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Easy Vegan Broccoli Cheddar Soup Recipe
There’s nothing quite as comforting as a big bowl of vegan broccoli cheddar soup – it’s thick, warming, flavorful and cheesy!
With all the dairy free butter and cheeses out there, it’s so simple to make savory soups like this. But, you’ve got to add plenty of other flavors like onion, garlic, carrots and plenty of salt and pepper.
This soup is wonderful on its own with a sprinkle more of cheese on top, or have it with some bread to make it even heartier and to serve more people!
Simple Cheesy Panera Copycat Soup
If you’ve had the Panera broccoli cheese soup before, you know what I’m talking about – it’s iconic and the flavors are on point!
I can’t tolerate dairy anymore, but I had to have this soup in my life, so after a few attempts I think I nailed it.
The texture, the different flavors and the right thickness all make a difference when it comes to this soup, it can’t be too thick or too thin and every step of the process decides this.
There’s a lot that goes into this soup other than broccoli and cheese to give it that delicious creamy flavor, and I’m super happy with how it came out.
Not only is this soup the most comforting and savory soup you can make, but it’s also packed with carrots and broccoli to add in some veggies to your diet.
Also, what makes this soup super creamy is a good bit of creamy coconut milk, mixed together with some vegetable stock.
How to Make Vegan Cheesy Broccoli Soup
Making this soup is a pretty simple process, it just needs to be done in certain steps to achieve the best flavor and texture.
I like to prep all the veggies by chopping them up before I do anything else, this just helps the process go smoother. Just chop the onion and carrots, mince the garlic, and chop the broccoli into bite-sized pieces (or use frozen!).
Then, melt the vegan butter over medium heat and cook the onion, carrot and garlic for 5 minutes. Then add the flour and stir well, cooking 3-5 more minutes until the flour is a pale golden. You want to cook out that raw flour taste completely!
Add the milk, veggie stock and some salt and pepper and cook for 5-8 minutes. Then add the broccoli and cook for another 8-10.
The last step is to use an immersion blender to thicken the soup a bit – don’t over blend though or else you’ll lose a lot of texture.
You can also do this by letting the soup cool and scooping some into a blender, but MAKE SURE it is cooled before you blend it or else it could burst!
Then stir in the cheese until melted and serve with some more sprinkled on top!
Dairy Free Cheddar Broccoli Soup
I love having this comforting and cheesy soup recipe for chilly nights, it’s one of those classic soups I have to make every few weeks at least!
Whether you’re dairy free or looking for some Meatless Monday’s meals to make, this soup is sure to be a hit!
This recipe is:
Check out these other vegan soups:
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- 4 Cups Vegetable Stock
- 1 Onion
- 3 Large Carrots
- 3 Cloves Garlic
- 4 Cups Broccoli
- 8-12 oz. Vegan Cheddar Cheese
- 1/4 Cup Vegan Butter
- 1/4 Cup All-Purpose Flour
- 1 Cup Full-Fat Coconut Milk
- Salt/Pepper to taste
- In a large pan over medium heat, melt butter and add chopped onion and carrots and minced garlic. Cook for 5 minutes.
- Add flour and coat veggies, cook for 3-5 more minutes until flour is a pale golden.
- Add milk, veggie stock, salt and pepper and cook for 5 -8 minutes, then add broccoli.
- Cook for a final 8-10 minutes until the broccoli is softened, and use an immersion blender* to blend some of the soup (but try not to over blend or you won't have any texture).
- Add vegan cheese and stir to melt, then serve with more shredded cheese on top!
*If you don't have an immersion blender you can let the soup cool a bit and then pour some of it into a blender, but make sure it's not hot or it could burst from the blender!
Amount Per Serving: Calories: 423