Vegan Broccoli Cheddar Soup
There’s nothing like a big bowl of this cozy vegan broccoli cheddar soup as the weather gets a little chilly. This creamy, cheesy, and satisfying comfort food comes together in one pot and doesn’t require the use of cashews or nutritional yeast. You will love how easy this recipe is and I can almost guarantee it will be your go-to soup for the chilly season.
What you’ll love about this:
Did anyone grow up on Panera’s broccoli cheddar soup? That was my childhood favorite to get with my mom (and in the bread bowl of course).
This recipe is all about the nostalgia for me, and maybe it is for you too which makes it all the more enjoyable. This soup will warm your soul with every bite!
If you love that broccoli cheddar flavor, check out my broccoli cheddar orzo! This is like broccoli cheddar soup, but the pasta version and it is SO GOOD!
Vegan Broccoli Cheddar Soup Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What is the purpose of dijon mustard in this broccoli cheddar soup?
Dijon mustard adds a subtle tanginess and enhances the overall flavor of the soup. It also mimics the sharpness of cheese which works great for this cheesy soup! If you don’t have dijon, don’t worry! Check out the best substitutes for dijon mustard.
What is the best vegan shredded cheddar cheese for this recipe?
Vegan cheese may get a bad rap, but a lot of the formulations have improved! My personal favorite is Violife Cheddar Shreds. They melt really well and have a great flavor (so good that I eat it right out of the bag!) I also enjoy Good Planet Cheddar and I even sampled the Vegan Cheddar from Aldi in this recipe and it tasted great!
Broccoli Cheddar Soup Substitutions
- You can use a 1:1 gluten-free flour for a gf option in this recipe.
- Instead of butter you can use olive oil (but butter gives it a richer flavor!)
- For lower sodium, use a low sodium veggie broth.
- Instead of shredded carrots, you can also use julienned carrots (also known as matchstick carrots).
How to Make Vegan Broccoli Cheddar Soup
Cook Onion & Add Flour
Melt your vegan butter in a large pot over MEDIUM heat. Add the onion, salt, and a pinch of freshly ground black pepper. Cook for 4-5 minutes, or until the onion has softened. Then stir in your minced garlic and cook for another minute.
Sprinkle your flour over the onion and whisk it for 1 minute. The flour will start to turn a light brown. The mixture will resemble a dough.
Add Milk & Veggies
Once golden, slowly pour in your milk, whisking continuously as you pour.
Add the vegetable broth, broccoli florets, carrot, mustard, and turmeric (optional) and stir to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender.
Add Cheese & Serve
Sprinkle in your vegan cheddar shreds and stir until combined and melted. If you like your soup less thick, add in a touch more vegetable broth until you have the thickness to your liking!
Enjoy right away with some toasted bread!
How do I store leftover vegan broccoli cheddar soup?
This soup is great for leftovers! Store in the fridge for 4-5 days or in the freezer for up to 3 months (great for those winter months).
Reheating instructions: Reheat in the microwave or stovetop. Let thaw in the fridge overnight if reheating from the freezer.
Can I use frozen broccoli for this soup?
I honestly think the swap from fresh to frozen is not as good. Frozen broccoli doesn’t have the same “crispness” and tends to get mushy. It also releases more water in the soup that dilutes the flavor.
I highly recommend fresh broccoli for this recipe, but if you only have frozen I recommend you defrost and drain before adding.
Can I add other types of cheeses?
Most definitely! You could make this a “3-Cheese” Broccoli Cheddar Soup by not only adding cheddar but also adding Parmesan and Mexican cheddar.
What can I serve with broccoli cheddar soup?
This soup is great as a main meal, but also pairs well with others. Serve it with…
- Crusty bread or sourdough bread
- A fresh side salad like this spring mix salad or broccoli crunch salad.
- A yummy sandwich like my tempeh sandwich or fresh chickpea salad sandwich.
- Try it with a wrap like my crunchy caesar kale wrap or buffalo tofu wrap.
Pro Tips
- This soup is thick, cozy & creamy! If you prefer your soup on the thinner side, add in extra vegetable broth. It also tends to thicken more in the fridge as it sits to feel free to add a splash of water or veggie broth before reheating, if desired.
Vegan Broccoli Cheddar Soup
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Ingredients
- 3 tbsp vegan butter
- 1 medium yellow onion chopped
- 2 cloves garlic
- 1/2 tsp salt
- pinch black pepper
- 1/3 cup all purpose flour
- 2 cups unsweetened soy milk
- 3 cups vegetable broth
- 4 cups broccoli florets
- 1 cup shredded carrots
- 1 tsp dijon mustard
- 1/2 tsp turmeric optional for color
- 2 cups vegan shredded cheddar (I like Violife or GoodPlanet)
Instructions
- Cook your onion & garlic: Melt your vegan butter in a large pot over MEDIUM heat. Add the onion, salt, and a pinch of freshly ground black pepper. Cook for 4-5 minutes, or until the onion has softened. Then stir in your garlic and cook for another minute.3 tbsp vegan butter, 1 medium yellow onion, 2 cloves garlic, 1/2 tsp salt, pinch black pepper
- Making your roux: Sprinkle your flour over the onion and whisk it for 1 minute. The flour will start to turn a light brown (see photos above). The flour will resemble a dough. Once golden, slowly pour in your milk, whisking continuously as you pour.1/3 cup all purpose flour, 2 cups unsweetened soy milk
- Add veggies: Add the vegetable broth, broccoli florets, carrot, mustard, and turmeric and stir to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender.3 cups vegetable broth, 4 cups broccoli florets, 1 cup shredded carrots, 1 tsp dijon mustard, 1/2 tsp turmeric
- Add cheese: Sprinkle in your vegan cheddar shreds and stir until combined and melted. If you like your soup less thick, add in a touch more vegetable broth until you have the thickness to your liking!2 cups vegan shredded cheddar
- Serve: Enjoy right away with some toasted bread!
Notes
- You can use a gluten-free flour for a gf option in this recipe.
- Instead of butter you can use olive oil (but butter gives it a richer flavor!)
- For lower sodium, use a low sodium veggie broth.
- Instead of shredded carrots, you can also use julienned carrots (also known as matchstick carrots).
- This is a thicker, creamy & delicious broccoli cheddar soup- but if you prefer it on the thinner side you can add in more vegetable broth until it’s thinned to your liking. It also will get a little thicker in the fridge so you can add a splash of water or veggie broth before reheating.
- This soup is great for leftovers! Store in the fridge for up to 4-5 days or in the freezer for up to 3 months (great for those winter months).
WOW is really the only word I have for this soup! This is nostalgia in a bowl if you used to eat Panera’s famous broccoli cheddar soup. I love this recipe because it’s only one pot and has no blending involved. It’s SO thick & creamy.. I literally could not get myself to stop eating it. I hope you enjoy this soup as much as I do! – xo allie
This looks soooo good, and I can’t wait to try it! One question – would this recipe work with frozen broccoli??
Hi Miranda! It would be best with fresh, if possible. Frozen tends to be a little more mushy. If you only have frozen broccoli, it can still work – just defrost it so it doesn’t add a bunch of water to the soup and make it dilute.
Enjoy! 🙂 xo allie