If you enjoy the soups at Panera Bread, then you’ll love this Broccoli Cheddar Soup recipe! It’s easy to make, delicious, and sure to impress your non-vegan friends.
It doesn’t get more comforting than a big bowl of vegan broccoli cheddar soup. This is an easy weeknight dinner you can whip up in under 30 minutes, and it makes a bunch so you can have lunch leftovers too. You’ll also get your daily dose of veggies when you make this soup! It’s loaded with nutrient-dense broccoli, carrots, onion, garlic, and spices.
To make this recipe vegan, we’re going to use dairy-free cheddar cheese, half-and-half, and vegan chicken stock. Trust me, you won’t be able to tell the difference!
Fun Fact: When I was 15, I got my first job at Panera Bread. I worked in the kitchen and ran orders to tables. The shifts were rough but what kept me going was the thought of my break and enjoying a bread bowl full of broccoli cheddar soup. Now that I’m an adult and vegan, I get to enjoy making this delicious copycat recipe at home.
Ingredients for Vegan Broccoli Cheddar Soup:
- 1/4 cup of vegan butter
- 1/2 medium onion, chopped
- 1/4 cup of all-purpose flour
- 2 tablespoons of nutritional yeast
- 1/4 teaspoon of nutmeg (optional)
- 1/2 lb of broccoli (about 3 cups), chopped into bite-size pieces
- 1 cup of matchstick carrots
- 2 cups of vegan chicken stock (or vegetable stock)
- 2 cups of vegan half-and-half: My favorite brand is Silk. Some other brands that offer vegan half-and-half are Ripple, Califia Farms, and Country Crock.
- 2 cups of vegan cheddar cheese shreds (plus more for topping)
- Salt & Pepper, to taste
How to make broccoli cheddar soup:
- Set a large pot to medium-high heat, add vegan butter, and saute the chopped onion for a few minutes.
- Once the onion is fragrant and translucent, mix in 1/4 cup of flour, 2 tablespoons of nutritional yeast, 1/4 teaspoon of nutmeg, 1/2 lb of chopped broccoli, and 1 cup of carrots.
- Add 2 cups of vegan chicken stock and dairy-free half-and-half. Let the pot simmer on low heat for about 20-25 minutes, until the broccoli is tender.
- Mix in 2 cups of cheddar cheese shreds and give it a couple of minutes to fully melt.
- Taste it and add more salt and pepper to your liking. Enjoy!
- Store in an airtight container in the fridge once it’s fully cooled down. Keep refrigerated for up to 5 days.
More cozy vegan recipes to try:
- Vegan Tomato Soup – Cozy up for dinner with a hot bowl of Vegan Tomato Soup and a grilled cheese sandwich on the side for dipping. It’s silky smooth, creamy, dairy-free, and made with a few ingredients you probably already have in your pantry.
- Vegan Corn Chowder – This easy vegan corn chowder recipe is the best instant pot soup for cold lazy days. Smoky, sweet & creamy, and easy to make!
- Vegan Sun Dried Tomato Pasta (One Pot) – One of the best pasta recipes that takes 30 minutes to make in one pot. Throw all the ingredients in a pot and this vegan dinner is ready for the entire family!
In the 1990’s, Campbell’s popularized broccoli cheese soup. The purpose of the recipe was to get people to eat more broccoli and I think it worked! It’s one of the most famous soups in the world and a favorite to many.
I hope you give this broccoli cheese soup recipe a try, and if you do please leave me a review telling me what you think. Cheers!
The cold season is here, so warm up with a bowl of vegan broccoli cheddar soup. Better than Panera Bread, and you can make it in 30 minutes.
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Vegan Broccoli Cheddar Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
If you enjoy the soups at Panera Bread, then you’ll love this Broccoli Cheddar Soup recipe! It’s easy to make, delicious, and sure to impress your non-vegan friends.
Ingredients
- 1/4 cup vegan butter
- 1/2 onion, chopped
- 1/4 cup all-purpose flour
- 2 tablespoons nutritional yeast
- 1/4 teaspoon nutmeg
- 1/2 lb broccoli (about 3 cups), chopped into bite size pieces
- 1 cup matchstick carrots
- 2 cups vegan chicken stock (or vegetable stock)
- 2 cups vegan half-and-half (or vegan heavy cream)
- 2 cups vegan cheddar cheese shreds, plus more for topping
- Salt & Pepper, to taste
Instructions
- Set a large pot to medium-high heat, add vegan butter, and saute onion for a few minutes.
- Mix in flour, nutritional yeast, nutmeg, broccoli, and carrots.
- Add stock and half-and-half. Let the pot simmer on low heat for about 20-25 minutes, until the broccoli is tender.
- Mix in cheddar cheese and give it a couple of minutes to fully melt.
- Taste and add more salt and pepper to your liking. Enjoy!
Notes
Store in an airtight container in the fridge once it’s fully cooled down. Keep refrigerated for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
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