Vegan Broccoli Cheddar Soup (No Cashews)

This creamy vegan broccoli cheddar soup without cashews is the ultimate comfort dish! It's loaded with cheesy flavor, made in one pot and is ready to eat in under 30 minutes. Quick & easy to make, this soup makes the perfect lunch or weeknight dinner through the fall and winter months!

Before I was vegan, I used to eat Panera at least once a week. Half soup, half salad was seriously where it was at. Since going vegan over 3 years ago, I've made this recipe every winter and can confidently say that this Panera copycat vegan version is even better than the traditional version.

Just like my dairy-free tomato soup, this soup is vegan/vegetarian, dairy free, nut free (no cashews here!), and can easily be made gluten free. I promise it'll become one of your favorite soups that you'll want to make every week!

Why you'll love this recipe

• It's the perfect comfort food! This broccoli soup is the best during the colder fall and winter months. It's quick and easy to make, uses 10 whole foods ingredients and will warm you right up!
• No blender needed! YUP, you heard me, this is one of the only vegan broccoli cheddar soups that doesn't make you use a blender or food processor. All you need to make this recipe is one pot - talk about a quick & easy clean up!
• Ultra creamy without cashews! A lot of the other recipes use raw cashews but I promise, this recipe is still soo creamy and rich without them (plus there's no nutty flavor). A combination of a roux, dairy-free milk, and vegan cheese will give you the same creamy effect and cheesy flavor. Plus, now those of you with a nut allergy can make this!
• It's ready in less than 30 minutes making it the perfect weeknight meal after a busy day or for a lazy Sunday.
• It's make ahead and freezer friendly! Go ahead and meal prep this vegan broccoli cheese soup at the start of the week so you can have it for lunch or dinner. You can also freeze it to readily have on hand for another time.

Equipment

You truly do not need any special tools to make this panera copycat broccoli cheddar soup! Here's the short list of basic equipment that you definitely already own:

Ingredients

• Vegan Butter: it helps to create the roux and adds flavor. You can use olive oil if you prefer.
• Garlic & Onion: for optimal flavor!
• Flour: we'll need flour in order to make our roux, which gives this soup it's yummy creamy texture. Both regular, all purpose flour or 1:1 gluten free flour will work perfectly here.
• Vegetable Broth: I typically use the Better than Bouillon base mixed with water, but you can use whatever veggie broth you like.
• Broccoli: not only one my favorite vegetables, but the star of the show! We'll be using fresh broccoli crowns that are cut into fresh broccoli florets. Feel free to save time by buying pre-cut florets.
• Carrots: this is another veggie that's a staple in the iconic Panera broccoli cheddar soup. Fresh shredded carrots are perfect for this recipe. You can totally buy carrots and shred/peel them yourself but I find it totally unnecessary and time consuming.
• Spices: we'll be using salt, black pepper and nutritional yeast. All of these will enhance the flavor of the soup. Add as much or as little of each spice as you'd like.
• Vegan Cheddar Cheese Shreds: because cheddar cheese is a key component in this dish, I recommend getting a vegan cheddar you know you love. I personally chose to use Violife 'Just like Cheddar' shreds because I know they melt really well and I think it has one of the best/most realistic flavors. Plus, this brand is allergen friendly.
• Non-Dairy Milk: any dairy free milk will do, just make sure it's unsweetened/unflavored! I personally used soy milk but almond milk, coconut milk, or oat milk will all help to achieve the texture and consistency we look for with creamy soups.

See recipe card below for a full list of ingredients and measurements.

This recipe has not been tested with any other substitutions or variations than the ones listed above. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Instructions

This dairy free broccoli cheddar soup can be made in a large dutch oven (which is how I've written the instructions below) or an instant pot/crock pot. Check out the FAQ section for the instant pot instructions.

Step 1: In a large pot, melt butter (or heat olive oil) over medium heat then add garlic and onions. Cook for 4-5 minutes until the onions are translucent.

Step 2: Sprinkle flour over the garlic and onions. Whisk quickly & continuously to form a roux, it should resemble a thick dough.

Step 3: Slowly pour in the vegetable broth, whisking continuously to avoid any clumping until all the broth has been added and the roux has been incorporated. Add in the broccoli, carrots, salt, pepper, paprika, and nutritional yeast. Bring to a boil then reduce to medium low heat and simmer for 15 minutes, or until the broccoli and carrots are cooked through.

Step 4: Lower the heat as much as possible then stir in non-dairy milk and vegan cheddar cheese shreds. Stir constantly until the cheese is melted and fully incorporated.

Taste the creamy vegan broccoli soup and adjust the seasonings to your preference. Serve immediately with homemade croutons, a fresh baguette, or a side salad!

Serving & Topping Suggestions

Because this soup is so hearty, you can totally pour yourself a big bowl (or a bread bowl) and enjoy it on it's own. But, it's truly best served alongside a fresh baguette or crusty bread. You can also serve this like a Panera "Pick Two" by pairing it with a salad or sandwich. I suggest this vegan caesar salad or half of this chickpea salad sandwich! Any side dish similar to these would be great.

As for toppings, the possibilities are endless! You can top this soup with extra broccoli or cheese, vegan crackers, homemade croutons, herbs like dill or bac'n bits.

How to Store & Reheat

Refrigerator: Store the soup in an airtight container for up to 5 days.

Freezer: This broccoli cheddar soup is freezer friendly! Allow the soup to cool completely first then store in a freezer-safe container or freezer-friendly storage bags for up to 3 months.

Reheat: You can either reheat in a pot on the stove or a microwave-safe bowl covered with a paper towel in the microwave.* 

If reheating from frozen, thaw in the refrigerator overnight or reheat it at low temperature on the stovetop until defrosted and warmed through. Continuously stir it as it thaws.

*This soup will continue to thicken as it cools so be sure to add a splash of either dairy-free milk or vegetable broth when reheating to get it back to your desired consistency.

FAQ