One-Pot Vegetarian Broccoli Cheddar Soup

Looking for a cozy dinner that’s totally creamy and packed with rich flavor? This Vegetarian Broccoli Cheddar Soup has everything you need.

The ULTIMATE bread-soaker. The must-lick-the-bowl classic. The undeniably delicious vegetarian soup that warms you up from the inside out.

And next to my super popular Pastina Soup with blended Vegetables, this is my go-to when I need a cozy meal that will warm me from the inside out.

As a mom managing her time with a passion for gourmet taste, I love recipes like this where I can throw everything in one pot, and allow the ingredients to simmer together to bring tons of flavor.

Vegetarian Broccoli Cheddar Soup Ingredient Highlights

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You’ll need one bunch of broccoli, which is usually about 3 heads, or 1½ pounds. Preferably you’ll use a yellow or Vidalia onion.

I love using unsalted butter in my soup, but you can also use olive oil! As for the broth, you can buy it at the store, or you can make your own vegetable broth.

I highly recommend grating your own cheese. Pre-shredded cheese has extra preservatives to keep it from sticking together. And as a self-diagnosed (but independently verified) cheese-aholic, I can definitely taste the difference.

I have made this recipe with both, and freshly hand-shredded blocks of cheese undoubtedly produce a creamier, cheesier, fresher-tasting soup.

Vegetarian Broccoli Cheddar Soup Tips and Tricks

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How to Make Vegetarian Broccoli and Cheddar Soup

After you rinse the broccoli, you can cut it into bite-sized pieces, or you can choose to leave them chunky. This just depends on how hearty you like the broccoli bits in your soup!

I like a little bit of both. You also want to make sure the carrot is sliced nice and thin. You definitely don’t want raw carrot in your warm and creamy soup. Make sure to peel the outer layer of the carrot off first, then slice into thin slices.

Alternatively, you can just buy matchstick carrots

As for the onion, peel it and dice it finely. Lastly, peel and mince the garlic.

Cook the onion in the butter, salt, and pepper until tender and translucent. Then, stir in the flour to make a roux.

A roux is just a combination of fat (in this case butter) and flour. It sets this soup up for a thick and creamy texture. You’ll find a roux in many cream-based dishes like this Brie & Gouda Mac and Cheese.

Getting the roux right sets you up for a smooth and creamy dish. It’s important to avoid lumps, which is why I always suggest using a whisk.

Next, add the veggie broth and give it a whisk, ensuring it integrates into the roux without leaving any lumps.

At this stage, you can also add your nutmeg, onion powder, garlic powder, chili powder, broccoli, carrots, and garlic.

Stir to combine, cover, and cook to allow the flavors to steep together and the vegetables to soften and infuse the broth.

Remove the soup from heat before adding the half and half and cheese.

This is the best, foolproof way to avoid any curdling. Continue to stir until your soup is creamy and smooth.

How to Properly Store and Reheat Broccoli Cheese Soup

This cozy soup will stay fresh covered in the refrigerator for 3 days. Reheat it on the stove for about 10 minutes (preferred) or cover and microwave on high for 1½-2 minutes, stopping and stirring halfway in between.

To freeze, keep this in an airtight container frozen for up to 3 months. Thaw overnight before reheating and enjoying as instructed above.