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 ⅓ 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.
Did you make this broccoli soup?
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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
- ⅓ cup dairy free butter
- ⅓ 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 ⅓ 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.
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...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Mel says
This was so easy & delicious! So savory & filling! I had only about 1 3/4 cups shitakes & was worried, but it was still awesome. I'd recommend adding the tamari little by little - I didn't get through the entire 1/4 cup before I was happy with the flavor. Taking the leftover to work tomorrow to wow my non-vegan coworker! Thank you!
Kristina Sloggett says
hi Mel! so happy to hear you enjoyed this - and good point on the tamari, people may not enjoy it as strong as me 😉 please let me know what your non vegan coworker thought? I have had much success sharing this with all kinds of people.
Mel says
It's a hit! So rich & filling! We added a dash of sriracha this time around - mmmmm!
Sherry says
I love soup during the winter, and will definitely be trying this one! However, what is the side dish in the picture? It look not only beautiful but yummy. Can you share that recipe as I would like to make the whole meal together! Thanks.
spabettie says
I hope you do try this soup, it is SO good! 🙂 the salad we enjoyed with it was this one --> lemon avocado kale chiffonade with some candied hazelnuts added... really good 🙂
I have made several kale chiffonades:
maple roasted beet salad
tahini kale chiffonade
grapefruit kale chiffonade
enjoy!!
Basia says
I look forward to fall; this will be on the menu!
spabettie says
great - I hope you love it!
clara says
P.s. I am "the friend" thanks to kath for sharing this with me. She knows me well.
spabettie says
hi Clara! I am so happy Kath shared this with you, I hope you love it as much as we do! Cheers!
clara says
Looks delicious! I know I will be making this once it gets colder.
Jeanette says
This sounds fantastic! I've made roasted cauliflower soup, but never tried broccoli. Love how creamy this looks.
spabettie says
this would work well with cauliflower too!
Kath (My Funny Little Life) says
This looks so so wonderful! I have to share this recipe with my friend (she's a vegan and always interested in new recipes)! 🙂
spabettie says
again, another recipe I am thrilled with, I hope your friend does try it! XXO
Shaun says
interesting to use cashews in a warm dish, I prefer a roux, and this can be made vegan.
purelymichelle says
never seen a soup like this, great idea! i love tomato bisque, never thought to try other veggies
spabettie says
this one is so good, the shiitake and the tamari give it an interesting savory flavor... so good even Jason liked it (he is NOT a broccoli fan!) 🙂
Alyssa (Everyday Maven) says
This sounds really delicious and looks so elegant! I can't believe how different the weather is from Seattle to Portland. Wow! I think there has been one afternoon in the low 80's so far this whole "summer".
spabettie says
uh oh, do you mean you haven't been having warm weather? that IS weird, just a few hours away. this weekend is supposed to be our hottest of the year - upper 90s Saturday - Monday... will you be seeing warmer temps too?