Want creamy, cozy broccoli-cheese vibes without the dairy drama? This vegan slow cooker broccoli cheese soup gives you all the comfort—rich, melty, and stick-to-your-ribs—while staying 100% plant-based. Pop everything in the crockpot, go about your day, and come back to a bowl that tastes like you slaved for hours (you didn’t — and that’s the point).

I wrote this like I’m talking to a friend who loves food but also loves convenience. Expect helpful little hacks, options for ingredient swaps, and a realistic calorie estimate so you know what you’re feeding the family.

Quick facts (the TL;DR)

Prep: 15 minutes
Cook: 4 hours 15 minutes (on low ~4–6 hours; or high 2 hours + finishing)
Total time: ~4 hours 30 minutes (mostly hands-off)
Serves: 6 generous bowls
Estimated calories per serving: ~235 kcal (see full breakdown below)
Diet: 100% vegan

Why make this in the slow cooker?

Do you want rich, cozy soup and zero stove babysitting? Me too. The slow cooker softens broccoli to perfect tenderness and lets flavors mellow together. It also gives you time to do real-life things—walk the dog, answer emails, or wrestle a toddler—while a comforting dinner forms in the background. Win-win.

Ingredients (vegan swap notes included)

Here’s the adapted, 100% vegan ingredient list based on your original recipe — I swapped dairy with plant-friendly alternatives that still melt and taste dreamy.

5 cups chopped broccoli florets (about 16 oz / 454 g)
1 cup grated carrots (about 110 g)
1 medium yellow onion, finely diced
3 garlic cloves, minced
2 oz vegan cream cheese (about 56 g) — use a creamy vegan brand
1 teaspoon dried oregano
¼ teaspoon freshly grated nutmeg
2½ cups reduced-sodium vegetable broth (add more if you like a thinner soup)
12 oz (1 can) unsweetened oat milk or cashew cream (vegan evaporated milk substitute)
½ teaspoon kosher salt (adjust to taste)
¼ teaspoon ground black pepper
8 oz vegan sharp cheddar-style cheese, grated from a block (about 227 g) — do not use pre-shredded if you can avoid it

Bold tip: Grate the vegan cheddar from a block. Pre-shredded vegan cheeses often contain anti-caking starches that hinder smooth melting. Grating from a block melts more reliably.

Equipment

5–6 quart slow cooker (crockpot)
Immersion blender or countertop blender (for texture control)
Measuring cups & spoons
Box grater (to grate the vegan cheddar and carrots)
Wooden spoon or heatproof spatula

No fancy gear required. Just a reliable slow cooker and a blender.

Step-by-step instructions for Vegan Slow Cooker Broccoli “Cheese” Soup

Follow these steps and you’ll have a velvety, cheesy-feeling soup without dairy.

Layer the veggies. Put the chopped broccoli, grated carrots, diced onion, and minced garlic into the bottom of a 5–6 quart slow cooker.
Add the creamy base. Top the vegetables with the vegan cream cheese, dried oregano, nutmeg, and vegetable broth. Stir gently to distribute the cream cheese slightly.
Cook low & slow. Cover and cook on low for 4–6 hours, or on high for about 2 hours, until the broccoli feels tender when you poke it with a fork. (I usually aim for 4 hours on low.)
Add the oat milk and puree. Remove the lid and pour in the oat milk or cashew cream. Use an immersion blender to puree about ¾ of the soup, leaving some broccoli chunks for texture. If you use a countertop blender, puree in batches and hold the lid with a towel to vent.
Finish with the cheese. Return the soup to low heat if you move it. Stir in the grated vegan cheddar, salt, and pepper. Cook on high for about 5–10 minutes until the vegan cheese melts and the soup heats through. Stir occasionally to help the cheese integrate.
Taste and adjust. Taste the soup and add more salt, pepper, or a squeeze of lemon for brightness. Serve warm.

Safety note: Be careful when blending hot liquids. Hold the lid and blend in small batches if using a countertop blender.

Texture & melt tips (because vegan cheese can be dramatic)

Grate from a block — this matters. Block cheese melts better than pre-shredded.
Choose a melty vegan cheddar — brands vary. Look for one labeled “melts” or “for cooking.” IMO, some coconut-oil-based cheddars melt smoother than thick cashew bars.
Stir well: Give the cheese a few minutes on low heat to soften before finishing on high. That helps it integrate rather than clump.
If it seems grainy: Add a splash more oat milk and whisk vigorously. A short burst with the immersion blender can smooth things out.

Storage & reheating

Refrigerator: Cool soup to room temperature, then store in airtight containers for up to 4 days.
Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm on the stovetop over medium-low, stirring frequently. Add a little broth or oat milk if the soup thickens. Avoid high heat; it can break down vegan fats and make texture gritty.

Serving suggestions & toppings

This soup loves a little personality on top.

Sliced avocado or a dollop of vegan sour cream
Toasted pumpkin seeds (pepitas) or crushed tortilla chips for crunch
Chopped chives or parsley for color
Hot sauce or smoked paprika for extra heat
Crusty sourdough or garlic toast for dunking

Question: Want a bowl that doubles as a meal? Stir in cooked quinoa or white beans before serving.

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Calories & nutrition estimate (practical math)

You wanted caloric information — I calculated a friendly estimate based on the vegan swaps and ingredient amounts. I used common calorie values for whole veggies, oat milk, vegan cream cheese, and vegan cheddar block.

Estimated total pot calories: ~1,407 kcal
Estimated calories per serving (6 servings): ~235 kcal per serving

This number depends on the exact brands you use (vegan cheeses vary a lot). If you want a tighter estimate, send me the brand names and I’ll recalc.

Troubleshooting (quick fixes)

Soup tastes bland? Add more salt or a squeeze of lemon. A little acid brightens flavors.
Cheese won’t melt? Grate more finely and stir while warming slowly.
Too thick? Stir in extra warm broth or oat milk to loosen the texture.
Too thin? Remove a cup, blend it smooth, and stir it back in to thicken naturally.

Variations you’ll actually use

Broccoli-Cashew “Cheese”: Blend soaked cashews + nutritional yeast + lemon + sautéed onion to create a cashew cheese base; add to slow cooker toward the end.
Spicy kick: Stir in ½ tsp smoked paprika or a pinch of cayenne.
Green goodness: Add a handful of spinach at the end and let it wilt for extra iron.

Why this recipe works (short nerdy bit)

Slow cooking gives broccoli a deep, gentle sweetness. The oat milk/cashew cream provides a silky base without dairy. Grating real vegan cheddar and warming it gently encourages a creamy finish. You mimic the classic broccoli-cheese experience while keeping everything plant-based and friendly for vegans and flexitarians alike.

Still Hungry, Try It Next recipe–

Vegan Slow Cooker Oatmeal Crockpot Recipe

Vegan Mushroom Lentil Soup (Crockpot Recipe)

Final thoughts

If you love cozy, low-effort meals that still feel like a treat, this vegan slow cooker broccoli cheese soup will become a rotation staple. It fits meal prep, busy weeknights, and those “I want comfort food but also vegetables” days. Try it once. Then freeze half and thank me later.