Vegan Broccoli Cheddar Soup

If you like Panera Bread’s Broccoli Cheddar Soup, you will love this Vegan Broccoli Cheddar Soup recipe.

It is a hot, soothing, and comforting soup that is great during the winter months. It is also a yummy soup to have any time.

Here is my Veganized & Dairy Free copycat version of this popular soup. Make it and let us know what you think.

Vegan Broccoli Cheddar Soup

Tarra Jackson

This Vegan Broccoli Cheddar Soup is one of my favorite meals to make during the colder months. It is a plant-based copycat of Panera's Broccoli Cheddar Soup.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Servings 8

Calories 210 kcal

Equipment

• Large Pot
• Blender

Ingredients

  

1x2x3x

• 6 cups vegetable broth
• 4 cups broccoli chopped into small florets
• 1 cup vegan cheddar-style shreds (we like Violife)
• 3/4 cup raw cashews soaked in hot water for 1 hour
• 1/2 cup nutritional yeast
• 1 tbsp vegan butter or olive oil
• 1 tbsp minced garlic
• 2 tbsp lemon juice
• 2 tsp onion powder
• 2 tsp garlic powder
• 1/2 tsp smoked Paprika
• 1/2 tsp red pepper flakes (optional)
• 2 Large Yukon gold or russet potatoes peeled and cubed
• 2 carrots peeled and julienne or shredded
• 1 small onion diced
• 1 Bay Leaf
• Salt to taste
• Pepper to taste

Instructions

 

• In a large pot, heat the vegan butter or olive oil on medium-high.
• (Optional) Sprinkle in red pepper flakes if using, and allow to bloom for a minute.
• Add diced onions and sauté until translucent for about 2-3 minutes.
• Add in garlic and sauté for another minute.
• Add in vegetable broth, cubed potatoes, and bay leaf. Bring to a boil, and then reduce heat to low or medium-low to simmer. Simmer for 10-12 minutes, or until the potatoes are easy to pierce with a fork.
• Scoop half of the cooked potatoes out of the soup and into a high-powered blender. (Some of the onions will wind up in there, and that's okay.)
• Before blending the potatoes, add broccoli, carrots, spices (onion powder, garlic powder, smoked paprika), and nutritional yeast into the broth. Stir to mix and bring the mixture up to a simmer. Let it simmer over low/medium-low for about 5 minutes while you blend the potatoes and cashews.
  
• Add the soaked cashews into the blender with the potatoes, along with 1/2 cup water, and blend until completely smooth. Add extra water as needed to blend smoothly into a thick creamy consistency. (The exact amount you need will depend on how starchy your potato is. Russets will take a little more water than gold potatoes.)
  
• Pour the creamed potato and cashew mixture into the pot of soup and stir to mix.
• Add in the fresh lemon juice and plant-based shredded cheddar cheese.
  
• Cook for an additional 3-5 minutes, until warmed through and slightly thickened.
  
• Taste and add salt and pepper to your taste preference.
• Serve in your favorite soup bowl or a bread bowl if you're feeling fancy!

Nutrition

Serving: 8cupsCalories: 210kcalCarbohydrates: 25gProtein: 7gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gSodium: 889mgPotassium: 549mgFiber: 5gSugar: 5gVitamin A: 3298IUVitamin C: 51mgCalcium: 54mgIron: 2mg

Keyword Plant-Based, Vegan, Vegetarian

Tried this recipe?Let us know how it was!