This Vegan Broccoli Cheddar Soup is going to be your new favorite fall soup. It’s cheesy, creamy, rich, comforting, 100% plant-based, gluten-free, and super easy to make. It’s also soy-free, is made without any dairy and filled with nourishing ingredients. If you’re looking for a healthier alternative to classic Panera Bread soup, you have to try this one and my One Pan Broccoli Cheddar Orzo (so good!). If you’re looking for more soup recipes, you will love my Glowing Skin Soup or Green Goddess Soup.
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Notes on Ingredients
- Broccoli: You can use fresh or frozen broccoli, but frozen will be more cost-effective.
- Cashews: Boil your raw cashews in hot water so they blend easier and into a creamier soup base.
- Non-Dairy Milk: Be sure your milk is plain and unsweetened. Any non-dairy milk works like almond, coconut, or soy.
- Garlic: This recipe uses garlic powder but you can substitute 1 clove of garlic (minced).
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Vegan Broccoli Cheddar Soup?
- In a large soup pot, saute onions and frozen broccoli in ½ cup veggie broth on medium high heat until cooked and the broccoli is easily broken up with a spatula.
- In another pot, boil the potatoes and cashews and cook on high until super soft, roughly 10-15 minutes. Then strain and add into the blender.
- Into the blender with the cashews and potatoes add nutritional yeast, garlic, salt, pepper, non-dairy milk and water. Blend until completely smooth. If your blender has a hard time blending this up, pour half of it out and blend in two batches.
- Pour the potato cheese mixture into the soup pot with the broccoli. Pour in the rest of the veggie broth and the turmeric and stir until combined. Heat on medium until warmed all the through.
- Serve and enjoy!
- Step 1: First, sauté onions and broccoli until cooked through. In another pot, boil potatoes and cashews until soft. Add everything to a blender (except onions and broccoli, and turmeric) and blend until smooth.
- Step 2: Then, pour the cheese mixture over the broccoli and onion, add remaining vegetable broth, and turmeric. Heat on medium heat until cooked through. Serve and enjoy!
Commonly Asked Questions
This vegan broccoli cheddar soup keeps in the fridge for about 4-5 days in an airtight container. Reheat in the microwave or on the stove.
Get a nice big crusty bread loaf from your grocery store or local bakery. I got a whole grain variety from Whole Foods but they sell bakery bread basically anywhere! Scoop out the middle and hollow it out. I like to warm the hollowed out bread in the oven at 400F degrees for 5-7 minutes so it tastes super fresh and keeps the soup warmer for longer.
To make a full meal, I love to pair a warm soup with a light and refreshing salad like my Longevity Salad. For dessert (which is essential!), I recommend my Vegan Chickpea Chocolate Chip Cookies.
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Extra Helpful Tips
- Feel free to store this in the freezer for up to 2 months. Just thaw and then heat when you’re ready to eat it!
- Use fresh or frozen broccoli.
- Get a crusty loaf of bread and serve in slices for dipping or serve the soup in a bread bowl.
How to Store
Store in an airtight container for up to 4 days in the fridge. To reheat, simply microwave or heat on the stove.
If you tried this Vegan Broccoli Cheddar Soup or any other recipe on my blog please leave a 5 star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan Broccoli Cheddar Soup
Ingredients
- ½ yellow onion diced
- 2 bags frozen broccoli 20 oz each
- 2 russet potatoes large, peeled and cubed
- ½ cup nutritional yeast
- ½ cup cashews raw
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic
- 1 ½ cup vegetable broth split into ½ cup and 1 cup
- 2 cups water
- 1 cup non-dairy milk unsweetened
- 1 teaspoon turmeric
Instructions
- In a large soup pot, saute onions and frozen broccoli in ½ cup veggie broth on medium high heat until cooked and the broccoli is easily broken up with a spatula.
- In another pot, boil the potatoes and cashews and cook until super soft, roughly 10-15 minutes. Then strain and add into the blender.
- Into the blender with the cashews and potatoes add nutritional yeast, garlic, salt, pepper, non-dairy milk and water. Blend until completely smooth. If your blender has a hard time blending this up, pour half of it out and blend in two batches.
- Pour the potato cheese mixture into the soup pot with the broccoli. Pour in the rest of the veggie broth and the turmeric and stir until combined. Heat on medium until warmed all the through.
- Serve and enjoy!
Laura says
Delicious! Had some broccoli that needed used up so I made this tonight. Will definitely make again!
C says
Delicious, creamy and flavorful!
Karen Finkelstein says
I made this tonight and my whole family loved it! We made mini sourdough bread bowls to eat it in. Even my dairy loving husband ate his whole bowl and didn’t ask if it was vegan. Shocking lol. You have wonderful recipes – thanks for sharing them and making our transition to WFPB so tasty.
nadiya says
can i use sweet potatoes instead?
Danielle Keith says
Sure but the flavor will be different.
Tammy says
OMG! This soup was so tasty! I will definitely put this on my favorites.
Odessa says
How many servings/bowls does this make???
Danielle Keith says
8 servings
copycat broccoli cheddar soup says
Is it two 20 ounce bags of frozen broccoli or two bags that would total 20 ounces?
Danielle Keith says
20 total!
Juliann says
This soup was so tasty! It satisfied my craving for a comforting ‘cheese’ soup. I omitted the croutons and the bread bowl for my own health journey but it was wonderful!
David Noel says
Danielle, this was fantastic. Made this exactly how it was written. My husband who is not vegan, loved it! I bought some Trader Joes vegan rosemary croissant croutons to top the soup with. Definitely will be making this again. Thank you for all the wonderful recipes you create and share with us.
Kim says
This is very good. Tastes better than Panera’s. I added carrot to the Potato and Cashew part. Gave it a cheesy color plus added a little sweetness.
I made it without the carrot too and like it with the carrot the best.
Jill says
Can I omit the cashews?
Taylor From HealthyGirl Kitchen says
the cashews are what make it a creamy soup so do not omit. If you have an allergy, you could use another nut or seed, but if not, I would suggest keeping the cashews to make sure the flavor and consistency is correct.
Kristen Diefenbach says
Haven’t tried yet but have been craving that Panera soup but I cannot digest meat so I can’t have theirs without getting insane pain. Then I’m lactose intolerant so I could use a LOT of lactaids but if possible dairy free is better! I’m allergic to nuts (I’m very sick so my caregiver/parents have to make my food) is there a recommended substitute? Have you ever used toffuti products before? I highly recommend their “sour cream” super thick and I think better than sour cream! Thanks
Taylor From HealthyGirl Kitchen says
Hi! I have not tried toffuti in this recipe, sorry!
Talulah says
Hiya! Would this freeze well?
Taylor From HealthyGirl Kitchen says
Yes! After freezing, you can reheat in a pot.
REMINI MOD APP says
This vegan version of the Broccoli Cheddar Soup looks amazing! I can’t wait to try it out—it’s one of my favorites from Panera. Thanks for sharing such a delicious and healthy recipe!
DAMAN GAME says
I can’t believe how similar this vegan version tastes to the original! I made it for dinner last night and it was a hit with the whole family. Thank you for sharing this delicious recipe, I’ll definitely be making it again!
BANTI GAME says
This vegan copycat version of Panera’s Broccoli Cheddar Soup looks incredible! I love that it’s healthier but still creamy and comforting. Can’t wait to try this recipe at home! Thank you for sharing!
TOCA BOCA MOD APP says
This vegan version of broccoli cheddar soup sounds amazing! I can’t wait to try it out. The creamy texture and cheesy flavor without dairy is exactly what I’ve been looking for. Thanks for sharing such a delicious recipe!
Jordan Stacy says
The comforting, familiar soup you love, veganized!!! This soup is creamy, satisfying, and 100% plant-based so everyone can enjoy it!
99 CLUB LOGIN says
This Vegan Broccoli Cheddar Soup recipe is absolutely delicious! I love that it captures the creamy texture and cheesy flavor of Panera’s version but is completely plant-based. Can’t wait to try it for lunch this week! Thank you for sharing!
99 CLUB LOGIN says
I just tried this Vegan Broccoli Cheddar Soup recipe, and it was incredible! The creaminess and flavor are spot on, just like Panera’s but so much healthier. I love how simple the ingredients are! Thanks for sharing this delicious recipe!