Broccoli Cheddar Soup ~
Easy and creamy soup packed with cheesy flavor! Perfect for a cozy meal on a rainy day or a casual Game Day dinner.
Serve with Twice Baked Potatoes or crusty bread and a simple salad.
Vegan Broccoli Cheese Soup
I like this easy soup recipe because it’s basically a vegan version of the popular soup from Panera Bread minus the bread bowl. Another one of my favorite things about this creamy vegan broccoli cheddar soup recipe is that the ingredients list contains no raw cashews and no nutritional yeast!
Ingredients for Broccoli Cheddar Soup
You will need the following:
- 1/4 cup vegan butter
- 1/4 cup yellow onion, finely chopped
- 1 teaspoon garlic, minced
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 2 cups oat milk, or other mild-flavored plant milk such as unsweetened almond milk
- 2 cups vegan chicken-style broth, or vegetable broth
- 2 cups fresh broccoli or frozen broccoli florets, finely chopped
- 1 cup carrots, finely chopped
- 2 cups vegan cheddar cheese, shredded
- Cayenne pepper sauce, optional for a little kick
Ingredient Notes
- Vegan Butter – Technically, you could use olive oil in place of the butter, but the flavor will not be as rich.
- Plant Milk – I prefer oat milk for this recipe because, in my opinion, it’s the non-dairy milk that most closely resembles dairy milk in taste and texture. Unsweetened almond milk would be my second choice for its mild flavor. Coconut milk is not recommended simply because the flavor doesn’t work for this soup.
- Vegan Chicken-Style Broth – I use Better Than Bouillon No-Chicken Base. Veggie broth works just as well.
- Onion, Broccoli, and Carrots – The key to keeping this recipe under the 20-minute mark is finely chopping these veggies. Smaller pieces mean a shorter cooking time! Use a mini chopper or food processor to save time with this step.
- Vegan Cheddar Cheese – I like the Violife vegan cheese brand because it melts into the soup exceptionally well.
How to Make Broccoli Cheddar Soup
STEP ONE: Set a large pot over medium heat and add the butter. When the butter is melted, add the onion. Saute onions for 2-3 minutes, stirring frequently until softened. Add the garlic and continue cooking for an additional 30 seconds.
STEP TWO: Whisk in the flour, thyme, black pepper, and salt. Gradually pour in the milk, whisking continuously until the consistency is smooth.
STEP THREE: Add the vegan chicken broth. Bring the soup just to a boil then reduce the heat to low. Add the broccoli and carrots, cover, and simmer for 5 minutes, until the veggies are crisp-tender.
STEP FOUR: Remove from heat and stir in the cheese. Give the cheese a few minutes to melt, then ladle the soup into bowls and serve hot. (For an extra creamy texture, use an immersion blender right in the pot or transfer the soup to a high speed blender to puree until smooth.)
Storage
- Leftover soup can be stored in an airtight container in the refrigerator and will keep well for a few days – perfect for meal prep!
More Soup Recipes You’ll Love!
- Potato Dill Soup
- Vegan Tomato Soup
- Broccoli Cheese Hash Brown Soup
- Green Chile Cheese Soup
- Cheesy Cauliflower Soup
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Broccoli Cheddar Soup
Ingredients
- 1/4 cup vegan butter
- 1/4 cup yellow onion finely chopped
- 1 teaspoon garlic minced
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 2 cups oat milk or other mild-flavored plant milk such as unsweetened almond milk
- 2 cups vegan chicken-style broth or vegetable broth
- 2 cups fresh broccoli or frozen broccoli florets finely chopped
- 1 cup carrots finely chopped
- 2 cups vegan cheddar cheese shredded
- Cayenne pepper sauce optional for a little kick
Instructions
- Set a large pot over medium heat and add the butter. When the butter is melted, add the onion. Saute onions for 2-3 minutes, stirring frequently until softened. Add the garlic and continue cooking for an additional 30 seconds.
- Whisk in the flour, thyme, black pepper, and salt. Gradually pour in the milk, whisking continuously until the consistency is smooth.
- Add the vegan chicken broth. Bring the soup just to a boil then reduce the heat to low. Add the broccoli and carrots, cover, and simmer for 5 minutes, until the veggies are crisp-tender.
- Remove from heat and stir in the cheese. Give the cheese a few minutes to melt then ladle the soup into bowls and serve hot. (For an extra creamy texture, use an immersion blender right in the pot or transfer the soup to a high speed blender to puree until smooth.)
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