Whip up this Vegan Broccoli Cheddar Cheese Soup and watch your family do a happy dance! It's a plant based version of a classic recipe - with rich and creamy flavors, and all the cheesiness you can handle.
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I have visited Panera so many times watching tons of people load up on Panera's broccoli and cheese soup. I mean, I don't blame them - it looks delicious.
However, Panera's broccoli cheese soup isn't vegan, and I seriously needed a vegan version. So, I came up with this recipe and I think you're going to be head over heels for it just like I am.
It takes very little time to make, including the chopping of vegetables and simmering. I think that's my favorite thing about this dish (and my Vegan Tomato Soup). These recipes seem like they would take longer to make because they come across as fancy meals.
However, I assure you - this soup recipe is quite easy to tackle and doesn't take any hard-to-find ingredients or crazy steps.
While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!
Key Ingredients & Substitutions
- Vegan shredded cheddar cheese. This is where all the cheesy flavor comes from, so pick a brand you already like eating. Shreds from Daiya or Follow Your Heart melt smoothly into the broth. If you only have a block, grate it yourself so it melts evenly.
- Broccoli florets. Fresh florets give the best texture, but frozen broccoli works in a pinch (see the tips below). Save the stems for another use, or peel and dice them and boil them with the florets.
- Full-fat coconut milk. Canned full-fat coconut milk is what makes the soup silky and rich without dairy. Shake the can well before opening. Light coconut milk makes a thinner soup, and unsweetened oat milk or cashew milk will work too, with a little less body.
- Vegetable broth. Use a good-tasting store-bought broth or homemade vegetable broth. If your broth is salty, wait until the end to add any extra salt.
- Onion and garlic. These build the savory base. Yellow, white, or sweet onion all work, and you can use jarred minced garlic if that's what you have.
- Vegan butter. A tablespoon of vegan butter adds a buttery richness to the base. Olive oil is a fine swap if you'd rather skip it.
How to Make Vegan Broccoli Cheddar Cheese Soup
- Prep the broccoli - Boil the broccoli until softened and pulse in a food processor only 2-3 quick times for a light chop.
- Start the soup - In a pot, melt the butter and saute the onions, followed by the garlic. Add the broth and coconut milk. Simmer for 5 minutes.
- Finish the soup - Add the cheese and stir until melted. Add the broccoli and stir to combine.
- Serve - Salt and pepper to your liking, garnish, serve, and enjoy!
Tips and Variations
- Keep the heat low for the cheese - Turn the heat down to low before you add the vegan cheese and stir it in a handful at a time. High heat can make some vegan cheeses turn stringy or separate, while a gentle simmer melts them into a smooth, glossy soup.
- Make it extra smooth - If you prefer a Panera-style soup with no big chunks, blend part of the soup right in the pot with an immersion blender before adding the broccoli, then stir the broccoli in at the end.
- Use other cheeses - There are a ton of vegan cheese options out there. The traditional flavor for this broccoli soup calls for a cheddar variety. However, you can experiment with other shredded cheese substitutes as well. A Mexican blend has always been a favorite around my house! I've had good luck with the Daiya and Follow Your Heart brands for maximum meltability.
- Boost the cheesy flavor - A tablespoon or two of nutritional yeast and a small squeeze of Dijon mustard make the cheddar flavor taste sharper and more like the classic.
- Use frozen broccoli - If you have some frozen broccoli and not fresh, that's no problem. You can definitely use frozen in place of fresh broccoli. However, it may be a bit mushier in texture than the fresh kind.
- Use any type of onion - You don't have to stick with any one type of onion for this soup. Any kind of onion will work just fine, so use what you have on hand.
- Add potatoes or carrots - You can even add extra veggies like potatoes or carrots if you like. Just be sure to add them at the beginning with the broccoli. You may need to put the potatoes in first if you didn't cut them small enough as they will need longer to soften up.
- Add a dollop of cashew cream - A splash of cashew cream in the top of the bowl when serving makes for a delicious addition. Not only does it look pretty, but it cools it down a bit and makes it even creamier.
- Garnish ideas - You can top your soup with some vegan crackers, breadcrumbs, chunks of broccoli, or fresh herbs. Of course, there are plenty of other topping options you can go with. I like to use vegan croutons the most.
Serving Ideas
As with any soup, broccoli cheddar soup pairs well with breads, salads, and veggies. For the classic bakery-cafe experience, serve it in a hollowed-out sourdough bread bowl, or with a thick slice of crusty bread for dunking. A vegan grilled cheese on the side turns it into a seriously cozy fall dinner.
Some of my favorite go-to recipes to serve alongside it are Vegan Zucchini Fritters, Cucumber Tomato Salad, One-Bowl Vegan Cornbread, or this Loaded Sweet Potato With Spicy Black Beans and Cashew-Lime Cream. Any side dish similar to these would be a perfect choice! For lunch, a cup of soup with a simple green salad is plenty.
Storing & Freezing
Let the soup cool, then store it in an airtight container in the fridge for up to 4 days. It thickens as it sits, so when you reheat it in a saucepan over medium-low heat or in the microwave, stir in a splash of vegetable broth or plant-based milk to loosen it back up.
You can also freeze this soup in an airtight container or freezer bag for up to 2 months. Leave a little room at the top for expansion. Thaw it overnight in the fridge, then reheat it gently on the stove, stirring often. The texture can look slightly separated after freezing, but a good stir (or a quick buzz with an immersion blender) brings it right back together.
Vegan Broccoli Cheddar Cheese Soup FAQs
Is There Meat in Broccoli Cheddar Soup?
There is not one ounce of meat in broccoli cheddar soup. This vegan broccoli cheddar cheese soup is completely void of any animal products, including milk or dairy in general.
If you would like to add more substance to your soup, you can always add beans, carrots, more broccoli, potatoes, etc.
How Do I Make the Soup Thicker?
Let it simmer a few extra minutes before adding the cheese, or add another half cup of shredded vegan cheese. You can also whisk 1 teaspoon of cornstarch into a tablespoon of cold water and stir it into the simmering soup.
If you decided to give this Vegan Broccoli Cheddar Cheese Soup a try, please let me know in the comments below or on social media!
Other Soup Recipes You Might Like:
If you love this Vegan Broccoli Cheddar Cheese Soup, be sure to check out these other delicious vegan soup recipes:
- 35+ Incredible Vegan Soup Recipes
- Vegan Minestrone Soup
- Vegan Taco Soup
- Vegan Chicken Noodle Soup
- Vegan Potato Soup
And don't forget to grab a copy of my free vegan cheat sheet too! It's packed with my favorite easy substitutions to help you make just about any recipe vegan!
📖 Recipe
Equipment
Ingredients
- 2 Cups Vegan Shredded Cheddar Cheese, such as Daiya or Follow Your Heart
- 2 Cups Broccoli Florets, fresh or frozen
- 1 ½ Cups Vegetable Broth
- 8 Ounces Full Fat Coconut Milk, canned, well stirred (about 1 cup)
- 1 Tablespoon Garlic, minced
- ¼ Large Onion, diced (about ½ cup)
- 1 Tablespoon Vegan Butter, or Olive Oil
- Salt and Pepper, to taste
Instructions
- Bring a small pot of salted water to a boil over high heat. Add the broccoli florets and cook for 4-5 minutes, until tender. Drain well, then pulse 2-3 times in a food processor. You still want some small chunks, so don't over-process.
- Meanwhile, melt the vegan butter in a medium pot over medium heat. Add the diced onion and sauté for 2-3 minutes, until soft and translucent.
- Add the minced garlic and cook for about 1 minute, stirring, until fragrant.
- Pour in the vegetable broth and coconut milk and stir. Bring to a gentle simmer and cook for about 5 minutes.
- Reduce the heat to low. Add the vegan cheese a handful at a time, stirring until each addition is completely melted, then let it cook for another 2 minutes.
- Stir in the chopped broccoli and cook for 2-3 more minutes, until heated through.
- Season with salt and pepper to taste, garnish with a few small broccoli florets if you like, and serve hot.
kelikaneki says
I can only give this recipe 5 stars? This soup is absolutely delicious! Total comfort food. I can't wait to make it again and my husband says it is company-worthy. I added some potatoes to it because I had some that I wanted to get rid of and I'm so glad I did. It worked well. Thank you thank you thank you!!
Kelikaneki says
Hands down, the best broccoli and cheese soup I have ever had! Added potatoes and man, that was good! Making it again tomorrow night, in fact, because my husband requested it!
Paulette says
Absolutely delicious, easy and a keeper! And the best part…vegan!!
Lea says
Yep, that's it! Very good broccoli cheddar soup (used sharp cheddar cheese instead of vegan...will try next time). I rushed the process so my presentation isn't as pretty but it was still very tasty!
Todd says
I was looking for a simple recipe with no cashews, no potatoes, no carrots. This one fit the bill, and was absolutely delicious. Go to recipe for this soup now.
Erin says
Soooooo simple! I made this last night and it took so little time and came out great. I added some sun dried tomatoes in my food processor with the brocolli and added in a lil paprika and I’ll making this alllllll the time now 🥰
Vicky Issott says
I used a full can of coconut milk and added a tablespoon of nooch too. Really nice!