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Home » Vegan » Vegan Broccoli Cheese Soup (Oil-Free)

Vegan Broccoli Cheese Soup (Oil-Free)

By Stacey Homemaker on February 23, 2021, Updated May 13, 2021 68 Comments

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Satisfy your craving for comfort food with this super creamy and ultra cheesy vegan broccoli cheese soup! This soup is made with all plant-based ingredients, it's ready in less than 1 hour, and it's free of dairy, gluten, and oil. Slow cooker instructions are included.

A spoonful of soup over a blue bowl next to another bowl and fresh parsley.

This vegan broccoli cheese soup is rich, loaded with broccoli, and it has the best cheesy flavor! It’s super creamy without using any butter, processed cheese, or heavy cream. If you love satisfying, plant-based, comfort food meals that are easy to make and are ready in less than one hour, you should definitely give this delicious vegan broccoli cheddar soup recipe a try! 

Ingredients & Substitutions

This recipe is easy to make with a combination of fresh vegetables and pantry staples. Let's go over the most important ingredients and substitutions if you need them.

All of the ingredients needed to make the recipe are labeled and laid out on a gray background.
  • Potatoes - These starchy root veggies make the texture of the soup so thick and creamy! I like to use russet potatoes, but you could also use Yukon gold potatoes.
  • Carrots - This ingredient is used for flavor and for color. You can substitute red bell peppers.
  • Cashews - These creamy nuts make the soup taste rich and buttery. Make sure to use raw nuts. You can substitute raw sunflower seeds for a similar texture.
  • Almond Milk - Nut milk adds to the creaminess of the soup. You can use any plant milk that you have, as long as it's unsweetened and not vanilla-flavored.

Instructions

In a large dutch oven, saute the diced onion and garlic. (Photo 1) Add the potatoes, carrots, raw cashews, salt, and water (Photo 2). Bring it to a simmer and then reduce the heat and let it cook until everything is soft and tender.

A collage of pictures showing how to saute onions and garlic and cook potatoes, carrots, and cashews in a pot.

Add all of the cooked vegetables, dry seasonings, and almond milk to a high-speed blender (this is the Vitamix blender that I use) and blend it on high until it’s smooth and creamy (Photo 3 & 4). 

A collage of photos showing how to blend the soup ingredients in a blender.

Pour the cheese sauce back into the pan along with the rest of the almond milk and increase the heat until it's bubbling a little bit (Photo 5). Add the broccoli and let it cook until the broccoli is tender but not mushy (Photo 6). 

A collage of photos showing the pureed soup in the pot and with added broccoli.

Recipe Notes

  • You don't need to pre-soak the cashews because they'll soften when they're cooking with the potatoes and carrots.
  • Depending on how large your blender is, you may need to blend the soup in batches.
  • If your blender cup has a vent on the top, remove it before you blend the hot vegetables so the steam can escape. If your blender does not have a vent, you should wait for the hot vegetables to cool completely before blending them.
  • Cut the broccoli florets into small, bite-sized pieces so the soup is easier to eat.
  • Don't discard the broccoli stems, they are 100% edible! You can cut them into small pieces and add them to the soup along with the rest of the florets. If you only want the florets for this recipe, you can freeze the diced stems and use them to make vegetable barley soup.

Serving Suggestions

I usually serve the vegan broccoli cheddar soup with a couple of slices of toasted crusty bread to dip (or in a bread bowl!) with a side of avocado arugula tomato salad, but you could also serve it drizzled over baked potatoes. If you're in the mood for super comfort food, serve it over rice. Trust me, it's delicious. Any of the following side dishes would be delicious with it too!

  • Maple Dijon Brussel Sprouts
  • Lemon Garlic Asparagus
  • Roasted Beetroot and Feta Salad
  • Lemon Turmeric Roasted Cauliflower
A white dutch oven filled with vegan broccoli cheese soup and a wooden spoon on a gray background.

How to Store It

Store the leftover vegan broccoli cheddar soup in the fridge for up to 4-5 days. You could also freeze leftovers. Put the soup in an airtight and freezer-safe container and store it in the freezer for 2-3 months.

How To Reheat It

Take the soup out of the freezer and let it defrost in the fridge for 24 hours. Then you can reheat the soup in the microwave or in a pot over medium heat on the stovetop. You may need to add a little bit of broth or water to the soup if it's too thick.

Recipe FAQs and Expert Tips

Can I make it low-carb?

You can make this recipe lower in carbs by substituting cauliflower for the potatoes.

Can I use frozen broccoli?

Sure! I often use frozen vegetables instead of fresh and it tastes just as good. You can add the frozen broccoli directly to the soup or you can let it defrost in the fridge overnight if you want to cut it into smaller pieces.

What type of potato should I use?

I like to use russet potatoes because they make the soup so creamy once they're cooked and blended with the rest of the ingredients. You could also use Yukon gold potatoes.

Can I make it in the slow cooker?

Sure! Put all of the ingredients (except for the broccoli) into a large slow cooker and set it to cook on High for 3 hours. Then puree the soup in a blender and pour it back into the slow cooker. Stir in the broccoli, replace the lid, and let it cook for an additional 30 minutes or until the broccoli is tender.

What should I do with the broccoli stems?

Cut 1 ½ - 2 inches off the bottom because it's tough and fibrous. You can dice the rest of the stems and then add them to the soup or you can freeze them to use for another recipe.

Two blue bowls filled with soup next to fresh parsley and a purple pot on a rustic background.

Want more Creamy Soup Recipes?

  • Creamy Mushroom Soup
  • Chickpea Lentil Soup
  • Tomato Basil Soup
  • Carrot Ginger Soup

Vegan Broccoli Cheese Soup

Satisfy your craving for comfort food with this super creamy and ultra cheesy vegan broccoli cheese soup! This soup is made with all plant-based ingredients, it's ready in less than 1 hour, and it's free of dairy, gluten, and oil. Slow cooker instructions are included.
4.73 from 36 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 190kcal
Author: Stacey Eckert

Equipment

  • Large Soup Pot or 6-Qt Dutch Oven
  • Blender

Ingredients

  • ½ cup vegetable broth or water (to saute)
  • 1 medium yellow onion sliced
  • 5 medium garlic cloves minced
  • 3 ½ cups russet potatoes peeled and cubed
  • 2 ½ cups carrots sliced
  • ½ cup raw cashews
  • 3 cups water
  • ½ cup nutritional yeast
  • 3 tbsp apple cider vinegar
  • 1 tsp paprika
  • ½ tsp turmeric
  • 1 tsp salt divided
  • ½ tsp black pepper
  • 4 cups unsweetened almond milk
  • 2 lbs broccoli (fresh or frozen)

Instructions

  • In a large 6-qt dutch oven over medium heat, sauté the diced onion in ½ cup of broth or water until it's soft and translucent. Add the garlic and cook for 1 minute. Add a little bit more liquid if it gets too dry.
  • Next, add the potatoes, carrots, cashews, ½ tsp salt, and 3 cups of water to the pot. Bring it to a simmer and then reduce the heat to medium and cover it. Let it cook for 20 minutes or until everything is soft.
  • While the vegetables and cashews are cooking, prep the broccoli. If you use the whole broccoli crown, cut 1 ½ - 2 inches off the bottom of the stem (it's really tough and fibrous) and then dice the rest of the stem. You don't need to peel it first. Cut the florets into small, bite-sized pieces.
  • Carefully transfer the vegetable and cashew mixture to a large blender cup along with 1 cup almond milk, nutritional yeast, apple cider vinegar, paprika, turmeric, ½ tsp salt, and black pepper. Blend on high until it’s smooth and creamy. You may need to work in batches if your blender cup isn't big enough.
  • Pour the puree back into the pot and stir in the remaining 3 cups of almond milk. Increase the heat to medium and bring the soup to a low simmer. Chop the broccoli into small pieces and put it into the pot. Let it cook for 10 minutes, stirring occasionally, or until the broccoli is tender but not mushy.
  • Store leftovers in an airtight container in the fridge for 4-5 days or you can freeze it for 2-3 months.

Notes

  • You don't need to soak the cashews because they'll soften while they're cooking with the potatoes and carrots.
  • If your blender cup has a vent on the top, remove it before you blend the hot vegetables so the steam can escape. If your blender does not have a vent, you should wait for the hot vegetables to cool completely before blending them.
  • If you prefer your broccoli to be on the softer/mushier side, you should steam it first before adding it to the soup. 
Slow Cooker Instructions - 
Put all of the ingredients into a large slow cooker and set it to cook on High for 3 hours. Then puree the soup in a blender and pour it back into the slow cooker. Stir in the broccoli, replace the lid, and let it cook for an additional 30 minutes or until the broccoli is tender.

Nutrition

Serving: 1cup | Calories: 190kcal | Carbohydrates: 30g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 529mg | Potassium: 911mg | Fiber: 7g | Sugar: 5g | Vitamin A: 7532IU | Vitamin C: 109mg | Calcium: 240mg | Iron: 2mg
Tried this recipe?Please rate it and leave a comment below if you have any feedback! If you post a picture on Instagram, please tag @Stacey_Homemaker and use the hashtag #StaceyHomemaker so I can see your delicious creation!

 

*This recipe was originally posted on 5/2/17 but I updated it on 2/23/21.

« Vegan Beef Stew
Vegan Zuppa Toscana »

Reader Interactions

Comments

  1. Emma

    January 17, 2022 at 8:06 am

    This is lovely, I adjusted it slightly as I prefer a thicker soup (and it’s easier for my baby to manage when it’s thicker) so I only used 1.5 cups of milk (used coconut) and then added quite a lot of extra nutritional yeast (maybe an extra 2 cups? I didn’t measure!) to make it cheesier.
    Although clearly we eat big portions because it did 3 meals for me and my 11 month old with bread 😂

    Reply
  2. Erin

    April 30, 2021 at 4:55 pm

    Where does the apple cider vinegar get added in? I don't show it noted in the instructions

    Thank you!

    Reply
    • Stacey Homemaker

      May 13, 2021 at 2:14 pm

      Hi Erin! Sorry about that, you add it with the rest of the ingredients when pureeing the vegetable mixture in the blender.

      Reply
  3. Lisa

    April 07, 2021 at 1:00 pm

    Hi I know I’ve made this several times before but I don’t remember it calling for almond milk. Did you update/change the recipe?

    Reply
    • Stacey Homemaker

      April 11, 2021 at 12:00 pm

      Hello! Yes, I did update the recipe because I made it recently with almond milk instead of vegetable broth and I thought the almond milk made it so much creamier. You could definitely use broth if you prefer.

      Reply
  4. Venita Dobson

    February 27, 2021 at 9:10 pm

    I just made this soup for the first time today! I had 6 of us together and they all absolutely loved it! It is gone so I will be making more very soon! Thank you for a great recipe!!!! 🙂

    Reply
    • Stacey Homemaker

      February 28, 2021 at 9:36 am

      Thank you, Venita! I'm so happy you all enjoyed it!

      Reply
  5. Christy Eckert

    July 20, 2020 at 12:38 pm

    5 stars
    Your delicious recipe looks so much healthier AND tastier than Panera's Broccoli Cheddar Soup which we all loved years ago! I love how you updated it and made it even more nutritious without skimping on flavor! Can't wait to make this for my family! Thank you -- You make it seem easy to do too!

    Reply
    • Stacey Homemaker

      July 21, 2020 at 3:21 pm

      Thank you!

      Reply
  6. Kj

    January 12, 2020 at 6:56 pm

    Why wouldn't you just use an immersion blender? 5 minute prep time, eh? I guess Jesus was helping you

    Reply
    • Stacey Homemaker

      January 12, 2020 at 7:30 pm

      Hi, KJ! I don't use an immersion blender to blend the soup because I don't think it makes the soup as smooth as a regular blender does. Plus, it takes longer to blend with an immersion blender rather than a quick blitz in the blender. You can definitely use an immersion blender if you prefer, but it will take you a lot longer.

      I'm sorry that it took you longer than 5 minutes to chop the veggies for the soup, maybe Jesus was helping me chop quickly LOL

      Reply
  7. Heather

    November 10, 2019 at 7:48 pm

    5 stars
    Really yummy. This is my first vegan 'cheese' soup and it turned out really well. If using fresh broccoli it would be best to steam it first. Would add 1/4t cayenne next go round too. Took me 45-55 minutes to prepare start to finish.

    Reply
    • Stacey Homemaker

      November 12, 2019 at 11:09 am

      I'm so glad that you enjoyed the recipe, Heather! Thank you for the feedback!

      Reply
  8. Lauren

    January 11, 2019 at 9:45 pm

    5 stars
    I made this on a snowy night recently and it was absolutely delcious! I added a few cloves of garlic and extra nutritional yeast to taste and used an immersion blender. Great comfort food on a cold, snowy night!!

    Reply
    • Stacey Homemaker

      January 16, 2019 at 3:10 pm

      Thank you! I'm so glad you enjoyed it =)

      Reply
  9. CruznV

    January 03, 2019 at 9:21 pm

    Anyone ever make an Instant Pot Version, then blend with immersion blender after everything is cooked?

    Reply
  10. Sarah

    December 22, 2018 at 2:25 pm

    Could cashew milk be substituted for cashews? I can’t find any raw unsalted cashews where I live.

    Reply
    • Stacey Homemaker

      December 26, 2018 at 9:07 pm

      Hello! Unfortunately, the soup won't turn out the same if you sub cashew milk for raw cashews. The blended raw cashews give it a very thick and creamy texture. Could you order the cashews online, I've bought them from Amazon before. Hope that helps!

      Reply
  11. Gita

    November 19, 2018 at 9:26 am

    5 stars
    Stacey, I just made this soup for lunch and it’s Amazing! The one thing I miss is Cheese and haven’t found any brands that are a good replacement. Thanks for your creative ideas. This recipe is one I plan to repeat often.

    Reply
    • Stacey Homemaker

      November 21, 2018 at 4:44 pm

      Thank you so much for the feedback, I'm so happy that you enjoyed the recipe! As far as store-bought vegan cheese goes, have you tried Follow Your Heart or Chao? Those are my two favorites, hope that helps!

      Reply
  12. Gail

    August 06, 2018 at 1:35 am

    Hi Stacey,
    This soup sounds really good and nutritious. What I really want to know is where you got those gorgeous blue bowls/casserole dishes?

    Reply
    • Stacey Homemaker

      August 07, 2018 at 3:01 pm

      Hi! Thank you, I love them too! I found them at Home Goods last a few years ago, they probably don't have the same ones now but they always have pretty plates and bowls to choose from!

      Reply
  13. Suzanne

    February 17, 2018 at 2:05 pm

    Thanks for sharing! Where can I buy nutritional yeast? How long does it last?

    Reply
    • Stacey Homemaker

      February 17, 2018 at 2:16 pm

      Hi Suzanne! You can buy nutritional yeast on Amazon or any health food stores like Whole Foods will have it! I buy it from the bulk section at my local organic market and I've kept it for a few months with no issues.

      Reply
  14. Vanessa

    February 17, 2018 at 2:02 pm

    Yum ! This looks so good! I haven't gone in to soaking cashews yet in my vegan journey, but think I will for this recipe!

    Reply
    • Stacey Homemaker

      February 18, 2018 at 11:01 am

      It's so worth it, cashews make the soup so creamy!! Enjoy!!

      Reply
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