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Home » Vegan

Easy Vegan Broccoli Cheddar Soup

Oct 13, 2022 · This post may contain affiliate links · 2 Comments

Jump to Recipe

Easy Vegan Broccoli Cheddar Soup will be your new favorite soup recipe. It's super creamy. I promise, no one will know it's dairy free!

Vegan Broccoli Cheddar Soup in a bowl with a spoon.

Why this vegan broccoli cheese soup recipe works:

It's so easy to make! To make this recipe, cook onion, carrots and potato. Blend the mixture and then add broccoli, spices, coconut milk, nutritional yeast and vegan cheddar. That's it!

Meal prep it! Make this soup to have on hand for a few days for lunch during the week.

No cashews used in this recipe! To make the soup creamy, we're using a potato and coconut milk.

A simple way to get your veggies in! This soup is loaded with vegetables. No need for a side salad.

Soup that contains 8 grams of fiber per serving!

Ingredients in vegan broccoli cheddar soup.

Ingredients:

  • avocado oil, or neutral oil of choice
  • diced yellow onion
  • chopped carrots
  • vegetable broth
  • peeled and cubed Russet potato - Use a Russet potato opposed to other potato varieties because it's starchy and will help the soup thicken a bit.
  • broccoli cut into VERY fine pieces
  • nutritional yeast
  • sweet paprika
  • garlic powder
  • salt and pepper
  • unsweetened canned full-fat coconut milk - Do not use any other type of milk. Canned full-fat coconut milk is the creamiest. That is why we can use it in place of heavy cream.
  • shredded vegan cheddar cheese - I love THIS brand!

A complete list of ingredients, amounts and instructions is located on the recipe card below.

Substitutions:

Use frozen broccoli! You can use frozen broccoli in place of fresh, but make sure you let it thaw and cut it into VERY fine pieces.

If you can't find Russet potatoes, you can use Yukon Gold potatoes. Yukon Gold potatoes are also starchy enough to make the soup creamy. I don't recommend using waxy potatoes like French fingerling or Red Bliss because they will not help thicken the soup.

How to make vegan broccoli cheddar soup:

Onions cooking in oil.

Sauté onion in oil for about 2 minutes.

Soup in a pot with onions and carrots.

Next, add carrots, potatoes and vegetable broth.

Soup pot on the stove.

Cover and cook for about 20-24 minutes on medium-low heat, or until the pieces of potato and carrot have softened.

Immersion blender blending soup.
  • Turn off the heat.
  • Place your immersion blender into the pot and purée the mixture until creamy.
ngredients for vegan broccoli cheddar soup in a pot.
  • Turn the heat back on to medium-low.
  • Add the broccoli, nutritional yeast, paprika, garlic powder, salt, pepper, coconut milk.
  • Stir everything together.
  • Allow the soup to cook for about 5 minutes.
Vegan cheddar cheese in broccoli cheddar soup.

Then, stir in the cheese and cook for 7-10 minutes more, or until the broccoli is tender and the soup is thick.

Recipe pro-tips:

Russet potatoes are best for this recipe because they are very starchy. I don't recommend using waxy potatoes like French fingerling or Red Bliss because they will not help thicken the soup.

I don't recommend standard cow's milk, almond milk or other carton milks for this recipe. They are not thick and creamy enough. The canned coconut milk must be full-fat. Light/lite coconut milk is too liquidy.

I promise the soup doesn't taste coconuty. We're just using the milk for it's texture.

If your veggie stock is salty, I would add less salt.

Recipe variations:

If you don't want to use vegan cheese, you can omit it. The soup just won't be as "cheesy."

If you want the soup extra "cheesy," add an extra cup of vegan cheese.

Blend the broccoli if you rather the soup be more chunky.

Swap out broccoli for cauliflower for a different flavor!

Ladle in vegan broccoli cheddar soup.

Serving suggestions:

Serve this vegan broccoli cheese soup with homemade croutons and extra shredded cheese! Alternatively, serve it alongside some crusty bread or a sandwich for dipping.

Storage, freezing, and reheating directions:

Store it in an airtight container in the refrigerator for about 3 days.

Freeze the soup for up to 3 months.

Reheat in a pot or in the microwave.

Tools needed to make the recipe:

  • 6-quart stockpot
  • immersion blender
  • cutting board
  • measuring cups and spoons
  • liquid measuring cups
  • knife set
  • spatula (heat safe)
  • ladle

More Vegan Recipes:

  • Vegan Raspberry Muffins
  • 1 Minute Vegan Mug Cookie
  • 4 Ingredient Snickers Bliss Balls
  • Pasta with Coconut Milk Sauce
  • Buffalo Chickpea Wrap
  • 5 Ingredient Vegan Banana Bread

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Vegan Broccoli Cheddar Soup in a bowl with a spoon.

Easy Vegan Broccoli Cheddar Soup

Easy Vegan Broccoli Cheddar Soup will be your new favorite soup recipe. It's super creamy. I promise, no one will know it's dairy free!
Print Recipe Pin Recipe
Prep Time 8 mins
Cook Time 41 mins
Course dinner, lunch, Main Course, Soup
Cuisine American
Servings 4 servings
Calories 363 kcal

Ingredients
  

  • 1 tablespoon avocado oil, or neutral oil of choice
  • ½ cup diced yellow onion
  • ½ cup chopped carrots
  • 4 cups vegetable broth
  • 1 cup peeled and cubed Russet potato -  Use a Russet potato opposed to other potato varieties because it's starchy and will help the soup thicken a bit.
  • 3 cups broccoli cut into VERY fine pieces
  • ½ cup nutritional yeast
  • 1 teaspoon sweet paprika
  • ½ teaspoon garlic powder
  • salt and pepper to taste
  • 1 cup unsweetened canned full-fat coconut milk - Do not use any other type of milk. Canned full-fat coconut milk is the creamiest. That is why we can use it in place of heavy cream.
  • 1 cup shredded vegan cheddar cheese - I love THIS brand!

Instructions
 

  • Heat avocado oil in a 6-quart stockpot or dutch oven over medium heat until it's hot. Add onion and sauté for about 2 minutes.
  • Next, add carrots, potatoes and vegetable broth.
  • Cover and cook for about 20-24 minutes on medium-low heat, or until the pieces of potato and carrot have softened.
  • Turn off the heat. Place your immersion blender into the pot and purée the mixture until creamy. While an immersion blender is the best and safest option for blending soup, you can use your standard blender if you don't have an immersion blender. Check out THIS post for all the details on how to do that.
  • Turn the heat back on to medium-low. Add the broccoli, nutritional yeast, paprika, garlic powder, salt, pepper, coconut milk. Stir everything together. Allow the soup to cook for about 5 minutes.
  • Then, stir in the cheese and cook for 7-10 minutes more, or until the broccoli is tender and the soup is thick.
Nutrition Facts
Easy Vegan Broccoli Cheddar Soup
Amount Per Serving
Calories 363 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 15g94%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 335mg15%
Potassium 727mg21%
Carbohydrates 31g10%
Fiber 8g33%
Sugar 6g7%
Protein 9g18%
Vitamin A 3138IU63%
Vitamin C 69mg84%
Calcium 77mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.

Tried this recipe?Tell me how it was!

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Reader Interactions

Comments

  1. clara

    October 13, 2022 at 9:19 am

    as my daughter has several dietary restrictions, your recipes have been wonderful. I’m using them to craft my meal plans for the holiday. thank you so much! clara

    p.s. You need to write a cookbook!

    Reply
    • krista

      October 13, 2022 at 5:26 pm

      That means so much to me! 🙂

      Reply

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