Vegan Broccoli Cheddar Soup

My fiancé and I LOVE to go get soup no matter the season. Before I use to care about what I ate, we would always go to Panera Bread. DUH! Who didn’t love that place?! I usually got the tomato and he got the broccoli cheddar. And both are to-die-for. However, they definitely aren’t that good for you and your body!

As it is awfully chilly outside these days I seem to crave soup much more than I normally do, who else is with me?! It’s warm, comforting, and just the perfect partner while curled up on the couch watching Netflix on a Friday night. I wanted a soup that was, for lack of a better word, guilt free. I have allergies out the wazoo and needed something that was both tasty and satisfying. So, there I was, thinking of Panera Bread and their creamy soups I use to once adore.

Today I am sharing my Vegan Cheddar Broccoli Soup! What I love most about this recipe is how simple it is. It uses all natural ingredients and doesn’t leave you feeling like you over indulged, even if you maybe did :’) It is easy to make and just as good re-heated for leftovers. And what better way to get through this winter weather than to eat hot soup?! As always, this recipe is gluten free, dairy free, and egg free!



Gluten-Free Vegan Cheddar Broccoli Soup


2 1/2 cups of broccoli, finely chopped (I put broccoli florets in the blender and blended them until they turned past-like)

1 cup broccoli florets

1/3 cup chopped carrots

1/3 cup chopped onions

1 clove garlic, minced

2 tbsp olive oil

1/4 tsp sea salt

3 tbsp gluten free flour

2 tbsp gluten free nutritional yeast

1 1/4 cup coconut milk (Or other non-dairy milk)

vegetable broth (amount depends in the preferred consistency of your soup)

1 bag of dairy free cheddar cheese


In a large pot, over medium heat, lightly heat the olive oil.

Add in the broccoli, carrots, onions, garlic, and salt. Cook until the onions become translucent.

Sprinkle the veggies with the flour; stir and cook for at least 1 min.

Whisk in the vegetable broth and the soup should thicken as you stir. Whisk in the coconut milk and nutritional yeast.

Add in 1 bag of dairy free cheese; stir until melted. Simmer over low to medium heat for 10 mins or until vegetables are tender to your liking.

*For more of a stronger flavor, cook and then store in the fridge for 24 hours.




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