Enjoy this creamy Vegan Broccoli Cheddar Soup, the coziest bowl to warm up to on those chilly days. Made from simple ingredients, flavour-packed and loaded with veggies, it’s ready in under 30 minutes. Try it for an easy weeknight dinner!
MEET YOUR SOON-TO-BE FAVOURITE SOUP!
As the temperatures drop, I look forward to soup season. Living in Winnipeg, Canada, where we’re accustomed to cold weather, I find a warm bowl of soup so satisfying.
This is, without a doubt, one of my favourite soup recipes! It’s cozy, decadent, and cheesy, and you make it all in one pot.
Enjoy it with crusty bread or your favourite crackers for dipping and dunking. 😋
Why You’ll Love This Recipe
- Made In One Pot. This one-pot recipe takes only 30 minutes to prepare, which means less mess and quicker cleanup.
- Veggie-Packed – Filled with nutritious ingredients like broccoli, celery, carrots, and red pepper, it’s a tasty and clever way to get your daily veggies in.
- Family Friendly. Even picky eaters often love this soup’s creamy, cheesy goodness, making it a family-friendly choice.
Ingredient Notes
Here are the ingredients you will need to prepare this broccoli cheddar soup. The full printable recipe with measurements is in the recipe card below.
- Olive Oil – for sauteing the vegetables, you can substitute with vegan butter if preferred.
- Celery, Carrot, & Red Pepper – used to build layers of flavour and add colour to the final dish.
- Garlic – for aromatic flavour.
- All-Purpose Flour – Combining with olive oil creates a roux to thicken the soup.
- Oat Milk – Adds a creamy texture, and I prefer using oat milk in the original flavour.
- Vegetable Broth – Use your favourite veggie broth. I like the better than bouillon vegetable base.
- Yellow Mustard – It brings a bold kick and a hint of tang, just like real cheddar cheese.
- Paprika – Adds a mild, smoky, slightly sweet flavour and contributes to the colour of the soup.
- Broccoli – The star player in this recipe, I like to use fresh broccoli chopped into florets.
- Vegan Cheese – I like to use Violife cheddar shreds or the Daiya shreds made with oat cream, which melts beautifully and has a realistic flavour that is closest to real cheese. Vegan cheese slices will also work; just chop them into small pieces.
Step By Step Instructions
1. Heat the oil over medium-high heat in a large pot. Add the celery, carrot, red pepper, and garlic, and cook for about 5 minutes or until the veggies soften slightly.
2. Add in the flour, stirring constantly and cook for another minute.
3. Whisk in the non-dairy milk, vegetable broth, mustard, and paprika. Bring the mixture to a boil until it thickens slightly.
4. Add the broccoli florets and let me cook until they become tender, which should take 5 to 8 minutes.
5. Reduce the heat to medium-low, then stir in the vegan cheddar shreds. The cheese will contribute to the soup’s thickness. Season the soup with salt and pepper to suit your taste.
6. To finish, garnish the soup with more vegan cheddar shreds and a few twists of freshly cracked black pepper.
Recipe Tips & Notes
- Prep your veggies in advance. Cutting the celery, carrot, red pepper, garlic, and broccoli beforehand will streamline the soup-making process.
- Vegan cheese. Experiment with different brands and flavours of vegan cheese to find the one that suits your taste best.
- For a smoother texture, use a traditional blender or immersion blender to puree half of the soup. This process will result in a creamier consistency with fewer chunks.
Serving Suggestions
This broccoli cheddar soup is the perfect cozy main that is best enjoyed on its own or paired with a slice of your preferred crusty bread. It is also delicious when served with crackers for dipping. Or serve it alongside a vegan grilled cheese sandwich for a satisfying combo. 😮💨
Storage & Reheating
You can store the remaining leftover soup in a sealed container in the refrigerator for five days. When you’re ready to enjoy it again, reheat it in the microwave or stovetop until heated.
Frequently Asked Questions
Yes, you can substitute frozen broccoli, but remember that it may yield a slightly softer or mushier texture than fresh broccoli. However, the flavour will still be tasty.
Consider incorporating an additional cup of vegan cheese into the soup for an extra indulgent, cheesier flavour.
Yes, to prepare the soup for freezing, make sure it cools down entirely, then transfer it into an airtight container. You can store it in the freezer for up to 3 months.
⭐️ MORE EASY RECIPES
- Teriyaki Tofu
- Vegan Big Mac Tacos
- Mushroom Pesto Pasta
- Sweet & Sticky Tofu
- Japanese Curry w/Chickpeas
- Garlic Chili Udon Noodles
DID YOU MAKE THIS CREAMY BROCCOLI CHEDDAR SOUP?
I would greatly appreciate your feedback. Kindly leave a comment or star rating ⭐️⭐️⭐️⭐️⭐️ below. Also, feel free to tag me on Instagram, as I enjoy seeing photos of your recipes.
Vegan Broccoli Cheddar Soup
Ingredients
- 3 tbsp olive oil
- 1/2 cup celery, diced
- 1 medium carrot, diced small
- 1/2 red bell pepper, diced
- 1/2 tbsp minced garlic
- 3 tbsp all-purpose flour
- 2 cups oat milk
- 3 cups vegetable broth
- 1 tsp yellow mustard
- 1/2 tsp paprika
- 4 cups broccoli florets, chopped
- 1 cup vegan shredded cheese
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper
Instructions
- Heat the oil over medium-high heat in a large pot (5-6qt). Add the celery, carrot, red pepper, and garlic, and cook for about 5 minutes or until the veggies soften slightly.
- Add in the flour, stirring constantly and cook for another minute.
- Whisk in the non-dairy milk, vegetable broth, mustard, and paprika. Bring the mixture to a boil until it thickens slightly.
- Add the broccoli florets and let them cook until they become tender, which should take 5 to 8 minutes.
- Reduce the heat to medium-low, then stir in the vegan cheddar shreds. The cheese will contribute to the soup's thickness. Season the soup with salt and pepper to suit your taste.
- To finish, garnish the soup with more vegan cheddar shreds and a few twists of freshly cracked black pepper.
Video
Notes
- Prep your veggies in advance. Cutting the celery, carrot, red pepper, garlic, and broccoli beforehand will streamline the soup-making process.
- Vegan cheese. Experiment with different brands and flavours of vegan cheese to find the one that suits your taste best.
- For a smoother texture, use a traditional blender or immersion blender to puree half of the soup. This process will result in a creamier consistency with fewer chunks.
Super flavourful, cheesy, and thicccc!! My new go to soup. Really easy to make. Love dipping sourdough bread into it as well