This vegan broccoli cheddar soup is creamy, cozy, and packed with flavor—and totally dairy-free! It’s one of those feel-good soups that’s surprisingly easy to make with just a few pantry staples and fresh veggies.
The “cheesy” flavor comes from nutritional yeast and a few simple tricks.
It’s the kind of recipe you’ll want to curl up with on a cold night or batch cook for easy lunches all week.
Why I Love This Recipe
This soup has been my go-to comfort food on chilly days for years. I first made a version of this when I was cutting out dairy but missed that thick, cheesy broccoli soup from cafes. After some testing, I finally got it just right. It’s warm, filling, and feels indulgent without any cream or cheese.
- Super creamy without any dairy
- Uses whole food ingredients
- Perfect for meal prep or freezing
- Comes together in under 40 minutes
- So flavorful, no one misses the cheese!
Makes: 4 servings
Cook Time: 35 minutes
What You’ll Need
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, shredded
- 1/4 cup all-purpose flour
- 2 cups unsweetened almond milk
- 2 cups vegetable broth
- 3 cups broccoli florets, chopped small
- 1/3 cup nutritional yeast
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp smoked paprika (optional)
- 1/4 cup vegan cheddar cheese, shredded (plus more for topping, optional)
Pro Tips
- Chop broccoli small so it cooks faster and blends better into the soup
- Don’t skip the nutritional yeast—it brings the cheesy flavor
- For extra creaminess, blend half the soup and mix it back in
- Stir constantly after adding flour to avoid lumps
- Add more broth if it gets too thick when reheating
Tools You’ll Need
- Large soup pot
- Wooden spoon
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Hand whisk or immersion blender (optional)
Substitutions and Variations
- Use oat milk instead of almond milk for a nut-free version
- Sub gluten-free flour to make it gluten-free
- Add cauliflower with the broccoli for extra creaminess
- Stir in cooked rice or quinoa to make it heartier
- Use white miso instead of mustard for a different umami boost
Make Ahead Tips
- Chop all veggies ahead and store in containers in the fridge
- Soup can be made up to 3 days ahead and stored in the fridge
- Reheat slowly on the stove with a splash of broth or plant milk
How to Make Vegan Broccoli Cheddar Soup
Step 1: Sauté onion and garlic
Heat 1 tbsp olive oil in a large soup pot over medium heat. Add 1 small diced onion and 2 cloves minced garlic. Cook for 3–4 minutes until the onion is soft and translucent.
Step 2: Add shredded carrot and cook
Add 2 medium shredded carrots and stir. Cook another 2–3 minutes until the carrots soften.
Step 3: Stir in flour
Sprinkle in 1/4 cup all-purpose flour and stir constantly for 1–2 minutes to cook the flour. It should form a thick paste with the veggies.
Step 4: Add almond milk and broth
Slowly whisk in 2 cups unsweetened almond milk and 2 cups vegetable broth. Stir until smooth and slightly thickened, about 3–5 minutes.
Step 5: Add broccoli and simmer
Stir in 3 cups chopped broccoli florets. Simmer for 15 minutes, stirring occasionally, until the broccoli is tender.
Step 6: Stir in nutritional yeast, mustard, and spices
Add 1/3 cup nutritional yeast, 1 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika (optional). Stir until well combined.
Step 7: Add vegan cheddar
tir in 1/4 cup shredded vegan cheddar cheese until melted. Taste and adjust seasoning as needed.
Step 8: Serve
Ladle soup into bowls and top with extra vegan cheddar if you like. Serve hot!
Leftovers & Storage
- Store in the fridge up to 4 days in an airtight container
- Freezes well for up to 2 months
- Reheat on the stove with a splash of broth or almond milk
- Stir well when reheating to bring back the creaminess
Why This Recipe Works (Quick Science)
The flour acts as a roux when mixed with oil and veggies, which helps thicken the soup base. Nutritional yeast adds that deep, cheesy flavor because it’s packed with natural umami. Blending part of the soup makes it creamy without cream, while almond milk adds smoothness without overpowering the other flavors.
Common Mistakes
- Skipping the flour step: your soup won’t thicken properly
- Not chopping the broccoli small enough: it won’t soften in time
- Using sweetened almond milk by accident: it throws off the flavor
- Not stirring constantly after adding flour: it can clump or burn
What to Serve With
- Crusty sourdough bread or garlic toast
- A simple side salad with lemon vinaigrette
- Vegan grilled cheese for an epic combo
- Roasted potatoes or sweet potato wedges
- Crackers or a baguette for dipping
FAQ
Can I blend the soup?
Yes! Blend half for a creamier texture, or all of it if you like it smooth.
Can I use frozen broccoli?
Totally! Just thaw it first and chop it smaller if needed.
What can I use instead of nutritional yeast?
White miso or a little vegan Parmesan can work, but the flavor won’t be the same.
Is this gluten-free?
Use a gluten-free flour blend and you’re good to go.
Final Thoughts
This vegan broccoli cheddar soup is everything I love in a homemade meal—easy, wholesome, and super satisfying. Whether you’re making it for lunch meal prep or cozying up after a long day, it’s a recipe worth repeating. If you give it a try, let me know how it turned out in the comments—I’d love to hear from you!