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Home » Recipes » Lunch & Dinner

Vegan Broccoli Cheese Soup (GF)

Last updated - July 13, 2021; Published - February 9, 2019 By Rhian Williams 8 Comments

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Yellow soup with broccoli in a blue bowl against a marble background

This Vegan Broccoli Cheese Soup is rich and creamy, nutritious and so comforting!

Yellow soup with broccoli in a blue bowl against a marble background

I'd been thinking for a while about how I could make a "cheesy" soup, but couldn't work out how to get a nice yellow colour without adding turmeric or a whole tub of nutritional yeast, both of which would affect the taste. Then I thought about using carrots! Blended up with the white beans and plant-based milk, the orange colour from the carrots becomes a beautiful golden colour.

Why you'll love this Vegan Broccoli Cheese Soup:

  • it's thick and velvety
  • it's "cheesy"
  • it's filling and satisfying
  • it's a good source of protein and fibre
  • it's packed with veggies
  • it's easy to make
  • it's nut-free optional
  • it's gluten-free
  • it's ready in 30 minutes!

How to make this Vegan Broccoli Cheese Soup

Scroll to the bottom of the post for the full recipe.

  • Fry the onion, garlic, celery and carrots.

Onion, carrot and celery being fried in a silver pan against a marble background

  • Add the white beans, stock cube, nutritional yeast, almond milk, salt + pepper and water.

Fried vegetables, white beans, nutritional yeast and milk in a silver pan against a marble background

  • Bring to the boil and simmer for a few minutes.
  • Transfer to a blender or food processor (a hand-held stick blender also works).

Yellow soup in a glass blender against a marble background

  • Blend until it becomes a smooth liquid.

Tip: Add some more water if it’s too thick at this stage.

Yellow soup in a glass blender against a marble background

  • Transfer the soup back to the saucepan and add the broccoli.

Yellow soup with raw broccoli in a silver saucepan against a marble background

  • Cook for a further few minutes until the broccoli is softened but still retains a little bite (but you can cook it for longer until it’s completely soft if you prefer).

Yellow soup with broccoli in a silver saucepan against a marble background

How long does this Vegan Broccoli Cheese Soup keep for?

This Broccoli Cheese Soup is best enjoyed immediately - leftovers do keep covered in the fridge for a few days and can be frozen, but the broccoli can get soggy when reheated.

Substitutions you can make to this recipe:

  • you can substitute the almond milk with cashew milk 
  • for a nut-free version, you can use oat milk instead of almond milk
  • other plant-based milks such as soy milk or rice milk can be used, but they will affect the taste.

Yellow soup with broccoli in a blue bowl against a marble background

More vegan soup recipes:

  • Pea Zucchini Mint Soup
  • Cream of Asparagus Soup
  • Cream of Mushroom Soup
  • Pumpkin Soup
  • Corn Chowder

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Yellow soup with broccoli in a blue bowl against a marble background

Vegan Broccoli Cheese Soup (GF)

This Vegan Broccoli Cheese Soup is rich and creamy, nutritious and so comforting!
5 from 1 vote
Print Pin Rate
Course: Main Course, Soup
Cuisine: American
Keyword: vegan broccoli cheese soup, vegan soup
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4
Calories: 214kcal
Author: Rhian Williams

Ingredients

  • 1 tablespoon coconut oil (or sub olive oil, vegetable oil or rapeseed oil)
  • 1 onion , sliced
  • 2 cloves of garlic , minced
  • 2 sticks of celery , sliced
  • 2 carrots , peeled and sliced
  • 400 g (14 oz) tin of white beans , drained and rinsed (cannellini, haricot or butter beans)
  • 1 vegetable stock cube (ensure gluten-free if necessary)
  • 2 tablespoons nutritional yeast
  • 250 ml (1 cup) unsweetened almond milk (or sub unsweetened cashew milk, or unsweetened oat milk for a nut-free version)
  • Salt + pepper to taste
  • 175 g (1 cup) broccoli florets , chopped into small pieces

To serve (optional):

  • Fresh parsley , roughly chopped

Instructions

  • Heat up the oil in a large pan and add the onion, garlic, celery and carrots once hot
  • Fry for 10 minutes until softened
  • Once the onions etc have softened, add the beans, stock cube, nutritional yeast, almond milk and salt + pepper to the pan, along with 350 ml (1 ½ cups) water
  • Bring to the boil and simmer for a few minutes
  • Turn off the heat and use a blender or food processor (a hand-held blender also works) to blend until it becomes a smooth liquid (add some more water if it’s too thick at this stage)
  • Transfer the soup back to the saucepan then add the broccoli
  • Cook for a further few minutes until broccoli is softened but still retains a little bite (but you can cook it for longer until it’s completely soft if you prefer)
  • Taste and add more salt if necessary
  • Serve into bowls and top with fresh parsley, if desired
  • Best enjoyed immediately - leftovers do keep covered in the fridge and can be frozen, but the broccoli can get quite soggy when reheated
Nutrition Facts
Vegan Broccoli Cheese Soup (GF)
Amount Per Serving
Calories 214 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Sodium 309mg13%
Potassium 857mg24%
Carbohydrates 32g11%
Fiber 8g32%
Sugar 4g4%
Protein 11g22%
Vitamin A 5460IU109%
Vitamin C 44mg53%
Calcium 196mg20%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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    Recipe Rating




  1. Jamie Miller

    February 10, 2019 at 4:42 am

    5 stars
    Thanks for this! I had the same problem trying to get ratio of nutritional yeast for the cheesiness to the color right in the past so I sort of gave up on broccoli cheese lol. I'll be trying this soon! I'm allergic to eggs and have a few cans of chickpeas to use the leftover aquafaba as my egg replacer. So I might try using those instead of the white beans in this soup and then try it with the white beans in another batch to taste test the difference.

    Reply
    • Rhian Williams

      February 10, 2019 at 1:42 pm

      Thank you! That sounds great, would really love to hear how you get on!

  2. Becky

    February 10, 2019 at 1:14 pm

    This looks really yummy and it's all ingredients I usually have in my kitchen!

    Reply
    • Rhian Williams

      February 10, 2019 at 1:37 pm

      Thank you so much, glad you like it!

  3. Fiona Manoon

    February 11, 2019 at 6:16 am

    It looks very yummy.

    Thanks for sharing such a delicious recipe with us.

    Reply
    • Rhian Williams

      February 11, 2019 at 2:36 pm

      Thank you so much!

  4. Hazel

    March 02, 2019 at 11:43 am

    Made this for lunch today with borlotti beans and it was delicious

    Reply
    • Rhian Williams

      March 02, 2019 at 4:23 pm

      Thank you, so glad you liked it!

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Yellow soup with broccoli in a blue bowl against a marble background
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Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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