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This vegan cheezy broccoli soup has been on deck at our house for a few months now.
It's a delicious way to stay warm in the winter, and if you know I live in south Florida you'll probably laugh at that sentence but hey, 60 degrees IS cold for a Floridian.
I've been loving this winter season in south Florida - it has been unusually chilly lately and I'm loving it.
And I'm also loving this vegan cheezy broccoli soup. Not only does it do a great job of keeping us warm, but it is also so filling, delicious, and full of amazing nutrients.
What's going on in this vegan cheezy broccoli soup:
broccoli - the VIP of this recipe. Broccoli is not usually a vegetable I truly enjoy on its own, but in this recipe it is simply amazing.
This vegan cheezy broccoli soup is a great way to enjoy the many benefits of broccoli while also enjoying a delicious cozy soup that does *not* taste healthy at all!
Another great way to enjoy broccoli is by making them into cheezy dehydrated broccoli chips - this recipe has been a fan favorite for the past year so I'm happy to bring you guys yet another broccoli recipe!!
veg broth - I like to use a combination of veg broth and water to make up the liquid portion of this soup. You can also go full on water, but I feel that using veg broth adds a certain richness to the taste.
I buy a clean organic brand at Whole Foods called Pacific Foods *if you follow me on instagram you'll see I'm always posting about them because I loveee their products).
Always check ingredients when buying store bought veg broth - make sure it is vegan, that most ingredients are basic foods that you can pronounce, and choose organic when possible to avoid unnecessary chemicals. I also always opt for the low sodium version as well.
coconut milk from a can - I use coconut milk to add healthy fats to the soup and create a thicker and creamier consistency. Please note that I use coconut milk from a can, and not the coconut milk that comes in a carton.
The coconut milk from a can (often referred to as coconut cream as well) is thicker and creamier than the watered down version from cartons. The coconut milk from cartons is perfect for drinking as a 'milk', for smoothies/shakes, even cereal or granola.
But the coconut milk from a can is better for making creamy recipes - it's like replacing full-fat dairy creamer.
tamari sauce: some people love it, some people hate it. There are alternatives - you can use coconut aminos if you're strongly against soy... you can also use Bragg Liquid Aminos which is a natural alternative to soy and resembles the taste. Or you can skip it altogether and just add an extra pinch of salt to replace the sodium from the soy sauce.
chickpea miso: Miso is a fermented food.. mostly made with soy however in today's world we can also have chickpea miso which is fermented chickpeas. It's delicious and adds a unique richness to recipes. The flavor is almost indescribable but once you add it to your foods you'll know it's there.
Miso works sooo nicely in this recipe i urge you not to skip it. natural foods stores will usually carry miso (check the refrigerated section), but you can also leave it out - it won't totally break the recipe.
flax seed meal - flax seed meal is basically ground down flax seeds. you can buy already made meal (which is what i do to save time) but you can also make it yourself by grounding down flax seeds using a blender with a wide container or a coffee grinder. Flax seed meal provides a ton of fiber, are high in Omega 3 fats, and helps the soup bind together.
and finally, nutritional yeast: We can't make this soup cheezy without nutritional yeast. Of course feel free to leave it out if you're not a fan.
This soup comes together real quickly and easily and makes for a delicious soul warming meal for any night of the week. Pair this soup up with these easy homemade pita breads if you're feeling extra and take this entire recipe up another level.
Enjoy it friends - and I hope spring comes soon wherever you are!
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Want to see winter-warming vegan recipes?
- vegan warm cinnamon pear pudding with cardamom caramel
- vegan red kidney bean soup recipe
- tasty one pot vegan mushroom soup
with love + gratitude,
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cheezy vegan broccoli soup recipe
Cheezy Vegan Broccoli Soup recipe that is oil free and delicious for winter – comes together in minutes and only requires one pot.
- Yield: 2 servings 1x
- broccoli florets from 2 to 3 stalks of broccoli
- 2 cups veg broth (400g)
- 1 cup water (200g)
- 1 – 2 minced garlic cloves (5g)
- 1 full can of coconut cream
- 1/4 teaspoon salt
- 2 tablespoon tamari sauce (21g) – you can leave out but might need to add more salt.
- 1 tablespoon miso (20g)
- 2 teaspoons each of: onion powder and garlic powder (5g)
- 2 tablespoons of flax seed meal (12g) – Add this last
- optional: 1 – 2 tablespoons of nutritional yeast for extra cheezy flavor
- Heat soup pot over medium/high heat. Add vegetable broth, water, broccoli florets, minced garlic and salt. Bring to a simmer and then lower heat to low/medium.
- Once broccoli is semi soft – add the garlic powder, tamari sauce, chickpea miso, and coconut milk. Continue to cook for another 1o to 15 minutes or until broccoli is soft and tender. Add flax meal last.
- Extra step: You can enjoy soup as is – or if you have an immersion blender you can blend it a few times to break down the broccoli further (or use a fork to smash up the broccoli!).