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Vegan Broccoli Cheese Soup

This Vegan Broccoli Cheese Soup tastes so much like the traditional, you won't believe it's both dairy-free and gluten-free. And for those with allergies, it's nut-free too! For this veganized, gluten-free version, the dairy milk is replaced with plant-based milk, dairy butter with vegan butter, cheddar cheese with vegan shreds, chicken broth with vegetable broth and all-purpose flour with chickpea flour. This indulgent soup is rich, hearty, thick and creamy and makes for the perfect comfort meal when paired with your favorite gluten-free, vegan bread.
Course Main Course, Soup
Cuisine American, Gluten-Free, Vegan
Keyword broccoli, chickpea flour, dairy-free, gluten free, soup, vegan, vegan cheese
Prep Time 10 minutes
Cook Time 20 minutes
Standing Time 5 minutes
Total Time 35 minutes
Servings 4
Calories 386kcal


  • 3 cups chopped broccoli florets (approximately 2 small heads of broccoli)
  • ¼ cup vegan butter, cut into pieces (you can sub olive oil or avocado oil for vegan butter if desired)
  • cup roughly chopped sweet or yellow onion
  • 2 cups finely diced carrots
  • 6 tablespoon chickpea flour (aka garbanzo bean flour)
  • 1 teaspoon fine sea salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground nutmeg
  • 3 cups unsweetened, unflavored plant-based milk (see notes for options)
  • 1 ½ cups gluten-free, low sodium vegetable broth
  • 1 cup vegan cheddar-style cheese shreds plus more if desired for topping (such as Miyoko's, Violife, Daiya, etc.)


  • Add chopped broccoli florets to a microwave safe bowl with ¼ cup water. Microwave covered on high for 4 minutes and set aside.
  • While broccoli is cooking, heat vegan butter (or oil) in a 3-quart or 4-quart stainless steel soup pot over medium-high heat.
  • Once butter is melted (or oil is heated), add chopped onion and carrots. Sauté until tender (approximately 4-7 minutes), stirring frequently.
  • Stir in chickpea flour, salt, pepper and nutmeg until well incorporated. Note that any clumps of flour will melt in the next steps.
  • Gradually stir in plant-based milk and vegetable broth.
  • Bring to a boil, stirring occasionally. Once the soup comes to a boil, lower the heat to medium-low/medium and cook until thickened (about 3-5 minutes), stirring constantly. 
  • Remove from heat and let stand 5 minutes. Using an immersion blender, puree the mixture, leaving some chunks of carrot intact if desired, being careful not to splash hot liquid.
  • Return the soup to medium-high heat. Stir in the chopped broccoli florets followed by vegan shredded cheese. Continue to cook until cheese melts, broccoli is hot and soup is thoroughly heated, stirring occasionally. Taste test and add more salt if desired. Top with more vegan cheese shreds if desired.



Be sure to use nut-free vegan butter to keep this recipe nut-free if needed. You can also use a soy-free vegan butter if needed.
I recommend oat milk as my first choice, but have also tried making it with and can recommend coconut milk beverage. If you use oat milk, ensure the brand you are using is certified GF if necessary. Be sure to use a nut-free plant-based milk to keep this recipe nut-free if needed.
Soup can be stored in an airtight container in the refrigerator for up to 3 days. It can be reheated on the stovetop or in the microwave in a covered microwave-safe dish.
If you do not have an immersion blender, you can use a regular blender by carefully pureeing the soup in batches, being careful not to splash the hot liquid. Refer to your blender's instruction manual to ensure safety.
If you do not want to steam the broccoli florets in the microwave, you can also steam them on your stovetop using a steamer basket or in your rice cooker using the appliance's steaming feature.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
Nutrition calculation was made using oat milk.


Calories: 386kcal | Carbohydrates: 45g | Protein: 10g | Fat: 20g | Saturated Fat: 4g | Fiber: 8g