Vegan Broccoli Cheese Soup (GF)

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

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ThisVegan Broccoli Cheese Soup isrichandcreamy,nutritiousand socomforting!

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'sthickandvelvety
it's"cheesy"
it'sfillingandsatisfying
it's a good source ofproteinandfibre
it'spacked with veggies
it'seasyto make
it's nut-freeoptional
it'sgluten-free
it's ready in30 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.

Add the white beans, stock cube,nutritional yeast,almond milk,salt + pepper andwater.

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

Blend until it becomes a smooth liquid.

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

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

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).

How long does this Vegan Broccoli Cheese Soup keep for?

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

Substitutions you can make to this recipe:

you can substitute thealmond milkwithcashew milk
for anut-free version, you can useoat milkinstead of almond milk
other plant-based milkssuch assoy milk or rice milkcan be used, but they will affect the taste.

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 anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.

ThisVegan Broccoli Cheese Soup isrichandcreamy,nutritiousand socomforting!

5 from 1 vote

Print Pin Rate

Course: Main Course, Soup

Cuisine: American

Keyword: vegan broccoli cheese soup, vegan soup

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

More Lunch & Dinner Recipes

Gluten-Free Dinner Rolls (Vegan + No Yeast)
Tofu Burger (Vegan + Gluten-Free)
Vegan Sausage Rolls (Gluten-Free)
Gluten-Free Vegan Irish Soda Bread

Reader Interactions

Comments

Jamie Miller
February 10, 2019 at 4:42 am

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!
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!
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!
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!

Vegan Broccoli Cheese Soup (GF) - Rhian's Recipes (2024)

Why you'll love this Vegan Broccoli Cheese Soup:

How to make this Vegan Broccoli Cheese Soup

How long does this Vegan Broccoli Cheese Soup keep for?

Substitutions you can make to this recipe:

More vegan soup recipes: