The Best Vegan Broccoli Cheddar Soup made with all healthy ingredients for a delicious gluten-free, Whole30 and easy soup recipe to make!

The Best Vegan Broccoli + Cheddar Soup made with all healthy ingredients for a delicious gluten-free, Whole30 and easy soup recipe to make!

OK guys. I love love love to make a good creamy delicious soup. But what I don’t love is trying to make a bowl of brown or tan mush try and look gorgeous – ha!

This doesn’t mean I won’t make soups in the future because i still have so many more ideas. But wow – soup is 100x harder to dress up than a batch of cookies. The melted chocolate glisten and peanut butter drizzle doesn’t compare to anything else 😉

For real though – let’s talk about this new soup recipe. And this isn’t your ordinary soup. We are making a vegan healthy BROCCOLI CHEDDAR SOUP! Kind of like the dreamy Panera Bread one except lightened up. But this would taste pretty damn good in a bread bowl if you ask me.

I love that this recipe is super allergen and diet-friendly. The ingredients are all Whole30, gluten-free, nut-free and vegetarian. You can of course modify this to fit whatever you are craving too. So if you want some real cheddar cheese on top – do it! We served some of ours with some. And I of course used some crackers to crush on top because I cannot have a soup without some crunchy crackers.

I hope you guys love this recipe as much as I do. If you enjoy it, please rate it below and tell us in the comments!

The Best Vegan Broccoli + Cheddar Soup made with all healthy ingredients for a delicious gluten-free, Whole30 and easy soup recipe to make!

What ingredients you need to make vegan Broccoli Cheddar Soup:

  • Avocado oil or your favorite cooking oil
  • Garlic cloves
  • Onion – any you like! I used sweet onion
  • Celery – chopped into smaller pieces
  • Broccoli – I used frozen broccoli and steamed it before but fresh works too
  • Veggie broth – if not vegetarian – can use bone broth too or chicken broth
  • Full-fat coconut milk – or any non-dairy milk of choice!
  • Filtered water
  • Cashews – soaked in hot water for at least 20 minutes and this well add the “creaminess” to the cheese sauce
  • Nutritional yeast – this adds cheesiness to the sauce and soup
  • Almond flour – I haven’t used another flour in this yet

How to prepare this healthy Broccoli Cheddar Soup:

  1. In a large pot, add oil, garlic, onion and celery and cook for about 5-7 minutes on medium/medium-high heat. Also season with any black pepper and sea salt if desired
  2. Add the broccoli and broth to the pot and turn heat to high and bring to a boil then lower the flame and let it simmer
  3. In a blender, add in the milk, water, cashews and nutritional yeast and blend until smooth and creamy
  4. Add in the “cheese sauce” to the soup and stir then add in almond flour and mix over medium heat to combine and warm everything together until serving
  5. Serve while warm/hot and feel free to add more sea salt and black pepper, any df or regular cheese and crackers!

A few of my other favorite cozy healthy dinner recipes: 

Healthy Broccoli Mac & Cheese (gluten-free)

The Easiest No-Boil Baked Pasta Recipe (gluten-free)

The BEST Cauliflower Pizza Crust (dairy-free + gluten-free)

Healthy Vegetarian Enchilada Pasta (gluten-free)

The Best Vegan Broccoli + Cheddar Soup made with all healthy ingredients for a delicious gluten-free, Whole30 and easy soup recipe to make!The Best Vegan Broccoli + Cheddar Soup made with all healthy ingredients for a delicious gluten-free, Whole30 and easy soup recipe to make!

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The Best Vegan Broccoli Cheddar Soup

5 from 4 reviews

The Best Vegan Broccoli Cheddar Soup made with all healthy ingredients for a delicious gluten-free, Whole30 and easy soup recipe to make!

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minS

Yield: 3-4 1x

Ingredients

Scale
  • 2 tablespoons avocado oil
  • 3 garlic cloves, minced
  • 1 medium onion, chopped
  • 4 large stalks of celery, chopped
  • 4 cups steamed broccoli
  • 3 cups veggie broth (if not vegetarian – can use bone broth too)
  • 113.5 ounce can full-fat coconut milk (or 1 3/4 cup non-dairy milk of choice)
  • 1/4 cup water
  • 3/4 cup cashews, soaked in hot water for at least 20 minutes
  • 2/3 cup nutritional yeast
  • 1/2 cup almond flour (I haven’t used another flour)
  • Sea salt and black pepper to taste

Instructions

  1. In a large pot, add oil, garlic, onion and celery and cook for about 5-7 minutes on medium/medium-high heat. Also season with any black pepper and sea salt if desired
  2. Add the broccoli and broth to the pot and turn heat to high and bring to a boil then lower the flame and let it simmer
  3. In a blender, add in the milk, water, cashews and nutritional yeast and blend until smooth and creamy
  4. Add in the “cheese sauce” to the soup and stir then add in almond flour and mix over medium heat to combine and warm everything together until serving
  5. Serve while warm/hot and feel free to add more sea salt and black pepper, any df or regular cheese and crackers!

Notes

*Store leftovers in fridge for 5 days

  • Author: Rachel