Fall is finally here. And that means soup weather – my favorite.
It’s that time of year when we start getting cooler, rainier, shorter days in Oregon. 

When you go to work in the dark, have a busy, stressful day, then pick up the kids during rush hour traffic – coming home to an inviting bowl of soup, is the perfect end to a busy (and wet) day. 

I have a confession, I’m not vegan. I wasn’t sure if I would even like vegan broccoli cheese soup. But I was pleasantly surprised by how delicious this recipe turned out to be. If someone else made this soup for me, I never would have known that there isn’t a drop of dairy in it. Plus, it’s just as comforting as the classic version.  This homemade, dairy-free soup is sure to be a new family favorite. Let’s get cooking!

Recommended Equipment:

Dutch Oven

I love making soups in my red Dutch Oven . It’s a cast-iron pot, covered with protective enamel. I use this large sturdy pot for pretty much everything. 

Did you know that you can use your dutch oven to make soup, bread, stews, meat, and desserts? That’s right… desserts! It’s also handy to move it from stove to oven making it super versatile.

Don’t have a dutch oven? No worries. Use a pot that’s large enough to fit all of the ingredients, about 5 quarts. And you’re good to go.

Immersion Blender

Immersion blenders are my go-to tool for blending soups because you don’t have to transfer the soup between the pot and a blender. And you have fewer dishes to wash later. I love my Kitchen Aid immersion blender and love it!

After the soup has simmered for 30 minutes and the broccoli is tender, I personally like to take some pieces out and add in again after soup is blended. But that’s totally optional.

When it’s time to add the vegan cheese and soy milk, this is where you can add dairy cheddar cheese and dairy cream for a non-vegan option. Also no need to add nutritional yeast for non-vegan.

After blending the soup, I add the broccoli pieces back in. My husband likes a chunky soup; I guess it’s too smooth for him without them, which makes me laugh.

Broccoli Cheddar Soup – Vegan

Best Broccoli Cheddar Soup ever! And it's totally dairy-free. Made with fresh broccoli, potatoes, and dairy free cheddar cheese! So yummy, you can't tell the difference. Ready in 30 minutes!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Lunch, Soups, Vegan

Cuisine American

Servings 6 servings

Equipment

• Dutch Oven or Large Pot
• Immersion Blender

Ingredients

  

• 2 tablespoons olive oil or vegan butter
• 1 large red onion sliced thin
• 4 cloves garlic minced
• 4 cups broccoli fresh or frozen
• 1 1/4 cup potatoes chopped into small pieces
• 3 cups vegetable broth
• 2 cups soy milk almond milk can be used as well
• 8 ounces vegan cheddar cheese shredded
• 3 tablespoons nutritional yeast
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

 

• Peel the potatoes, then chop both the potatoes and broccoli into bite sized pieces.
• Heat oil in a Dutch Oven on medium heat. Add onions and saute them until soft. Add minced garlic and cook for 1 minute. Stir occasionally.
• Add potatoes and broccoli to the onions. Cook for 3-4 minutes.
• Add vegetable broth and bring it to a simmer. Let simmer for 30 minutes or until broccoli is tender. Stir occasionally.
• (Optional:) Take out 1/2 cup of cooked broccoli pieces and save them in a small bowl for later.
• Once the veggies are soft, stir in the soy milk, vegan cheddar cheese, yeast, salt and pepper. Stir.
• Simmer until cheese is melted.
• Use immersion blender to blend the soup until creamy and thick. Add reserved broccoli and stir to mix.
• Enjoy!

Video

Notes

If you want to make this a non vegan soup use half and half instead of soy milk and dairy cheddar cheese instead of vegan cheese..

Keyword broccoli cheddar soup, vegan broccoli soup