This vibrant-colored vegan broccoli cheddar soup is creamy, flavorful, and a satisfying plant-based alternative to the classic recipe. With powerhouse ingredients - broccoli and almonds, it is easily one of the most nourishing soup recipes! Make it within 30 minutes. Perfect for weekly meal prep! It can be made Keto-Friendly and Gluten-Free!
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The Classic Broccoli Cheese Soup
Looking for a vegan alternative to the classic broccoli cheese soup? Then you have come to the right place. Broccoli and cheddar are the perfect combination. This is a delicious vegan recipe that's both creamy and comforting, with a cheesy flavor that will keep you coming back for more. It's easily one of the easiest, nutritious, and comforting soup recipes I have made. I love how it has a vibrant green color and a tender texture to it.
This easy homemade version also tastes more like broccoli than just cheese. Add this copycat vegan Panera broccoli cheddar soup recipe to your weekly meal prep and you won't be sorry! It's so good! It has become a staple in our home because of how easy it is to whip up. It’s a great way to sneak extra veggies into the meal without compromising on the taste. Win-Win! BTW, if you love broccoli, check out this creamy Broccoli Pasta recipe.
How did this broccoli soup become famous
Broccoli and cheese soup was made popular by Campbell's in the 1990s. It's also sold in cans. Broccoli Cheddar Soup is also a popular item on the menu of Panera Bread but that is not vegetarian as they use chicken stock to make it. It's also high in fat and calories. That's why I wanted to create a similar recipe using clean, dairy-free ingredients.
Broccoli is good for you
Broccoli and almonds are two powerhouse ingredients in this recipe. Broccoli is a cruciferous vegetable that is packed with nutrition. It is also slightly bitter to taste. According to USDA, it's rich in dietary fiber, and antioxidants, and is a good source of protein, vitamins, and minerals. It is also keto-friendly. This creamy dairy-free broccoli cheese soup is also low-carb. You can make this recipe in many different ways. I am sharing this quick and easy recipe that we love.
Why make this
- Is keto, vegan-friendly, gluten-free, and soy-free
- Great way to incorporate broccoli into the diet
- One-pot meal made in 30 minutes
- Made with simple clean ingredients
- It's healthier, low in calories, nutritious and wholesome
- Made without cashews, flour, broth, cream, milk or potatoes
- Can be made ahead and is freezer-friendly
Ingredients needed 🧾
Broccoli - I have used fresh precut green broccoli florets for this broccoli cheddar soup recipe. You can also use frozen broccoli florets. You don't need to defrost the florets. Add them directly to the pan.
Onions and garlic are aromatic and flavorful, giving depth to the creamy and healthy broccoli soup. Throw in one or two green chillies or jalapenos along with these aromatics to spice things up a bit.
Nuts - I have used blanched almonds in this plant-based broccoli cheddar soup recipe. Almonds will give it a creamy texture and nutty flavor. Just ensure you use fresh almonds. Store them in the fridge once you open the packet to prevent the nuts from going stale. Do not use unpeeled almonds because the peel will give a gritty texture. Soak, peel the skin, and use.
Nutritional yeast is a vegetarian and vegan supplement made from deactivated yeast. It gives the vegan soup a cheesy flavor. It also boosts the vegan protein content in the recipe. Make sure you purchase nutritional yeast flakes, and not Brewer’s yeast. It's a common mistake. I prefer using the brand - Bragg’s. Choose a low-carb brand if you want to make this vegan broccoli soup keto-friendly.
Cheese - Vegan shredded cheddar cheese is another key ingredient in this easy broccoli soup recipe. Dairy-free Cheddar cheese not only gives it flavor but also a rich, creamy texture. I like to use the Violife 'Just like Cheddar' shreds because they melt well. The more cheese you add, the creamier the broccoli soup will be.
Other ingredients - Either water or vegetable broth can be used. Croutons and soup go hand-in-hand. Use vegan and GF croutons. Chili oil and chilly powder are added as toppings (similar to the Indian Tadka). They add more depth of flavor. You can also add roasted cumin powder along with chilly powder.
I prefer using a high-speed handheld immersion blender to make the puree. It makes my work much simpler and tidier. I feel a food processor just can’t get the job done the way a good hand blender can.
How to make it 🔪
- Add vegan butter and olive oil to a pan. Once the butter melts, add garlic and sliced onions. Saute till the onions turn translucent.
- Then add broccoli florets. Saute for a minute. No prior blanching, or steaming is required for broccoli.
- Now add the blanched almonds, nutritional yeast, salt and pepper. Continue to saute for another minute.
- Add water or vegetable stock. Mix, cover, and cook for 8-10 minutes on medium flame. The broccoli florets should become soft.
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- Use a hand blender to make the puree. Be careful to not scrape the bottom of your pan if using the hand blender. Chef tip - Transfer to another bowl or vessel and then grind it or blend it in a blender jar in batches, once it cools down.
- Transfer the puree back to the pan. If you feel the need, add water gradually to get the right soupy consistency. Keep the flame on low to medium. Then add the vegan cheddar cheese. Keep stirring as you add the cheese and cook till the cheese melts. It will take a couple of minutes for the cheese to melt completely. The more cheese you add, the thicker it will get. Check and adjust the seasoning as needed. Chef tip - Increase the flame a little bit and cover the pot with a lid for 2-3 minutes to make the cheese melt faster.
Serving suggestions 🍽
Pan-fry or air-fry remaining broccoli florets with salt, pepper, and chilly powder in chili oil till they become crisp. Garnish the soup with crispy broccoli florets, leftover chili oil from the pan, some cheddar cheese, and croutons. This kind of garnish gives the broccoli cheese soup a textural contrast. Garnish with lemon juice, dairy-free yogurt, or sour cream if you still feel the flavors are a bit bland or to give it a color pop. Serve them in bowls or bread bowls.
This creamed broccoli soup is warm, soothing, nourishing and satisfying. Serve it as an appetizer or as a main course. It's also a great option for make-ahead lunches you can easily carry to the office. You can also make it a dinner staple! You can also take this broccoli almond soup with cheddar cheese for your next Potluck! This comfort classic tastes much better than the classic Panera broccoli cheddar soup. Try it today!
What to serve with creamy broccoli soup
You can either do it as a meal or pair it with a salad like Cucumber Salad, Tomato Salad, Pasta Salad, or Gnocchi. Scones, Sandwiches, or maybe a Baguette, Garlic Bread, Fries, Bruschetta Pizza, or Biscotti can also be served with it. You can also use it as a delicious creamy sauce for pasta.
You can also watch this recipe video on my Instagram and YouTube channels. If you love trying out different soups, then give Paruppu Rasam and Dal Shorba recipes a try! If looking for a comforting winter drink, then give my Turmeric Latte recipe a try!
Top recipe tips 💭
Instead of blanched almonds, you can also use cashews. To make it nut-free, use hemp hearts, pumpkin seeds, or sunflower seeds. Coconut cream is a great option if you want to make it nut and seed-free. Do not keep the flame on high when adding the cheddar cheese. Also, add the cheese gradually. The cheese could get clumpy or develop a grainy/curdled texture rather than melting smoothly. Skip adding nutritional yeast if you don't have it handy.
If you have accidentally oversalted the soup, then throw a boiled, grated potato into the pot. The potato will absorb all the excess salt. Instead of water, use vegetable stock, vegan creamer, or milk. Do not use raw almonds as is because the peel will give a gritty texture to the soup. Soak, peel the skin, and use. Add a cornstarch slurry to thicken the soup if needed.
FAQs 📖
Turn on the Instant Pot in saute mode. Add all the ingredients (except cheddar cheese) one after the other as mentioned in this recipe. Mix it well such that nothing sticks to the bottom of the pot. Hit cancel and close the lid. Cook in “soup” mode for 2 minutes. Once the cooking is finished, release the pressure release after 5 minutes. Open the lid. Then using a hand blender, blitz to make a smooth puree. Then mix in the vegan shredded cheddar cheese. Pour in serving bowls and garnish as you want.
To make it more nutritious, throw in some greens like spinach, or baby kale. You can also add celery, carrots, green peas, pumpkin, butternut squash, sweet potato, mushrooms, corn, or dill to the soup. To add more protein, you can add cooked quinoa or diced tofu before serving. A tablespoon of pesto or a pinch of nutmeg to your copycat Panera broccoli cheese soup to bump up the flavor a little more.
If you want to swap broccoli in this recipe, use cauliflower instead. They are similar in terms of shape and texture. But the flavor and color will be different. It's also a great option for those who dislike broccoli. You can also mix cauliflower and broccoli.
The consistency is already creamy and velvety. But if you want to make it creamier, add one grated boiled potato, avocado, cooked white beans, coconut milk, or vegan creamer. Also, remember soup will thicken as it cools because it has nuts.
I have used vegan cheddar cheese in this recipe. If you are not vegan, you can use mild or sharp cheddar, aged sharp white cheddar, Monterey jack cheese, pepper jack, goat cheese, smoked gouda, gruyere or mix different cheese. Another popular choice is to use Velveeta cheese. Just be sure to freshly grate the cheese yourself instead of using pre-grated cheese. Pre-shredded cheese is often coated in an anti-caking agent, which makes it difficult to melt evenly into the soup.
Adjust the consistency of the soup based on your preference. You can make it as thick or thin as you want. If you want a smooth texture, then blend it. Straining is optional. If you don't want to blend and prefer it chunky, then finely chop the onions and cut the broccoli into slightly smaller florets so they're easier to spoon up and eat. You can also aim for a half-and-half texture by blending just half the soup mixture.
You can make the soup ahead of time. Store it in an airtight container and refrigerate it for 4-5 days. To reheat, warm the soup in a pan over medium flame or reheat it in the microwave. Add water/vegan milk when you reheat if it becomes too thick. Add fresh cheese. Freeze leftovers for future busy days. Store in freezer-safe containers or zip-top bags and freeze for up to 3 months. Thaw in the fridge overnight and reheat.
More vegan soup recipes
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Recipe 📖
Vegan Broccoli Cheddar Soup
Equipment
Ingredients
- 1 tablespoon vegan butter
- 1 tablespoon olive oil
- 5-6 cloves garlic
- 1 onion
- 1 lb Broccoli florets
- ¼ cup blanched almonds
- 2 tablespoon Nutritional yeast
- salt
- pepper
- 3 cups water
- ½ cup vegan cheddar cheese
For Garnish
- 1 tablespoon chili oil for garnish
- 8-10 broccoli florets for garnish
- ½ teaspoon chilly powder
- 8-10 croutons for garnish
Instructions
- Add vegan butter and olive oil to a pan. Once the butter melts, add garlic and sliced onions. Saute till the onions turn translucent.
- Then add broccoli florets. Saute for a minute. No prior blanching, or steaming required for broccoli.
- Now add the blanched almonds, nutritional yeast, salt and pepper. Continue to saute for another minute.
- Add water or vegetable stock. Mix, cover, and cook for 8-10 minutes on medium flame. The broccoli florets should become soft.
- Use a hand blender to make the puree. Be careful to not scrape the bottom of your pan if using the hand blender. Chef tip - Transfer to another bowl or vessel and then grind it or blend it in a blender jar in batches, once it cools down.
- Transfer the puree back to the pan. If you feel the need, add water gradually to get the right soupy consistency. Keep the flame on low to medium. Then add the vegan cheddar cheese. Keep stirring as you add the cheese and cook till the cheese melts. It will take a couple of minutes for the cheese to melt completely. The more cheese you add, the thicker it will get. Check and adjust the seasoning as needed. Chef tip - Increase the flame a little bit and cover the pot with a lid for 2-3 minutes to make the cheese melt faster.
- Pan-fry or air-fry remaining broccoli florets with salt, pepper, and chilly powder in chili oil till they become crisp. Garnish it with crispy broccoli florets, leftover chili oil from the pan, some cheddar cheese, and croutons. Serve hot or warm.
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