There are some dishes that feel like a warm hug in a bowl, and this vegan broccoli cheese soup is exactly that. It's the kind of soup that fills your kitchen with the scent of sautéed onions and garlic, then surprises you with a velvety, cheesy depth that's completely plant-based.
Advertisements1
I remember the first time I made this, I was skeptical—how could a soup without dairy taste this indulgent? But the secret lies in a humble potato, which melts into the broth and creates a silky texture that cradles every floret. Add a generous spoonful of nutritional yeast, and you have a 'cheese' that's nutty, savory, and utterly satisfying.
This recipe is my go-to for busy evenings when I want something nourishing without fuss. It's forgiving, flexible, and invites you to play with whatever greens you have on hand. So grab a sturdy pot, let the onions sizzle, and let's make something beautiful together.
Why You'll Love This Recipe
About the Ingredients
1 tablespoon (15ml) olive oil
For sautéing the aromatics. Use a neutral oil like avocado if you prefer.
1 medium yellow onion, diced (about 1 cup)
Adds sweetness and depth. A sweet onion works too.
2 cloves garlic, minced
Fresh garlic is key; avoid pre-minced for the best flavor.
1 large russet potato, peeled and cubed (about 2 cups)
This thickens the soup naturally. Yukon Gold also works.
4 cups (960ml) vegetable broth
Use a good-quality broth; low-sodium is best to control salt.
4 cups (400g) broccoli florets, chopped into bite-size pieces
Fresh broccoli is best, but frozen (thawed) works in a pinch.
1/2 cup (40g) nutritional yeast
The secret to the cheesy flavor. Look for fortified brands for extra B12.
1/2 cup (120ml) unsweetened non-dairy milk (e.g., almond or oat)
Adds creaminess. Soy milk is extra rich.
1 teaspoon Dijon mustard
Brightens the flavor and adds a subtle tang.
1/2 teaspoon smoked paprika
Adds a smoky depth. Regular paprika works if you don't have smoked.
Salt and black pepper, to taste
Season generously; the potato needs it.
Tips & Tricks
Don't overcook the broccoli
Simmer it just until tender, about 5-7 minutes, to keep it vibrant and slightly crisp.
Blend in batches
If using a countertop blender, never fill it more than halfway with hot liquid—vent the lid to let steam escape.
Adjust thickness
If the soup is too thick, add extra broth or milk. If too thin, simmer a few more minutes to reduce.
Pro Tips
Step-by-Step Instructions
1. Sauté the aromatics
Heat the olive oil in a large pot over medium heat (about 350°F/175°C). Add the onion and cook until translucent, about 5 minutes, then add the garlic and cook for 1 minute until fragrant.
2. Add potato and broth
Stir in the cubed potato and pour in the vegetable broth. Bring to a boil, then reduce heat to a simmer (about 200°F/95°C). Cover and cook until the potato is fork-tender, about 10-12 minutes.
3. Add broccoli and simmer
Add the broccoli florets and simmer uncovered for 5-7 minutes, until the broccoli is bright green and just tender when pierced with a fork.
4. Blend until smooth
Using an immersion blender, blend the soup until completely smooth. Alternatively, carefully transfer to a countertop blender in batches and blend until velvety.
5. Stir in the 'cheese'
Return the soup to low heat (about 180°F/82°C) and stir in the nutritional yeast, non-dairy milk, Dijon mustard, and smoked paprika. Season with salt and pepper to taste.
6. Simmer and serve
Let the soup gently bubble for 2-3 minutes to meld the flavors. Ladle into bowls and garnish with extra black pepper or a drizzle of olive oil.
Delicious Variations
Spicy kick
Add 1/4 teaspoon red pepper flakes or a diced jalapeño with the onion.
Herby freshness
Stir in 1/4 cup chopped fresh dill or basil just before serving.
Loaded
Top with crispy roasted chickpeas, toasted pumpkin seeds, or vegan croutons.
How to Store Vegan Broccoli Cheese Soup
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or milk if needed.
Frequently Asked Questions
Q: Can I use frozen broccoli?
Yes, frozen broccoli works well. Add it directly in step 3 and simmer for the same time, but note it may be slightly softer.
Q: What can I substitute for nutritional yeast?
You can use 2 tablespoons of white miso paste or 1/4 cup of cashew butter for a cheesy flavor, though the taste will differ slightly.
Q: Is this soup gluten-free?
Yes, this soup is naturally gluten-free as long as your vegetable broth is certified gluten-free.
Q: Can I make this soup in a slow cooker?
Absolutely. Sauté the onion and garlic, then add everything except the milk and nutritional yeast. Cook on low for 6 hours or high for 3 hours, then blend and stir in the remaining ingredients.
Q: How can I make it thicker?
If you want a thicker soup, add an extra potato or reduce the broth by 1/2 cup. You can also stir in a tablespoon of cornstarch mixed with water.
I hope this soup brings you the same cozy comfort it brings me. If you make it, tag me in your photos—I'd love to see your golden bowls. And remember, the best recipes are the ones you make your own. Wander wisely.
Vegan Broccoli Cheese Soup
This creamy vegan broccoli cheese soup is rich, comforting, and ready in 30 minutes—perfect for a cozy weeknight dinner.
🧂 Ingredients
- 1 tablespoon (15ml) olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 large russet potato, peeled and cubed (about 2 cups)
- 4 cups (960ml) vegetable broth
- 4 cups (400g) broccoli florets, chopped into bite-size pieces
- 1/2 cup (40g) nutritional yeast
- 1/2 cup (120ml) unsweetened non-dairy milk (e.g., almond or oat)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
📋 Instructions
- 1Sauté the aromatics — Heat the olive oil in a large pot over medium heat (about 350°F/175°C). Add the onion and cook until translucent, about 5 minutes, then add the garlic and cook for 1 minute until fragrant.
- 2Add potato and broth — Stir in the cubed potato and pour in the vegetable broth. Bring to a boil, then reduce heat to a simmer (about 200°F/95°C). Cover and cook until the potato is fork-tender, about 10-12 minutes.
- 3Add broccoli and simmer — Add the broccoli florets and simmer uncovered for 5-7 minutes, until the broccoli is bright green and just tender when pierced with a fork.
- 4Blend until smooth — Using an immersion blender, blend the soup until completely smooth. Alternatively, carefully transfer to a countertop blender in batches and blend until velvety.
- 5Stir in the 'cheese' — Return the soup to low heat (about 180°F/82°C) and stir in the nutritional yeast, non-dairy milk, Dijon mustard, and smoked paprika. Season with salt and pepper to taste.
- 6Simmer and serve — Let the soup gently bubble for 2-3 minutes to meld the flavors. Ladle into bowls and garnish with extra black pepper or a drizzle of olive oil.
Sofia writes about minimalist travel and slow tourism, sharing itineraries that emphasize local culture and off-season visits. She believes travel is about experiences, not checklists.
