon minced)
  • 6 cups roughly chopped broccoli florets
  • 1 14.5-ounce can vegetable broth
  • 2 1/2 cups almond milk, divided
  • 1 1/3 cups canned coconut milk
  • 1/4 cup nutritional yeast
  • 2 teaspoons coarse salt
  • 1 teaspoon ground mustard
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon paprika
  • 2 tablespoons all-purpose flour
  • Pinch of nutmeg (optional)

Instructions

  1. In a large stockpot or Dutch oven, heat olive oil to medium-high heat. Add onions and garlic. Sauté, stirring frequently, until onions are translucent, about 5 minutes.
  2. Add broccoli, broth, 2 cups of almond milk and coconut milk. Increase heat to high and bring to a low boil.
  3. Continue to boil soup until broccoli has softened, stirring occasionally.
  4. Reduce heat to medium.
  5. Add nutritional yeast, salt, mustard, turmeric and paprika. Stir to combine.
  6. In a small bowl, whisk together flour and remaining almond milk until smooth. Add to soup.
  7. Add nutmeg, and continue to simmer soup over medium until desired thickness is reached.

Nutrition

  • Serving Size:
  • Calories: 221
  • Sugar: 2.7 g
  • Sodium: 1054.7 mg
  • Fat: 17.2 g
  • Saturated Fat: 10.3 g
  • Carbohydrates: 13.9 g
  • Fiber: 3.4 g
  • Protein: 6.2 g
  • Cholesterol: 0 mg

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Published: April 3, 2018. Updated: March 24, 2022.

This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don’t use or trust.

Post Tags: #dairy free

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Melissa from Simply Whisked
Hi! I'm Melissa.

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I create dairy free recipes with simple ingredients because I know how hard living dairy free can be. I believe you can live a completely satisfying life without dairy, and I want to teach you how.

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    Recipe key indicates that a recipe is free from allergens or offers alternative ways to make the recipe that is safe for the listed allergens or dietary restrictions. Always double check labels on purchased products to ensure they are safe to consume.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you. Affiliate links will be noted as such, and I will never recommend a product that I don’t use and trust.

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