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!
Absolutely love this recipe it has become a regular in our house I love to sometimes serve over pasta or rice too! 👏🏻💜
Do you have the nutrition facts?
I can’t believe how delicious this is!! Best broccoli cheddar soup recipe that I’ve tried in my 3 years of being vegan! Thank you 😋😋😋
Could I use regular coconut milk in addition to the full fat canned instead of the almond milk? I have the coconut mild in the fridge that I need to use before I go buy almond. I kind of alternate between the two of them.
Yes. You definitely can!
Wondering if this could be made in a slow cooker?
I think so!
Hi. Do you have any nutritional info on this soup? Grams of protein or carbs ?
This soup was legit! Love it. Didn’t use the coconut milk cuz I didn’t want it to be super thick cuz I grew up eating it a smidge more broth-but it was amazing on all levels! Thank you!
I was craving a broccoli cheddar soup & this hit the spot!! I am newly dairy free and was really wanted a creamy broccoli cheddar soup. I love this recipe so much I am adding it to my weekly meals! 🙂 this will be a staple in my house, I can’t wait to try with a bread bowl!!
Also how long do you usually cook the soup for before you serve?! Thank you for posting !!
I’m incredibly thankful that I found this wonderful recipe! This recipe is ten times better than “dairy” broccoli & cheese soup. Honestly, I would never know the difference if I didn’t know this soup did not contain any dairy products.
I left out the nutritional yeast, but it still turned out delicious. This soup will sure be a new favorite of mine!
This is the best vegan broccoli “cheese” soup I have ever had! You don’t even miss the cheese, which is surprising to me. I’m from Wisconsin afterall. 🙂 I did use oat milk instead of the almond milk because that’s what I had and added a little cayenne pepper. Also, I replaced the flour with 1 T cornstarch to be gluten free and added 1 can of white beans, mashed with an immersion blender with some of the liquid, to thicken it a little more and for a little bit of protein. Thank you, Melissa, for an outstanding recipe!
Great idea on the white beans!!! I always read through the comments for ideas. Adding carrots and the white beans are definitely a plus.