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    Home » Diet

    Vegan Broccoli Cheddar Soup

    Jun 12, 2023 · 10 Comments

    June 12, 2023 by Beth 10 Comments

    745 shares
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    spoonful of 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.  

    spoonful of vegan broccoli cheese soup

    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.
    white bowl of vegan broccoli cheddar soup

    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
    ingredients with labels for vegan broccoli cheddar soup

    How to make vegan broccoli cheddar soup?

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

    instant pot filled with onions, garlic and chunks of butternut swuash

    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.

    top of instant pot with red dropper down

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

    instant pot filled with soup and 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.

    instant pot filled with broccoli cheese soup

    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.
    bowls of vegan broccoli cheddar soup surrounded by broccoli florets

    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

    • pouring cream into carrot ginger soup
      Instant Pot Carrot Ginger Soup
    • bowl of AIP Watermelon Gazpacho
      AIP Watermelon Gazpacho
    • bowl of AIP Coconut Milk Curry Soup surrounded by cilantro and limes
      AIP Coconut Milk Curry Soup
    • Save this recipe for Shrimp, Bok Choy and Tumeric Soup for the next time you get a cold. It's a lifesaver when you're feeling under the weather.
      Shrimp Bok Choy and Turmeric Soup

    Love seeing my delicious recipes? You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m up to.

    spoonful of vegan broccoli cheddar soup
    Print Recipe
    5 from 5 votes

    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.
    Prep Time20 minutes mins
    Cook Time30 minutes mins
    Total Time50 minutes mins
    Course: Appetizer, Side Dish, Soup
    Cuisine: American
    Servings: 4 people
    Calories: 278kcal
    Author: Beth Chen

    Equipment

    • Instant Pot

    Ingredients

    • 1 1/2 pound Butternut Squash peeled and roughly chopped
    • 3 cups Vegetable Broth Bone broth if not vegan
    • 1 Onion roughly chopped
    • 4 Garlic cloves
    • 1/4 teaspoon Ground Ginger
    • 1 teaspoon Salt
    • 1/2 cup Nutritional Yeast
    • 1 teaspoon Extra Virgin Olive Oil
    • 1/4 cup Coconut Milk
    • 2 small heads Broccoli about 1 pound, roughly chopped
    • Fresh Lemon juice

    Instructions

    • Add the butternut squash, bone broth, onion, garlic, ginger, and salt into the instant pot.
    • 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.
    • Add the nutritional yeast, extra virgin olive oil and coconut milk then puree using an immersion blender.
    • 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.

    Notes

    • 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.

    Nutrition

    Serving: 1serving | Calories: 278kcal | Carbohydrates: 46g | Protein: 20g | Fat: 6g | Saturated Fat: 3g | Sodium: 759mg | Potassium: 1753mg | Fiber: 13g | Sugar: 10g | Vitamin A: 19975IU | Vitamin C: 310mg | Calcium: 239mg | Iron: 4mg

    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.

    Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.

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    Reader Interactions

    Comments

    1. Jean says

      January 25, 2024 at 6:44 pm

      5 stars
      Just found and made this and it’s soooo good! I left out the onion and garlic and added lots of celery and it was still perfect. This is such a treat. Thanks for the great recipe!

      Reply
      • Beth says

        January 28, 2024 at 1:52 am

        I'm so glad you enjoyed it. That makes me very happy!

        Reply
    2. Tara says

      November 01, 2022 at 8:33 pm

      5 stars
      This was surprisingly good despite having no cheese in it! I made it on the stove and I added some tapioca starch to thicken it a little more, and instead of using canned coconut milk, I used powdered coconut milk. (Cans are so dang expensive! ) still turned out great!

      Reply
      • Beth says

        November 03, 2022 at 6:12 pm

        5 stars
        Oh wow. I've never tried powdered coconut milk. Great idea. I'm so glad you enjoyed it!

        Reply
    3. Cindy says

      February 09, 2021 at 11:03 pm

      5 stars
      This soup is delicious! I had to leave out the garlic because I'm reactive to it. I bumped the coconut milk up a bit just to make it a bit thinner. I wasn't sure how much lime juice to put in. I put in 3 teaspoons...figured I could add more if needed. All in all, a great new addition to my recipe file for my AIP diet. Thank you so much!

      Reply
      • Beth says

        February 15, 2021 at 9:56 pm

        The lime juice should really just be added to taste. I've updated the recipe to include that information and make it more clear.
        And I'm glad you enjoyed the recipe. I hope it becomes a family favorite!

        Reply
    4. Mary B says

      December 26, 2020 at 7:54 pm

      5 stars
      Yummy! And SUPER easy!! And needed some veggies after all the Christmas treats! Thanks!

      Reply
      • Beth says

        December 28, 2020 at 7:19 pm

        Yeah! I'm so glad you enjoyed it. Thanks for sharing.

        Reply
    5. Daniela Erdmann says

      October 25, 2020 at 1:04 pm

      Hello,
      when do I add the coconut milk?
      I don’t have an instant pot so I’m making it the regular way in a pot. We’ll see how that works out ☺️

      Reply
      • Beth says

        November 03, 2020 at 2:37 am

        You add the coconut milk at the end as per the instructions. Good luck with making it on the stove top. Should be relatively straightforward. Hope it works for you.

        Reply

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