Easy vegan broccoli cheese soup made with broccoli, onion, coconut milk, cashews, nutritional yeast, and vegetable broth for a comforting and healthy dairy free soup. Only 25 minutes for an easy weeknight meal, appetizer, or side dish. Low carb, paleo, and Whole30.
This post is sponsored in partnership with NOW Foods. All opinions expressed (as always) are my own. I only partner with brands I trust and personally recommend – thank you for your support in helping make Eat the Gains possible!
Vegan broccoli cheese soup! It might sound like an oxymoron, but you can have vegan and cheese together in the same recipe.
I mean it’s 2020 after all 😜
It’s also day 2 of ETGveggies!!
With the start of the new year, I am trying to eat more plants. I eat a ton of veggies, but would like to incorporate some plant based meals into our house.
So we are sharing an easy broccoli cheese soup. And I’m really excited to say I think this soup will check off a lot of your veggie objections. From not liking them, only adding unhealthy things to them to taste good, hard to digest, and not filling, we’re covering it all.
This healthy broccoli cheese soup is made from a thick and creamy “cheese broth” consisting of blended cashews, coconut milk, broth, and nutritional yeast. The nutritional yeast gives it a cheesy flavor without any heavy cream, dairy, or flour. Additionally, the coconut milk and cashews give it lots of healthy fats, filling you up.
Broccoli can be hard to digest for some as it has high fiber content and the same sugars as beans that make people gassy, so cooking it makes it mush easier to digest. And who doesn’t love the broccoli and cheese combo?!
I don’t know about you, but I was never a huge fan of cream based soups growing up. And as I got older and began to change my diet, the more they didn’t agree with my stomach.
However, there are so many options these days to make healthier comfort foods with good for you ingredients. And that is exactly what I am doing with this healthy broccoli cheese soup. It’s a great alternative to your typical cream and dairy filled soup.
Vegan Broccoli Cheese Soup
I love this broccoli cheese soup so much because it’s so easy! You only need 8 ingredients, one pot, and 25 minutes. Makes a quick and easy dinner, an appetizer, or side dish and is low carb, paleo, dairy free, and Whole30 approved.
Here is what you need:
- broccoli
- onion
- coconut milk
- vegetable broth
- nutritional yeast
- cashews
- garlic
- oil
- salt and pepper
First start off by adding your oil to a large dutch oven or stock pot. Next add your onions along with some salt and pepper and saute for 5 minutes until softened and slightly golden brown. Then add your garlic and saute for another 1-2 minutes.
While the onions cook, make the broth. Add the vegetable broth, coconut milk, nutritional yeast, cashews, and salt and pepper into a Vitamix or high powered blender and blend until smooth and creamy. Soaked cashews are one of my favorite ways to make thick soups and sauces. I suggest raw cashews and love NOW Foods as they are non-GMO and have a rich and buttery flavor.
Once the onions are softened, add the broccoli and broth to the pot. Mix well to combine. Place the lid on the pot and let simmer for 10 minutes until broccoli is softened.
Finally top it off with some toppings – I love green onions, red pepper flakes, and hot sauce!
Can I freeze Broccoli and Cheese Soup
To freeze, let the broccoli and cheese soup cool completely. Pour into glass jars (I love these weck jars). Leave about an inch of space at the top between the soup and the lid so it has room to expand. Place in freezer and when you are ready to eat, let defrost in the fridge or in the sink for a few hours. Then just heat in small saucepan or the microwave.
It should last in the freezer for 3 months.
What do you serve with Broccoli Soup?
Here are a few options to serve this soup with it:
- salad – soup and salad are the best!
- sandwich
- crusty bread to soak up all the delicious cheesy broth
In addition, if you want more protein, here a few suggestions:
- shredded chicken
- ground turkey or sausage (beef, pork, turkey)
- scoop or two of collagen
- chickpeas or beans – a great option if you want to keep it plant based
More Vegan Soup Recipes
Roasted Red Pepper & Squash Soup
Instant Pot Curry Cauliflower Butternut Squash Soup
Vegan Broccoli Cheese Soup
Ingredients
- 1 tablespoon avocado oil
- 1 1/2 cups diced onion (180 grams)
- 4 cloves garlic, minced
- 3 cups vegetable broth (or any broth you like)
- 1 can (13.5 fluid oz) full fat coconut milk (1 1/2 cups)
- 1 cup raw cashews, soaked*
- 1/2 cup nutritional yeast
- 6 cups broccoli florets (375 grams)
- salt and pepper, to taste
- for topping: chopped green onions, red pepper flakes, pepper
Instructions
- Add the vegetable broth, coconut milk, cashews (make sure to drain them), nutritional yeast, and salt and pepper to a Vitamix or high powered blender and blend until smooth. Set aside.
- In a large dutch oven or stock pot, add oil over medium-low heat and let it get hot, about 30 seconds. Add onions and salt and pepper and saute for 5 minutes, stirring occassionally, until softened and golden brown. Add garlic and saute for another 1-2 minutes. Add a splash of broth if needed to make sure it doesn't burn.
- Add broccoli and broth and mix well to combine. Make sure to get the onions off the bottom of the pan so they don't burn. Cover with a lid and let simmer for 10 minutes or until broccoli is cooked to your liking. Top with some toppings and enjoy!
Notes
Nutrition
This post contains affiliate links and I may make little bit of money if you click on and purchase the products that are linked. It doesn’t cost you any extra money. The compensation helps with expenses to keep ETG up and running. I appreciate your support!
Dan
January 21, 2020 at 1:03 pmIt is delicious
Kelly
January 26, 2020 at 2:20 pmGlad you enjoyed it!
Anissa
January 23, 2020 at 11:46 pmCan you use chicken broth instead of vegetable broth?
Kelly
January 26, 2020 at 2:42 pmYes, that will work just the same!
Emily
January 24, 2020 at 10:39 amOh my word, this is delicious! It’s also quick and easy to make! This will definitely be staying in the winter soup rotation!
Kelly
January 26, 2020 at 2:44 pmHappy to hear that Emily! Glad you enjoyed it and thank you for trying!!
Mikey
January 25, 2020 at 9:14 amBetter than most chicken and broccoli soups I’ve had and much healthier!
Kelly
January 26, 2020 at 2:46 pmGlad you liked it Mikey!! 🙂
Jamie Cooley
January 27, 2020 at 8:19 amSuper easy and delicious! I love, love, love cheese and I hardly missed it in this recipe! 🙂
Kelly
February 4, 2020 at 10:52 amHaha yay! So happy to hear that Jamie! Glad you liked it and thanks for trying it!
Anissa
January 27, 2020 at 10:53 amSo yummy and so easy to make!
Kelly
February 4, 2020 at 10:52 amGlad you enjoyed Anissa!!
Jessica
January 29, 2020 at 9:15 pmOmg this was so good and so easy! Literally tasted just as creamy (if not more so) than classic broccoli cheese soup. I used to love the dairy version of this soup as a kid, but being dairy-free for the last 4 years I’ve definitely missed it, this was a wonderful replacement. The soup is really filling and great as leftovers. I used chicken bone broth in place of veggie broth and it worked great.
Kelly
February 4, 2020 at 10:54 amThis makes me so happy to hear! So glad you liked it Jessica and thank you for trying it!
Ali
May 10, 2020 at 10:58 amWould you know of a substitute for canned coconut milk? I have everything on hand except for that 🙁
Kelly
May 11, 2020 at 1:26 pmHey Ali! The coconut milk add a lot creaminess to it and also richness. If you don’t have it, I would double the amount of cashews in the recipe. You might also need some more liquid for blending – maybe 1/2-1 cup more. I would suggest more broth or even almond milk, but it might change the flavor some.
Candy
February 3, 2020 at 7:13 pmI finally made this and I wasn’t convinced it was going to be good but then I tasted it!!!!! Surprisingly really good!! I’m still shocked it’s so good lol!
Kelly
February 4, 2020 at 10:58 amHaha! Best comment! I’m so glad you liked it Candy 🙂
Danielle LaBruzzo
February 12, 2020 at 7:53 pmSuper good and it tastes like cheese!
Kelly
February 20, 2020 at 8:42 amYess! Love that you think so too! Glad you enjoyed it Danielle!
Brianna
March 1, 2020 at 9:36 pmThis recipe was amazing!! Definitely will be cooking it for my family and friends. AND it was so easy. I was shocked.
Kelly
March 5, 2020 at 10:53 amYay! So happy everyone loved it! Thank you for trying it Brianna!
Katie
April 20, 2020 at 4:00 pmOkay I had serious doubts about this one. Vegan cheese flavors are almost always meh. I used to ALWAYS get broccoli and cheddar soup at Panera prior to learning that I was lactose intolerant, and I became a major broccoli and cheddar soup snob (dairy or dairy free)..
But this is legit you guys. and so easy to make . Well done Kelly! So glad I took the risk to try it 🙂
Kelly
April 27, 2020 at 10:11 amThank you for taking the risk Katie! I agree too, vegan is hard to compare to real cheese, but I’m so glad you love it! Thank you!
Deb
October 18, 2020 at 12:57 pmI am stunned at how delicious this is! Thank you!
Kelly
October 23, 2020 at 9:24 pmSo glad you enjoyed it Deb! Thanks for trying!
Alex
November 16, 2020 at 12:12 pmI used an immersion blender to cut the broccoli smaller and it was delicious !
Kelly
December 8, 2020 at 1:21 pmOh love the idea of an immersion blender! Glad you enjoyed Alex!
Kim
December 13, 2020 at 9:39 pmTotally obsessed with this creamy, cheesy goodness!! It was super easy to make and tastes just as good the next day. I paired it with some GF “cheesy” toast!
Kelly
December 17, 2020 at 11:49 amHeck yes, love that pairing! Thanks for trying Kim!
Amber
December 17, 2020 at 9:14 pmTexture was awesome—smooth and creamy. Easy to whip up. Only complaint is the coconut flavor—any ideas on that one? The coconut was very present. Followed the recipe to the T, but mine was much more white than the images.
Kelly
December 29, 2020 at 12:10 pmHey Amber! Glad you enjoyed and thanks for trying it! My guess would be the brand of coconut milk used. Since they are all so different, some have more coconut flavor than others (I’ve noticed this myself). Trying a different brand might help. For the color, it could be the nutritional yeast used. You could add more, but it would adjust the flavor some.
Alessandra
February 11, 2021 at 5:00 amSo, I tried this a couple of times. I am Italian and I really struggle to be fully vegetarian 🙁 However… W-O-W! I haven’t tasted anything yet as close to cheese as this soup. First time, I used frozen broccoli and It didn’t come out as thick as I was hoping for. Second time, I used frozen broccoli again but I just adjusted the amount of broth and It was just brilliant! I don’t know if it’s the nutritional yeast, or the combo of all the ingredients but my partner (who’s vegan!) really struggled to believe me when I said It is TOTALLY vegan friendly.
Thank you for this great recipe. Will definitely make this again 😀 😀
Kelly
February 23, 2021 at 12:10 pmSo happy to hear that Alessandra! Glad everyone enjoyed it and thanks for trying it!
Peggy
February 26, 2021 at 4:43 pmSeriously like so easy but so amazingly tasty! Thank you! This is a new staple for us!!
Kelly
March 1, 2021 at 7:56 pmSo glad to hear it Peggy! Thank you for trying it!
Carmen
March 28, 2021 at 6:39 pmHeavenly for the lactose intolerant. I made a few slight modifications, but would try it as-is next time given all the right ingredients on hand. I had no coconut milk, but I always have some Silk Cashew Almond protein milk on deck, so used that instead. I was short on time, so I used nuked the cashews for a couple minutes then let them soa while I was preparing everything else. I also added a pinch of nutmeg. It was so good even my picky 11-year old scarfed it down. Great with some crusty home made artisanal bread. Keeper
Kelly
March 30, 2021 at 3:02 pmLove the nutmeg idea!! The coconut milk is a little thicker but glad you used what you had on hand! Thanks for trying it Carmen!