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Vegan Broccoli Cheese Soup (Dairy Free, Gluten Free)

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Broccoli Cheese Soup has got to be hands down one of my favorite soups. This easy recipe will have a healthy, low calorie but incredibly filling pot of broccoli cheese soup on the table in just 25 minutes from start to finish. That’s right, this soup is not just vegan and gluten free, but it’s also packed with fiber, protein and is dairy free! The best part, this is a great way to get a ton of vegetable servings in one meal.

Two bowls of delicious vegan broccoli cheese soup

There are a few comfort foods I have yet to “healthify” and broccoil cheese soup was one of them. The classic is so rich and creamy, I didn’t think I would be able to recreate that without using heavy cream or at least a few cups of cheese.

But after making the Best Ever Mushroom White Bean Soup with pureed white beans, I’ve been a bit obsessed with pureeing white beans to thicken soups and sauces, and I’m constantly amazed how filling the dish is with the addition of the white beans.

Well clearly I had to try this with broccoli and cheese soup, after all it’s getting chilly here and there is nothing quite like a big bowl of soup to warm up from the inside out. This soup will certainly be on my weekly rotation, it’s so easy to make and it’s pretty cheap! You could use frozen cauliflower and broccoli to really boost the savings. The big savings comes wtih not having to add 3-4 cups of cheese to the soup. Cheese always seems to make the price skyrocket.

Delicious vegan broccoli cheese soup in a bowl

Did I mention this soup is packed with veggies. The other secret ingredient to this thick, creamy soup. CAULIFLOWER. Yup, there is a whole head of cauliflower in there as well. I told you it was packed with veggies. And these are hidden in the cheese soup, so even if your kids refuse to eat the broccoli, you can have them eat the cauliflower “cheese” and they won’t be any wiser to your little trick.

I’ve actually been playing around with a cauliflower lately as well. I’m pretty convinced there is nothing that cauliflower can’t do. I can’t wait to share some creative ways to use this versatile veggie soon!

blender

So this soup is crazy simple. Only one pot is required, and the ingredient list (without salt and pepper) is only 9 ingredients. How simple is that? I’m telling you anyone can make this soup, you just need an immersion blender or blender and the best vegan cheese replacement; nutritional yeast.

One pot of delicious vegan broccoli cheese soup

Broccoli Cheese Soup Spotlight

Nutritional yeast, if you haven’t heard of it before, is a staple in most vegan pantry’s. Not only does it taste very similar to cheese, but it’s packed with protein and other necessary vitamins and minerals. Nutritional yeast is a great way for vegans and vegetarians to get Vitamin B-12. Vitamin B-12 deficiencies can lead to low white blood cells.

Vitamin B-12 is normally found in animal foods. Most vegans and vegetarians are required to supplement with Vitamin B-12 but nutritional yeast and fortified foods like grains and non-dairy milk are great ways to get Vitamin B-12 without supplements.

Nutritional yeast can be found online but I really like to buy mine in the bulk foods bins at Whole Foods or Earth Fare. You can buy just what you need. However, once you try this you will want to start adding it to things like spaghetti and mac and cheese to give it a nutritional boost and that cheesy taste we all love!

Two bowls of delicious vegan broccoli cheese soup

So now that you know how healthy this soup is, lets make a pot, put on our comfy slippers and get cozy on the couch with a good movie ok?

Two bowls of delicious vegan broccoli cheese soup

See just how easy this amazing Vegan Broccoli Cheese Soup is to make with the video below!

One pot, healthy vegan broccoli cheese soup is sure to make any dinner special. This broccoli cheese soup only takes 25 minutes, and is packed with added veggies, fiber and protein! Vegan, gluten free, dairy free, and delicious! | www.pancakewarriors.com
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Vegan Broccoli Cheese Soup

One pot, healthy vegan broccoli cheese soup is sure to make any dinner special. This broccoli cheese soup only takes 25 minutes, and is packed with added veggies, fiber and protein! Vegan, gluten free, dairy free, and delicious!
Course Soup
Cuisine American
Keyword broccoli, dairy free, gluten free, vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 103 kcal
Author Bites of Wellness

Ingredients

  • 1 head cauliflower removed from thick stalk and cut into small pieces
  • 1 box organic vegetable stock
  • 1 head broccoli removed from thick stalk, cut into small bite size pieces
  • 2 organic carrots sliced
  • 1 can organic northern white beans
  • 3/4 cups flax or coconut milk unsweetened, divided
  • 1/2 cup nutritional yeast
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1/2 tsp. thyme optional
  • Black pepper to taste

Instructions

  1. In a large pot, add 1/2 the carton of vegetable broth and cauliflower. Cover and cook 12-15 minutes, or until cauliflower is tender.
  2. While cauliflower is cooking, chop the broccoli and slice the carrots.
  3. Once cauliflower is tender, blend the cauliflower in the pot with an immersion blender (or transfer to blender and blend in batches, being careful with hot liquids).
  4. To the cauliflower puree, add the remaining vegetable broth, broccoli, carrots, garlic powder, salt, thyme and black pepper. Stir and cover for 7 minutes, or until broccoli is tender.
  5. While soup is cooking,rinse and drain the can of northern white beans. After soaking 5 minutes, rinse and drain. Blend with 1/2 cup non-dairy milk until smooth.
  6. Add beans and additional 1/4 cup non-dairy milk to the soup once the broccoli is tender.
  7. Add 1/2 cup nutritional yeast and stir to combine.
  8. Allow to cool slightly before enjoying.
  9. NOTE: If the soup is too thick for you, add another 1/4 cup non-dairy milk
  10. if the soup is too thin for you, simply simmer on the stove for 5 minutes or until desired consistency is reached.

Recipe Video

Nutrition Facts
Vegan Broccoli Cheese Soup
Amount Per Serving
Calories 103 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 618mg 26%
Potassium 782mg 22%
Total Carbohydrates 17g 6%
Dietary Fiber 7g 28%
Sugars 4g
Protein 8g 16%
Vitamin A 121.4%
Vitamin C 183.3%
Calcium 14.4%
Iron 10.1%
* Percent Daily Values are based on a 2000 calorie diet.

What about you?

  • What’s your favorite soup
  • Have you ever tried nutritional yeast?
  • What recipe would you like to see “healthified” next?

Save-Your-Pennies Soups:
Bean and Bacon Soup by Hezzi-D’s Books and Cooks
Mexican Turkey Bean Soup by What Smells So Good?
Pasta e Fagioli by The Food Hunter’s Guide to Cuisine
Turkey and Dumpling Soup by Palatable Pastime

Budget-Savvy Bread and Salads:
Mom’s Buttermilk Biscuits by Grumpy’s Honeybunch
Turkey Salad by Food Done Light

Money-Saving Mains:
Black Bean and Bell Pepper Quesadillas by My San Francisco Kitchen
Cajun Blackened Chicken Thighs by Feeding Big
Chicken Enchilada Casserole by Cosmopolitan Cornbread
Chicken Enchiladas by The Freshman Cook
Chicken Piccata by Monica’s Table
Chicken Tetrazzini by Renee’s Kitchen Adventures
Chimichurri Chicken Thighs by Life Tastes Good
Dutch Baby Pancakes by Brunch with Joy
Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage by From Gate to Plate [or breakfast]
Easy Crockpot Spaghetti Sauce by Fantastical Sharing of Recipes
Egyptian Rice and Lentils by Wholistic Woman
French Onion Soup Twice Baked Potato by Sew You Think You Can Cook
Gnocchi with Fennel and Pork by Caroline’s Cooking
Italian Baked Chicken by A Day in the Life on the Farm
Lasagna Stuffed Acorn Squash by Cupcakes & Kale Chips
One-Pot Creamy Chicken and Noodles by A Kitchen Hoor’s Adventures
Orzo with Leftover Turkey and Sweet Potatoes by Cooking Chat
Sauteed Vegetables by Party Food and Entertaining
Twice Baked Sweet Potato Bar by Momma’s Meals
Yakisoba (Japanese Stir Fried Noodles) by Curious Cuisinere

Don’t-break-the-bank Desserts:
Apple Pecan Bread Pudding by That Skinny Chick Can Bake
Marshmallow Popcorn Balls by Pies and Plots
Slow Cooker Apple Gingerbread Crumble by The Crumby Cupcake

And more saving suggestions from the Sunday Supper Movement:
Budget-Friendly Meal Ideas for #SundaySupper

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Reader Interactions

Comments

  1. Wow this recipe is amazing. I just made this for dinner and I absolutely love it. Will definitely reuse this recipes many times.

    Reply

  3. Made this for lunch and it was great! I did not have cauliflower but I substituted cashews for the creaminess. And in the end I mixed an avocado with some broth, blended it and added with the soup for even more creamy goodness and an even healthier boost. Thanks for the great recipe!

    Reply

  4. This is so good! Thanks so much! Mine was a little thin for some reason so I just doubled everything after the cauliflower extra broccoli, another can of white beans, and added some vegan cheddar cheese. Thanks again for posting this and all the steps and making it so healthy! So glad to have broccoli cheese soup again as a vegan!

    Reply

      • Hi, I am looking forward to making this soup later but I can’t get over the sodium level. Is that per 1/4 the pot of soup? Thank you!

        Reply

        • Hi Katie!
          I would take any nutritional facts from any website with a curious eye as the ingredients all get pulled from various different generic sources. You can easily upload any recipes from this website into your favorite food tracker like myfitnesspal and choose your exact brands to get a more accurate nutritional info.

          Have a great day!

          Reply

  8. I just made this soup for dinner tonight and it’s so tasty!! As mom to a family of 7 vegans, we LOVE OUR Nutritional Yeast (Nooch, as we cool kids call it 🙂 and I actually ended up adding about 1/2 additional. Love all the veggies. Thanks for putting the recipe out there.

    Reply

  9. I made this soup tonight, it was delicious. I didn’t have cauliflower so I used potatoes instead. It turned out really good. I will leave out the thyme next time and will try it with cauliflower. The whole family loved it specially my little ones. No left overs hahaha… Thank you for this yummy recipe..

    Reply

  10. Hello. I’m considering making this for my daughter. My question is, do you think it would freeze ok? I’m thinking to portion it out and allow her to take one for lunches at work. Thank you.

    Reply

  11. How much is a box of vegetable stock? It’s not really a standard measurement given that a lot of stores have 2-3 vastly different sizes. Thanks!

    Reply

  12. I am curious about the coconut milk – did you use regular or lite? I plan on making it this weekend and appreciate you sharing your recipe.

    Reply

    • Hi Kimberly!
      I usually use So Delicious Unsweetened Coconut Milk. You can find it by the cows milk in the refrigeration section of your grocery store. Hope that helps!

      Reply

  13. Hi there! I just wanted to let you know how much I ADORE this recipe. I’m totally amazed that it’s vegan. In fact, I loved it so much I decided to feature it in my recent roundup of recipes using seasonal October produce.

    If you think your followers would enjoy reading it, I’d love if you’d give the article a share! Just trying to spread the goodness that is seasonal eating. Thanks again for all you do!

    Reply

  14. I made this soup for dinner tonight and my family totally enjoyed it! I did use low sodium vegetable broth and fresh garlic, but I found that I needed to add extra salt to taste. We also used it as a topping on baked potatoes 🙂

    Reply

  15. how many ounces is a carton of broth? I love Better than Bouillon to make my broth!
    I will report back after trying this one! Thanks!

    Reply

  16. I made this soup today and LOVED it!!!!! Creamy & deliscious!!! I steamed my cauliflower in one pot with some veggie stock and sautéed minced onion, garlic, carrot & celery in the other with a tad of olive oil. I emulsified the cauliflower pot transferred to the other pot and added more stock and emulsified before proceeding to the other steps. I use a mirepoix in everything so I had to add it. More steps and prob not necessary. I love nutritional yeast!! This soup was awesome & totally being added to my weekly rotation! The cauliflower made it so creamy!!! I make soup every Monday so I have it for lunch all week!! This is a great one!!!

    Reply

  17. Oh my gosh, thank you for this recipe. It is so good and addicting. I’ve made it twice this week alone. It is delicious! I feel like I’m cheating but I’m not!

    Reply

  18. I mad this soup on Sunday night with the intention of taking some for lunch the next day. Instead my husband and I kept going back for “one more bowl” until nothing was left. 🙂 We will definitely make this one again, Great recipe!

    Reply

  19. I have made this soup twice, we love this recipe! 2nd time I made with my own homemade veg broth. Turned out soooo good. Thank you for recipe. 5 stars, highly recommend.

    Reply

  21. Thanks for this recipe! I tried it, it really is quick, easy and delicious, everybody including kids loved it! I used frozen broccoli and cauliflower and added some other veggies (pumpkin and chinese leek) and I don’t think it made a big difference! Thanks again!

    Reply

  22. I just made this using Hemp milk and mung beans!! I didn’t have white beans prepared, & I prefer not to use canned beans. It’s A-M-A-Z-I-N-G!! I’m new to being vegan and this hits the spot. Thank you so much for the recipe . I will definitely be making this again and trying different versions.

    Reply

  26. I made this today. Delicious! I doubled the recipe to feed 5 adults and make sure I had a bit of leftovers. Instead of doubling the cauliflower, I used 1 head of cauliflower and broccoli each for the creamed base. Also, I accidentally opened chickpeas instead of navy beans. It worked. Tastes great! I will be making this again!

    Reply

  27. Thank you so much for this recipe. It is delicious. My 21 month loves it too. I made it the first time with broccoli instead of cauliflower and it was good. Then I tried with caulifower and it was yummy. Both times I left out the Beans because I am eating paleo/whole30. I have made this four times already- quick and easy. Great way to get my veggies in and use nutritional yeast that I have been wanting to use for a long time.

    Reply

  29. This soup was delicious!! I added a little paprika to give it a kick. I also added some go veggie cheddar cheese at the end but realized I really didn’t need to do that, the soup is awesome as is!

    Reply

  30. I would recommend leaving out the beans. I just made this and the beans ruined the taste of the soup. 10/10 would not recommend using them and just follow the recipe without that. It was thick enough without them as I used a lot of cauliflower.

    Reply

  31. Hi there,

    I am definitely going to try this yummy looking soup!

    As a vegan/vegetarian who has done some significant research, I understand that vitamin B12 does not come from animal or plant sources (referring to your mention of it that it comes from an animal source). That is why it is recommended that vegans take a B12 supplement.

    Thank-you.

    Reply

  32. I keep reading about nutitioanl yeast but have never used it. I really should as it would open up a lot of lovely cheesey recipes like this one. #freefromfridays

    Reply

  33. What a great soup! I have a similar recipe but not as healthy…Thanks for sharing on My 2 Favorite Things on Thursday! Hope to see you again this week! Pinned!

    Reply

  38. Okay, we are twinning here. Broccoli cheddar is one of my fave soups, too! I love all the easy subs you made to make this dish vegan, esp. the nutri yeast. I love sprinkling that stuff on toast with olive oil!

    Reply

  40. I am such a fan of soup in all varieties, but I have never had a cheese and broccoli one. This looks so velvety and delish.

    Thanks for linking up to Marvelous Monday on Smart Party Planning.

    Reply

  41. I absolutely love Broccoli Cheese Soup, so I can’t wait to try this version! It looks so dang good! Thanks for sharing it at the #SmallVictoriesSundayLinkup!

    Reply

  43. Ah this is also one of my favorite soups! I love your ingredients here though! I need to get on a soup-making rampage… And I NEED to try nutritional yeast. I looked for it at the store last night but then forgot to go back to check a different aisle. Pinning for later cuz I seriously need this.

    Reply

  45. Okay, so I have this thing against broccoli cheese soup because of a bad experience I had when I was in college but I have yet to try a yummy vegan version and this looks delicious! Pinning so I can give it a try!!! YAY!

    Reply

  48. I’m not a cheese soup fan but those chunks of veggies and it being cheese free…. I need to try this! It’s rainy and cold and if only I was able to make it for dinner tonight (house torn apart for remodeling) I would!

    Reply

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Bites of Wellness Samantha Rowland
Bites Of Wellness strives to provide the skills, knowledge and tools to help you achieve a successful, balanced and healthy lifestyle.

 

I’m Samantha. Personal trainer, nutrition coach and fitness chef. I specialize in women’s health and well-being and my passion is to help you transform your lifestyle through easy recipes, proven courses, and lots of nutrition and fitness advice.

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