Broccoli Cheddar Soup

Gluten-free, Soy-free option

Growing up, Panera’s broccoli cheddar soup was our absolute favorite. So, naturally, we had to make it vegan. Bonus: it’s even gluten-free! Our version is creamy, cheesy and isn’t missing any flavor. Pair this with our Breadsticks or Dinner Rolls.

Broccoli Cheddar Soup is a beloved classic among comfort foods, cherished for its creamy texture and rich, cheesy flavor. This soup strikes the perfect balance between wholesome vegetables and indulgent decadence, making it a popular choice year-round.

One of the highlights of this soup is the vibrant green broccoli, which adds a nutritious twist to the traditional cheddar soup. As the broccoli cooks down, it infuses the soup with a delightful earthy flavor, while the cheddar cheese imparts a creamy and tangy richness. The combination of these two ingredients creates a harmonious taste profile that’s both satisfying and wholesome.

To achieve its velvety consistency, this recipe incorporates cashews, which are blended to create a creamy base without the need for dairy products. The nutritional yeast not only enhances the cheesy flavor but also adds a dose of umami, making this soup suitable for vegans and those with dairy sensitivities.

Serving a steaming bowl of Broccoli Cheddar Soup, garnished with a sprinkle of extra cheddar shreds, is sure to warm both the heart and stomach. Whether enjoyed as a comforting meal on a cold winter’s day or as a tasty starter during any season, this soup is a delightful testament to the enduring popularity of classic comfort food.

PREP TIME: 10 minutes, plus inactive time to soak cashews

COOK TIME: 25 minutes

YIELD: 8 servings

INGREDIENTS:

FOR THE CORNSTARCH SLURRY 

• ¼ cup (32 g) cornstarch
• ¾ cup (180 ml) water, divided

FOR THE SOUP 

• 1 tbsp (15 ml) canola oil
• 1½ medium-sized white onions, chopped (about 1½ cups [240 g])
• 2 cups (220 g) shredded carrot
• 5 packed cups (500 g) finely chopped broccoli
• 3 cloves garlic, peeled and minced, or 1 tbsp (9 g) jarred minced garlic
• 3 cups (720 ml) vegetable broth
• 3 cups (720 ml) plain, unsweetened rice milk
• ½ cup (40 g) nutritional yeast
• 1 tsp garlic powder
• ½ tsp dried parsley
• ¼ tsp freshly ground black pepper, plus more to taste
• 1½ tsp (9 g) salt, plus more to taste
• 1 cup (146 g) raw unsalted whole cashews, soaked
• 2 cups (226 g) vegan Cheddar shreds or store-bought, plus more for topping if desired (soy-free if needed)

INSTRUCTIONS:

1. In a small bowl, combine the cornstarch with ¼ cup (60 ml) of the water. Set aside.
2. In a large stockpot, heat the canola oil over medium-low heat. Stir in the onions, carrot, and broccoli. Cook, stirring often, for 15 minutes.
3. Stir in the garlic and cook for another 30 seconds to 1 minute, or until fragrant.
4. Stir in the vegetable broth and rice milk. Increase the heat to high, bring the soup to a boil and stir in the cornstarch slurry.
5. Lower the heat to low, bringing the soup to a simmer, and stir in the nutritional yeast, garlic powder, parsley, pepper, and salt. Simmer, covered, for 10 minutes.
6. In a high-speed blender, combine the cashews, the remaining ½ cup (120 ml) of water, and 1 cup (240 ml) of the soup, and blend until smooth. Add back to the pot and stir.
7. Stir in the cheese and cook over low heat until melted. Taste and add more salt and pepper, if desired.
8. Serve hot, topped with more Cheddar shreds if desired.