The Best Vegan Broccoli Cheddar Soup (Copycat Classic, No Dairy)

Turn the Instant Pot to sauté mode. Add all the ingredients except the cheddar cheese, one after another as listed in the recipe, mixing well so nothing sticks to the bottom. Hit cancel, close the lid, and cook on "soup" mode for 2 minutes. Once done, let the pressure release naturally for 5 minutes before opening the lid. Use a hand blender to blitz the soup into a smooth puree, then stir in the vegan shredded cheddar cheese. Pour into bowls and garnish as you like.

To boost the nutrition, add greens like spinach or baby kale, or vegetables like celery, carrots, green peas, pumpkin, butternut squash, sweet potato, mushrooms, corn, or dill. For extra protein, stir in cooked quinoa, hemp hearts, roasted chickpeas, or diced tofu before serving. A tablespoon of pesto or a pinch of nutmeg also adds a nice flavor boost to this copycat Panera broccoli cheese soup.
If you'd rather swap out broccoli entirely, cauliflower is a great substitute - similar in shape and texture, though the flavor and color will differ. It's also a good option if you're not a broccoli fan, or you can use a mix of both.
Instead of blanched almonds, cashews work well too. To make it nut-free, use hemp hearts, pumpkin seeds, or sunflower seeds - or coconut cream if you'd rather skip nuts and seeds altogether. Nutritional yeast can be left out entirely if you don't have it on hand.

The consistency is already rich and velvety, but if you want it creamier still, add one grated boiled potato, avocado, cooked white beans, coconut milk, or a vegan creamer. You can also swap water for vegetable stock, vegan creamer, or milk when cooking for extra richness from the start. Keep in mind the soup will thicken further as it cools, since it's nut-based.

Vegan shredded cheddar is what really makes this taste like broccoli cheese vegan soup - it brings both the flavor and that rich, creamy texture. I like Violife's "Just Like Cheddar" shreds since they melt beautifully. The more cheese you add, the creamier this easy broccoli cheddar soup will be.
If you're not vegan, mild or sharp cheddar, aged white cheddar, Monterey Jack, pepper jack, goat cheese, smoked gouda, gruyère, Velveeta, or a mix of cheeses all work well too.
Whichever you choose - vegan or dairy - freshly grate it yourself rather than using pre-shredded cheese. Pre-shredded varieties are coated in an anti-caking agent that keeps them from melting evenly into the soup.

This usually happens when cheese is added over too-high heat, added all at once, or stirred too vigorously. To avoid it, keep the flame on low to medium when stirring in the cheese, add it gradually, and stir gently as it melts. If you're using dairy cheese, freshly grating it yourself (rather than using pre-shredded bags) also helps, since pre-shredded cheese is coated in an anti-caking agent that can cause graininess. If your soup does separate, whisking in a splash of warm water or vegan milk off the heat can often help bring it back together.

Adjust the consistency to your preference - as thick or thin as you like. For a smooth texture, blend fully (straining is optional). If you prefer it chunky, skip blending and finely chop the onions and broccoli into smaller florets instead. You can also aim for a half-and-half texture by blending only half the soup.

Make this easy broccoli cheddar soup ahead of time and store it in an airtight container in the fridge for 4-5 days. Reheat gently in a pan over medium heat or in the microwave, adding a splash of water or vegan milk if it's thickened too much, plus a little fresh cheese if needed. To freeze, store in freezer-safe containers or zip-top bags for up to 3 months; thaw overnight in the fridge before reheating.
This easy broccoli cheddar soup also doubles beautifully as a creamy pasta sauce, so don't be afraid to get creative with leftovers.