Enjoy this vegetarian broccoli cheddar soup smooth (as I have) or chunky, similar to Panera cheddar broccoli soup. It’s rich, creamy, cheesy, and super comforting. Even better, this is a budget-friendly, vegan, naturally gluten-free broccoli cheddar soup!

Cold weather means cozy, comforting soup days, and this rich and wholesome vegetarian broccoli cheddar soup recipe is comfort food at its best. It’s rich, creamy, and super cheesy but still packed with veggies to keep you nourished and satiated! Which also makes it both adult and child approved. Perfect for adding to your soup rotation with vegetarian minestrone soup, simple Lebanese lentil soup, and vegan potato leek soup.

While this creamy broccoli cheddar soup conjures up images and memories of Panera broccoli cheddar soup for many people, I’ve done things slightly differently with my version of this vegetarian, gluten-free soup. Not only is this soup flour/roux-free (use a cornstarch slurry at the end, if it requires thickening), but I didn’t have carrots to hand, so I ended up using leek with very positive results. More so, I blended it until silky-smooth for a super creamy soup. However, keep reading below for several variations.

Best of all, apart from a bit of chopping, this recipe is practically fuss-free too, requiring just one pot and inexpensive pantry staples and everyday ingredients. I’ve also included methods for stovetop, slow cooker, and Instant Pot soup!

The Broccoli and Cheddar Soup Ingredients

This easy broccoli cheddar soup requires just a handful of pantry-friendly, simple ingredients.

• Broccoli: make sure the broccoli heads are fresh, dark green, and unblemished for the best flavor. You can also use frozen broccoli (from frozen, the cooking time won’t vary too much).
• Cheddar cheese: use a block of cheddar, not pre-shredded, so it melts smoothly into the potato cheddar broccoli soup. I recommend using a medium cheddar for the best flavor, but mature/sharp cheddar cheese would also work well but be more robust.
• Garlic: I used fresh garlic cloves. Adjust the amount to taste. For additional garlic flavor at the end, you can add a pinch of garlic powder or garlic olive oil when serving.
• Vegetables: the addition of potato is added for thickness and body. Leek and onion will add further body and subtle sweetness and depth to the vegetarian broccoli cheddar soup.
• Stock: I use homemade lightly salted vegetable broth/stock (adjust added salt accordingly). Chicken broth will also work if you aren’t vegetarian.
• Butter: use unsalted butter or olive oil for sauteing the vegetables. For an oil-free version, use a splash of stock instead, though the vegetables won’t caramelize as much.
• Cream: use heavy cream (double cream) for the creamiest results, though half and half or even light cream will work. Coconut cream would also work but will affect the flavor subtly. For a lighter option, you could use crème fraiche or yogurt instead.
• Seasoning: you’ll need salt and black pepper (adjusted to taste) PLUS a pinch of chili powder (or cayenne powder/red pepper flakes).

Read the serving section for all my favorite garnish options for this easy soup!

Optional Add-ins and Variations

• Other cheese: broccoli cheese soup is a popular option and not just with cheddar. Experiment with using Stilton, Gorgonzola, and other blue cheese. Strong cheeses are best.
• Panera broccoli cheddar soup: instead of leek, add a cup of matchstick/julienned carrots and keep the soup chunky, blending just 1 cup of it. Panera broccoli soup also traditionally uses chicken stock, but use vegetable stock if preferred. I also add a pinch of nutmeg before serving. Use cornstarch to thicken the soup if needed.
• Vegan: use coconut cream or vegan half and half and your favorite vegan melty cheddar PLUS, some nutritional yeast (to boost the cheesy flavor).
• Keto broccoli cheese soup: use heavy cream, omit the potato, & optionally limit the leek.
• Herbs: experiment with different herbs for additional flavor. I recommend thyme, rosemary, sage, basil, parsley, or dill. Fresh or dried to taste.
• Other vegetables: there are several veggies you could add to bump up the nutrients in this vegetarian soup, usually when leaving the soup chunky (unblended). I.e. zucchini/courgettes, carrot (julienned), corn, cauliflower, celery, sweet potato or butternut squash.
• Lemon juice: I love finishing off hearty, creamy soups with a splash of fresh lemon juice for added brightness and depth.
• Truffle: add a small amount of truffle oil as a garnish to impress guests.
• Mustard: a small amount of mustard powder or Dijon mustard will add depth to the cheesy homemade broccoli cheddar soup.
• Smoked paprika: added to taste.
• Noodles: make a heartier broccoli cheese soup with noodles. Cook them separately and stir into the soup when serving (so they don’t become mushy while sitting).

Non Vegetarian Add-ins

• Chicken broccoli cheddar soup: add some shredded chicken to the soup or as a garnish when serving for additional protein.
• Smoked salmon: or other smoked fish (like haddock) would also work.

How to Make Vegetarian Broccoli Cheddar Soup?

Step 1: Prepare the Ingredients

First, wash and finely chop the onion, and potato, slice the leek, and separate the broccoli into small, even-sized florets (peel the broccoli stalks to use them, too). Then mince or grate the garlic.

Using a vegetable chopper (as I did) or mandoline to chop the vegetables can reduce prep time.

Step 2: Sauté the Ingredients

In a large, thick-bottomed saucepan or Dutch oven, add the butter and heat over medium heat until melted.

Once hot, add the onion and garlic, sauteing for 2-3 minutes until translucent.

Then, add the potato and spices and stir to combine, cooking for a further minute to lightly “bloom” the spices.

Step 3: Simmer the Soup

Add the broccoli, leek, and vegetable stock and bring to a boil. Then, reduce the heat to a simmer, cover with a lid, and cook for around 20 minutes, or until the vegetables are tender.

For extra flavor and subtle sweetness, sauté the leek with the other vegetables until lightly caramelized.

While the soup simmers, shred the cheddar cheese into a bowl.

Step 4: Blend the Broccoli Soup

Use an immersion blender (directly in the pan) or regular blender/food processor to carefully puree the soup until smooth and creamy.

When using the latter, make sure to leave the chute open to allow steam to escape and don’t overfill the machine. If yours has no chute, then use a clean kitchen towel to hold the lid down while blending, lifting it occasionally to allow the steam to escape – this is important!

Once blended, add the cheese into the soup and stir it in over low heat until fully melted.

Add the cream and stir it in. Then, finally, give the broccoli potato cheese soup a final taste test and adjust any seasonings to your liking – then serve and enjoy!

Crockpot Broccoli Cheddar Soup

1. Follow steps 1-2 above (sauté the onion and garlic in a skillet until softened, then add the potato and spices and sauté until fragrant).
2. Then transfer those to a crockpot with the remaining ingredients (except the cream and cheese). Cook on LOW for 5-6 hours or HIGH for 2-3 hours, until the veg are tender.
3. Once ready, blend with an immersion blender, and stir in the cheese and cream.

You may need to add more broth if the soup reduces too much while cooking. Also, if you don’t plan on serving the potato cheddar broccoli soup immediately, you can leave it on the “keep warm” setting.

Instant Pot Broccoli Cheddar Soup

This Instant Pot broccoli cheddar soup is ready in around 25 minutes from scratch for a quick and simple mid-week meal!

1. Start by using the Instant Pot sauté function to sauté the onion and garlic until softened. Then add the potato and spices and continue to sauté until fragrant.
2. Once hot, sauté the onion and celery for several minutes until the onions have softened.
3. Then, add the remaining ingredients (except the cheese and cream), cover, and cook on MANUAL high pressure for 8 minutes.
4. Then carefully release the quick-release pressure valve and open the lid. Blend with an immersion blender, stir in the cheese until melted, then the cream. Finally, taste and adjust any seasonings, then serve!

How to Serve?

First, top the potato cheddar broccoli soup with your toppings of choice:

• A swirl of cream or yogurt.
• Blanched broccoli florets or roasted broccoli.
• A swirl of sour cream (plus a pinch of nutmeg and some green onions is perfect for the copycat Panera broccoli cheddar soup).
• Homemade croutons.
• Crispy chickpeas.
• Lightly toasted pine nuts, pepitas, or slithered almonds.
• Pinch of red pepper flakes.
• Kale chips.

Once the toppings are sorted, you can choose to eat the soup alone or make it more of a meal with:

• Bread: enjoy a bowl of this potato cheddar broccoli soup with a crusty loaf, garlic bread, naan, focaccia, etc.
• Bread bowl: to enjoy it like the Panera bread broccoli and cheese soup, serve it in a bread bowl. Use a small, round loaf. Cut off the top, scoop out the insides, and pour the soup into the bread. Use the bread “guts” for dipping, too!
• Sandwich: a grilled cheese sandwich will double up on the cheesiness, though several sandwiches will pair well as a quick lunch.
• Side salad: for a light meal, use a light and refreshing leafy green salad (like a simple lettuce salad or this massaged kale salad) or a Caesar salad.

How to Make Ahead and Store?

Make ahead: you could also wash and chop all the veggies 1-2 days in advance and store them in an airtight container in the fridge until you’re ready to cook the soup. You can also prepare the soup 1-2 days in advance – just leave the cream out of the soup until you are ready to serve.

Store: allow the soup to cool and then store it in an airtight container in the refrigerator for 3-4 days. It tastes even better on day two!

Freeze: it’s best to freeze this soup without the dairy (cream and cheese). Freeze it within freezer-safe containers (with headspace) or Ziplock bags (with excess air squeezed out) for 3-4 months. Then allow it to thaw overnight in the refrigerator before reheating, adding the dairy in right at the end to avoid curdling.

Reheat: use either the stovetop (for several minutes of medium heat) or microwave (2-3 minutes, stirring halfway). If you’re reheating the soup WITH the dairy, do so gently to avoid curdling.

FAQs

Recipe Tips and Notes

• Chop small broccoli florets: so they’ll cook in time. Make sure they’re even-sized pieces, too, and don’t forget the stems (peel them first).
• To change the texture: adjust how much of the veggies you process depending on how chunky vs. smooth you’d prefer the soup to be. Note that if you leave it completely unblended, you’ll likely need to add a cornstarch slurry to thicken the soup (see the method in the FAQs above).
• Serve in warm bowls: that way, the soup will stay warm for longer. You can heat them in the microwave or oven.
• Don’t add the dairy too soon: otherwise, it can cause the soup to separate/curdle.
• For more flavor: make sure to caramelize the veggies until lightly browned to bring out the natural sugars and flavors and add depth to the broccoli potato cheese soup.

More Creamy Soup Recipes

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  You might also enjoy this collection of 20+ winter soup recipes!

If you try this vegetarian broccoli cheddar soup recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and tag me in your recipe recreations on Instagram @Alphafoodie!