This vegan cream of broccoli soup is a rich, creamy, and cheesy soup that gets my kids eating bowl after bowl of broccoli! Vegan comfort food at its best packed with healthy onions, carrots, and broccoli, yet rich and creamy enough that it feels indulgent! Simply add some vegan cheese and easily turn it into broccoli cheese soup!

It’s one thing that I really missed when going vegan and one of the first things that I had to veganize! I’ve been making this vegan cream of broccoli for over 20 years now and it’s still one of my family’s favorite soups!

What you will need to make Vegan Cream of Broccoli Soup…

Tools:

A pot – Actually 2 soup pots if you are going to thicken it with a roux. (Don’t worry, I’ll get to that later).

A ladle – to scoop out the broth.

Ingredients:

Onion and Garlic – To flavor the soup. (Optional, yet recommended).

Oil – To saute the onion.

Broth – You can use any veggie broth you like. I like the flavor of a vegan “chicken” broth and use Not Chick’n Broth You can use any veggie broth you like. I like the flavor of a vegan “chicken” broth and usecubes. If you don’t have broth, you can use water and some extra salt.

Broccoli – Lots of broccoli cut into small bite-sized pieces. If you have picky kids, you can throw it in the food processor and chop it very tiny.

Carrots – This gives the broth a slightly sweet flavor, adds nutrients, and looks pretty.

Plant-Based Milk – You can use any PLAIN plant-based milk of choice, just be sure you don’t use vanilla. (I usually use soy milk for it’s thick and creamy texture).

Nutritional Yeast – Also called nooch , this is a yellow powder that will give you soup a rich and slightly cheesy flavor. (Optional).

nooch Oil and flour or Starch – To thicken the soup. You can use oil and flour to make a roux and then add the broth or you can mix either corn starch or potato starch with water to thicken your soup. (You can use a neutral-flavored oil, vegan margarine or my To thicken the soup. You can use oil and flour to make a roux and then add the broth or you can mix either corn starch or potato starch with water to thicken your soup. (You can use a neutral-flavored oil, vegan margarine or my homemade vegan butter to make a vegan roux.

Salt and pepper – For flavor.

How do you make vegan cream of broccoli soup?

Saute the onion in a little oil over low heat for about 5 minutes. Add the garlic, broccoli, and carrots and saute for another 2-3 minutes. Pour in your broth of choice and let it simmer for about 15 minutes until the broccoli is tender, but not mushy. Add the plant-based milk and nutritional yeast to your broth and continue to simmer, but do not boil.

Thicken your soup with a Roux…

Heat oil in the bottom of another soup pot and add flour (regular or gluten-free) to the oil and stir with a whisk until it starts to sizzle. Scoop out the broth being careful to not get big pieces of the broccoli and add it to the roux one ladle at a time. Stir well with the whisk between each scoop to keep it creamy. Repeat until most of the broth is incorporated and then add the remaining soup into the 2nd pot.

Or thicken with the starch method…

Mix 1/3 cup corn starch and 1/2 cup water together in a small bowl and add it to the soup. (You can also use potato starch instead of corn starch. – It’s a little harder to find, but I prefer it over corn starch). Stir well and heat soup again until it just begins to boil while stirring frequently.

Note: The starch method is a little easier and has less fat and calories, yet the roux method makes it richer and creamier.

Serve with my Vegan Red Lobster Cheddar Bay Biscuits, Vegan Beer Bread, or my Cheesy Vegan Bread Sticks.

Want vegan broccoli cheese soup?

Add a cup of vegan cheddar cheese at the end of cooking and stir well. Top each bowl with an additional sprinkle of cheese. Use your favorite variety or make your own using my vegan cheddar cheese or vegan mozzarella recipes.

Tips for making perfect gluten-free cream soups:

If you are using gluten-free flour, make sure to use a type without sorghum or garbanzo bean flour.

I have found the gluten-free all-purpose flour mix from Trader Joe’s makes the best gluten-free roux.

When making a gluten-free roux, make sure to stir well between each scoop of broth. Gluten-free flour tends to clump up if not stirred well enough.

Or simply use the starch method for an easy gluten-free method.

This recipe makes a large pot of soup (about 8-10 bowls) but everyone goes back for seconds and thirds so my family of 4 usually ends up finishing the whole pot! If you don’t, no need to worry, like most soups, it is even better the next day for lunch!

Can I freeze cream of broccoli soup?

Yes, just be sure to use an airtight container or freezer bag and it will keep well up to 3 months in the freezer!

Need more creamy vegan soup recipes?

If you love broccoli, be sure to try my Easy Cheesy Vegan Baked Broccoli recipe or my Vegan Broccoli Salad with Cranberries. Your whole family will LOVE it!

Make sure to follow me on Instagram

4.75 from 4 votes Print Vegan Cream of Broccoli Soup Prep Time 10 mins Cook Time 25 mins Total Time 35 mins This vegan broccoli soup is creamy, cheesy, and satisfying! It can be made gluten-free and soy-free too. Course: Soup Cuisine: American, gluten free, vegan Keyword: vegan cream of broccoli soup Servings : 10 people Calories : 90 kcal Author : Monica Davis | The Hidden Veggies Ingredients 1 tbsp canola oil

1 medium onion diced

2-3 cloves minced garlic

4-5 cups broccoli chopped

1 medium carrot about 1/2 cup peeled and chopped

5 cups water

2 cubes Not Chick’n bullion cubes or other equivalent vegan chicken broth powder

2 cups PLAIN soy milk or other milk of choice

1/4 cup nutritional yeast

1/8 tsp turmeric

1 sprinkle Salt to taste (amount needed will depend on the saltiness of the broth).

1/4 cup vegan butter or margarine or oil of choice

1/3 cup flour or 1/3 cup gluten-free flour For the starch method of thickening: 1/3 cup potato or corn starch

1/2 cup cold water US Customary - Metric Instructions Saute the onion in a little oil over low heat for about 5 minutes and sprinkle with a little salt. Add the garlic, broccoli, and carrots and saute for another 2-3 minutes. Pour in your both of choice and let it simmer for about 15 minutes until the broccoli is tender, but not mushy. Add the plant-based milk and nutritional yeast to your broth and continue to simmer, but not boil. Thicken your soup with a Roux... Heat oil in the bottom of another soup pot and add flour (regular or gluten-free) to the oil. Stir with a whisk until it starts to sizzle. Scoop out the broth being careful to not get large pieces of the broccoli, and add it to the roux one ladle at a time. Stir well with the whisk between each scoop to keep it creamy. Repeat until most of the broth is incorporated and then add the remaining soup into the 2nd pot. Or thicken with the starch method... Mix 1/3 cup potato or corn starch and 1/2 cup water in a small bowl. Add it to the hot soup near the end of cooking. Stir well and heat soup again until it just begins to boil, while stirring frequently. Add salt and pepper to taste. Recipe Notes Note: This soup is also delicious with potatoes added. Tips for making it gluten-free: If you are using gluten-free flour, make sure to use a type without sorghum or garbanzo bean flour.

When making it gluten-free, make sure to stir well between each scoop of broth. GF flour tends to clump up if not stirred well enough.

I have found the gluten-free all-purpose flour mix from Trader Joe's makes the best gluten-free roux.

Or simply use the starch method for an easy gluten-free method. To make vegan broccoli cheese soup: Add a cup of vegan cheddar cheese to the pot of soup at the end of cooking and garnish with additional cheese when serving. Nutrition Facts Vegan Cream of Broccoli Soup Amount Per Serving (1 cup) Calories 90 Calories from Fat 54 % Daily Value* Fat 6g 9% Saturated Fat 1g 6% Sodium 162mg 7% Potassium 214mg 6% Carbohydrates 6g 2% Fiber 1g 4% Sugar 1g 1% Protein 3g 6% Vitamin A 560IU 11% Vitamin C 33.2mg 40% Calcium 86mg 9% Iron 0.6mg 3% * Percent Daily Values are based on a 2000 calorie diet.

Updated Jan 18, 2020, from the original post from May 16, 2017.