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Vegan Slow Cooker Broccoli Cheese Soup

Vegan Slow Cooker Broccoli “Cheese” Soup (Crockpot Recipe)

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).
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: crockpot, Soup
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

  • 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

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.

Method
 

  1. Follow these steps and you’ll have a velvety, cheesy-feeling soup without dairy.
  2. Layer the veggies. Put the chopped broccoli, grated carrots, diced onion, and minced garlic into the bottom of a 5–6 quart slow cooker.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.
  7. Taste and adjust. Taste the soup and add more salt, pepper, or a squeeze of lemon for brightness. Serve warm.
  8. Safety note: Be careful when blending hot liquids. Hold the lid and blend in small batches if using a countertop blender.

Notes

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.