Vegan Broccoli Cheddar Soup (Gluten-Free, Allergy-Free)

The best Vegan Broccoli Cheddar Soup recipe out there! This easy one-pot dairy-free soup is gluten-free, allergy-free, and much healthier than ordering from Panera Bread! Creamy and velvety smooth, this cheesy broccoli soup is full of veggies, just 10 ingredients, and takes 15 minutes to make! You'll have a weeknight kid-friendly dinner on the table in no time!

Bread bowls full of broccoli cheddar soup, that's one of the only reasons to go to Panera Bread, right? I grew up eating my fair share of the indulgent creamy soup in those gluten-full bread bowls, I mean, who could resist? With absolutely nothing allergy-friendly about the classic, it was time for THE BEST allergy-free copycat recipe that will give Panera a run for their money! Even if you're not dairy-free, this homemade soup is perfect for weeknight meals and a pure bowl of comfort for the winter months!

Is Broccoli Cheddar Soup Healthy?

If you order a small bowl from Panera, you'll be clocking in at 360 calories, 21g fat (13g saturated, 1g trans), 1330g sodium, 30g carbs, 6g sugar, 14g protein. With an ingredient list that looks like this:

(Broccoli Cheddar Soup (Water, Whole Milk [Milk, Vitamin D3], Broccoli, Pasteurized Processed Cheddar Cheese Food [Cheddar Cheese {Pasteurized Milk, Cheese Culture, Salt, Animal Enzymes}, Whey, Whey Protein Concentrate, Nonfat Milk, Sodium Citrate, Milkfat, Salt, Lactic Acid, Oleoresin Paprika {Color}, Annatto Extract {Color}], Whipping Cream (Cream, Milk), Carrots, Corn Starch, Onions, Chicken Base [Chicken Meat Including Chicken Juices, Salt, Chicken Fat, Yeast Extract, Sugar, Natural Flavor, Potato Flour, Carrot Powder, Turmeric], Seasoning [Wheat Flour, Salt, White Pepper And Not More Than 2% Canola Oil Added To Aid Processing], Salted Butter (Pasteurized Cream, Salt), Dijon Mustard [Water, Mustard Seed, Vinegar, Salt, Red Pepper], Pepper Sauce [Distilled Vinegar, Red Pepper, Salt])

Dairy, wheat, chicken. Not safe for celiacs, dairy allergies, nor vegetarians! It's not the healthiest choice of soup, BUT you can take control and change that by making this EASY recipe from scratch in your own kitchen!

Why You'll Love This Recipe

There's a lot to love about this homemade broccoli cheddar soup recipe. Not only will you love how quick and easy it is, but with minimal ingredients and no-fuss clean-up, you can make this soup even on your busiest weeknight! It's:

• Gluten-Free
• Vegan & Vegetarian
• Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Coconut-Free, Corn-Free)
• Sugar-Free
• Low-Carb & Keto-Friendly
• Kid-Friendly
• Packed with Veggies & Plant Protein
• One-Pot Just 10 Ingredients
• Quick & Easy, Made in 15 Minutes
• Make-Ahead & Freezer-Friendly

Ingredients for Vegan Broccoli Cheddar Soup

• Broccoli: The namesake of this soup, broccoli! You'll need a rough 3 cups of fresh or frozen broccoli for this recipe. From florets to stems, use all parts of the broccoli to cut down on food waste (and, if you didn't know, the stem is the best part!). If using fresh, just give it all a good rough chop into bite-sized pieces, if using a bag of frozen cuts, give it an extra rough chop if needed, otherwise no need to defrost!
• Carrots: Some shredded carrots are a classic add-in to the Panera bread soup. By shredding them, you unleash the beautiful orangy-cheesy color, natural sweetness, and extra veggie nutrition!
• Onion + Garlic + Seasonings: Along with the dab of vegan butter, you begin this soup with the base flavoring components of chopped onion, garlic, and some seasonings. Some black pepper and paprika and fine additions to flavor things up! Depending on how yellow your soup looks at the end of cooking, adding a pitch of turmeric can help bring out the bright cheesy color!
• Vegetable Broth: For flavor, nutrition, and volume, use your favorite vegetable broth here. You can use a homemade veggie stock or an equal amount of water with a vegan/gluten-free bouillon cube if needed. I always opt for salt-free or low sodium here, that way you can add your own salt to taste.
• Coconut Milk: For creaminess without the dairy, add an equal amount of coconut milk to veggie stock. You can use full-fat for a richer mouthfeel or light. If you can't do coconut, you can even use any unsweetened plain non-dairy milk you have on hand, but you may have to compensate with more chickpea flour (see below), for thickness.
• Chickpea Flour + Nutritional Yeast: One to two tablespoons of chickpea flour will help maintain the rick thickness of this soup while also adding some extra plant-based protein. It also gives the soup a slight nutty/cheesy flavor. Nutritional yeast is optional, but adding a tablespoon or so, to taste, really helps deepen the "cheddar" flavor in the soup.
• Vegan Cheddar Shreds: Use whichever brand you have a preference for, but the shreds are essential for thickness, taste, and "real cheesiness". There's no cashews or soy in this soup, which many vegan recipes call for when making a "homemade cheese" replacement. A bag of allergy-free shreds like Daiya or Miyokos will melt perfectly in this one-pot soup and keep it allergy-free (keto too!).

How To Make One-Pot Vegan Broccoli Cheddar Soup

1. First, you'll start this cheesy broccoli soup by sauteing the veggies together with the vegan butter to soften them up.
2. Then you'll pour in the veggie broth, non-dairy milk, vegan cheddar, and cheesiness enhancers.
3. Once everything is warm, melted, and combined, season to taste, and serve!

Why Won't My Cheese Melt In My Broccoli Cheddar Soup?

Make sure to add the vegan cheddar after you've added the broth and milk. The liquid of the soup should be hot before you add the shreds. Continue mixing the soup until the shreds have fully melted. If you choose a brand of vegan cheddar and the shreds seem "large" or "wide", you may find better success by giving them a quick blitz in a food processor to make them small, thus easier to melt.

Why Did My Soup Curdle?

Make sure you never bring your soup to a boil. You should only be heating this soup over a low simmer. Make sure the veggie broth and coconut milk are fully mixed together before you added the vegan cheddar. Mix it well until all is melted before removing from heat. If you are reheating leftovers of this soup, I recommend you heat it up in a pot on the stove over low heat rather than blasting it in the microwave which can lead to a separation of the fats.

Other Recipe Tips & Tricks

• More Veggies: If you want to increase the amount of broccoli or shredded carrots you use in this soup, you can! You never need to be completely accurate with soup add-ins and the more veggies, the better! Swap in some cauliflower, shredded zucchini; this is a great soup to make when you need to use up some produce.
• Turmeric For Color: Adding a ½ teaspoon of ground turmeric will really make your cheesy soup SHINE in all the best ways. Don't worry, you won't taste it!
• Switch Up Your Seasonings: Flavor this soup with spices and herbs however you'd like! Add some smoked paprika for a deep smokey flavored soup!
• Notes On Nutritional Yeast: Since you're not using real cheddar in this soup, I feel adding nutritional years helps enhance the tangy cheddar flavor and "nuttiness" in this soup. It can also help with thickening the soup for a richer texture and mouthfeel.
• Chickpea Flour: Chickpea flour is used instead of all-purpose flour which is found in the classic Panera version. It won't clump your soup like cornstarch would and has the added protein benefits. If you really need to leave it out, sprinkle in a dash of gluten-free all-purpose flour.
• No Blender Needed: The best part about this easy one-pot soup is that it really is one-pot. No messy clean-up or extra blending like most vegan soup call for. This soup will still be thick, creamy, and velvety smooth.
• Adjust Thickness: If you want a runner soup, add more broth and milk, keeping the ratio the same. If you want your soup to be thicker, add more chickpea flour.

What To Serve With Dairy-Free Broccoli Cheddar Soup

In lieu of a gluten-free bread bowl, serving this healthy broccoli cheddar soup in a bowl with some carby accompaniments is just as good. Serve it up with some crusty gluten-free garlic bread or biscuits or make it an appetizer to a cozy dinner. You can even enjoy it as a soup and salad lunch or add in some leftover gluten-free pasta, rice, or potatoes to get your fill! From appetizer, side dish, lunch, or entree, you can enjoy this creamy soup any time of day!

Top Your Soup

Add an extra sprinkle of vegan cheddar cheese or some fresh chopped chives or scallions for color and fresh flavor! You may even want to make some homemade gluten-free croutons to add to your warm bowl of creamy soup!

How To Store Leftovers & Reheat

Once the soup has cooled completely, you can store any leftovers in an airtight container in the fridge for 5-6 days. Simply reheat the soup on the stove over low heat before serving. Reheating over a low simmer prevents any curdling or clumping that may occur with the microwave.

Can You Freeze Broccoli Cheddar Soup?

To make this soup ahead of time and freeze for later, cook it according to recipe directions, cool it completely and divide it out in freezer-safe plastic bags and freeze flat until solid or in airtight freezer-safe storage containers for 6-8 months. To reheat, thaw completely in the fridge and then warm over a low simmer on the stove.

More Vegan Soup Recipes To Try:

• Curried Pumpkin Soup
• Easy Slow Cooker Vegan Chili
• Spicy Chipotle Black Bean Soup
• Gluten-Free Pasta e Fagioli
• Easy Gluten-Free Matzo Ball Soup
• Vegan & Gluten-Free Chicken Noodle Soup
• Old-Fashioned Potato Soup
• Vegan Tomato Soup

Print

A copycat of Panera, but a better soup recipe that blows the classic way out of the park! If you've missed this decadent cheesy soup then you're in luck! Fall in love with this super easy (and quick!) vegan recipe and make some now!

So tell me:

+ What was/is your favorite Panera Bread Soup? Their vegetarian black bean soup was also prime!

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