This dairy free broccoli cheese soup is cozy comfort food with great flavors. A vegan and gluten free version of the classic recipe.
recipe originally published July 31, 2012
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A dairy free version of a classic soup
This dairy free broccoli cheese soup is inspired by my favorite Friday night dinner in college. The diner with the small town vibes that everyone loved had broccoli soup as their weekly Friday special, and I always enjoyed a bowl with a deliciously fluffy dinner roll.
This dairy free update is a hearty and delicious recipe, and it honestly tastes just like I remember. All I need is one of those dinner rolls...
Best cheese to use in broccoli soup
There are many dairy free cheese options that are so tasty in broccoli soup. The one I use often that mimics the classic broccoli cheddar soup is this dairy free cheddar that I shred myself. Smoked provolone adds great flavor too.
If you want to make this recipe using whole foods, you can omit the cheese and add â…“ cup nutritional yeast. Nutritional yeast is a complete protein, brings extra vitamins and minerals, and adds a cheesy flavor.
To add another layer of deep, rich flavor, stir in a tablespoon of gluten free tamari (or regular soy sauce if not gluten free).
Can you use frozen broccoli in this soup?
Frozen broccoli works just fine in broccoli cheese soup, you don't even have to defrost it first. I usually rinse it under hot water for a minute, using a fine mesh strainer, but that is not a necessary step. Just add frozen broccoli in place of the fresh.
What to serve with broccoli cheese soup
Is it too much if I like to serve this soup with broccoli cheese muffins? A warm crusty baguette is a great soup dipper as well.
Since this soup is a classic comfort food, a crisp fresh salad is a good pairing. A quick and easy white bean antipasto salad is a good option. Mini wedge salads or a flavorful green goddess chopped salad work well also.
How long does broccoli soup last?
My rule for maximum flavor and freshness is to enjoy broccoli soup within three days.
Refrigerate any leftovers. Wait until it is cooled completely, and refrigerate in a glass container with a tightly fitting lid.
This soup freezes well also. Once the soup is cooled completely, transfer it to freezer safe bags and store in the freezer. Once frozen, I use frozen soup within two months.
Reheat on the stovetop in a skillet over medium heat.
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Dairy Free Broccoli Cheese Soup
This dairy free broccoli cheese soup is cozy comfort food with great flavors. A vegan and gluten free version of the Panera favorite.
Ingredients
Aromatics
- 2 tablespoons dairy free butter
- 1 yellow onion, peeled and diced
- 4 cloves garlic, peeled and minced
ROUX
- â…“ cup dairy free butter
- â…“ cup gluten free all purpose flour
- 2 cups dairy free milk
Broccoli soup
- 3 cups vegetable broth
- 2 large broccoli heads, trimmed and chopped into trees
- 2 large carrots. grated or sliced into matchsticks
- 2 stalks celery, trimmed and diced
- 1 teaspoon fresh cracked black pepper
- ½ teaspoon salt
- 6 ounces dairy free cheddar
Instructions
- Melt 2 tablespoons of butter in a Dutch oven or soup pot over medium heat.
- Add the onion and sauté until softened and translucent. Add garlic and sauté another minute. Transfer onions and garlic to a bowl and set aside.
- In the same pot, make a roux: Melt the ½ cup butter. Add ½ cup flour to the melted butter and whisk until thoroughly cooked and golden brown, one to two minutes.
- Whisk in 2 cups milk. Continue whisking into a smooth sauce.
- Add vegetable broth, broccoli, carrots, celery, and previously cooked onions and garlic.
- Bring this mixture to a boil. Reduce heat to a simmer.
- Simmer for 20-25 minutes, or until the broccoli is fork tender.
- Using a stick blender, carefully blend until partially smooth, leaving some broccoli and carrot pieces intact.
- Alternatively, you can use a blender: carefully transfer soup in portions to a blender jar and pulse a few times to partially blend. Return to pot. You can fully blend half the soup and return it to the other half with vegetable pieces intact, or fully blend the entire pot for a smooth soup - your preference!
- Remove from heat and add the cheese, salt and pepper. Stir until melted and fully combined.
- Serve with a crisp salad and crusty baguette, or use a bread bowl to serve.
Notes
Best cheese to use in broccoli soup
The cheese I use often that mimics the classic broccoli cheddar soup is this dairy free cheddar that I shred myself. Smoked provolone adds great flavor too.
If you want to make this recipe using whole foods, you can omit the cheese and add â…“ cup nutritional yeast. Nutritional yeast is a complete protein, brings extra vitamins and minerals, and adds a cheesy flavor.
Can you use frozen broccoli in this soup?
Frozen broccoli works just fine in broccoli cheese soup, you don't even have to defrost it first. I usually rinse it under hot water for a minute, using a fine mesh strainer, but that is not a necessary step. Just add frozen broccoli in place of the fresh.
How long does this recipe last?
My rule for maximum flavor and freshness is to enjoy this recipe within three days.
Refrigerate any leftovers. Wait until it is cooled completely, and refrigerate in a glass container with a tightly fitting lid.Â
This soup freezes well also. Once the soup is cooled completely, transfer it to freeze safe bags and lay the bags flat in the freezer. Once frozen flat, the bags of soup can be stored easily in the freezer until ready to use. I aim to use frozen soup within two months.
Reheating methods
Reheat on the stovetop in a skillet over medium heat.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 185Total Fat: 10gUnsaturated Fat: 4gSodium: 455mgCarbohydrates: 14gFiber: 5gSugar: 5gProtein: 5g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Caralyn @ glutenfreehappytummy says
what is it about broccoli soup that is just so darn tasty!? looks delish!
spabettie says
thank you! I love broccoli in anything, this is one of my new favorites!
[email protected] says
I'm picky about broccoli. I like it but it has to be prepared just so or I turn my nose up at it. But a broccoli bisque? With shitakes? And cashews? Now that I can get behind! Brilliant!
spabettie says
Jason is the same way with broccoli - basically will eat it raw and that is it! ... this soup? he LOVES! 🙂 I hope you try it Molly!
Eileen says
I love broccoli in soup form! But I have never tried to make it creamy with cashews. Another great idea to add to the list!
spabettie says
Eileen put this one at the TOP of that list... at least come fall and winter! 🙂
Alisha says
I have made your asparagus bisque, can't wait to try this one too!
spabettie says
good to know, Alisha! hope you like this one too!
lindsay says
ahhh wow, i long for your cooking and your company. sigh.
spabettie says
I miss you Lindsay! I still feel pretty disconnected right now. Things are mellowing out around here, but I feel like my brain is still jumbled and I'm trying to find my groove again, you know?
I hope you guys are well, wish I could have been there for your birthday weekend XXO
Christina says
I don't know why but even with this hot weather I've been craving soup. My husband will kill me if I make it for dinner but maybe I'll try this out and bring it to work for lunch 🙂
spabettie says
I know, weird right? We had this with sandwiches for dinner, it was perfect!
Allie says
Oh my gosh, cashews and broccoli? Two of my favorite things, in the same soup. Plus mushrooms. This sounds absolutely amazing, and way better than my usual lazy go-to of broccoli soup from a carton ;D
spabettie says
oh, Allie you need to try this one, please! 🙂 it comes together very quickly and is so delicious!
Jana says
this sounds very good, very creative! this would work with cauliflower as well, you think?
spabettie says
I believe so, I was thinking of having a mix of both broccoli and cauliflower.
jobo says
I LOVE soup!! And I LOVE when they are pureed to a perfect creaminess!! Def gotta try this in the fall 😉
spabettie says
I hope you do - this will be a perfect cool weather soup! 🙂
Heather (Where's the Beach) says
Oh wow - just wow. That looks insanely good. Love the flavors going on with this. Sometimes veggie soups can get a little sweet, so I like the addition of the tamari and of course the mushrooms
spabettie says
this is definitely savory, not sweet at all... and so good, I know this will be a winter favorite here! 🙂