Creamy Vegan Broccoli Cheddar Soup: A Comforting Plant-Based Classic for Every Season

There’s something deeply grounding about stirring a pot of soup at the end of a long day. This Creamy Vegan Broccoli Cheddar Soup was born from one of those moments—when I needed something warm, nourishing, and easy. Made with simple ingredients like broccoli, chickpea flour, coconut milk, and nutritional yeast, this recipe offers all the comfort of the classic without dairy or heaviness. Whether you serve it chunky or blended, this soup is soothing, protein-rich, and perfectly aligned with the seasons. I’ve even included ways to adapt it for spring, summer, or fall using Ayurvedic and Blue Zone-inspired swaps.

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A Nourishing Bowl of Comfort

One evening, I came home from a long day craving warmth. Something grounding, something that felt like a hug. I opened the fridge, spotted a head of broccoli I’d nearly forgotten about, and followed an instinct rooted in memory: soup.

This recipe was born from that moment—a moment that reminded me how simple, seasonal ingredients can create profound comfort. With just a few pantry staples and a little stirring, I had a rich, creamy, dairy-free vegan broccoli cheddar soup that filled more than just my belly. It calmed my nervous system, brought me back into rhythm, and reminded me why I turn to food not just for fuel, but for healing.

Now, this cozy bowl has become a regular part of my seasonal table, with subtle shifts depending on the time of year. Whether you enjoy it chunky or pureed, it’s grounding, creamy, and deeply satisfying.

Why Broccoli Soup?

Broccoli is a humble powerhouse. It’s earthy, slightly bitter in the best way, and pairs beautifully with creamy elements like coconut milk and nutritional yeast. It’s also highly accessible, affordable, and forgiving—perfect for weeknight cooking or cozy weekend rituals.

This creamy vegan broccoli cheddar soup channels the comfort of the classic, but without dairy. It’s also thickened with chickpea flour, which brings added fiber and protein while keeping it gluten-free.

Health Benefits of Broccoli

• Rich in antioxidants – Contains sulforaphane, kaempferol, and quercetin, which support detoxification, brain health, and cellular protection

• Supports digestion – High in fiber, which helps regulate the gut and keep things moving

• Immune-boosting – Packed with vitamin C, A, and K, plus trace minerals like iron and calcium

• Anti-inflammatory – Its phytochemical profile can help reduce inflammation when consumed regularly

Broccoli is a cool-season crop, most abundant in fall through early spring. When it’s local and in season, the flavor is deeper and the nourishment more aligned with what your body naturally craves.

Ingredients at a Glance

These consciously chosen ingredients create a creamy, cheesy, comforting soup without dairy or processed cheese substitutes:

• Broccoli – The star ingredient, adding earthiness, fiber, and essential nutrients

• Chickpea flour – A protein-rich thickener that brings depth and a gentle nuttiness

• Coconut milk – Full-fat, unsweetened coconut milk creates a rich, creamy base

• Nutritional yeast – Adds a savory, cheese-like flavor while providing B vitamins

• Veggie broth + plant-based milk – Balance the soup with both flavor and texture

• Onion + garlic – Create the aromatic foundation

• Olive oil – For sautéing and rounding the flavor

  
  

Creamy Vegan Broccoli Cheddar Soup Recipe

Ingredients

• 1 cup chickpea flour

• ¼ cup olive oil

• 5 cups broccoli florets, chopped

• ⅔ cup yellow onion, diced

• 2 garlic cloves, minced

• 4 cups veggie broth

• 2 cups unsweetened plant milk (oat, almond, or soy)

• ¾ can (14 oz) full-fat coconut milk

• ¼ cup nutritional yeast

• ½–1 tsp sea salt (to taste)

Directions

1. In a large pot, warm olive oil over medium heat. Add diced onion and sauté until translucent (about 3 minutes). Add garlic and stir for another minute.

2. Add chopped broccoli and cook for 5–6 minutes, allowing it to soften slightly.

3. Sprinkle in chickpea flour and stir to coat the vegetables evenly. This helps thicken the soup.

4. Slowly pour in the plant milk while stirring continuously to prevent clumping. Then add the veggie broth.

5. Stir in coconut milk and nutritional yeast until fully combined. Simmer on medium-low heat for 15 minutes or until broccoli is fork-tender.

6. For a chunky soup, blend about half of the mixture. For a smooth soup, blend ⅔ to ¾ of it using a high-speed blender or immersion blender.

7. Taste and adjust salt as needed. Serve hot with fresh herbs, cracked black pepper, or a drizzle of olive oil.

Seasonal Adjustments: Aligning Your Soup with the Earth

This soup can be enjoyed year-round by adjusting ingredients to match the season’s energy. Here’s how to adapt it with Ayurvedic and seasonal principles:

Fall & Winter (Vata Season)

• Stick to the original recipe: Root vegetables like broccoli and warming fats like coconut milk ground Vata energy.

• Add warming spices like turmeric, black pepper, or a pinch of nutmeg to increase circulation and support digestion.

• Top with roasted seeds or a swirl of tahini for extra grounding.

Spring (Kapha Season)

• Lighten the base: Use a smaller amount of coconut milk or swap for extra veggie broth.

• Add digestion-stimulating spices like mustard seeds, ginger powder, or a touch of cumin.

• Stir in spring greens like spinach, dandelion, or asparagus tips to align with Kapha-cleansing seasonal produce.

Summer (Pitta Season)

• Keep it cooling: Use light plant milk (like oat or almond) and reduce or omit coconut milk.

• Blend in a handful of zucchini or green peas for natural sweetness and softness.

• Add herbs like mint, basil, or lemon balm at the end to cool the body and brighten flavor.

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Serving Ideas

• Pair it with crusty sourdough or a slice of herbed flatbread

• Serve with a seasonal salad (arugula + pear in fall, cucumber + mint in summer)

• Add chickpeas or white beans for extra protein

• Drizzle with herbed olive oil, vegan pesto, or a dollop of cashew cream for flair

Storage Tips

• Refrigerate: Keeps well for up to 5 days in an airtight container

• Freeze: Let cool fully, then store in freezer-safe jars or containers for up to 3 months

• Reheat gently, adding a splash of water or broth if needed to loosen texture

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Share Your Soup Moment

If you make this creamy vegan broccoli cheddar soup, I’d love to see how you bring it to life. Leave a comment or snap a photo and tag me on Instagram at @consciousvegankitchen_ so I can celebrate your creation with the community.