A delicious cheesy broccoli soup recipe: Meal prep-friendly & plant-based comfort food
Looking for a nutritious, delicious Vegan Broccoli Soup that’s perfect for meal prep and spur-of-the-moment cravings?
You’re in the right place.
My family loves spending time at Panera, a space with warm soup bowls and a cozy ambiance perfect for a good book beside the fireplace. Their favorite? The broccoli and cheddar soup, of course. But because I eat a more plant-based diet, the soup doesn’t align with my goals. So, I usually eat a customized salad — which never disappoints.
But I do have my own homemade version of broccoli and cheese soup that’s incredibly delicious.
This Vegan Broccoli Soup is creamy, satisfying, and packed with plant-based goodness — making it the ideal healthy comfort food.
Quick meal prep guide
- Vegan cheese sauce: Make a double (or triple for extra leftovers) batch of Vegan Cheese Sauce in the Instant Pot. Store it in airtight container(s) in the refrigerator. This sauce is versatile for mac and cheese, baked potatoes, or as a creamy soup base.
- Croutons/pumpkin seeds: Bake easy homemade croutons or roast pumpkin seeds, if desired, and store them in an airtight container to maintain crispness.
- Vegetable prep: Chop all vegetables (broccoli florets and stems, onion, garlic, carrots), keeping broccoli stems and florets separate. Sauté onions, carrots, garlic, and broccoli stems until softened. Store the sautéed mix and uncooked broccoli florets in separate airtight containers in the refrigerator.
To prepare meal prep
- In a Dutch oven, combine the sautéed vegetable mix with 7 cups of Vegan Cheese Sauce, 5 cups of water, 2 diced potatoes, a bouillon cube, and seasonings (leave salt for later adjustment).
- Bring to a boil, then reduce to a simmer.
- After 10 minutes of simmering, add the pre-chopped broccoli florets. Continue to simmer for another 15 - 20 minutes.
- For a smoother texture, partially blend the soup with an immersion blender to your desired consistency.
- Turn off the heat. Stir in salt to taste, along with any other optional toppings or seasonings.
- Allow the soup to cool before portioning into airtight containers for storage.
To serve:
- Reheat soup and top with croutons or pumpkin seeds.
In the kitchen tips
- Fresh broccoli tends to offer a brighter flavor, but frozen works in a pinch.
- For an extra creamy texture, use an immersion blender to blend half the soup before adding the Vegan Cheese Sauce.
- Want to hide veggies from picky eaters? Blend some more to make the vegetables nearly disappear!
- Add a cup or two of chickpeas or lentils for added protein.
- A dash or two of smoked paprika adds a smoky depth to the soup.
FAQ
It stores well in the fridge for up to 5 days and freezes for up to 3 months.
Absolutely, here are some options.
Steamed cauliflower — equal amount, offers a creamy texture.
Cooked and drained white beans — an equal amount, blends well with seasoning.
Sunflower seeds — Equal amount for a nutty flavor without the nuts.
Each provides a creamy texture and should blend with the other ingredients. The flavor profile may vary depending on the substitute you choose.
Yes, you could easily use cauliflower or potatoes to replace the broccoli for a different texture and flavor.
I can’t wait for you to try this recipe! If you make it, tag @becomingyouwithjulie on Instagram — I’d love to see yours! And if you have a sec, a quick comment or rating helps more than you know. Thanks so much for being here! 💛
📖 Recipe
Delicious Vegan Broccoli Soup
Ingredients
- 1 tablespoon oil, or water + more water as needed (see notes)
- 1 large carrot, (optionally peeled), then dice into small pieces, about ¼ inch
- 1 diced onion, peel, then chop into small pieces, matching the size of the carrots
- 5 cloves garlic, diced
- 2 yellow potatoes, scrub clean, peel optional, then cut into small, ¼-inch pieces
- 1 head of broccoli, crowns cut into florets, stems peeled and diced to match other veggies (about 6 cups total). (see notes)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- ½ teaspoon paprika
- ⅛ teaspoon turmeric
- 20 turns black pepper
- 5 cups liquid total, using either: 4 cups water + 1 cup low sodium vegetable stock OR 5 cups water if using a vegan bouillon cube (see note)
- Homemade Vegan Cheese Sauce, doubled for 7 cups
- Homemade Vegan Croutons
- 1 teaspoon salt, adjust to taste
Add-ins at the end to adjust flavor if desired
- Nutritional yeast, up to 3 tablespoons
- 1-2 teaspoons dijon mustard
- ⅛ teaspoon additional cayenne
- Squeeze of lemon
- Chopped parsley
- Sprinkle or two of paprika
Instructions
Vegan Cheese Sauce Preparation
- Instant Pot Method: Begin by preparing a doubled amount of Vegan Cheese Sauce using the Instant Pot. It typically takes 5–10 minutes for the Instant Pot to reach pressure, 6 minutes to cook, and 10 minutes for a natural pressure release, totaling about 25–30 minutes.
- Stovetop Method: If you prefer or need to use the stovetop, start the Vegan Cheese Sauce in a saucepan over medium heat. Follow the recipe instructions for the stovetop version, which usually takes around the same total time once ingredients are combined and heated until smooth.
- During Cheese Sauce Cooking: Use the time while the cheese sauce is cooking (either method) to chop your vegetables. This includes separating the diced broccoli stems from the florets.
- Note: Whether using the Instant Pot or stovetop, the goal is to have the Vegan Cheese Sauce ready and vegetables prepped by the time the sauce is done.
Soup Instructions
- Prepare the Vegan Cheese Sauce first. If using the Instant Pot, start the soup while the sauce cooks. If making it on the stovetop, begin the soup once the sauce is simmering and doesn't require your full attention.
- Start your soup. In a Dutch oven or large soup pot, heat 1 tablespoon of oil over medium heat. Add the diced onions, carrots, garlic, and broccoli stems (reserve the florets for later). Sauté for about 10 minutes or until the vegetables start to soften.
- Pour in 4 cups of water along with the bouillon cube (or 5 cups of liquid if using vegetable stock). Increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to maintain a rolling simmer.
- (Optional) If you're adding croutons or pumpkin seeds, start preheating your oven now. Prepare them (See detailed instructions below). Roast in the preheated oven for 10–15 minutes, or until golden and crispy, while the soup continues to simmer.
- Carefully mix in the blended Vegan Cheese Sauce into the soup. Continue simmering for an additional 15–20 minutes, stirring often to prevent sticking and to allow the flavors to meld.
- About 10 minutes into the simmering process, add the broccoli florets to the soup.
- Continue to simmer for an additional 10-15 minutes, or until the florets are tender to your liking.
- Turn off heat.
- If a smoother soup is desired, use an immersion blender to carefully blend the soup to your preferred consistency (after cooking but before final seasoning).
- After blending (if done), taste the soup and adjust the seasoning as needed, considering the flavors from the cheese sauce and the initial bouillon or stock used. Stir in 1 teaspoon of salt, or adjust to taste.
- Give the soup one last taste, adding optional add-in ingredients or adjusting the seasoning if necessary.
- Ladle the soup into bowls and top with croutons or pumpkin seeds if using.
Toasted Pumpkin Seeds (Optional)
- 1 cup pumpkin seeds
- 1 tablespoon olive oil
- Salt to taste
- Set your oven to 350°F.
- In a bowl, mix pumpkin seeds with olive oil and salt.
- Spread seeds on a baking sheet in a single layer. Bake for 10–12 minutes, stirring halfway through, until golden and crispy.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach (INHC) with advanced training in hormone health, trained yoga instructor, former restaurant owner, and mom of nine who’s been plant-based for over 20 years. She’s cooked approximately 4,382 pots of beans and reinvented comfort food more times than she can count. She’s completed multiple half marathons and a Tough Mudder because she can’t resist a new adventure — and apparently, she can’t vacation without cooking either, since her juicer (beets and greens, too) and pasta pot always come along. Julie’s work has been featured in HuffPost, Yahoo, YourTango, Mamamia, MSN, Redfin, Better Humans, and The Good Men Project. Through her blog, coaching, and weekly newsletter, she helps others simplify wellness, build lasting habits, and feel good again — one grounded, delicious choice at a time.
Comments
No Comments