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4.96 from 43 votes

Vegan Broccoli Cheese Soup

This vegan broccoli cheese soup is simple to made with a base of broth, almond and coconut milk for creamy, satisfying, dairy free soup.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 6 servings
Calories: 239kcal
Author: Melissa Belanger

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

Calories: 239kcal | Carbohydrates: 15g | Protein: 6g | Fat: 19g | Sodium: 1243mg | Fiber: 5g | Sugar: 5g | Vitamin C: 84mg