Go Back
+ servings
Vegetarian broccoli cheddar cheese soup. Delicious and creamy recipe for this satisfying soup. Like Panera Bread! | joeshealthymeals.com

Vegetarian Broccoli Cheddar Cheese Soup

Great soup for a cool day. 
Course Soup
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 432kcal
Author Joe Boyle


  • 1 large head broccoli , florets removed and stems chopped into 1/2 inch pieces
  • 4 tbsp butter
  • 1 med. onion , diced
  • 2 med. carrots , diced
  • 1 celery stalk , diced
  • 1 med. Yukon gold potato , peeled and diced
  • 1/2 tsp ea. salt and ground black pepper
  • 1/4 cup all-purpose flour
  • 2 1/2 cups vegetable broth , I made mine with Better than Bouillon Veg. Base
  • 1/2 tsp . mustard powder
  • 1/4 tsp . baking soda
  • pinch cayenne pepper
  • 1 1/2 cups half and half
  • 8 oz . sharp cheddar freshly grated
  • 4 oz . good American cheese , like Boar's Head, freshly grated


  • In a heavy stock pot or Dutch oven on medium to medium high heat add butter, broccoli stems, onion, carrots,celery and salt and pepper and saute for 8 to 10 minutes without browning.
  • Sprinkle the flour in and stir to combine, about 1 minute.
  • Add the vegetable broth, stir to combine with the flour and bring to a slow boil.
  • Reduce the heat and cover the pot 10 minutes.
  • Use an immersion blender to puree the soup, (optional)
  • Add the remaining broccoli florets, diced potatoes, mustard and baking soda and simmer covered for 15 to 20 minutes to soften the florets.
  • Keeping the heat low, add the half and half and the grated cheese and stir in until melted.
  • Serve hot and garnish with more grated cheese and slivered carrot if desired.
  • Croutons may be a good addition too as well as pumpernickel bread.


Calories: 432kcal