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overhead view of vegan broccoli cheddar soup in a bowl with breadcrumb topping.

Vegan Broccoli Cheddar Soup

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5 from 1 review

  • Author: Lexi
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan


All of the comfort, none of the dairy! This delicious vegan broccoli cheddar soup is perfectly creamy, cheesy and packed with healthy ingredients like potatoes and white beans. 


  • 5-6 tbsp vegan butter, divided
  •  1 1/2 cups diced yellow onion or shallot (~1 onion)
  • 1 tbsp minced garlic
  • 1 cup diced carrots
  • 1 cup diced celery 
  • 2 cups peeled and diced yellow potatoes
  • 4 cups vegetable broth
  • 1 tsp fine kosher salt
  • 1/2 tsp pepper 
  • 1 1/2 tbsp lemon juice
  • 1 14.5oz can white beans, drained and rinsed
  • 1/2 cup chopped parsley, divided
  • 4 cups finely chopped broccoli (can include stems)
  • 1 cup vegan shredded cheddar cheese*


  1. Heat 3 tbsp butter in a large pot over medium heat. Add onions and sauté, stirring occasionally, for 5 minutes. Add garlic, potatoes, carrot, celery, salt and pepper and continue cooking for 5-7 minutes. 
  2. Add in the vegetable broth, lemon juice, white beans and 1/4 cup of the fresh parsley. Reduce heat to low and simmer for about 20 minutes, until the vegetables are fork tender. 
  3. Meanwhile, in a separate skillet, heat 1 tbsp butter. Add in broccoli, season with a pinch of salt and pepper and sauté for 8-10 minutes, until softened and slightly browned. 
  4. Carefully transfer the soup to a heat-safe blender, add in cheese and blend until completely smooth. Add in the broccoli and blend for another 15-20 seconds, until mostly blended (it should still have some texture). 
  5. Return the blended soup to the pot and stir in remaining 1/4 cup of parsley and remaining 1-2 tbsp butter (optional) for extra richness. Serve warm. 


Buttery breadcrumb topping: heat 1 tbsp vegan butter in a skillet over medium heat. Add 1/3 seasoned panko breadcrumbs and 1-2 tbsp fresh chopped parsley. Stir well and toast until browned and crispy, about 6-8 minutes. 

Don't over-blend the soup: if you blend the soup for too long, the potatoes will start to have a gummy, thick texture. Blend it just long enough for everything to be smooth. 

Don't want to use vegan cheese? Sub with 3-4 tbsp nutritional yeast, which has a cheesy, savory flavor. Add it in when you blend the soup.

Potatoes: yellow potatoes (like yukon golds) work best in this soup. They make for a creamy, rich soup without the grainy, waxy texture you can sometimes get from red potatoes. 

White beans: we used cannellini beans, which are nice and soft and blend up perfectly in this soup. You can also use navy or Great Northern beans. 

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: 1 Bowl
  • Calories: 331
  • Sugar: 7.2 g
  • Sodium: 956.6 mg
  • Fat: 14.3 g
  • Carbohydrates: 39.7 g
  • Fiber: 9.8 g
  • Protein: 14.9 g