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 Ingredients

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Here’s everything you need:

• Broccoli. You’ll need one bunch, which is usually about 3 heads, or 1 & 1/2 pounds.
• Carrot.
• Onion. Preferably a yellow or Vidalia onion.
• Garlic.
• Salt & pepper.
• Unsalted butter. You can also use olive oil instead, but the butter adds depth of flavor.
• All-purpose flour.
• Vegetable broth. You can buy it at the store, or you can make your own vegetable broth.
• Nutmeg.
• Chili powder.
• Onion powder.
• Garlic powder.
• Cheddar cheese. I highly recommend grating your own rather than buying pre-shredded for the creamiest soup.

Vegetarian Broccoli Cheddar Soup Tips and Tricks

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Prep Your Veggies

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.

Start with the Onion

Letting the onion cook in the butter is essential to extracting the flavor of the onions and getting them the right consistency for the soup.

Add the onions and butter to the pot over medium heat with the salt and pepper and cook them until they become translucent and fragrant about 5-8 minutes.

Form 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. It’s also best to sift the flour into your onion/butter mixture.

When you’ve finished preparing your roux, it should just look like your onion is coated in a thin, equal layer of flour.

Add Your Broth, Veggies and Seasoning

Once your roux is ready, 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 and cover, keeping the heat on medium for about 20 minutes to allow the flavors to steep together and the vegetables to soften and infuse the broth.

Use a Block of Cheese

I know. It’s a whole extra step. Why grate your own cheese when the grocery store sells perfectly packaged cheese that is already shredded?

Well, 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.

Green tip: Shop organically if you can. Organic farms rely on biodiversity to generate rich soil, avoiding the use of pesticides and fertilizers, which means no toxic runoff. This is still true for cheese!

Add Your Dairy Last

Once your soup has cooked for 15 minutes, you’ll remove it from heat to add 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 1.5-2 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.

More On Vegetarian Broccoli Cheddar Soup

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Broccoli Cheddar Soup is Not Always Vegetarian

Generally, broccoli cheddar soup, like the one served at Panera is not actually vegetarian. It is made with chicken stock or chicken broth, so it does contain chicken fat and juices.

How to thicken Broccoli Cheese Soup

Start by making a roux to get a thick soup. If even with your roux your soup seems a little too thin, you can thicken it by simmering it with the cover off to release some liquid.

Otherwise, you can thicken it with cornstarch. Dissolve 1 tablespoon of cornstarch in 2 tablespoons of water by stirring it together in a small bowl or ramekin.

Add the cornstarch and water slurry to the soup and heat until it begins to thicken (cornstarch will start to thicken soup once it reaches 295°F).