While it's sad to say goodbye to the warmer weather, we're looking forward to all the delicious fall foods to make this season. Kick-off autumn with soul-comforting, Vegan Broccoli ‘Cheddar’ Soup. Broccoli and cheese are one of those combos that are perfect together, which is why broccoli cheese soup is such a satisfying dish.

Fortunately, we’re living in a time where practically anything can be veganised, including cheese, so no one has to miss out on their favorite cheesy foods – including a dairy-free "cheddar "soup! I love this recipe because it’s so easy to make, tasty, and decidedly healthier, and more nutritious than the non-vegan version. Give this recipe a try and enjoy!

Prep Time: 10 Min
Cook Time: 25 Min
Total Time: 35 Min

Vegan Broccoli Potato 'Cheddar' Soup

Makes 4 servings


  • 2-3 Tbsp Cooking Oil
  • 1 Large Onion, diced
  • 4 Cloves Garlic, minced
  • 4 Cups Broccoli Florets
  • 12 Oz Yellow Potatoes, sliced
  • ½ Tsp Ground Turmeric
  • ¼ Tsp Smoked Paprika
  • Pinch of Ground Nutmeg
  • 4 Tbsp Flour
  • 2 Cups Vegetable Broth
  • 3 Cups Non-Dairy Milk
  • ¼ Cup Nutritional Yeast
  • Salt and Pepper, to taste 


  1. In a large pot heat up your oil over medium heat. Once hot, add your onions and garlic. Cook for 2-3 minutes or until onions become translucent. Add your broccoli florets, potatoes, turmeric, paprika, nutmeg to the pot. Stir and cook for 3-5 minutes.
  2. Sprinkle your flour over your broccoli mixture and stir until the flour is mixed in. Add your vegetable broth and non-dairy milk. Stir until evenly mixed. Bring to a boil and simmer for 10 minutes.
  3. Stir in your nutritional yeast and continue to simmer until it thickens, about 5-10 minutes. If you find your mixture is not thickening, stir in 1 Tbsp of Cornstarch to help thicken your soup to your desired consistency. Add salt and pepper to taste. Serve right away and enjoy!

Nutrition Notes:
Calories 412, Total Fat 15.8 g, Sat. Fat 2.2 g, Sodium 700 mg, Total Carbs 52 g, Fiber 10 g, Sugar 14.3 g, Protein 23.4 g


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