This Dairy-Free Broccoli Cheese Soup is loaded with so much cheesy flavor you’d never guess it’s dairy-free and vegan-friendly! Make it in the Instant Pot or on the stovetop for a quick comfort food meal you’ll love.
Soup is the ultimate comfort food!. Whether it’s Thai Chicken Soup, Creamy Roasted Cauliflower Soup, or Classic Chicken Noodle , it always hits the spot!
Growing up, broccoli cheese soup was one of my favorite comfort foods, packed with that rich, buttery, cheesy goodness. But every time I had it, I’d end up with a major stomach ache—definitely a sign of lactose intolerance!
Needless to say, when I adopted a gluten and (mostly) dairy-free lifestyle, broccoli cheese soup was one of the meals I missed the most. So, I decided to recreate this classic recipe with an allergy-friendly twist. The finished result is a vegan broccoli cheese soup that’s every bit as creamy, cheesy, and delicious as the original but is completely dairy-free!
Helpful Tips Before You Begin
- Cheese Sauce Prep Tips – I like to make the cheese sauce ahead of time because it thickens as it cools. And you can taste and adjust seasonings if needed. If you prefer to make it the same day, that works too! Just keep in mind the consistency might be a little thinner.
- Prep the broccoli ahead – Chop the broccoli florets into small, even pieces for quicker cooking. You can do this a day in advance, and store it in the fridge so it’s ready to go when you begin to cook.
- Blanch for extra color – If you want vibrant green broccoli, blanch the broccoli quickly before adding it to the soup.
- If you’re adding vegan cheese – Note that each brand of vegan cheese tastes different and melts differently. I recommend tasting a few different kinds before choosing one for this broccoli soup. I prefer a cashew based cheese.
Ingredients You’ll Need
Below is an overview of the ingredients and instructions to make this dairy-free broccoli cheese soup recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information including protein, carbohydrates, fiber, etc.
- Quick Vegan Cheese Sauce – I use our quick vegan cheese sauce, but you can use any store-bought option you like best. For a premade vegan cheese sauce option if I like Primal Kitchen Plant Based Queso! The flavor profile is a little different than my cheese sauce but works. Adjust spices if needed.
- Veggies – You’ll need fresh or frozen broccoli, yellow onion, and garlic. No need to thaw if using frozen broccoli. Just add it directly to the soup! Then, adjust the amount of liquid or slurry used as frozen broccoli releases more water.
- Olive Oil – This sautés the aromatics, creating a sweet, caramelized taste.
Ingredient Swap: Feel free to use vegan butter or ghee for a slightly richer taste.
- Vegetable Broth – I use homemade vegetable broth, but store-bought works well, too. I recommend using a low-sodium broth so you have more control over the saltiness of the soup.
- Canned Coconut Milk or Cream – This is my secret to creating a rich, creamy texture and rich flavor without the need for dairy. Note: Using a non-dairy milk such as almond milk or oat milk will NOT produce creamy texture or flavor.
- Arrowroot Starch or Cornstarch – Combined with water (to make a slurry), this helps create a thicker consistency.
Slurry Tip – Add the slurry near the end of cooking while the soup is simmering, not boiling. Stir in gradually, and let it cook for a minute to thicken. For a thinner soup, dissolve 1 tablespoon of starch in 1 tablespoons of water. Prefer a thicker consistency? Mix 2 tablespoon of starch with 2 tablespoon of water.
- Optional Shredded Cheese – This is an optional mix-in, but enhances the “cheesy” flavor and creaminess of the soup. Use regular or dairy-free shredded cheese that is designed for melting.
How to Make Dairy-Free Broccoli Cheese Soup (2 Ways)
Whichever method you choose, you’ll want to start by preparing the cheese sauce.
- Make the roux: Heat butter or oil in a saucepan over medium heat. Whisk in cornstarch or flour along with garlic powder, salt, and black pepper. Stir for about 2 minutes until the mixture slightly deepens in color.
- Whisk: Slowly add the coconut milk and non-dairy milk, whisking constantly to keep the texture smooth
- Cook over medium-low heat until the mixture thickens, about 3 to 5 minutes. If it starts to boil, briefly remove it from the heat, lower the temperature, then return it to the stove.
- Stir and Season: Reduce the heat and stir in the shredded cheese or nutritional yeast until fully melted or combined. For extra flavor, add smoked paprika.
Note: Remember, the sauce will thicken as it cools. However, if you don’t want to wait until the desired consistency is reached, adjust the amount of slurry you add to the soup. See the recipe card for details.
Instant Pot Option
- Dice or Chop. Dice the broccoli by hand or in a food processor, and set it aside. You can also use just the top of the broccoli floret or chop it coarsely—whatever suits your preference!
- Sauté. Set an Instant Pot to Sauté mode, and manually adjust the time to 2 minutes. Add the oil, and allow it to heat. Once sizzling, add the onion, and sauté to soften. Then, stir in the garlic, and cook until fragrant.
Flavor Tips – Cooking the garlic for just about 30 seconds after adding it ensures it becomes fragrant without overcooking.
- Combine. Press cancel on the pot, and add the broccoli and broth, stirring to combine.
- Cook. Close the lid, flip the pressure release vent to the closed position and cook on HIGH pressure for 1 minute. Then, allow the pressure to natural release.
- Combine. Stir in the cheese sauce, coconut milk, and slurry. Season with salt and pepper to taste.
- Warm. Mix in the shredded cheese, if using. Then, place the lid back on the Instant Pot, and warm before serving.
Stovetop Option
Follow the same instructions as the instant pot, prepping the sauce and preparing the broccoli.
- Sauté. Heat the oil or butter in a large, heavy-bottomed soup pot or a large Dutch oven over medium-high heat. Add the onion, and sauté until softened. Then, stir in the garlic, and cook until fragrant.
- Simmer. Stir in the broccoli and broth. Then, cover the pot with a lid, and simmer until the broccoli is tender.
- Combine. Stir in the cheese sauce, coconut milk, cornstarch slurry, salt, and pepper. Then, simmer again on low until the soup thickens. Season to taste.
- Stir and Serve. After seasoning, remove the soup from heat before adding shredded cheese. Stir it in, cover, and let it melt for a few minutes before serving!
Serving Suggestions
This vegan broccoli soup is tasty and filling all on its own. However, it also pairs greatly with a side or two for a well-rounded meal that’s full of different textures and flavors. For an extra cozy dish, try serving it in a bread bowl. Or, whip up one of the quick side dishes below!
More of Our Favorite
Gluten-Free, Dairy-Free Soup Recipes
Common Questions
This typically happens when the temperature of the soup gets too high. It’s most common with dairy-containing broccoli cheese soups but can happen with dairy-free versions, too. Unfortunately, there is no way to fix your soup once it has become grainy. So, be sure to keep the temperature warm but not so hot that the soup boils!
You can store leftover soup in an airtight container in the refrigerator for up to 3 days.
Yes, store leftover vegan broccoli cheese soup in the freezer for up to 2 months! However, because broccoli has a high water content and can dilute the flavor of the soup once thawed, I recommend adding more seasoning or fresh cheese sauce before serving. This will freshen up the flavor, and your soup will taste as good as new!
Dairy-Free Broccoli Cheese Soup Recipe
- Total Time: 25
- Yield: 4 1x
- Diet: Vegan
Description
Make this dairy-free broccoli cheese soup in the Instant Pot or on the stovetop for a cream soup so “cheesy” you’d never guess it’s vegan!
Ingredients
- 3 Tablespoons vegan butter or neutral oil
- 1 Tablespoons cornstarch or arrowroot starch
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¾ cup canned coconut milk or coconut milk lite
- ½ cup non-dairy milk (see notes for substitutes)
- 1 teaspoon bouillon (optional for flavor)
- 2 cups dairy-free cheese or ¾ to 1 cup nutritional yeast (see notes)
- ¼ to ½ teaspoon smoked paprika (optional)
- ¼ teaspoon of ground turmeric (optional for color)
For the Pot
- 16 ounces (6-7 cups) broccoli florets
- 1 Tablespoon olive oil or vegan butter
- 1 small yellow onion, diced (about ⅔ cup)
- 1 teaspoon minced garlic
- 1 ¾ cups (14 ounces) vegetable broth
- 1 ½ to 2 cups Vegan cheese sauce (above) – adjust to desired taste and consistency
- ½ teaspoon kosher salt or to taste
- ¾ cup canned coconut milk or coconut milk lite (see notes)
- Slurry – 1 -2 Tablespoon arrowroot starch or cornstarch + equal cold water (see notes)
- 1 cup regular or dairy-free shredded cheese (optional) – use a vegan cheese designed for melting
Instructions
For the Sauce (I recommend making this a day ahead for best consistency)
- In a medium saucepan, melt the butter (or heat the oil) over medium heat. Once melted, whisk in the cornstarch or flour, garlic powder, salt, and black pepper. Stir for 2 minutes on medium-low heat until the color of roux gets slightly darker in color.
- Gradually whisk in the coconut milk, non-dairy milk and optional bouillon, whisking constantly to remove the clumps. Cook over medium-low heat until the mixture starts to thicken or about 3 to 5 minutes. Note – If the mixture reaches a soft boil, remove from the heat, reduce heat to low, and return the pan to the stove. Continue to heat and stir until mixture has thickened.
- Reduce the heat to low and add the shredded cheese or nutritional yeast. Gently mix with a spatula until the cheese is melted and combined. If desired, add the optional smoked paprika and any additional seasonings.
For the Instant Pot
- Chop the broccoli floret by hand or in a food processor. Set aside. Tip: You can use just the top of the broccoli floret or chop it coarsely—whatever suits your preference!
- Set Instant Pot to Sauté mode, manually adjust time to 2 minutes. Add the oil. Once it starts to sizzle, add the onion to the Instant Pot. Sauté for 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds to a minute. Press cancel. Add the broccoli and broth. Stir to combine.
- Close the lid, lock into place, flip the pressure release vent to the closed position. Cook on HIGH pressure for 1 minute. Allow a natural release.
- Once the natural release has unlocked, remove the lid and stir in the cheese sauce, coconut milk and slurry (starch mixed with cold water). Season with salt and pepper, to taste.
- Mix in the optional shredded cheese then place the lid back on the pot, and keep warm for 10-15 minutes before serving. Garnish with parsley, if desired.
- Store in the fridge for up to 3 days.
Stovetop
- Prepare the cheese sauce according to the recipe above. Set aside.
- Heat oil or butter in a large, heavy-bottomed soup pot over medium-high heat.
- Add the onion and sauté for 2 minutes until softened.
- Stir in the garlic and cook for another 30 seconds, until fragrant.
- Add the broccoli and broth to the pot. Stir to combine.
- Cover the pot with a lid and simmer for 8-15 minutes, until the broccoli is tender.
- Uncover the pot and stir in the cheese sauce, coconut milk, slurry, and salt and pepper.
- Simmer on low for an additional 10 minutes, or until the soup has thickened.
- Taste and adjust seasoning as needed. Optional: Remove the soup from heat and mix in the shredded cheese. Cover and let it melt for 5 minutes before serving!
- Garnish with fresh parsley, if desired. Note – The soup will thicken as it cools.
Notes
Cheese Sauce Notes – I prefer to make the sauce a day ahead since it thickens as it cools resulting in a thicker sauce.. If you are making the sauce the same day, it may be thinner—adjust slurry and salt as needed. If you’re using shredded vegan cheese vs nutritional yeast– make sure it says it is meltable, like Daiya shredded cheddar.
Substitute Tips – Non-dairy cream or full fat/lite canned coconut milk works best. Using a non-dairy milk will produce a less rich flavor. For a premade vegan cheese sauce option if I have Primal Kitchen Plant Based Queso. The flavor profile and thickness of the sauce is a little different than my cheese sauce but it works. Adjust consistency if needed.
Frozen Broccoli Tip – No need to thaw; add directly to the soup. Adjust liquid or slurry, as frozen broccoli releases more water.
Slurry Tip – Arrowroot has a slightly stronger thickening power than cornstarch, so you may need a little less to achieve the same consistency. Start with 1 tablespoon each starch and water. If the consistency is still to thin for your liking add an additional slurry, 1 tablespoon starch mixed with water cold water.
- Prep Time: 10 min
- Cook Time: 15
- Category: soup
- Method: instant pot and stove top
- Cuisine: american
Nutrition
- Serving Size: 1 ¼ to 1 ⅓ cup
- Calories: 249
- Sugar: 4.8 g
- Sodium: 633.8 mg
- Fat: 14.4 g
- Saturated Fat: 11.3 g
- Carbohydrates: 18.2 g
- Fiber: 6.2 g
- Protein: 12 g
- Cholesterol: 0 mg
This is so worth making! It’s easy to make, great taste, and the thickness is perfect for broccoli cheese soup. My son gave it 4 billion thumbs up 😉
Hi Ana! 😉 I’m so glad to hear that your son gave it a whopping 4 billion thumbs up! Haha, that’s incredible! It’s one of my favorite dairy-free soups, and it reminds me of my childhood. Enjoy it!
This was soo good! I missed dairy so much but I totally got my fix with this soup.
hi — can i use arrowroot instead of corn starch? thanks.
Yes, but texture might be a little different, so start with 1 tbsp, as needed. Does that make sense?
This was a great bowl of soup! I am saving this recipe to make again soon!
woohoo! Great! Thanks for feedback.
Absolutely DELICIOUS! I loved this so much, I am so excited to have it for lunch tomorrow!
Leftovers for the win 🙌