Vegan Broccoli Cheese Soup (vegan, gluten-free)
This vegan broccoli cheese soup is a healthier version of the classic and maybe even better! It’s completely plant based and gluten-free and no one would even be able to tell! The soup is incredibly creamy, cheesy, and flavorful.
Everyone always talks about how good the broccoli cheese soup at Panera is, so I wanted to make a vegan version. I’ve never actually tried Panera’s since it’s full of dairy, but I really think this is better than the famous Panera version. It’s rich, cheesy, and so delicious! I’d say it’s the perfect comforting and cozy soup on a cold day.
We are lucky to live in a time where there are a lot of vegan alternatives. This recipe uses vegan shredded cheddar cheese, which is actually really easy to find in almost any grocery store. I love the brands Violife and Daiya, and both turned out so yummy in this soup.
This broccoli cheese soup is really easy to make and only takes a few simple ingredients. Broccoli is probably our family’s favorite vegetable and we eat it every single day. Everyone loved this soup and it’s a quick one to make when you are short on time. Pair it with some crackers or crusty bread and you got yourself a cozy meal.
If you make this vegan broccoli cheese soup, tag me @nutsaboutgreens on Instagram so I can see your creations! Also, don’t forget to leave a comment below!
Vegan Broccoli Cheese Soup (vegan, gluten-free)
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 celery, chopped
- 1/4 tsp paprika
- 1/2 tsp sea salt
- 1/4 tsp fresh cracked pepper
- 1 can full-fat coconut milk
- 2 cups vegetable broth
- 4 cups broccoli florets, roughly chopped
- 2 cups vegan shredded cheddar cheese (I like the brands Daiya or Violife)
Instructions
- In a large pot, heat the olive oil over medium high heat. Add the onions and saute until translucent. Then add in the garlic, carrots, and celery and saute until softened, about 4 minutes.
- Add the paprika, salt, and pepper and stir for 30 seconds. Add the coconut milk and broth. Bring to a simmer. Then use an immersion blender and blend until mostly smooth. You can also transfer half of the soup into a blender and blend until smooth, then add it back to the pot.
- Add the broccoli and cheese. Stir and bring to a simmer. Simmer for 10 minutes, stirring occasionally, until broccoli is softened and the cheese is melted.
- Taste and adjust seasonings if needed. Serve with crackers and extra cheese on top if desired. Enjoy!
