Vegan Broccoli Cheddar Soup

If you’re looking for a warm soup to cuddle up with this winter, try this Vegan Broccoli Cheddar Soup. It’s creamy with a cheesy flavor even though it’s dairy and nut free.  

Vegan Broccoli Cheddar Soup FAQs

• Can I freeze broccoli and cheese soup? If you’d like to freeze this recipe, I’d leave out the broccoli. You can add the broccoli when you are ready to cook and eat the soup. The texture of the broccoli changes once frozen. Some people don’t mind it, but I always prefer it cooked from fresh.
• Is there meat in broccoli cheddar soup? Nope. This soup is a 100% plant based but also made with no cashews. It full of butternut squash and of course broccoli. . If you’re looking for other vegan soup recipes, try this Carrot Ginger Soup.
• Is this a copycat Panera broccoli cheddar soup? Definitely not. The Panera Broccoli Cheddar Soup is made with dairy, so this is not a copycat recipe. It’s just a good dairy, nut and gluten free broccoli cheddar soup.
• How do I cook broccoli without making it soggy? Do not overcook the broccoli. If you cook the broccoli too long, then it will get soggy.
• Why isn't there any vegan cheese in this soup? It’s not needed. We’ve created a creamy and cheese flavored recipe without using any processed vegan cheese.

Vegan Broccoli Soup Recipe Ingredients

• Butternut Squash: This gives the soup it’s beautiful orange color that’s reminiscent of cheddar cheese. If you love butternut squash, try this recipe as well.
• Vegetable Broth: Bone broth if you prefer and don’t need your soup vegan.
• Onion
• Garlic
• Ground Ginger
• Salt
• Nutritional Yeast: Make sure to use non-fortified, especially if you are AIP. Here is the brand that I used.
• Extra Virgin Olive Oil
• Coconut Milk: I recommend this brand.
• Broccoli: Make sure the broccoli florets are cut into bite size pieces. If you like broccoli, try this recipe as well.
• Fresh Lemon Juice

How to make vegan broccoli cheddar soup?

1. Add the butternut squash, bone broth, onion, garlic, ginger, and salt into the instant pot.

2. Close the instant pot. Set to pressure cook for 3 minutes. Once it’s finished cooking, wait 10 minutes then switch then switch to venting (quick release). Once the stopper has dropped, then remove the top.

3. Add the nutritional yeast, extra virgin olive oil and coconut milk then puree using an immersion blender.

4. Add the broccoli, then turn the instant pot on sauté. Cook for about 10 minutes or until the broccoli is tender. Serve then add lemon juice to taste.

Creamy Vegan Broccoli Soup Recipe Tips

• Make sure to cut up the broccoli into bite size pieces.
• Make sure to use non-fortified nutritional yeast, especially if you are AIP. I’ve used this brand.
• I used this brand of canned coconut milk.
• I also made my own bone broth using this recipe.
• If you’d like to freeze this recipe, I’d leave out the broccoli. You can add the broccoli when you are ready to cook and eat the soup. The texture of the broccoli changes once frozen. Some people don’t mind it, but I always prefer it cooked from fresh.
• If you prefer to make this on the stovetop, add the butternut squash, bone broth, onion, garlic, ginger, and salt into a large stock pot. Bring to a boil over high heat. Then reduce the heat to medium and let simmer for 20-30 minutes. Once the squash is fork tender, remove from the heat. Then add the nutritional yeast and olive oil then puree. Next add the broccoli and over medium high heat, cook for 10 minutes or until the broccoli is tender. Then follow the remaining instructions.
• It's easiest to use an immersion blender for this recipe. However, you can use a regular blender if you prefer.

What should you eat with vegan broccoli cheese soup?

• AIP Focaccia Bread
• Paleo Cornbread (Grain Free, AIP)
• Gluten Free Flatbread
• Sweet Potato Chicken Poppers
• Chopped Salad
• Crispy Baked Sweet Potato Fries

Other soup recipes you might like

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Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise.
• I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
• The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.

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