Vegan broccoli cheddar soup

Name: Vegan broccoli cheddar soup
Prep time: 35 minutes
Yield: 6.0
Ingredients: 0.5 cup raw cashews, soaked for 30 minutes and drained; 2 cups roughly chopped gold potatoes (no need to peel); 0.33 cup nutritional yeast; 1 teaspoon garlic powder; 2 teaspoons olive or avocado oil; 1 small onion, chopped (about 1 cup); 1 medium carrot, shredded or cut into matchsticks; 1 stalk celery, thinly sliced; 4 to 5 cups chopped broccoli, fresh (1 large head); 4 to 5 cups vegetable broth, divided; sea salt and black pepper, to taste; 0.5 to 1 cup shredded vegan cheddar cheese; 4 small sourdough boules or other round bread loaves, for bread bowls (optional)

Rich, velvety, and bursting with bold, savory flavor, Panera’s broccoli cheddar soup is the ultimate comfort dish and one of the chain’s most popular menu items. Good news: you can enjoy that signature coziness at home, right down to the legendary bread bowl, with this vegan broccoli cheddar soup. This plant-based take on the original delivers all the creamy, cheesy warmth you love.

Raw cashews and boiled gold potatoes blend with seasonings into a thick, creamy base that’s beautifully complemented by tender broccoli, mildly sweet carrot, and thinly sliced celery. Making it from scratch takes just 35 minutes, and you can customize the consistency, add-ins, and seasonings to taste. For a little extra fun, serve it in a bread bowl for the perfect satisfying meal on a chilly winter night.

Preparation Time: 35 minutes

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Ingredients

SERVINGS:

Calories: 220 Protein: 8 g

Creamy base

0.5 cup raw cashews, soaked for 30 minutes and drained
2 cups roughly chopped gold potatoes (no need to peel)
0.33 cup nutritional yeast
1 teaspoon garlic powder

Soup

2 teaspoons olive or avocado oil
1 small onion, chopped (about 1 cup)
1 medium carrot, shredded or cut into matchsticks
1 stalk celery, thinly sliced
4 to 5 cups chopped broccoli, fresh (1 large head)
4 to 5 cups vegetable broth, divided
sea salt and black pepper, to taste

For serving

0.5 to 1 cup shredded vegan cheddar cheese
4 small sourdough boules or other round bread loaves, for bread bowls (optional)

Preparation

Soak the cashews: Cover the cashews with water and soak for 30 minutes, then drain.
Boil the potatoes: Add the potatoes to a medium saucepan and cover with a few inches of water. Bring to a boil and cook for about 15 minutes, until very tender.
Cook the vegetables: While the potatoes cook, heat the oil in a large pot over medium-high heat. Add the onion, carrot, and celery and sauté for about 3 minutes.
Simmer the broccoli: Add the broccoli and 2 cups of the broth. Reduce the heat and simmer for 10 to 12 minutes, until the broccoli is tender.
Blend the creamy base: Drain the potatoes and add them to a blender with the soaked cashews, 1 cup of the broth, nutritional yeast, and garlic powder. Blend until completely smooth, adding a little more broth if needed.
Combine: Pour the blended mixture into the pot with the vegetables and stir to combine. Add more broth until the soup reaches your desired consistency.
Heat and season: Warm over medium heat until heated through, then season with salt and pepper to taste.
Serve: Ladle into bowls or bread bowls and top with shredded vegan cheddar.

Vegan broccoli cheddar soup in a sourdough bread bowl, topped with shredded vegan cheddar and fresh parsley, on a white plate.

Tips

Use frozen broccoli: Frozen broccoli works well and saves chopping. Add it straight from the freezer, no need to thaw,
Make it a one-pot meal: Boil the potatoes in your soup pot first, transfer them to the blender, then use the same pot to sauté the vegetables.
Choose your potatoes: Gold potatoes blend into a velvety base with a naturally buttery flavor, and their thin skins mean no peeling. Russet potatoes also work as a 1-to-1 swap, though we recommend peeling them for the best color and texture.
Add more veggies: Stir in chopped spinach, corn, or frozen peas while the soup warms at the end.
Add more protein: Top with crispy tempeh or tofu bacon crumbles.
Choose a sturdy bread bowl: Sourdough boules work best, with a crisp crust and chewy center that holds the soup. Italian or French boules, rye, or pumpernickel also work, and oblong loaves like a bâtard make a great bread bowl if round ones aren’t available.
Make the bread bowl: Use a serrated knife to cut a circle out of the top at a slight angle, then scoop out some of the soft center, leaving thick enough walls to hold the soup.
Prevent leaks: Brush the inside of the bread bowl with a little olive oil and toast it at 350°F for 5 to 8 minutes before adding the soup.
Make ahead: Make the soup up to 3 days ahead and refrigerate. The soup will thicken as it sits, so stir in a little extra broth when reheating.
Storage: Refrigerate cooled leftovers in an airtight container for up to 4 days.
Freezing: Freeze the soup for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm the soup in a saucepan over medium-low heat, stirring often so the creamy base heats evenly without scorching the bottom of the pot.