A close up of a bowl of gluten free vegan cream of broccoli soup.

Vegan Cream of Broccoli Soup

This vegan broccoli soup is creamy, cheesy, and satisfying!  It can be made gluten-free and soy-free too.

Course Soup
Cuisine American, gluten free, vegan
Keyword vegan cream of broccoli soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 people
Calories 90 kcal


  • 1 tbsp canola oil
  • 1 medium onion diced
  • 2-3 cloves minced garlic
  • 4-5 cups broccoli chopped
  • 1 medium carrot about 1/2 cup peeled and chopped
  • 5 cups water
  • 2 cubes Not Chick’n bullion cubes or other equivalent vegan chicken broth powder
  • 2 cups PLAIN soy milk or other milk of choice
  • 1/4 cup nutritional yeast
  • 1/8 tsp turmeric
  • 1 sprinkle Salt to taste (amount needed will depend on the saltiness of the broth).
  • 1/4 cup vegan butter or margarine or oil of choice
  • 1/3 cup flour or 1/3 cup gluten-free flour

For the starch method of thickening:

  • 1/3 cup potato or corn starch
  • 1/2 cup cold water


  1. Saute the onion in a little oil over low heat for about 5 minutes and sprinkle with a little salt.

  2. Add the garlic, broccoli, and carrots and saute for another 2-3 minutes.
  3. Pour in your both of choice and let it simmer for about 15 minutes until the broccoli is tender, but not mushy.
  4. Add the plant-based milk and nutritional yeast to your broth and continue to simmer, but not boil.

Thicken your soup with a Roux...

  1. Heat oil in the bottom of another soup pot and add flour (regular or gluten-free) to the oil and stir with a whisk until it starts to sizzle.

  2. Scoop out the broth being careful to not get big pieces of the broccoli and add it to the roux one ladle at a time.
  3. Stir well with the whisk between each scoop to keep it creamy.
  4. Repeat until most of the broth is incorporated and then add the remaining soup into the 2nd pot.

Or thicken with the starch method...

  1. Mix 1/3 cup potato or corn starch and 1/2 cup water in a small bowl and add it to the hot soup near the end of cooking.

  2. Stir well and heat soup again until it just begins to boil while stirring frequently.
  3. Add salt and pepper to taste.  

Recipe Notes


Tips for making it gluten-free:

To make vegan broccoli cheese soup:

Nutrition Facts
Vegan Cream of Broccoli Soup
Amount Per Serving (1 cup)
Calories 90 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 162mg7%
Potassium 214mg6%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 560IU11%
Vitamin C 33.2mg40%
Calcium 86mg9%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.