Before I went plant-based, one of my favorite things from Panera Bread was their broccoli cheddar soup… Any time I didn’t feel well, that’s what I’d pick up, of course, in a sourdough bread bowl with a French baguette on the side! Today, that’s not an option, between unwanted ingredients and obvious animal products, so I decided to try my hand at making my own.

One of my favorite things about this recipe is that it can be frozen. I use jumbo reusable silicone baking cups to freeze my soup in 7-ounce serving sizes. Then, I always have the option to add a quarter to a half cup of desired milk (I like my sprouted oat milk; recipe coming soon) per serving of frozen soup (depending on the desired creaminess). I am never without my favorite soup.

Panera Bread’s Broccoli Cheddar Soup ingredients:

Water, Whole Milk [Milk, Vitamin D3], Broccoli, Pasteurized Processed Cheddar Cheese Food [Cheddar Cheese {Pasteurized Milk, Cheese Culture, Salt, Animal Enzymes}, Whey, Whey Protein Concentrate, Nonfat Milk, Sodium Citrate, Milkfat, Salt, Lactic Acid, Oleoresin Paprika {Color}, Annatto Extract {Color}], Whipping Cream (Cream, Milk), Carrots, Corn Starch, Onions, Chicken Base [Chicken Meat Including Chicken Juices, Salt, Chicken Fat, Yeast Extract, Sugar, Natural Flavor, Potato Flour, Carrot Powder, Turmeric], Seasoning [Wheat Flour, Salt, White Pepper, And Not More Than 2% Canola Oil Added To Aid Processing], Salted Butter (Pasteurized Cream, Salt), Dijon Mustard [Water, Mustard Seed, Vinegar, Salt, White Wine, Citric Acid, Tartaric Acid, Fruit Pectin, Red Pepper], Pepper Sauce [Distilled Vinegar, Red Pepper, Salt].

Take a look at some of those bold ingredients. As you can see, their soup isn’t even vegetarian-friendly, so it’s a big NOPE for me. I understand that animal ingredients aren’t a concern for everyone, but where these ingredients are sourced should be. No worries; thankfully, I’ve mastered the art of the creamy deliciousness of broccoli cheddar soup and am ready to share it with you. This recipe is plant-based and vegan-friendly; dairy-free, gluten-free, grain-free, nut-free, and soy-free, too!

INGREDIENTS

• 1/4 cup of plant-based butter
• 1/2 diced onion (I like using red, but white is also fine)
• 5 cloves of garlic (minced)
• 4 tbsp. arrowroot powder or corn starch (I use Anthony’s Arrowroot Flour)
• 2 cups vegetable broth
• 24 oz. broccoli florets (fresh or frozen)
• 1 1/2 cups shredded carrots
• 2 cups of coconut cream (I use Native Forest Organic Unsweetened Premium Coconut Cream)
• 8 oz. plant-based cheddar cheese (sometimes, I use my cashew-based smoked cheddar cheese)
• 1 tsp. sea salt
• 1 tsp. black pepper
• 1/4 tsp. smoked paprika (optional, but highly recommended)

INSTRUCTIONS

1. In a large pot, melt the butter over medium heat.
2. Sauté the onions until soft.
3. Add the garlic, stir, and let cook for 1-2 minutes.
4. Add arrowroot powder or corn starch and stir until well combined (this will thicken the soup base and make it clumpy).
5. Add vegetable broth, stir, and let cook for 5 minutes.
6. Add the broccoli, carrots, and coconut cream, and cook for 15 minutes. It will start to simmer towards the last 5 or so minutes.
7. Add the cheddar cheese and cook until completely melted (about five minutes).
8. Add the salt and pepper (add more or less to taste preference), plus the optional smoked paprika.
9. Turn off the burner and taste the soup. If you want it a little cheesier, add more cheddar or even some nutritional yeast. If you notice it tastes sweet, add 1-2 teaspoons of apple cider vinegar or lemon juice to the soup (the acid will neutralize the sweet coconut flavor). Add more salt, pepper, or smoked paprika if needed.
10. Serve immediately or freeze in jumbo reusable silicone baking cups. One baking cup holds 7 ounces of soup (one serving).

NOTES

• If freezing, allow the soup to freeze completely in the baking cups before removing and storing them in an airtight bag. When you’re ready to reheat the soup, feel free to add a quarter to a half cup of desired milk or broth per frozen cup to bulk up the serving.

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Creamy Broccoli Cheddar Soup

A delicously, creamy broccoli cheddar soup made the plant-based way. This vegan-friendly recipe is dairy-free, gluten-free, grain-free, nut-free, and soy-free, makes about 8 servings, and takes about 15 minutes to prepare and 40 minutes to cook.

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Servings 8 servings

Recipe by: Sarena-Rae Santos (The Holistic Hipppie)

Ingredients

1x2x3x

• 1/4 cup of plant-based butter
• 1/2 diced onion (I like using red, but white is also fine)
• 5 cloves of garlic (minced)
• 4 tbsp. arrowroot powder or corn starch (I use Anthony’s Arrowroot Flour)
• 2 cups vegetable broth
• 24 oz. broccoli florets (fresh or frozen)
• 1 1/2 cups shredded carrots
• 2 cups of coconut cream (I use Native Forest Organic Unsweetened Premium Coconut Cream)
• 8 oz. plant-based cheddar cheese (I make cashew-based smoked cheddar cheese)
• 1 tsp. sea salt
• 1 tsp. black pepper
• 1/4 tsp. smoked paprika (optional, but highly recommended)

Get Recipe Ingredients

Instructions

• In a large pot, melt the butter over medium heat.
• Sauté the onions until soft.
• Add the garlic, stir, and let cook for 1-2 minutes.
• Add arrowroot powder or corn starch and stir until well combined (this will thicken the soup base and make it clumpy). 
• Add vegetable broth, stir, and let cook for 5 minutes.
• Add the broccoli, carrots, and coconut cream, and cook for 15 minutes. It will start to simmer towards the last 5 or so minutes.
• Add the cheddar cheese and cook until completely melted (about five minutes). 
• Add the salt and pepper (add more or less to taste preference), plus the optional smoked paprika.
• Turn off the burner and taste the soup. If you want it a little cheesier, add more cheddar or even some nutritional yeast. If you notice it tastes sweet, add 1-2 teaspoons of apple cider vinegar or lemon juice to the soup (the acid will neutralize the sweet coconut flavor). Add more salt, pepper, or smoked paprika if needed.
• Serve immediately or freeze in jumbo reusable silicone baking cups. One baking cup holds 7 ounces of soup (one serving).

Notes

• If freezing, allow the soup to freeze completely in the baking cups before removing and storing them in an airtight bag. When you’re ready to reheat the soup, feel free to add a quarter to a half cup of desired milk or broth per frozen cup to bulk up the serving.

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