This Vegan Broccoli Cheddar Soup is easy and delicious, and just 198 calories for two big cups!
I used vegan cheese shreds to make this soup plant based, but if you’re looking for a vegetarian version you can use sharp cheddar in its place.
I have also supplied a toppings guide, so you can “jazz” up this soup different each time you make it. Or have a toppings bar for your family dinner.
Vegan Broccoli Cheddar Soup
- Vegan Broccoli Soup Ingredients
- How to Make Plant Based Broccoli Cheese Soup
- Vegan Broccoli Cheddar Soup Recipe
- Nutrition in Vegan Broccoli Cheese Soup
Vegan Broccoli Soup Ingredients
I used unsweetened almond milk to make this soup, but you could choose your favorite unsweetened milk in its place.
And if you’re looking for a thick or chunky soup, I have supplied additions to the ingredients for those in the “How to” section and in the recipe card.
Shopping List for Broccoli Cheese Soup:
- 1 tablespoon olive oil
- 1 onion
- 2 garlic cloves
- 1.5 tablespoons flour or gluten-free flour
- 3 cups vegetable broth
- 3 cups unsweetened almond milk
- 2 cups broccoli
- ¼ cup vegan cheddar cheese shreds
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Optional Toppings:
- Vegan Cheese Shreds
- Crumbled Vegan Bacon
- Sliced green onions
- Hot Sauce
How to Make Plant Based Broccoli Cheese Soup
This soup does require some blending. I like to use an immersion blender to do it, but if you don’t have one you can use a regular blender.
Just be sure to cool the soup first and vent the blender (remove the vent/cup and loosely cover with a kitchen towel) otherwise the pressure could build up, and when you remove the lid after blending, it could explode all over your kitchen.
How to Make Broccoli Cheese Soup:
- In a large sauce pan, add the olive oil and onions. Cook for 10 minutes.
- Add in the garlic, and cook for one minute.
- Add in the flour, and mix until a paste starts to form. This is your roux.
- Whisk in half a cup of the broth, then add in the remaining broth, as well as the almond milk.
- Add and broccoli, and cook until soft, about 20 minutes.
- Use an immersion blender to blend until smooth. (Alternatively, you can cool the soup. And blend it in a blender, be sure to vent the blender if you choose this method.)
- Mix in the vegan cheese shreds, and stir until melted. Simmer for 20 minutes on low.
- Serve hot with desired toppings.
MAKE IT THICK / MAKE IT CHUNKY:
- Add in an additional half cup of broccoli florets after blending, when you mix in the vegan cheese. This will give you a chunky broccoli cheese soup.
- To thicken the soup, add 1 tablespoon corn starch before blending. Mix in then blend to thicken fast!
Vegan Broccoli Cheddar Soup Recipe
This yummy plant based soup is easy and delicious. I like to make a double batch and meal prep some. Just scoop single servings into meal prep containers, cool and then freeze.
You can reheat in the microwave or on the stovetop. And to meal prepping family sizes servings, cool completely, then add to a gallon freezer bag. I freeze it flat so it doesn’t take up too much valuable freezer space.
More Meal Prep Plant Based Meals:
- Vegan Stir Fry Meal Prep Recipe
- Lentil Shepherd’s Pie
- Vegan Meal Prep Lunches
- Stir Fried Tofu and Broccoli
- Vegan Burrito Recipe
Vegan Broccoli “Cheese” Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 garlic cloves chopped
- 1.5 tablespoons flour or gluten-free flour
- 3 cups vegetable broth
- 3 cups unsweetened almond milk
- 2 cups broccoli roughly chopped
- ¼ cup vegan cheddar cheese shreds
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Optional Toppings:
- Vegan Cheese Shreds
- Crumbled Vegan Bacon
- Sliced green onions
- Hot Sauce
Instructions
- In a large sauce pan, add the olive oil and onions. Cook for 10 minutes.
- Add in the garlic, and cook for one minute.
- Add in the flour, and mix until a paste starts to form. This is your roux.
- Whisk in half a cup of the broth, then add in the remaining broth, as well as the almond milk.
- Add and broccoli, and cook until soft, about 20 minutes.
- Use an immersion blender to blend until smooth. (Alternatively, you can cool the soup. And blend it in a blender, be sure to vent the blender if you choose this method.)
- Mix in the vegan cheese shreds, and stir until melted. Simmer for 20 minutes on low.
- Serve hot with desired toppings.
MAKE IT THICK / MAKE IT CHUNKY:
- Add in an additional half cup of broccoli florets after blending, when you mix in the vegan cheese. This will give you a chunky broccoli cheese soup.
- To thicken the soup, add 1 tablespoon corn starch before blending. Mix in then blend to thicken fast!
Nutrition in Vegan Broccoli Cheese Soup
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