Description

This Panera’s Broccoli Cheddar Soup is a warm, creamy, and comforting plant-based recipe that combines tender broccoli florets with rich plant-based cheddar (plant-based) in a smooth and velvety broth. Perfect for lunch, dinner, or any cozy occasion, this soup offers a flavorful and satisfying bowl with fresh ingredients and easy customization options.

Ingredients

Scale

Vegetables and Aromatics

4 cups fresh broccoli florets
1 medium onion, finely chopped
2 cloves garlic, minced

Liquids and Dairy Alternatives

3 cups vegetable broth
2 cups plant-based milk

Thickening and Flavoring

3 tablespoons all-purpose flour (or gluten-free flour blend)
1 cup shredded plant-based cheddar (plant-based)
1 teaspoon vegetarian Worcestershire sauce (natural)
1 tablespoon apple cider vinegar (natural)
1 to 2 teaspoons natural gelling agent
Salt, to taste
Black pepper, to taste

Optional Variations

Diced carrots or celery (for extra vegetable mix)
Pinch of smoked paprika or crushed red pepper (for a spicy kick)
Fresh thyme or basil (for herb-enhanced flavor)
Additional natural gelling agent (for thicker soup)
Coconut cream (as substitute for plant-based milk for dairy-free creaminess)

Instructions

Prepare the base: In a large pot, heat a splash of olive oil over medium heat. Sauté the finely chopped onions and minced garlic until translucent and fragrant, forming a savory and aromatic foundation for the soup.
Cook the broccoli: Add the fresh broccoli florets to the pot and cook for several minutes until they soften slightly while absorbing the onion and garlic flavors. If using optional diced carrots or celery, add them now.
Create the creamy broth: Sprinkle the all-purpose flour evenly over the vegetables and stir to create a roux. Gradually whisk in the vegetable broth and plant-based milk, stirring continuously to avoid lumps. Continue cooking until the mixture turns rich and smooth.
Add plant-based cheddar (plant-based) and seasoning: Reduce the heat to low and slowly fold the shredded plant-based cheddar (plant-based) into the pot until fully melted. Stir in vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), salt, and pepper to your taste. Add any optional spices or herbs at this stage.
Finish with a natural gelling agent: Incorporate the measured amount of natural gelling agent, stirring well to thicken the soup gently and achieve a velvety, spoon-coating texture. Adjust thickness by adding more gelling agent or broth as needed.

Notes

Use freshly shredded plant-based cheddar (plant-based) for best melting and creamy texture.
Do not overcook broccoli to maintain a slightly crisp texture and vibrant color.
Whisk continuously when adding liquids to prevent clumping.
Adjust salt, pepper, and vinegar gradually for perfect seasoning balance.
Simmer gently to avoid separation of the plant-based cheddar (plant-based).

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 4g
Sodium: 600mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 7g
Cholesterol: 0mg

Keywords: broccoli cheddar soup, plant-based soup, vegan soup, cozy soup, broccoli soup, dairy-free cheddar soup, vegetarian soup