Nothing beats a warm bowl of soup on those cold winter days. This creamy Broccoli Cheese Soup delivers all the comfort and flavor of the classic recipe, but it’s completely plant-based. Rich, flavorful, and packed with tender broccoli florets, this dairy-free version will satisfy even the most devoted cheese lovers.

A Cozy Classic Made Vegan

A warm bowl of broccoli cheese soup was always one of my favorite comfort foods. Recreating that rich, cheesy flavor and creamy consistency without dairy was no easy feat. After countless attempts in my kitchen, I finally created a vegan version that can rival the original. Whether you’re vegan, dairy-free, or just looking for a healthier recipe, this creamy broccoli cheese soup delivers all the comfort of the classic version.

How to Serve Broccoli Cheese Soup

Serve this vegan broccoli cheese soup warm in a large bowl or cozy mug. Add a generous sprinkle of freshly cracked black pepper and a handful of crispy croutons. This soup also pairs perfectly with a hearty slice of bread – focaccia is my favorite. For a complete meal, pair with a crisp green salad dressed with a light vinaigrette.

Pairings

Crusty focaccia or sourdough bread for dipping
Simple green salad with light vinaigrette dressing
Roasted vegetable sandwich for a soup-and-sandwich combo
Baked potato wedges for a heartier meal
Garlic bread for extra comfort food appeal

Key Ingredients

Nutritional Yeast: Nutritional yeast has a naturally savory flavor profile that provides the primary cheese flavor in this soup and adds a rich golden color.

White Wine Vinegar: White wine vinegar adds the tanginess found in aged cheese and helps activate the thickening properties of the soy milk.

White Miso: White miso is a fermented soybean paste with a mild, sweet flavor. It contributes both saltiness and umami, creating depth and complexity that rounds out the cheese flavor profile.

Dijon Mustard: Dijon mustard complements the cheese flavor while acting as an emulsifier to help create a creamy texture and prevent separation.

Arrowroot Powder: Arrowroot powder is a starch extracted from tropical roots. It serves as the primary thickener in this soup and creates a silky texture without becoming grainy.

Soy Milk: Soy milk provides creaminess and thickens when exposed to acid, making it the optimal choice for this recipe.

Recipe Details

Equipment

6-quart pot with lid (or larger)
Cutting board
Chef’s knife
Stirring spoon
Medium mixing bowl
Whisk

Ingredients

2 Tbs Extra virgin olive oil
2 cups Yellow onion, diced
2 Tbs White wine vinegar
2 Tbs White miso paste
2 Tbs Dijon mustard
2 tsp Sea salt
4 Tbs Arrowroot powder
1 cup Nutritional yeast
2 cups Unsweetened soy milk
2 cups Yukon Gold potatoes, diced into ½-inch cubes
4 cups Water
4 cups Fresh broccoli, cut into small florets

Instructions

Heat olive oil in a large pot over medium heat. Add onions and a pinch of salt. Cook, stirring occasionally, until onions are soft and translucent, about 10 minutes.
While onions cook, make seasoning mixture: Whisk together white wine vinegar, miso paste, Dijon mustard, and salt in a medium mixing bowl. Add nutritional yeast and arrowroot powder; whisk to incorporate. Start with ¼ cup soy milk and whisk until completely smooth. Continue adding soy milk in small increments, whisking thoroughly between each addition, until all milk is incorporated into a smooth slurry.
Add diced potatoes to pot with onions. Pour in seasoning slurry and water. Bring mixture just to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for 15 minutes.
Add broccoli florets to pot. Continue simmering for 20 minutes, or until both potatoes and broccoli are tender when pierced with a fork.
Remove pot from heat and let stand for 10 minutes before serving. This rest time allows the soup to thicken slightly and the flavors to meld.

Tips for Perfect Broccoli Cheese Soup

Creating the Perfect Base

The key to a smooth, lump-free soup lies in properly preparing your slurry. Initially, when you combine the dry ingredients with the vinegar, miso, and mustard, it will clump together – this is normal. Add the soy milk gradually, starting with just a quarter cup, and whisk thoroughly between each addition. While it may seem time-consuming, this method ensures all ingredients incorporate properly and prevents lumps from forming in your final soup.

Getting the Texture Right

The texture of your vegetables is crucial to the success of this soup. Undercooked vegetables will be too crunchy, while overcooked vegetables will break down and lose both their texture and flavor. While the cooking times provided have been carefully tested, factors like vegetable size and pot thickness can affect cooking time. Begin checking your vegetables a few minutes before the suggested cooking time ends. The potatoes should be tender but not falling apart, and the broccoli should be bright green and easily pierced with a fork.

Make-Ahead and Storage

Make-Ahead Tips

This soup is best enjoyed fresh but will keep in the refrigerator for up to 5 days.

Storage Guidelines

Refrigerator: 5 days in an airtight container
Freezer: Not recommended. Freezing can affect the consistency of this creamy vegan soup due to its unique texture.

Reheating Instructions

Reheat gently on the stovetop over medium-low heat, stirring occasionally. For smaller portions, microwave in a bowl, starting with one minute and adding additional 30-second intervals as needed, stirring between each interval. If you notice any oil separation, don’t worry – this is normal. Simply stir well while reheating and the soup will come back together.

Substitutions

White Wine Vinegar

White wine vinegar can be replaced with fresh lemon juice. Both ingredients provide the necessary acidity and help to thicken the soy milk. Lemon juice will add a brighter, more citrus note to the final dish.

Arrowroot Powder

Cornstarch can be substituted for arrowroot powder in equal amounts. While both will thicken the soup, cornstarch may create a slightly less silky texture and needs to be cooked longer to remove any starchy taste.

Soy Milk

While soy milk provides the best results due to its superior thickening properties and creamy texture, several alternatives can work:

Oat milk: A good alternative with natural creaminess and moderate protein content
Cashew milk: Rich and creamy with a neutral flavor
Full-fat coconut milk: Creates a very rich texture, though it may add a slight coconut flavor
Almond milk: Works in a pinch, but choose a brand with higher fat content

Avoid rice milk, which lacks the protein and fat content needed for proper thickening and can result in a thin, grainy texture.

Fresh Broccoli

Frozen broccoli florets can be substituted for fresh. Since frozen broccoli is partially cooked, you will need to adjust the cooking time. Cook the potatoes for 25 minutes, then add the frozen broccoli and cook the soup for an additional 10 minutes. There’s no need to thaw the broccoli first.

Variations

Chunky or Blended

While I prefer the texture of the diced vegetables, you can adjust to your preference. For a smoother soup, use an immersion blender or standing blender to partially or fully blend the soup after cooking. For a half-blended version, simply blend part of the soup, then stir it back into the pot with the chunky portion.

Vegetable Swaps

You can substitute cauliflower for part or all of the broccoli, using the same cooking time and amount. This creates a milder-flavored soup that’s equally delicious. If using both, try a combination of 2 cups broccoli and 2 cups cauliflower for an interesting flavor profile.

Additional Seasonings

Roasted Garlic: Add a whole head of roasted garlic by mashing it into the seasoning slurry. This ensures the garlic incorporates smoothly and evenly throughout the soup while adding a deep, mellow flavor.
Spice it Up: Add a pinch of smoked paprika or cayenne pepper for heat
Fresh Herbs: Stir in fresh thyme or rosemary during cooking
Finishing Oils: A drizzle of chili oil or herb-infused olive oil adds both flavor and visual appeal

FAQ

Q: My soup isn’t as thick as I’d like. What can I do?

A: The soup will continue to thicken as it stands. If you still find it too thin, combine 1 tablespoon of arrowroot powder with a small amount of cold water to make a slurry, then stir this into the simmering soup. Keep in mind that if you’re using a non-dairy milk with lower fat and protein content than soy milk, your soup may need additional thickener to achieve the desired consistency.

Q: Is nutritional yeast really necessary? What exactly is it and where can I find it?

A: Yes, nutritional yeast is essential for creating the cheesy flavor in this recipe – it’s not just a garnish or optional ingredient. It’s a deactivated yeast that provides a nutty, savory, cheese-like flavor and is rich in B vitamins. You can find it in most health food stores, many grocery stores (look in the natural foods section or near supplements), or online retailers. It’s sometimes labeled as “nooch” or “savory yeast seasoning.” Once you have it, you’ll find many uses for it beyond this soup – it’s great on popcorn, in sauces, or sprinkled on roasted vegetables.