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5 from 2 votes

Vegan Broccoli Cheese Soup

Creamy, dreamy broccoli cheese soup that just happens to be vegan! 
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Soup
Servings: 4 Servings
Author: Lauren Hartmann


  • 1/2 an Onion, chopped
  • 2 Cloves Garlic, chopped
  • 2 tsp. Olive oil
  • 1/4 C. Vegan butter, I used Earth Balance
  • 1/4 C. All purpose flour
  • 3 C. Vegetable broth
  • 2 C. Broccoli, cut into florets(fresh)
  • 1/2 C. Carrots, chopped
  • 3 C. Soy milk
  • 1 C. Vegan cheese, shredded, I used Daiya Cheddar style farmhouse blocks
  • 2 Tbsp. Nutritional yeast
  • 1/4 tsp. Mustard, dry
  • 1/2 tsp. Nutmeg
  • Salt and Pepper to taste


  • In a saute pan, heat the olive oil on medium high. Then add the onion and garlic. Saute on medium high for 4-5 minutes until the onion is translucent. Remove from heat and set aside.
  • Now in a large soup pot, melt the vegan butter on low and then add in the flour. Whisk together to make a roux. Cook on low for 1-2 minutes until it is thick and bubbly.
  • Now whisk in the vegetable broth, until the roux is fully incorporated. Raise the heat to medium high and bring the broth to a simmer. Once it has started to thicken, 3-5 minutes, reduce to low. 
  • Now add the broccoli, carrots and the sauteed onion and garlic, cook for about 2 minutes, then add the soy milk, vegan cheese, nutritional yeast and seasonings. Start with a few pinches of salt and pepper. 
  • Now bring the soup back up to a simmer. Simmer until the vegan cheese has melted and the soup has thickened. 5-10 minutes. Stirring frequently. Now taste and adjust seasoning.  I added a lot of salt and pepper, but it is to your preference. 
  • Serve immediately! I like to garnish with green onions.