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Bowl of homemade broccoli cheese soup on a wooden platter

Vegan Broccoli Cheese Soup

Vegan Broccoli Cheese Soup! Whip it up in minutes for a hearty, creamy, and oh so cheesy soup; it's perfect for a cold winter day. Made with fresh broccoli, russet potatoes, and vegan cheese sauce for a vegan and gluten-free meal.
5 from 2 votes
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Calories: 240kcal
Author: Sarah McMinn


Broccoli Cheese Soup

  • 2 tablespoons vegan butter or olive oil
  • 1 large yellow onion, thinly sliced
  • 3-4 cloves garlic, peeled and minced
  • 4 cups fresh broccoli chopped into bite-sized pieces
  • 1 heaping cup russet potato, chopped into ½" pieces
  • 3 cups vegetable broth
  • 2 cups unsweetened soy milk
  • 8 oz vegan cheddar cheese
  • 3 tablespoons nutritional yeast
  • salt and pepper, to taste



  • Heat vegan butter or oil in a large soup pot placed over medium-high heat. Reduce heat to medium and add onions and garlic. Sauté for 3-4 minutes, stirring occasionally, until onions are translucent and fragrant. Add potato and broccoli (reserving about 1 cup of broccoli) to the onions and sauté another 3-4 minutes.
  • Add broth and bring to a low simmer. Simmer for 30 minutes, stirring occasionally, until broccoli and potatoes are tender.
  • While the soup is cooking, caramelize your onions (if using). To caramelize them, thinly slice the onion. Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Cook the onions slowly, stirring them every few minutes. After 10 minutes, sprinkle with a pinch of salt and continue to cook for another 5-10 minutes until onions have reduced in size and are caramel in color. Remove from heat and set aside.
  • Once the vegetables are tender, add the milk, vegan cheese, and nutritional yeast to your soup base. Cook until the cheese is completely melted and the soup is heated all the way through. Use an immersion blender or food processor to blend the soup until thick and creamy. Stir in reserved broccoli. Add the salt and pepper to taste. Serve immediately with caramelized onions.


Serving and Storing – Serve this soup immediately. Top with caramelized onions, steamed broccoli florets, and nutritional yeast. Store leftover soup in the refrigerator for up to 3 days or in the freezer for up to 4 month. To freeze, allow the soup to cool to room temperature before transferring it to a freezer safe container. When you are ready to serve it, allow it to thaw in the refrigerator.
Reheating - To reheat, place the soup in the microwave for a few minutes to warm it through. You could also pour it into a pot and reheat over medium-low heat until the soup has warmed through.
Recipe Tips
  1. Keep a close eye on the potatoes. Cook them until they are pierceable with a fork but not overly soft. If they are over cooked, the potatoes will get mushy.
  2. Make sure to use unsweetened non-dairy milk. Typically non-dairy milk is slightly sweetened and, when used, creates an overpowering sweetness to this soup.
Frequently Asked Questions
  • What can I use if I don't have an immersion blender? If you don’t have an immersion blender, you can blend this soup in a blender or food processor. Just make sure to not overfill your blender; you will probably have to blend your soup in batches.
  • How can I thicken my soup?  If you want a thicker soup, add ½-1 cup additional cooked potatoes. Alternatively, for a thinner soup, you can reduce the potatoes by 50%.
Variations - For a low carb option, you can replace the potatoes with equal amount chopped cauliflower. It will take about 15 minutes to cook until tender.


Calories: 240kcal | Carbohydrates: 20g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Sodium: 899mg | Potassium: 397mg | Fiber: 5g | Sugar: 3g | Vitamin A: 796IU | Vitamin C: 56mg | Calcium: 163mg | Iron: 2mg