Vegan Broccoli Cheddar Soup
Have you ever gone into a cafe or Panera, seen broccoli cheddar soup on the menu, and then died inside because you’re vegan? Me too. This vegan broccoli cheddar soup recipe is for all the times you craved this delicious, cheesy meal but couldn’t because you’re plant-based or dairy-free.
And guess what, it’s super easy to make!
Better than Panera
While broccoli cheddar soup is undoubtedly one of Panera’s most popular items, don’t think for a second it can’t be replicated or veganized.
Because trust me, this recipe is better.
Yup, I personally believe this vegan broccoli cheddar soup is even better than Panera’s version because it’s made with simple, plant-based ingredients.
When something is vegan and simplified but still just as delicious, it’s a win for me. Eating as simply as possible not only makes everything easier to cook, it also breaks down the barriers to having a healthy yet satisfying meal.
Using just a handful of veggies and whole foods (minus the vegan cheese) gives you the creamiest, cheesiest soup that you don’t have to feel guilty about.
Speaking of vegan cheese, we all know there are awesome vegan cheese options these days, and luckily, the first product vegan cheese companies come out with is usually a vegan cheddar.
Go out to the vegan section of your grocery store and see what they have. If you can’t find cheddar, use another type of vegan cheese! And don’t worry about finding the absolute best one. Even if you don’t particularly love the vegan cheese on its own, trust me, in a soup like this, it just works.
This recipe, along with my Vegan Jalapeno Poppers, just goes to show you that anything can be made vegan, even the dishes you thought you’d never be able to enjoy again. Take inspiration from the foods you already love and take advantage of all the vegan products available on the market.
That, my friends, is what makes being vegan fun!
Vegan Broccoli Cheddar Soup
Ingredients
- 2 lbs broccoli chopped
- 3 medium-sized potatoes peeled and chopped
- 1 medium-sized carrot chopped
- 1 small yellow onion diced
- 3 cloves garlic
- 6 cups veggie broth or Better than Bouillon
- 1 cup vegan shredded cheddar cheese
- ¼ cup nutritional yeast
- ¼ tsp smoked paprika
- Salt and pepper to taste
Instructions
- In a large pot, heat up 1 tablespoon of oil. Add the diced onion and minced garlic, and saute on medium heat until fragrant.
- Pour in 6 cups of veggie broth, then add the chopped broccoli, potatoes, and carrot. Increase heat to high, cover, and bring to a boil.
- Once the soup has been boiling for 5 minutes, reduce heat back to medium and let simmer, stirring occasionally. Keep cooking for about 10-15 minutes, or until potatoes soften.
- Turn off the heat, then add smoked paprika, nutritional yeast, and salt and pepper to taste. Mix in 1 cup of shredded vegan cheddar until it melts completely in the soup.
- Carefully blend the soup using a blender or immersion blender. Leave some chunks if you prefer the soup to have texture. Serve immediately with bread on the side and enjoy!
Notes
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