Rich, cozy, decadent, and surprisingly dairy-free, this Vegan Broccoli Cheddar Soup delivers all the creamy, 'cheesy' comfort you crave in 45 minutes!
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Why You’ll Love This Recipe
Step aside, Panera! This ‘somewhat copycat’ Vegan Broccoli Cheddar Soup is the ultimate comfort food—creamy, 'cheesy', and yet completely dairy-free. With simple, nourishing ingredients and a velvety texture, it’s velvety and feels like a warm hug in a bowl, perfect for cozy fall and winter evenings and year-round entertaining.
Even better, it’s easy to make, ready in just 45 minutes, and make-ahead friendly. Plus, this vegan broccoli cheese soup is thick and ultra-creamy with zero cashews (or potatoes!). Instead, a flour roux and plant-based cream alternative helps to make a super indulgent yet nourishing soup that still doesn’t feel overly ‘heavy’…. Oh, and it’s absolutely delicious!
Love hearty soups? Try easy vegan tortellini soup or vegan French onion soup.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
Recipe Variations
- Flour-free: Thicken and add ‘body’ with potatoes (Russet/Yukon gold) or white beans (like cannellini beans).
- Mustard: Just a little enhances the 'cheesy' flavor.
- Spice: Add heat to creamy broccoli cheddar soup with diced jalapeño, canned green chilies, chili flakes, or cayenne pepper.
- Other spices: i.e., smoked paprika, turmeric, black pepper, etc.
- More vegetables: i.e., cauliflower, peas, spinach, red bell pepper, celery, etc.
- Lemon juice (or vegan Worcestershire sauce). Add at end for bright depth.
- Fresh herbs: Add a hint of freshness to creamy vegan broccoli and cheddar soup with green onions, chives, parsley, etc.
How to Make Vegan Broccoli Cheddar Soup
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Step 1: First, peel and dice the onion and mince the garlic. Meanwhile, heat the oil in a large, heavy-based saucepan over medium-high heat. Once hot, sauté the onion and garlic until translucent and fragrant.
Step 2: Sprinkle in the flour, and cook for a minute, stirring continuously. Add the plant-based milk and mix well, then add in the water, bouillon cubes, broccoli, and carrots. Stir thoroughly and bring to a boil.
Step 3: Reduce the heat to a simmer, cover, and cook for 25 minutes or until the broccoli is tender. Add the tofu and two cups of soup to a blender and blend until smooth.
Step 4: Stir the mixture into the saucepan. Add the vegan cheddar cheese, mix thoroughly, cover, and cook for 5 minutes. Remove the vegan broccoli and cheddar soup from the heat, stir once more, then serve it garnished with additional shredded vegan cheddar cheese. Enjoy!
FAQs
For a milder 'cheesy' flavor, use only nutritional yeast.
You could substitute AP flour with 1:1 gluten-free flour, like King Arthur/Bob’s Red Mill.
Simmer it for longer, add more vegan cheese, add some potatoes/white beans, or add more flour (in a slurry to avoid lumps).
Of course! In fact, roasted broccoli will add more caramelized, nutty flavor depth.
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Pro Recipe Notes
- For more flavor depth: Use some roasted broccoli for added nutty, smoky, sweet, caramelized flavor.
- To adjust the texture: This vegan cheese and broccoli soup works best with some chunkiness. I prefer to blend just a portion. However, feel free to adjust how much and to what level you blend the soup.
- Use a good vegan cheddar: Make sure it’s one you love the flavor of and is melty for the best flavor and texture.
Topping Recommendations
- Roasted broccoli florets
- Crispy chickpeas or easy air fryer kale chips
- Crunchy croutons
- Red pepper flakes
- Shredded vegan cheese
- A swirl of olive oil
What To Serve With Vegan Cheese Broccoli Soup
- Bread (Like crusty bread, baguette, easy air fryer garlic bread, or a dinner roll)
- A vegan grilled cheese (or other sandwiches/toasties)
- Salads (like a vegan Caesar salad, leafy green salad, kale salad, etc.
- Pasta (like American vegan goulash and vegan cheese or a salad like taco pasta salad)
- Roasted veg (carrots, maple glazed Brussels sprouts, green beans, air fryer asparagus, etc.)
Storage Instructions
Fridge: In an airtight container for 4-5 days.
Freeze: The texture may change slightly upon thawing, requiring re-blending, but it should freeze well for up to 3 months.
Reheat: Reheat vegan broccoli soup on the stove (on medium-low) or in a microwave (30-second increments, stirring between). If it’s too thick, add water/broth.
Vegan Broccoli Cheddar Soup
Equipment
- blender
Ingredients
- 3 tablespoons of olive oil
- 1 yellow onion diced
- 4 garlic cloves minced
- 2 tablespoons of all-purpose flour
- 1 ½ cups of plain plant-based milk
- 2 cups of water plus more as needed
- 2 low-sodium vegetable bouillon cubes
- 3 cups chopped broccoli florets
- 1 cup of carrots sliced
- 1 (16-ounce) pack of silken tofu
- 2 cups of vegan shredded cheddar cheese plus more for garnish
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the diced onion and minced garlic. Cook, stirring frequently, until the onions are translucent and fragrant.
- Sprinkle in the flour and mix well. Cook for 1 minute, stirring continuously to prevent burning.
- Pour in the plant-based milk and mix well to combine. Add the water, bouillon cubes, chopped broccoli, and carrots. Stir thoroughly, bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 25 minutes, or until the broccoli is tender.
- Place the silken tofu in a blender along with 2 cups of the soup (including broccoli and broth). Blend until smooth, then return the mixture to the pot and stir well to combine.
- Stir in the vegan shredded cheddar cheese. Mix thoroughly, cover the pot, and cook for an additional 5 minutes.
- Turn off the heat, stir again, and serve hot. Optionally, garnish with additional shredded vegan cheddar cheese.
Notes
- For more flavor depth: Use some roasted broccoli for added nutty, smoky, sweet, caramelized flavor.
- To adjust the texture: This vegan cheese and broccoli soup works best with some chunkiness. I prefer to blend just a portion. However, feel free to adjust how much and to what level you blend the soup.
- Use a good vegan cheddar: Make sure it’s one you love the flavor of and is melty for the best flavor and texture.
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