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Vegan Broccoli Cheese Soup (vegan, gluten-free)

This vegan broccoli cheese soup is creamy, cheesy, and just like the classic. It's the perfect cozy meal on a chilly day.
Print Recipe
bowl of soup with crackers on top and off to the side
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Ingredients

  • 2 Tbsp extra virgin olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery, chopped
  • 1/4 tsp paprika
  • 1/2 tsp sea salt
  • 1/4 tsp fresh cracked pepper
  • 1 can full-fat coconut milk
  • 2 cups vegetable broth
  • 4 cups broccoli florets, roughly chopped
  • 2 cups vegan shredded cheddar cheese (I like the brands Daiya or Violife)

Instructions

  • In a large pot, heat the olive oil over medium high heat. Add the onions and saute until translucent. Then add in the garlic, carrots, and celery and saute until softened, about 4 minutes. 
  • Add the paprika, salt, and pepper and stir for 30 seconds. Add the coconut milk and broth. Bring to a simmer. Then use an immersion blender and blend until mostly smooth. You can also transfer half of the soup into a blender and blend until smooth, then add it back to the pot. 
  • Add the broccoli and cheese. Stir and bring to a simmer. Simmer for 10 minutes, stirring occasionally, until broccoli is softened and the cheese is melted.
  • Taste and adjust seasonings if needed. Serve with crackers and extra cheese on top if desired. Enjoy! 
Servings: 4