This easy homemade version also tastes more like broccoli than just cheese. Add this copycat vegan Panera broccoli cheddar soup recipe to your weekly meal prep and you won’t be sorry! It’s so good! It has become a staple in our home because of how easy it is to whip up. It’s a great way to sneak extra veggies into the meal without compromising on the taste. Win-Win! BTW, if you love broccoli, check out this creamy Broccoli Pasta recipe. Onions and garlic are aromatic and flavorful, giving depth to the creamy and healthy broccoli soup. Throw in one or two green chillies or jalapenos along with these aromatics to spice things up a bit. Nuts - I have used blanched almonds in this plant-based broccoli cheddar soup recipe. Almonds will give it a creamy texture and nutty flavor. Just ensure you use fresh almonds. Store them in the fridge once you open the packet to prevent the nuts from going stale. Do not use unpeeled almonds because the peel will give a gritty texture. Soak, peel the skin, and use. Nutritional yeast is a vegetarian and vegan supplement made from deactivated yeast. It gives the vegan soup a cheesy flavor. It also boosts the vegan protein content in the recipe. Make sure you purchase nutritional yeast flakes, and not Brewer’s yeast. It’s a common mistake. I prefer using the brand - Bragg’s. Choose a low-carb brand if you want to make this vegan broccoli soup keto-friendly. Cheese - Vegan shredded cheddar cheese is another key ingredient in this easy broccoli soup recipe. Dairy-free Cheddar cheese not only gives it flavor but also a rich, creamy texture. I like to use the Violife ‘Just like Cheddar’ shreds because they melt well. The more cheese you add, the creamier the broccoli soup will be. Other ingredients - Either water or vegetable broth can be used. Croutons and soup go hand-in-hand. Use vegan and GF croutons. Chili oil and chilly powder are added as toppings (similar to the Indian Tadka). They add more depth of flavor. You can also add roasted cumin powder along with chilly powder. I prefer using a high-speed handheld immersion blender to make the puree. It makes my work much simpler and tidier. I feel a food processor just can’t get the job done the way a good hand blender can.
This creamed broccoli soup is warm, soothing, nourishing and satisfying. Serve it as an appetizer or as a main course. It’s also a great option for make-ahead lunches you can easily carry to the office. You can also make it a dinner staple! You can also take this broccoli almond soup with cheddar cheese for your next Potluck! This comfort classic tastes much better than the classic Panera broccoli cheddar soup. Try it today! If you have accidentally oversalted the soup, then throw a boiled, grated potato into the pot. The potato will absorb all the excess salt. Instead of water, use vegetable stock, vegan creamer, or milk. Do not use raw almonds as is because the peel will give a gritty texture to the soup. Soak, peel the skin, and use. Add a cornstarch slurry to thicken the soup if needed.
