Move over Panera because my vegan broccoli cheddar soup is just as delicious (if not more)! The perfect bowl for when you want something comforting and one of my favorite soups.
Just like most people before I went vegan one of my favorite things was a bread bowl from Panera with the broccoli cheddar soup, of course paired with their iced green tea. After going vegan I was really missing broccoli cheddar soup and honestly had no idea how easy it was to make. While it has been over 5 years since I have had that soup this reminds me of it so much. I love that it still has all the flavor minus the animal products!
How to Create a Creamy Soup Vegan Broccoli Cheddar Soup
Before I really got into cooking I didn’t realize that some soups were made thick and creamy with the use of flour or a starch. I just sort of always assumed with was heavy cream. However, this soup is made thick and creamy with a roux. In case you don’t know what a roux is, it is the equal parts fat and flour that is used to help thicken sauces, gravies or in our case soup.
It’s All in the Whisk
When making a roux and using it as a thickening agent it is very important to do a few things to ensure there is no clumping later on. To make the roux you will first melt the vegan butter down completely. Then add in the flour and mix around with a spoon until the vegan butter flour and flour have combined and almost resemble a dough. Now, the next steps are very important you will slowly add in the non-dairy milk, about a ¼ cup at at time, whisking constantly. This step is important and it is best to have patience when doing this because if you add in too much liquid at a time and do not whisk it properly you will get clumps. So, just keep whisking and adding the liquid gradually.
Fresh Broccoli
For this soup I personally like to use fresh broccoli. I have never tried with frozen broccoli but I don’t see why it wouldn’t work. I like using fresh broccoli so I can chop it up and keep it smaller and control the size more. However, I know frozen broccoli can be more accessible and make this recipe quicker. I would suggest using frozen broccoli florets.
More Soup Recipes!
Vegan Slow Cooker Sausage & Creamy Potato Soup
Potato Leek Soup
Lemon Chick’n Orzo Soup
Homemade Wonton Soup
Stuffed Pepper Soup
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Sharing direct links to recipes and pictures is highly encouraged, please do not copy and paste my recipes or share my pictures without permission. I work very hard on my blog and don’t want to see my recipes popping up anywhere. Thank you so much.
Vegan Broccoli Cheddar Soup
Ingredients
- ½ onion chopped (about 5 ounces/150g)
- 2 to 3 cloves garlic roughly chopped
- 1 tsp (5ml) olive oil
- 3 tbsp (42g) vegan butter
- 3 tbsp all purpose flour (24g)
- 2 ½ cups (600ml) non-dairy milk, unsweetened and unflavored
- 2 cups (480ml) low sodium vegetable broth
- 1 large head of broccoli cut into pieces (about 11 ounces/320g)
- 1 cup shredded carrots (about 4 ounces/110g)
- ¼ tsp (1.5g) salt, or to taste
- ½ tsp (2g) black pepper, or to taste
- 2 tbsp nutritional yeast (10g)
- 1 cup vegan cheddar shreds (112g)
- ½ cup (60ml) water, optional if soup becomes too thick
Instructions
- In a large pot add the olive oil, garlic, and onion. Cook for 5-7 minutes over low heat until translucent, stir occasionally.
- Once onions and garlic are fragrant add in the vegan butter and flour. Mix continuously to form a roux. The butter will absorb the flour and it will resemble a dough.
- When the roux has been formed and it is thick slowly add in the non-dairy milk, about a ¼ cup (60ml) at a time. Whisking continuously to avoid any clumping. Continue slowly adding non-dairy milk and whisking until all liquid has been added and you are left with a thick but smooth base for the broth.
- Then add in the veggie broth, salt, pepper, broccoli, nutritional yeast and carrots.
- Cook on medium low heat for 15 minutes to cook the broccoli and carrots. Keep over a low simmer, stir occasionally. Do not let it boil just simmer and bubble a bit.
- Add the vegan cheese and continue to cook for 5 more minutes until vegan cheese is melted.
- Taste the soup and add more salt, black pepper or other seasonings to your preference. The soup will most likely need more salt but I prefer to add it into preference than have it to be too salty. If the soup has become very thick and you like you can add in the water.
- Enjoy warm and pair with bread, croutons, or a salad.
Video
Notes
- I have not tried to make this gluten free. I would suggest searching for gluten free roux recipes online and see what flour they suggest using. You can also try using a cornstarch slurry (2 tablespoons flour + 2 tablespoons of water) to thicken it at the end.
- Makes 4 to 6 servings depending on if you are enjoying as a main or an appetizer/with something else.
- I use low sodium vegetable broth so I can control the saltiness of this soup.
- Will stay in fridge for up to 4 days. You can add water when you reheat if it becomes too thick. Can also be frozen.
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If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
I love how fast you talk.
haha thank you! perks of being a new yorker!
I will be making this, had plans to but was still looking for a recipe. Thank you!
Making it vegan is not that difficult.
I’ve just come across you through happyskinkitchen, so glad I found you. Your recipes are wonderful and I cannot wait to make this 🥰
Hi Rosalinda, aw I am so happy to have you here and I love Elisa, she is lovely thanks for being here and be sure to let me know when you try something xo
Delicious recipe. Great flavor!
This was SO good! Thank you so much!
yay you are so welcome Karin! so happy you enjoyed it thank you for taking the time to leave a comment! 🙂
It was soooo good, I did not add carrots because I forgot to shred them before it was too late. Are you able to tell me what cheese you used?
Hi Gabriela, thanks for trying so glad you enjoyed! I believe it was follow your heart or violife, can’t exactly remember!
This is absolutely DELICIOUS! Reminds me of the broccoli cheddar soup from Panera (but better!!) or Boudin I enjoyed often before going plant based. I tried a different soup like this before and it went terrible so I have been afraid to attempt this soup again but I had a craving and all the ingredients… I am so happy I did because it was so satisfying and cozy. Will be making this throughout the rest of fall and winter!! 😋
Hi Allison! oh my goodness yay that makes me so so happy to here, I am glad I can redeem your vegan broccoli cheddar soup experience!!! thank you for taking the time to leave a comment/review xo
I always make tasty GF bechamel with buckwheat flour
good to know!
This was delicious! I will admit I’m not a big fan of onions so I ended up straining them out after I added the milk. I used Earth Island cheddar shreds and they melted beautifully! Definitely saving this recipe in my go-to comfort foods… which is saying a lot for someone who typically only eats soup when sick.
Hi Courtney! yay thank you so much for making it and thank you for taking the time to leave a comment/review! means so much so glad it’s a new go to comfort food for you xo
DELICIOUS! Made it with an all purpose gluten free flour and it turned out great! My husband and I adored it!
so glad you enjoyed it!!
I made Alison Andrews slice able cashew cheese (omitted the coconut oil) to use in this. I put everything except the cheese, rou and milk in the instant pot with extra onion, pressure cooked it for 6 min. Then I stirred in the rou and cheese. Excellent! Then I had 2 c of shredded zucchini in the freezer so I mixed that in also to use it up. Still excellent and a bit more vegetable nutrition! LOL
Hi Pepper, so glad to hear you enjoyed the recipe so much! love the addition of some shredded zucchini in there and glad to hear it worked in the instant pot! thanks so much for taking the time to leave a comment/review!!
Would this work with frozen broccoli? I’m stuck at home and don’t have fresh.
PS: Love your recipes!!!
hi Joyce! sorry just seeing this now. it will work. just microwave it before and squeeze out excess water so the soup doesn’t get too liquidy. the broccoli will be a bit mushier as well!
Delicious! I love broccoli cheddar soup. I am trying to switch to plant based recipes, and this one looked so enticing! It was also easy to make. My family enjoyed x2 because we are all currently sick haha! Will definitely make this one again 🙂
hi Madison!!! oh yay. I am so so glad to hear that you and your family enjoyed it. I am sorry you are all sick though, feel better!! thank you for taking the time to comment and review means so much xo
This is unbelievably good. This soup was always a favorite of mine before I went vegan and I often get a twinge of sadness when I see it on a menu and can’t order it. I was randomly looking at recipes on your blog which I often do, and I saw this one. When I realized I already had all of the ingredients in my kitchen, it was ON! This was so easy and your video made it extra helpful and easy to follow. I added a little onion powder and garlic powder at the end, although it probably didn’t need it, I tend to add those things to everything so I went for it. I used extra creamy oat milk and Daiya Chedder shreds. It tastes exactly how I remember. I can’t get over it. This will be a staple in my house now. Wow Wow Wow is all I can say!!!!
hi Kristine! oh thank you so much for the kind words and the sweet review! i am so glad you enjoyed it so much!!! i agree it was ALWAYS my favorite. so great to be able to enjoy it in a vegan version now!!!