This vegan cheesy broccoli soup is so warm and comforting on a chilly fall day! It’s dairy free, but full of flavor and so creamy.
There’s nothing like a bowl of hot soup on a chilly day. And since we are heading into cooler weather, (whether I like it or not!), I thought I would share this favorite recipe for vegan cheesy broccoli soup.
We love a good broccoli soup at our house, and we especially love a good creamy soup recipe. You might think that if you can’t have dairy then you can’t have creamy soups, but it isn’t true!
This creamy broccoli soup is just as good as any soup that contains dairy cheese and butter. You’ll love this easy recipe!
There are many good dairy substitutes available these days. This broccoli soup works well with unsweetened coconut milk beverage from the refrigerated section, but it would also work well with rice milk or almond milk. Even flax milk would be a good choice for this recipe.
You can read more about using non-dairy milk in my guide to dairy substitutes.
What type of non-dairy cheese should I use in vegan broccoli soup?
You can experiment with what type of vegan cheese you like. For this recipe, I like the Daiya Cheddar block cheese. Chop it finely before adding it to the soup, and it will add a good creaminess and a nice cheddar flavor.
If Daiya doesn’t work for you, feel free to try any brand of non-dairy cheese that works for your dietary needs.
How do you make vegan cheesy broccoli soup?
- Saute the onion in some vegan buttery spread. Add the gluten free flour blend, broth, and non-dairy milk.
- Whisk well, then add the vegetables.
- Simmer until the vegetables are tender, then add the non-dairy cheese and stir until melted.
Will frozen broccoli work in this vegan cheesy broccoli soup recipe?
Yes, you can use frozen broccoli florets if desired. If you don’t have broccoli, you could also try cauliflower.
If you make this recipe, or any of my recipes, please share on Instagram and tag me @prettybeeblog. I love to see what you’re up to!
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Vegan Cheesy Broccoli Soup.
This vegan cheesy broccoli soup is the perfect way to stay warm on a chilly day!
Ingredients
- 1 Tablespoon vegan buttery spread
- 1/2 cup onion chopped
- 1/4 cup vegan buttery spread
- 1/4 cup gluten free flour blend
- 2 cups non-dairy milk
- 2 cups vegetable broth
- 1/2 pound fresh broccoli coarsely chopped
- 1 cup carrots shredded
- 1/3 teaspoon salt
- 1/4 teaspoon pepper
- 7 ounces vegan cheddar cheese finely chopped
Instructions
Place the onion and 1 tablespoon of vegan buttery spread in a large pot, and cook over medium heat until softened.
Add the 1/4 cup vegan buttery spread and the gluten free flour, and whisk together until there are no lumps.
Slowly add the non-dairy milk and vegetable broth, and whisk well. Simmer for about 15 minutes, whisking often.
Add the broccoli and carrots, and cook over low heat until tender, about 20 minutes. Add the salt and pepper.
Puree the soup using a hand blender. You can decide how smooth you want your soup to be - I like to leave some pieces of vegetables in there.
Add the vegan cheddar cheese and stir well over low heat until it melts. Season with more salt and pepper if desired.
Recipe Notes
I like the flavor of the Daiya Cheddar Block cheese in this soup. If you have a favorite vegan cheese, go ahead and use that one instead.
If you aren't vegan, you can use dairy cheese and dairy butter.
I don't recommend freezing this soup, the texture will be affected.
You can use frozen broccoli florets if desired, rather than fresh broccoli.
This is one of my favorite soups to make.