Restaurant Style Vegan Broccoli Cheese Soup
This restaurant-style vegan broccoli cheese soup recipe is the latest installment in Devorah Bowen‘s monthly recipe column The Art of Soups & Stews.
Table of Contents
Why You’ll Love This Vegan Broccoli Cheese Soup Recipe
This delicious and creamy broccoli cheese soup is just like the one from that fast
casual restaurant chain but better!
It’s completely dairy free with easy swaps of plant
based milk and plant based cheddar cheese! It’s the coziest cold weather soup and for
extra satisfaction try serving it up in a bread boule!
Ingredients You’ll Need
The following is an overview of the ingredients needed to make this recipe. You can find the exact measurements in the recipe card below.
- Vegetables: Broccoli, Onion, Carrot.
- Dairy Alternatives: Plant Based Cheddar Shreds, Unsweetened Plant Milk, Plant Based Cream, Vegan Butter.
- Condiments: Vegan Chicken Broth (or Vegetable Broth), Flour, Nutritional Yeast, Dijon Mustard, Garlic Powder, Hot Sauce, Salt & White Pepper.
TIP: Make this soup even better by serving it in a bread bowl. Simply purchase a small boule shaped loaf or if you are able, bake your own. Cut a medium/large circle into the top and pull out the interior to create a hollow vessel. Save the top for dunking!
How to Make This Restaurant-Style Broccoli Cheese Soup Recipe (Step by Step)
The following is a step-by-step overview of how to make this recipe. For a recap with the ingredient list and exact measurements, be sure to refer to the recipe card below.
Prep the Veggies
Cut the broccoli into small florets and then chop into bite size pieces. Cut away any rough parts of the stock and then cut into small pieces.
Dice the onion and shred the carrots using a cheese grater.
Sauté the Onions & Add the Seasonings
Melt the butter on medium heat in a large soup pot. Once melted, add in the onions and sauté for 5-7 minutes or until the onions are translucent. Add in the nutritional yeast, garlic powder, salt & pepper and mix well.
Add The Vegan Cheese
Cover the mixture with flour and mix until well incorporated. Cook for 1-2 minutes
stirring occasionally.
Add in the plant milk and mix well.
Add in the shredded cheddar cheese and mix every so often until fully melted. Mix in the dijon mustard and hot sauce.
Add the Vegetables
Add the chopped broccoli to the pot.
Next, add the shredded carrot and mix well. Then add in the broth and mix until fully incorporated.
Lower the heat to medium low and cover the pot. Simmer for 15 minutes or until the vegetables are tender to your liking.
Add the Vegan Cream & Adjust the Seasonings
Stir in the vegan cream if using and heat through. Check for seasoning and adjust with additional salt and pepper.
Serve the Vegan Broccoli Cheese Soup & Enjoy!
Serve in a bread bowl or regular soup bowl and enjoy!
Vegan Broccoli Cheese Soup – Recipe Video
Vegan Broccoli Cheese Soup – RECIPE CARD
Use the recipe card below to save & print this recipe. For additional step by step photos and video instructions, be sure to read the full article above.
Restaurant Style Vegan Broccoli Cheese Soup
Ingredients
- 1 head Broccoli - large (about 3 cups of small florets per head of broccoli), see notes
- 1 small onion - diced
- 1 medium carrot - shredded
- 8 oz Plant-Based Cheese Shreds - Cheddar-Style
- 2 1/2 cups Vegan Chicken Broth - Vegetable Broth
- 2 cups Unsweetened Plant Milk
- 1/2 cup Plant Based Cream - Optional
- 4 tablespoons Vegan Butter
- 4 tablespoons Flour
- 1 tablespoon Nutritional Yeast
- 2 teaspoons Dijon Mustard
- 1 teaspoon Garlic Powder
- 1 dash Hot Sauce - or more, to taste
- 1/2 teaspoon Sea salt - or to taste
- 1/2 teaspoon White Pepper - or to taste
- 1 bread bowl - optional, see notes
Instructions
- Melt the vegan butter on medium heat in a large soup pot. Once melted, add in the onions and sauté for 5-7 minutes or until the onions are translucent.
- Add in the nutritional yeast, garlic powder, salt & pepper and mix well.
- Cover the mixture with flour and mix until well incorporated. Cook for 1-2 minutes stirring occasionally. Add in the plant milk and mix well.
- Add in the shredded cheddar cheese and mix every so often until fully melted. Mix in the dijon mustard and hot sauce.
- Add in the chopped broccoli and shredded carrot and mix well. Add in the broth and mix until fully incorporated. Lower the heat to medium low and cover the pot. Simmer for 15 minutes or until the vegetables are tender to your liking.
- Stir in the vegan cream if using and heat through. Check for seasoning and adjust with additional salt and pepper. Serve in a bread bowl or regular soup bowl and enjoy!
Equipment
Notes
- For the broccoli: Cut into small florets and then chop into bite size pieces. Cut away any rough parts of the stock and then cut into small pieces.
- To serve in a bread bowl: Purchase a small boule shaped loaf or if you are able, bake your own. Cut a medium/large circle into the top and pull out the interior to create a hollow vessel. Save the top for dunking!
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More Vegan Recipes You Might Like
If you enjoyed this vegan broccoli cheese soup recipe, you might also enjoy the following vegan recipes.
- Thai Red Curry Noodle Soup
- 1-Pot Tuscan White Bean Soup
- Vegan Lasagna Soup
- Cozy & Creamy Wild Rice Soup
- Creamy Roasted Butternut Squash Soup
