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.
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.
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.
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.
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
Vegan Broccoli Cheese Soup
Ingredients
- 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
- 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.
- Add broccoli, broth, 2 cups of almond milk and coconut milk. Increase heat to high and bring to a low boil.
- Continue to boil soup until broccoli has softened, stirring occasionally.
- Reduce heat to medium.
- Add nutritional yeast, salt, mustard, turmeric and paprika. Stir to combine.
- In a small bowl, whisk together flour and remaining almond milk until smooth. Add to soup.
- Add nutmeg, and continue to simmer soup over medium until desired thickness is reached.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Talk to me more about this ingredient:
1/4 cup nutritional yeast
I have no idea what this is. I guess I find it in the baking aisle? Does the packaging SAY “nutritional yeast”? Thanks.
Usually, I find Dr Bragg’s Nutritional Yeast in the health food section of the grocery store. It’s also good on veggies and popcorn! We love it on popcorn instead of butter. Keeps it a bit healthier & satisfies my popcorn urges 🙂
I made this and love it! Really yummy with a additional spoonful of non dairy Chive cream cheese. Next time I’d reduce the salt too?
Loved this soup! It will become a part of the rotation. We happened to have some leftover Italian sausage and added just a couple tablespoons to each bowl. It was easy to prepare.
Do you use non sweetened or sweetened coconut milk and almond milk?
Unsweetened!
Love this recipe. I added Yukon gold potato chunks with the broccoli and it was delicious!
This is a great recipe! I tried another one online and I like this one better, because of the thickness. I used coconut cream. The spice mixture with the nutritional yeast was perfect – and thank you for the tip on not skimping on the salt. It makes a huge difference!
This is my GO-TO broccoli soup. I love it. I make it exactly as written – sometimes using reduced fat coconut milk. My omnivore family loves the soup as well. Tastes so cheesy! No one ever thinks it doesn’t contain dairy milk/cheese. Thanks for a great recipe.
I’m so glad you liked it!! Thanks for the review!
My kids both have a dairy allergy and they loved it. The only thing that I did differently was add 2
pouches of Daiya Cheddar Style Deluxe Cheeze Sauce because they wanted it to be a little more cheesy and thick.
Can you taste the coconut flavor? I’m dairy free but am feeding those who don’t like coconut flavor.
I was wondering the same thing. Did you make this? What did you think of the coconut?
Be sure to buy the canned unsweetened coconut milk and you will be pleasantly supposed as i was! You don’t even taste the coconut and it isn’t too sweet 🙂 hope this helps!
My son doesn’t care for coconut, but the flavor of this soup is so delicious, he didn’t complain at all!
this recipe is insanely good……and equally easy. I didn’t tell my kids it was vegan until AFTER they finished their first bowl. They both went back for seconds. I can’t wait to make it again!
Also – I substituted oat milk for almond milk (I’m an anti almond milk girl). Worked perfectly!
Thank you so much for this recipe!
This is the best Broccoli “Cheese” soup I have made since ditching dairy two years ago. So good! I swapped some of the almond milk for oat milk since I ran out, still amazing! Thanks for sharing!