Vegan Creamy Cheesy Broccoli Soup

vegan broccoli cheese soup

Yesterday was the first day of December, and boy oh boy is it cold in Ohio!  When it get’s cold there are two big things that I want – naps and soup!  Since I’m still working on graduating at the end of the month I don’t have much time for naps!  However, I do have plenty of time to make some soup!

Over the Thanksgiving Holiday I got to catch up with a friend at Panera Bread. As I was looking at their soup selection I noticed their Broccoli and Cheese soup – which used to be an old favorite of mine!  I made a mental note, and then yesterday I got to work on making a healthier and more vegan version of it!

When I wrote out this recipe I thought it was going to take a lot of work, but it ended up being so simple!  See I’ve been staying up light working on the site and/or binge watching Netflix – did you know how many obscure and crazy movies there are out there? I love horror movies and Netflix ALWAYS delivers on that front!  Anyways, I was able to make this Vegan Creamy Cheesy Broccoli Soup, then sit down and enjoy a nice obscure movie all on a Monday night, so yeah it’s pretty simple!

Side Note: I’ve been reading some food blogs and I’m working on my banter – so I hope you don’t mind haha!  I’m not sure about you but it’s kind of boring if I go to a site and it’s just like, “Here’s some food!”  I want a little entertainment – so hopefully I’m doing a good job entraining you with my feelings on obscure horror movies ;)

What I really love about my vegan version of Panera’s famous dish is that it’s relatively low-fat and it has way less fat and calories then the dish from Panera!  PLUS it’s packed with B12 from the nutritional yeast, and the broccoli gives it a little punch of protein to help keep you full!  Pour this stuff over a baked potato, and you’ve got a delicious, filling, and simple meal!

Because this meal was so amazingly guilt free, I decided to throw in a beer with dinner!  I’m a craft beer kind of guy, so when I realized that the seasonal Sam Adams Winter Lager (which is totally vegan of course) was out, I had to grab one to enjoy with dinner!

Oh and bonus – this is a ONE POT MEAL!  You only have to dirty one pot and your blender to make this tasty treat! Now enough banter, bring on the cheesy soupy goodness!

Vegan Creamy Cheesy Broccoli Soup

5.0 from 2 reviews
Vegan Creamy Cheezy Broccoli Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 3-4 Bowls
Ingredients
  • 3-4 Cups Broccoli Florets (2-3 Heads/Crowns)
  • 2 Cloves Garlic, Minced
  • ½ Cup Onion, Chopped
  • 2 Stalks Celery, Finley Chopped
  • 2 Cups Almond Milk
  • 1 Can (15 oz) Lite Coconut Milk
  • ¾ Cup Nutritional Yeast
  • ¼ Cup Arrowroot Powder (or Cornstarch)
  • 1 Tbsp Mustard Powder
  • 2 tsp Chili Powder
  • 1½ tsp Paprika
  • 1½ tsp Salt
  • ½ tsp Pepper
Instructions
  1. In a large pot, sauté the garlic, onion, and celery in just a bit of water until the onion is translucent.
  2. While the veggies are sautéing, place the remaining ingredients - except the broccoli - into a blender and blend to combine until you end up with a smooth soup base.
  3. Once the sautéd veggies are ready, pour the soup base and the broccoli florets into the pot.
  4. Bring the soup to a boil over medium heat while stirring.
  5. Cook the soup over medium heat for 5 minutes, then reduce to a simmer for 5-10 minutes until the broccoli has reached your desired level of tenderness.
  6. Allow it to cool just a bit - as it cools it will thicken up a little more.
  7. Serve with a side of toasted bread or a baked potato and enjoy!
Tips and Ideas
Pour the soup over a baked potato and enjoy a loaded baked potato - guilt free!
Feel free to double or triple this recipe in a dutch oven - it will work in large batches and freeze well so that you can enjoy it anytime!
If you want a heartier soup, chop up and pre-cook some potatoes, then add them in during the last minute of cooking!

Do you like when I veganize popular resturant items?

If so, what other fan favorites would you like see on the blog?

Want More No Fuss Recipes Straight to your Inbox?
Type in your name and your email for weekly updates!

Comments

  1. says

    Zach, this sounds amazing! I LOVE soup in the winter. Looking forward to trying this recipe.

  2. Kim says

    Made it! Had to sub soy milk for almond/coconut since didn’t have those items. Added a handful of raw almonds to the saute mixture, then pressure cooked all veggies except the broccoli in the Instant Pot for 8 min, then added to soup base in blender and purreed all together before the simmering step. I think it’s pretty yummy.

  3. Barb says

    I can’t wait to try this recipe, Zach! (And love your banter, by the way!)

  4. Jennifer says

    This soup is to die for!!! I can’t wait to make it again. It is so easy and possibly the best soup I’ve ever had. You have to try it!

  5. Terri Cole says

    Zach, I finally made this soup last night. My husband and I LOVED it! I put the potatoes in, and added a couple of chopped carrots and used a little smoked paprika (1/2 tsp. of the total amount). Otherwise I stuck to your recipe exactly. We were impressed with how thick, rich and cheesy it was. Only drawback? I should have made a double batch because there wasn’t enough leftovers!

  6. David Milmine says

    Zach this is an awesome recipe. Thank you. Made it tonite and put it over baked potatos. This is going to be a fave for sure.

    • says

      Hey David!

      I’m so glad that it when well for you – isn’t it AMAZING over baked potatoes!

      Thanks for trying it,
      Zach

  7. Laura H says

    Can’t wait to try this…it’s going on my Superbowl menu! Would love to see Molten Lava Cake and Little Debbie Oatmeal Cream Pies veganized! (and GF if possible?) Thank you for offering :)

    • says

      Hey Laura!

      Hope you guys enjoy them – I can work on the oatmeal cream, but I’m not that great at vegan baking haha! Hope your super bowl attendees enjoy the soup!

      Zacb

Trackbacks

Leave a Reply

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

Rate this recipe: