Vegan Broccoli Soup with Nutritional Yeast
on Feb 02, 2014, Updated May 14, 2026
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This vegan soup broccoli soup with nutritional yeast is easy to make with one pot and a blender.
How to Make Vegan “Cheesy” Soup
When I was in high school, I used to love Campbell’s Broccoli and Cheddar Soup made with skim milk. As I no longer eat dairy, the days of afterschool cheesy broccoli soup are long gone.
So how can we achieve that creamy, dreamy, cheesy flavour without the dairy? Nutritional yeast, of course! Seriously, thank goodness for this stuff. It’s a life saver in a vegan kitchen and adds the cheesy component to this delicious broccoli soup. I always keep some on hand for adding a cheesy component to all sorts of different recipes.
This soup is so easy to make and can be ready in less than 30 minutes, making it a perfect weeknight dinner option. You can always make it ahead too and store it in the fridge for a few days, it’s actually even better the next day. It’s creamy, flavourful and rich, but still low calorie and packed full of nutrition.
Nutritional yeast is typically fortified with B12, making a wonderful addition to a plant-based diet. If you’re unsure of what nutritional yeast, I have a whole post about that you can read here. Broccoli as you’ve probably heard is a nutritional powerhouse and it’s the star of this delicious, vegan recipe.
I love enjoying this soup on a rainy, Sunday afternoon but because it’s so easy to make, it’s a great meal anytime! It’s just a bowl of comfort and when served with a toasted piece of sourdough bread, perfection.
More Broccoli Soup
For variations of this recipe, I also have a vegan cream of broccoli soup and a Cheesy Vegan Broccoli Potato Soup you can try,
More Vegan Soup Recipes
Loving this creamy broccoli soup? You’ll love these recipes too:
Curried Lentil Soup // Easy Vegan Minestrone Soup // Healthy Kale and Cauliflower Soup // Spicy Vegan Black Bean Soup // Vegan Sweet Potato Corn Chowder // Vegan Chickpea Vegetable Chowder
Vegan Broccoli Soup with Nutritional Yeast
Ingredients
- 2 tbsp olive oil
- 1 medium white onion, diced (approx. 2 cups, 300 g)
- 3 cloves garlic, minced
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp dijon mustard
- 4 cups of vegetable broth
- 6 cups broccoli, chopped in bite-sized pieces (420 g)
- 1 cup nutritional yeast
- 1 tbsp lemon juice
Instructions
- In a large soup pot, cook the onions in the olive oil over medium heat for about 5 minutes, stirring often. To make it oil-free, you can cook the onions in 2 tbsp of water or broth. Add more as needed if the pan starts to dry out.
- Add the garlic, salt, pepper and dijon and cook for a few more minutes.
- Add the vegetable broth and chopped broccoli.
- Bring to a simmer over medium heat and cook for about 15 minutes, or until broccoli is tender.
- Turn off heat and stir in nutritional yeast and lemon juice.
- Either scoop all the soup into a blender and blend to your desired consistency or for chunky broccoli soup, remove about 1/2 of the soup and puree, leaving the rest behind. You can also use an immersion blender right in the pot if you like.
- Pour the blended soup back into the pot. If it's too thick for your liking, stir in some extra broth or unsweetened almond milk to adjust the consistency. Season with salt and pepper, to taste.
I made this last night but with coconut milk and some additional asparagus instead. It was so fabulous and my husband even liked it (not a broccoli fan). Thank you!
Oooh, it would be great with added asparagus. I’m glad you enjoyed the recipe and you even got your husband eating it! Thanks for the comment!
TThanks for posting this. I made this tonight and it was great!
I just made this and it’s DELISH! I used sweetened almond milk because that’s what was on hand and I used puréed the broccoli stems with the florets. It’s devine! I’m usually not a huge nooch fan, but this is perfect and will be a regular in my soup rotation.
Made this tonight, first time. Excellent flavor!
I added 1/2 cup raw cashews to thicken just a little.
I LOVE IT, a true keeper 🙂
This was AWESOME! My hubby and I loved it, and I have historically hated the very idea of broccoli cheddar soup, so I never ate it…until I found this recipe. I wrote about it on my blog today!
Haha, well, I’m glad you have a new found love for broccoli soup! And hubbies are always the toughest critics, aren’t they? Thanks for writing about it on your blog.
This recipe was simple, easy, and packed so much flavor! The only thing I changed was that I used about 15 garlic cloves instead of the recommended 3.
Haha, I like your style!
Does this freeze? I have some broccoli that needs to be used up and I was wanting to eat the soup this weekend. Sounds delicious! I LOVE nutritional yeast!!!!
Hi Jen, I think it should be okay for freezing. Thanks!
I made this soup tonight. The cup of nutritional yeast scared me. I use it in many dishes and think it enhances them greatly, but in this soup, it’s a main player for flavor. I took the plunge though based on the reviews of the people who made it. They are right … the soup is very good. I thoroughly enjoyed it. I will say, I think the nooch gives the soup a chicken type flavor. I’ve used it to make Mac N Yease before and I thought it gave that a “chicken” type flavor. I’m waiting for my son to try it when he gets home from school (college) tonight. He doesn’t eat a vegan diet, so he may add a bit of shredded cheese to it, but I’m going to ask him to try it as it’s made. Very good and super easy to make. I’ll be making this one of my soup staples for the fall and winter. Thanks for the great recipe!
Made this soup last evening and found it absolutely delicious! I added a bit more nutritional yeast and a tablespoon of cornstarch to thicken it a touch. I also added more broccoli because we never have enough. The flavor is just wonderful! Thank you for a great soup!
This is totally delicious, great recipe, thanks. I was gonna wait to comment until after my kids taste it but I don’t even care!
Haha, I’m so glad you enjoyed it! I hope the kidlets approve too! 🙂