Vegan Broccoli Cheddar Soup (Gluten-Free, Allergy-Free)

overhead view of vegan broccoli cheddar soup in bowl with spoon

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5 from 10 reviews

The best Vegan Broccoli Cheddar Soup recipe out there! This easy one-pot dairy-free soup is gluten-free, allergy-free, and much healthier than ordering from Panera Bread! Creamy and velvety smooth, this cheesy broccoli soup is full of veggies, just 10 ingredients, and takes 15 minutes to make! You'll have a weeknight kid-friendly dinner on the table in no time!




  1. In a large soup pot, heat the vegan butter and add the onion, carrots, broccoli, garlic, and seasonings. Saute over medium-low heat for about 3 minutes until softened and fragrant.
  2. Now add in the vegetable broth and coconut milk. Stir the soup together to combine it into a uniform liquid over low heat.
  3. Add in the vegan cheddar shreds and stir together the soup to melt.
  4. Add in the chickpea flour, one tablespoon at a time until desired thickness is achieved. Add the nutritional yeast, more or less to taste, and turmeric for added golden yellow color, if desired.
  5. After about 10 minutes of cooking over a low simmer, the soup is done and you can remove the pot from heat and serve the soup in bowls with an extra sprinkle of vegan cheddar and fresh chopped chives.


  • If using unsalted vegetable broth, salt the soup to taste.
  • You can shred fresh carrots or use matchstick.
  • If you can't tolerate coconut milk, you can use a different plain unsweetened non-dairy milk. You may need to add more chickpea flour to thicken.
  • Add more broth and coconut milk in the same ratio to make a runner soup. To thicken the soup, add more chickpea flour.
  • Store leftovers in an airtight container in the fridge for 5-6 days. Reheat the soup on the stove over low heat before serving.
  • To Freeze: Cool completely and freeze the soup flat in plastic freezer bags or a freezer-safe container. To reheat, thaw in the fridge and heat on the stove over a low simmer.