Vegetarian Broccoli Cheddar Soup (Stove, Instant Pot, and Crock Pot|)
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!
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 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.
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
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).
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.
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!
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.
Once hot, sauté the onion and celery for several minutes until the onions have softened.
Then, add the remaining ingredients (except the cheese and cream), cover, and cook on MANUAL high pressure for 8 minutes.
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 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.
Video
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 gluten-free broccoli cheddar 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 on the blog post).
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.
Check the blog post for optional ingredient add-ins, serving recommendations, and answers to top FAQs!