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!
This is one of my very favorite soup recipes. So easy and delicious. I added some carrot to it and it turned out perfect. Next time a double batch is a must.
This is so good! I used 1 cup of cauliflower that I had to use up and 5 cups of broccoli, soy milk instead of almond and corn starch instead of flour. Delicious!
This recipe is amazing! My husband and I are fasting this month and I’ve been looking for plant based recipes. It’s cold right now, so soups are ideal. Broccoli cheese soup is one of my favorites. I can’t believe how good this soup is. I didn’t miss the cheese or the heavy cream I usually use. My husband even loved it and he’s skeptical about any new recipe. I will definitely make this again!
I made this today for dinner, it was absolutely delicious. I used coconut milk instead of almond milk.
I’ve made this two times. The first time, I substituted the almond milk for soy milk because one of my friend’s is allergic too all kinds of nuts. I also added shredded carrots. It was the hit of the party!
The second time, I substituted the almond milk for cashew milk! This recipe will always be one of my favorites. Aside from those substitutions, I followed the recipe EXACTLY the way it is written. The best broccoli soup I’ve ever made/had. That’s no exaggeration.
Absolutely amazing!! I’ve been looking for a vegan broccoli cheddar soup made with coconut milk instead of cashews, and this recipe was so perfect. Super super easy to make, SO creamy and cheesy, and tastes just like panera breads broccoli cheddar soup. 11/10 from me!
Oof!
I really want to love this. I am currently boiling potatos into the soup because I just gave it a taste test and found it way too salty for me. I followed the recipe exactly. Not sure if it’s just my tastebuds or what because other commentors don’t seem to feel same. Hoping the potatos will help!
I am truly blown away by this recipe.
I’ve been lactose intolerant most of my life and am now vegan. While I’ve tried a couple of broccoli cheese recipes, none of them have compared to this one. Seriously. I was a little apprehensive because the ingredient list and recipe seemed so simple compared to others that I have tried/seen. But the comments really swayed me and I just had to try it out.
I did add some extra nutritional yeast, salt and pepper and I will also be adding shredded carrots next time, but this recipe is amazing!
This is a keeper. Best vegan broccoli soup ever. I left out the oil and didn’t have dry mustard Still the best I’ve ever made.
Made this tonight and it is delicious! The only change was cashew milk instead of almond and arrowroot instead of flour dot make it Candida friendly. Thank you so much for this recipe as the Candida diet is HARD so I now have a new recipe!
You can totally have almond milk on the candida diet.