This vegan broccoli cheddar soup is packed full of flavors, perfect for the fall and winter! As an added bonus, this soup is incredibly affordable and easy to make.

Soup is a perfect dish to help you transition from warm sunny days to cold, rainy autumn weather. This creamy vegan broccoli cheddar soup is one of my favorite recipes to make in the fall. It will warm you right up, inside and out!

Vegan Broccoli Cheddar Soup

Why You’ll Love This Recipe

  • When it’s cold outside, soup is a superior choice. And this vegan cheddar soup will absolutely blow your mind!
  • It’s SO EASY to make! Even if you’re not very confident in the kitchen, making this soup will feel like a breeze.
  • Talk about value for money! Using common veggies and a few spices, you can make enough lunch to feed you all week.
  • If you struggle to eat your veggies, this vegan broccoli cheddar soup will convert you! This soup features four different veggies, along with sunflower seeds and spices, which means it has everything you need for a satisfying meal, and it tastes amazing!
  • The use of miso paste adds some depth of flavor, as well as stimulating digestion. It also features turmeric, which is known for its beneficial effect on the gut.

How to Make This Recipe

Heat a pot over medium heat. Add 3 tablespoons of vegetable broth, water or oil. Sauce onion, garlic and salt with the broth for a few minutes until the onions start turning translucent.

Next, add flour and make sure to stir well to combine it with the veggies. It’s a good idea to sift the flour before adding it to avoid clumps.

Take your pre-soaked sunflower seeds and drain any remaining liquid. Add the seeds to a blender, along with one cup of clean water. Blend until smooth.

Add the remaining vegetable broth, carrots and broccoli into the pan, followed by the sunflower cream. Next come the spices! Add nutritional yeast, paprika, turmeric, miso paste and dijon mustard. Add some mashed sweet potato to thicken your soup and bring the mixture to a simmer. Let your soup cook for 5-7 minutes, until the broccoli is vibrant in color.

All that’s left is to enjoy it!

Hack It!

  • If making your own sunflower cream is too much hassle, you can use store-bought vegan cream or coconut milk.
  • For a gluten-free version of this recipe, add some cornstarch slurry at the end instead of using flour.
  • You can always add more greens to this vegan broccoli cheddar soup. If you have some spinach, kale, or basil in the back of the fridge, it’s time to get scrappy!
  • If you’re allergic to soy, omit the miso paste. To make up for it, add a little bit of coconut aminos.
  • You can use store-bought vegetable broth, or try this recipe with this amazing vegan chicken broth.

Other Recipes You’ll Love

If you love soups, you should know that there is an entire chapter dedicated to soups and stews in the PlantYou Cookbook. The book features 140+ delicious vegan recipes, all aimed at making your life easier and more vibrant!

And if you like to keep your options open, check out the PlantYou Planner! This digital meal planner platform allows you to COMPLETELY CUSTOMIZE your weekly menu, choosing from over 600 whole-food plant-based recipes. If that already sounds amazing, hold on to your hat. As well as selecting your dishes for the week, you can toggle the number of servings on every single recipe! Better yet, the program designs a grocery list based on your selection. Well, what are you waiting for?

Vegan Broccoli Cheddar Soup

The Recipe: Vegan Broccoli Cheddar Soup

A comforting soup recipe, perfect for the winter and fall.
5 from 13 ratings


  • 3 tbsp vegetable broth, use water or oil if preferred
  • 1 sweet onion, diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 3 tbsp all-purpose flour
  • 4 cups vegetable broth
  • 2 carrots, grated
  • 2 heads broccoli, broken into small florets
  • ½ cup sunflower seeds, soaked for 4-6 hours or boiled in hot water for 10 minutes
  • ¼ cup nutritional yeast
  • ½ tsp miso paste
  • ½ tsp paprika
  • ¼ tsp turmeric
  • 1 tsp dijon mustard
  • 1 cup mashed sweet potato



  • In a pot over medium heat, and the 3 tablespoons of vegetable broth, onion, garlic and salt. Saute until the onions are translucent, approximately 3 minutes. 
  • Add the flour and stir until a combined with the onions, garlic and broth.
  • Meanwhile, blend the soaked and drained sunflower seeds with 3/4 cup of water until a cream is formed. 
  • Pour in the remaining 4 cups of vegetable broth, stir, and add the grated carrot and broccoli, followed by the sunflower cream. Add the nutritional yeast, paprika, turmeric, miso paste, sweet potato and dijon mustard. Bring to a boil, and then simmer for 5 to 7 minutes, until the broccoli is bright green. If you want the soup more creamy, use an immersion blender or high speed blender to blend 1 cup at a time until a desired consistency is reached. Enjoy immediately.
Calories: 286.5kcal, Carbohydrates: 41.7g, Protein: 15.3g, Fat: 10.2g, Saturated Fat: 1.1g, Polyunsaturated Fat: 4.3g, Monounsaturated Fat: 3.2g, Sodium: 1503.2mg, Potassium: 1342.8mg, Fiber: 12g, Sugar: 12.9g, Vitamin A: 7418.9IU, Vitamin C: 278.7mg, Calcium: 189.3mg, Iron: 4mg