Vegan Broccoli Cheese Soup

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


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



  • 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)


  1. In a large stockpot or Dutch oven *affiliate link, 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.

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