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!
Course Main Course, Soup
Cuisine American
Keyword vegan broccoli cheese soup, vegan soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 214kcal
Author Rhian Williams


  • 1 tablespoon (1 tablespoon) coconut oil (or sub olive oil, vegetable oil or rapeseed oil)
  • 1 (1 ) onion , sliced
  • 2 cloves (2 cloves) of garlic , minced
  • 2 (2 ) sticks of celery , sliced
  • 2 (2 ) carrots , peeled and sliced
  • 400 g (14 oz) tin of white beans , drained and rinsed (cannellini, haricot or butter beans)
  • 1 (1 ) vegetable stock cube (ensure gluten-free if necessary)
  • 2 tablespoons (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


  • 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 1/2 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


Calories: 214kcal | Carbohydrates: 32g | Protein: 11g | Fat: 5g | Saturated Fat: 3g | Sodium: 309mg | Potassium: 857mg | Fiber: 8g | Sugar: 4g | Vitamin A: 5460IU | Vitamin C: 44mg | Calcium: 196mg | Iron: 3.7mg