Garlic Head

  • Fun & Healthy Plant-Based Recipes
  • Garlic Head Accessibility Policy
  • Privacy Policy
  • Recipe Index
  • Subscribe for Free Recipes
  • Work With Me
  • About Garlic Head
menu icon
go to homepage
  • Vegan Summer Recipes
  • High Protein Vegan Meals
  • Budget Dinners
  • Recipe Index
  • Dog-Friendly
  • About Me
  • Subscribe
subscribe
search icon
Homepage link
  • Vegan Summer Recipes
  • High Protein Vegan Meals
  • Budget Dinners
  • Recipe Index
  • Dog-Friendly
  • About Me
  • Subscribe
×
Home » Recipes » Vegan Soups

Broccoli Cheddar Soup

Published: Mar 16, 2023 · Modified: Oct 4, 2024 by Emily · 6 Comments

Jump to Recipe Jump to Video Print Recipe

This recipe for Cozy Vegan Broccoli Cheddar Soup is full of vegetables and perfect for a weeknight! Inspired by Panera, this will be a family favorite.

bowl of vegan broccoli cheddar soup topped with pretzels

Most people I know associate Broccoli Cheddar Soup with the fast casual restaurant chain Panera. They are particularly known for their soups served in bread bowls, with this being the most recognizable. This was never my favorite lunch offering there growing up (I normally went for the Cinnamon Crunch bagels), I could always see the appeal.

Love soup? Check out all of my favorite vegan soup recipes!

How can you make broccoli cheddar soup without real cheese?

Nutritional yeast works well as a substitute to contribute a "cheesy" flavor that is rich in umami. Typically I do not recommend blending potatoes as they can become "gluey." This is why you never want to use a blender when making vegan uncomplicated mashed potatoes.

However, in this recipe, a bit of blending works well because the texture is actually reminiscent of melted cheese. It all contributes to a comforting, richly textured final product. Onions, garlic, and dried herbs help round out the rest of the flavors.

Ingredients for This Recipe

  • Olive oil, for cooking
  • ½ of a yellow onion onion
  • 4 cloves of garlic, peeled and minced
  • Salt and pepper
  • ¼ teaspoon dried thyme
  • 1 small head of cauliflower, made in florets (about 1 and ½ cups)
  • 1 medium golden potato, chopped in bite sized pieces
  • 1-2 large carrots, chopped (about ¾ cup)
  • 4 cups low sodium vegetable broth
  • ½ cup plain, unsweetened nondairy milk
  • ½ cup nutritional yeast
  • 1 medium head broccoli, cup into florets (about 2 cups)
  • Juice from ½ of a lemon
  • Pretzels, to top

I've outlined below some possible swaps for these ingredients, since I've found the base recipe to be rather flexible.

side view of a white bowl of vegan broccoli cheddar soup

Would you like to save this?

We'll email this post to you, so you can come back to it later!

How to Make Vegan Broccoli Cheddar Soup

  1. Heat olive oil in a large dutch oven over medium heat. Once hot, sauté onion for 5 minutes until golden. Add garlic, ½ teaspoon sea salt, a few twists of pepper, and dried thyme. Cook for 30 seconds more, stirring frequently to insure it does not burn.
  2. Add cauliflower, potato, carrots, and broth to pot. Bring to a boil.
  3. Reduce heat to a simmer and cook until vegetables are soft (about 15 minutes). Remove soup from pot, add to a blender, and process until creamy. Alternatively, use an immersion blender to blend.
  4. Pour smooth soup back into pot and add nondairy milk and nutritional yeast. Mix well and adjust seasonings if need be. Turn heat to low.
  5. Add broccoli. Let soup warm for 5-10 minutes more and serve hot with a squeeze of lemon juice and some pretzel pieces.

Ways to Customize this Dish

I love using frozen riced cauliflower in place of regular florets (if you can find it for a reasonable price). This eliminates a lot of the blending that takes place in the second to last stage.

Water can be substituted for vegetable broth. If you do this, I recommend using a bit more salt and herbs to carry added flavor.

Oregano or herbs de Provence work well in place of thyme here, so feel free to get creative with the seasonings you have on hand. Always remember that older dried herbs will be less flavorful, so feel free to adjust when needed.

Pretzels are optional as a topping and can be omitted or substituted for oyster crackers or crispy chickpeas.

overhead view of a bowl of soup next to a glass

More Cozy Vegan Soup Recipes

  • an overhead view of a bowl of miso dumpling soup with chopsticks
    Miso Dumpling Soup
  • overhead shot of a bowl of vegan beet carrot ginger soup with cilantro and sesame
    Beet Carrot Ginger Soup
  • bowl of vegan chickpea orzo soup on a table with a grey cloth and a piece of multigrain bread
    Chickpea Orzo Soup
  • overhead shot of creamy vegan tomato soup with pesto swirls
    Easy & Creamy Tomato Soup

Please be sure to leave a rating and review if you try this recipe! I love to hear how things go for readers and it's fun to share the variations we try.

bowl of vegan broccoli cheddar soup topped with pretzels

Broccoli Cheddar Soup

Emily
This recipe for Cozy Vegan Broccoli Cheddar Soup is full of vegetables and perfect for a weeknight! Inspired by Panera, this will be a family favorite.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Course dinner
Cuisine American
Servings 6 servings
Calories 95.2 kcal

Ingredients
  

  • 3 TBS olive oil
  • ½ yellow onion diced finely
  • 4 cloves of garlic peeled and minced
  • Salt and pepper
  • ¼ teaspoon dried thyme
  • 1 small head of cauliflower made in florets (about 1 and ½ cups)
  • 1 medium golden potato chopped in bite sized pieces
  • 1 large carrot chopped (about ¾ cup)
  • 4 cups low sodium vegetable broth
  • ½ cup plain unsweetened nondairy milk
  • ½ cup nutritional yeast
  • 1 medium head broccoli cup into florets (about 2 cups)
  • Juice from ½ of a lemon
  • Pretzels to top

Instructions
 

  • Heat olive oil in a large dutch oven over medium heat. Once hot, sauté onion for 5 minutes until golden. Add garlic, ½ teaspoon sea salt, a few twists of pepper, and dried thyme. Cook for 30 seconds more, stirring frequently to insure it does not burn.
  • Add cauliflower, potato, carrots, and broth to pot. Bring to a boil.
  • Reduce heat to a simmer and cook until vegetables are soft (about 15 minutes). Remove soup from pot, add to a blender, and process until creamy. Alternatively, use an immersion blender to blend.
  • Pour smooth soup back into pot and add nondairy milk and nutritional yeast. Mix well and adjust seasonings if need be. Turn heat to low.
  • Add broccoli. Let soup warm for 5-10 minutes more and serve hot with a squeeze of lemon juice and some pretzel pieces.

Video

Nutrition

Calories: 95.2kcalCarbohydrates: 17.6gProtein: 5.9gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.8gSodium: 161.7mgFiber: 4.6gSugar: 4.3g
Tried this recipe?Let us know how it was!

More Vegan Soups

  • hand with a spoon reaching into a bowl of tuscan soup
    Pesto Zuppa Toscana
  • bowl of easy vegan chili topped with green onions, avocado, and sour cream on a wooden table
    Easy Vegan Pantry Chili
  • two bowls of pumpkin curry shot from overhead
    Thai-Inspired Pumpkin Curry
  • overhead shot of spicy peanut noodle soup with noodles and limes
    20-Minute Spicy Peanut Noodle Soup

Comments

  1. Regina says

    April 16, 2023 at 8:27 pm

    5 stars
    Such a cozy dinner - my family loved it!

    Reply
    • Emily says

      April 16, 2023 at 9:58 pm

      I appreciate 5 stars, Regina!!

      Reply
  2. Carole weis says

    April 01, 2023 at 12:37 pm

    I love the simplicity of the recipes! So good!

    Reply
    • Emily says

      April 06, 2023 at 8:16 pm

      I am really glad, Grammi! Thank you for reading and commenting! - Love, Emily

      Reply
  3. Susannah says

    March 18, 2023 at 1:45 pm

    5 stars
    I'm always amazed at the savory goodness that is nutritional yeast - delicious!

    Reply
    • Emily says

      March 25, 2023 at 1:32 am

      Thank you for trying + rating!! <3

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hi, I'm Emily! I have been a plant-based food blogger since 2017. Garlic Head is a recipe website for anyone who wants to easily, affordably, and sustainably incorporate more vegetables into their diet. I am a lifelong vegetarian and 10+ year vegan.

More about me →

Popular Recipes

  • side view of a bowl of frozen yogurt peanut butter dog treats
    Frozen Yogurt Dog Treats
  • glass jar of homemade dog treats on a tray with a spoon of peanut butter
    3-Ingredient Dog Treats
  • black try with chewy homemade sour patch kids candy on top
    3-Ingredient Sour Patch Kids Recipe
  • hand grabbing a slice of fig jam bianca pizza on a wooden table
    Fig Jam Pizza Bianca
  • glass pitcher of carrot turmeric ginger juice being poured into a glass
    Carrot Ginger Turmeric Juice
  • overhead shot of a bowl of vegan beet carrot ginger soup with cilantro and sesame
    Beet Carrot Ginger Soup

Vegan Summer Recipes

  • cashew parm being poured on a bowl of pasta
    4-Ingredient Cashew "Parmesan"
  • close up of whipped ricotta tomato toast on a plate
    Whipped Ricotta Tomato Toast
  • banana split overnight oats next to fresh fruit
    Banana Split Overnight Oats
  • hands grabbing a slice of peach zucchini pizza
    Zucchini Peach Pizza
  • close up of vegan salted pistachio latte
    Salted Pistachio Latte
  • overhead view of flower shortbread cookies on a marble tray
    Flower Shortbread Cookies
See more Summer →

Footer

↑ back to top

About

  • Privacy Policy
  • Accessibility Policy

Resources

  • Get the free newsletter

Contact

  • Follow On Instagram
  • Work With Me

Copyright © 2025 Garlic Head, LLC