Thick and creamy with chunks of veggies, this filling vegan broccoli cheddar soup is healthier than the traditional but full of the same cheesy flavor!
Broccoli and Cheddar soup is such a warm, thick, and comforting dish. It’s one of my favorite creamy soups. It’s always so rich and bursting with the sharp flavor of cheddar.
This vegan version of the traditional recipe has all of those same elements without any real cheese or processed vegan cheese substitutes. It’s made with whole foods and nutrient-rich ingredients. A big bowl of this comforting soup is my favorite way to warm up on a chilly night!
But this vegan soup recipe is not lacking in flavor or cheesiness! I’d say it rivals some of the best broccoli cheddar soups of your past, even the Panera version!
If you’re looking for a healthy, yet thick, creamy and satisfying one-pot meal, give this vegan broccoli cheddar soup a try! You won’t be disappointed!
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Why This Recipe Works
- Vegan and Dairy-Free
- Allergy Friendly
- Gluten-Free
- Thick and Creamy
- Cheesy Flavor
- Warm and Comforting
Ingredients and Notes
Vegetables: You’ll need a yellow onion, garlic, and fresh broccoli (I recommend 2 large florets).
Stock: The creaminess of the soup comes from a combination of vegetable stock, full-fat coconut, and a bit of almond milk that is combined with corn starch to thicken the soup.
Cheese Flavor: Nutritional yeast, is yellow and flaky. It has an umami flavor similar to that of cheese which is why it is often used in soups and sauces to achieve a cheesy flavor. It is also gluten-free and full of vitamins and minerals.
Spices: You’ll need ground mustard, ground turmeric, salt, and black pepper. These spices give this soup its yellow color and also compliment the flavor of the nutritional yeast.
Tools and Equipment
- Dutch Oven or Large Pot
- Cutting board and chopping knife to prepare the vegetables.
- Measuring spoons to measure out the spices.
Instructions
Saute Onions and Garlic: In a large stockpot, heat ¼ cup of the vegetable broth over medium heat. If you’d prefer, you can use 1 tablespoon of olive oil to sauté the onions. Add the diced onions and minced garlic. Sauté for 3-5 minutes or until the onions are translucent.
Add Broccoli and Stock: Add the chopped broccoli florets, the remaining veggie broth, and coconut milk. Stir to combine. Bring to a boil, reduce heat to a simmer and cook until broccoli is tender for about 8 minutes.
Add the Spices: Reduce heat to low. Stir in the nutritional yeast, ground mustard, turmeric, salt, and pepper. Stir to combine.
Combine Cornstarch and Almond Milk: In a small bowl whisk together the cornstarch and almond milk.
Add to Pot and Simmer: Pour the flour mixture into the pot, stirring to incorporate. Increase the heat to medium, and continue to simmer until desired thickness is reached. Take off of the heat, and serve.
FAQS
This soup tastes fantastic served alongside some crusty bread and a light salad. It’s such a thick and filling soup, that it truly takes the place as the main dish. If you’d like you can serve it in a bread bowl like they do at Panera! For a little something extra top your soup with fresh chopped herbs such as parsley, or chives! This soup would also taste amazing on top of a baked potato!
Allow the soup to cool to room temperature. Then transfer it to an airtight container. Store in the refrigerator for up to 4 days. When you’re ready to reheat the soup, transfer it to a small saucepan on medium-low heat. Whisk the soup while it heats to help bring it back to an even consistency.
You can absolutely freeze this soup! Allow it to cool to room temperature, then transfer it to a freezer-safe container. Label the container with the contents and date. Freeze for up to 3 months. When ready to reheat, transfer to saucepan over medium heat and whisk every so often until the soup has defrosted and warmed to your preference.
Is vegan broccoli cheddar soup healthy?
This version of vegan broccoli cheddar soup is nutritious and low in calories! It’s full of vitamins and nutrients that come from both the vegetables added and the nutritional yeast. When compared with the very popular Panera broccoli and cheddar soup that is 360 calories, 21 grams of fat, 1330 mg of sodium you’ll see that this version is lower in calories, fat, sodium, and more nutrient-dense!
Low in Calorie-This healthy broccoli cheddar soup has just 205 calories per serving compared to Panera’s 360 calories per serving.
Healthy Fats-This recipe is made with full-fat coconut milk which contains mano-unsaturated fats, the healthy fats your body needs to thrive. Panera’s version has 21 grams of fat that comes from the cream and cheese.
Rich in Nutrients-Nutritional yeast, which is used to create the cheesy flavor of this soup. It is a good source of protein, contains many B vitamins, and trace minerals such as zinc, selenium, manganese, and molybdenum. These trace minerals improve metabolism, growth, and immunity!
Expert Tips
- Be sure to combine the cornstarch and almond milk together before adding it to the soup. Cornstarch has a tendency to clump. Be sure to stir or whisk the soup as you slowly add the cornstarch and almond milk.
- Simmer the soup low and slow, don’t bring it to a boil. Boiling the soup could result in it curdling!
- If you like a smooth and creamy soup, use an immersion blender.
- A fresh squeeze of lemon juice on top adds a touch of acidity!
Variations and Substitutions
More Veggies: Like tons of broccoli? Add more florets! Also feel free to add more types of veggies such as carrots, diced potato, cauliflower, or whatever your heart desires!
Different Seasonings: Feel free to add more seasonings, or change it up! I recommend keeping the turmeric as it gives this a nice color but add in some paprika for a smoky flavor, or oregano, thyme, or rosemary for an herbal flavor.
Thicken with Flour: Cornstarch can have a tendency to clump, so if you prefer you can use all-purpose flour, or chickpea flour to help thicken the soup instead of cornstarch.
More vegan recipes for soup!
- Vegan Irish Stew
- Vegan Vegetable Stew
- Butternut Squash and Red Pepper Soup
- Lebanese Lentil Soup
- Vegan Pozole
- Creamy Cauliflower Soup
- Vegan Black Eyed Pea Soup
- Creamy Vegan Tomato Soup
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook for more family-friendly vegan recipes!
Recipe
Vegan Broccoli Cheddar Soup
Ingredients
- 3 ¼ cups vegetable stock divided
- 1 small yellow onion diced
- 2 cloves garlic minced
- 6 cups broccoli florets cut into small pieces
- 15 oz full-fat coconut milk canned
- ¼ cup nutritional yeast
- 1 teaspoon ground mustard
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon cornstarch
- ¼ cup unsweetened almond milk
Instructions
- In a large stockpot, heat ¼ cup of the vegetable broth over medium heat. Add the diced onions and minced garlic. Sauté for 3-5 minutes or until the onions are translucent.
- Add the chopped broccoli florets, vegetable broth, and coconut milk. Stir to combine. Bring to a boil, reduce heat to a simmer and cook until broccoli is tender for about 8 minutes.
- Reduce heat to low. Stir in the nutritional yeast, ground mustard, turmeric, salt, and pepper. Stir to combine.
- In a small bowl whisk together the cornstarch and almond milk.
- Pour the flour mixture into the pot, stirring to incorporate. Increase the heat to medium, and continue to simmer until desired thickness is reached. Take off of the heat, and serve.
Video
Notes
- Be sure to combine the cornstarch and almond milk together before adding it to the soup. Cornstarch has a tendency to clump. Be sure to stir or whisk the soup as you slowly add the cornstarch and almond milk.
- Simmer the soup low and slow, don’t bring it to a boil. Boiling the soup could result in it curdling!
- If you like a smooth and creamy soup, use an immersion blender.
- A fresh squeeze of lemon juice on top adds a touch of acidity!
- Store in the refrigerator for up to 4 days.
- Store in the freezer for up to 3 months.
Roxana
I love broccoli cheddar soup. And it requires only so few ingredients. Now its nice to have a vegan version so I can make it at bigger gatherings too.
Julie
Looks so creamy, cheesy and hearty! I could go for a big bowl of this deliciousness right now!
veenaazmanov
Soup is one of my favorite Dinner and I love new soup recipes. Cheesy and healthy veggies sounds great.
Melissa
This was delicious! Thank you! I will definitely be making it again. I used light coconut milk and full fat oatly in place of the almond milk. Turned out great!
Nathan
I’m so excited to try this! Broccoli cheddar soup is one of my favorites and I’m really interested to see how it turns out with the nutritional yeast. Thanks for the recipe!
Heather
What a perfect recipe for these chilly Autumn evenings – so warm, thick, and comforting dish – especially with the sharp flavor of cheddar.