Best Vegetarian Broccoli Cheddar Soup Recipe to Try Today

If you’re craving a warm, comforting bowl of soup that’s both hearty and vegetarian-friendly, look no further than this best vegetarian broccoli cheddar soup recipe. Bursting with fresh broccoli florets and rich, melted cheddar cheese, this soup offers the perfect balance of creamy texture and vibrant flavor.

It’s a fantastic option for chilly evenings, quick lunches, or anytime you want to enjoy a bowl of nourishing goodness without any meat. Plus, it’s incredibly easy to make, using wholesome ingredients that you likely already have in your kitchen.

This soup is a beloved classic that satisfies both kids and adults alike. Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your diet, you’ll find this recipe both delicious and fulfilling.

And if you want to explore even more comforting recipes, be sure to check out our Classico Sun Dried Tomato Alfredo Sauce Recipe for a creamy pasta delight or our Cheese Penny Recipe for a cheesy snack that pairs beautifully with your soup.

Why You’ll Love This Recipe

This vegetarian broccoli cheddar soup is not only rich in flavor but also packed with nutrition. The fresh broccoli provides a good dose of vitamins and fiber, while the creamy cheddar cheese adds indulgence without overwhelming the palate.

It’s the perfect harmony of healthy and comforting.

What makes this recipe stand out is its simplicity. You don’t need to be a culinary expert to whip up a batch.

The soup comes together quickly, making it ideal for busy weeknights or lazy weekends. Plus, it freezes well, so you can enjoy it anytime without extra effort.

Lastly, this recipe is highly customizable. Whether you want to add a little spice, swap the cheese, or boost the protein, the base is versatile enough to accommodate your preferences.

Ingredients

• 4 cups fresh broccoli florets (about 1 large head)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 4 cups vegetable broth
• 2 cups whole milk (or any plant-based milk for vegan option)
• 2 cups sharp cheddar cheese, shredded
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste
• 1/4 teaspoon smoked paprika (optional, for a subtle smoky flavor)
• 1/4 cup grated Parmesan cheese (optional, for extra depth)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or silicone spatula
• Sharp knife and cutting board
• Measuring cups and spoons
• Whisk
• Immersion blender or regular blender (optional, for smoother texture)
• Cheese grater
• Serving bowls

Instructions

1. Sauté the aromatics: In your large pot, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes, until translucent and soft. Stir in the minced garlic and cook for another minute until fragrant.
2. Make the roux: Sprinkle the flour over the softened onions and garlic. Whisk constantly for 2-3 minutes to cook out the raw flour taste and form a smooth paste.
3. Add the liquids: Slowly pour in the vegetable broth while whisking to prevent lumps. Then add the milk and stir until the mixture is well combined and starts to thicken slightly, about 5 minutes.
4. Cook the broccoli: Add the fresh broccoli florets to the pot. Cover and let simmer for 10-15 minutes until the broccoli is tender but still vibrant green.
5. Blend the soup (optional): For a creamy texture with some broccoli chunks, use an immersion blender to puree part of the soup directly in the pot. If you prefer a fully smooth soup, blend in batches in a regular blender, then return to the pot.
6. Add cheese and season: Lower the heat to low. Stir in the shredded cheddar cheese, Dijon mustard, smoked paprika, and Parmesan cheese if using. Mix until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
7. Serve immediately: Ladle the soup into bowls and garnish with extra cheddar or fresh herbs if desired. Enjoy with crusty bread or a side salad for a complete meal.

Tips & Variations

For a vegan version, substitute butter with olive oil and use plant-based milk and vegan cheddar cheese. Nutritional yeast can add a cheesy flavor boost.

If you love a little heat, add a pinch of cayenne pepper or red pepper flakes during step 6.

• Try adding diced potatoes or carrots for extra heartiness.
• For a nuttier flavor, sprinkle toasted almonds or walnuts on top before serving.
• Swap cheddar for Gruyère or Monterey Jack to change the flavor profile.
• Make it gluten-free by using a gluten-free flour blend or cornstarch instead of all-purpose flour.

Nutrition Facts

Serving Suggestions

This broccoli cheddar soup shines when served hot and fresh. Pair it with a warm, crusty baguette or garlic bread for dipping.

For a lighter option, serve alongside a crisp green salad with vinaigrette.

To turn this soup into a full meal, add a side of roasted vegetables or a simple quinoa salad. It also works wonderfully as a starter for a cozy dinner featuring our Chocolate Heaven Cake Recipe for dessert.

Conclusion

This best vegetarian broccoli cheddar soup recipe is a true crowd-pleaser that combines wholesome ingredients with rich, cheesy comfort. It’s easy enough for everyday cooking yet special enough to serve when guests come over.

The balance of creamy texture and fresh broccoli makes it a nourishing choice that satisfies both the taste buds and the body.

Whether you’re making it for a quick lunch, a family dinner, or as part of a holiday meal, this soup is sure to become a favorite in your recipe collection. Don’t forget to experiment with the tips and variations to customize it to your liking.

And for more delicious recipes to complement your meals, explore our extensive collection including the savory Clam Chowder San Francisco Recipe and indulgent Cinnamon Pecan Ice Cream Recipe.

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