Simple Preparations

Broccoli Cheddar Soup

Have extra broccoli or plant-based cheddar to use up? Make Broccoli Cheddar Soup! I absolutely love this soup. It is comfort food and a great way to use up my extra homemade plant-based cheddar. I have made this soup so many times this winter in efforts to use up many of my plant-based cheddar cheese experiments (I hope to make a video in the near future of my cheddar). Sure, you can make it from store-bought cheddar too. It was so very tasty each and every time.

For this, I use frozen broccoli florets. I slice each floret into tiny bit-sized pieces. You may pulse in a food processor, but I love the control I have over the size of the pieces when I cut them myself. I also julienne my carrots. Cutting these veggies are the most time consuming parts of the whole recipe. If you think you would have this again in the near future, you may go ahead and cut and julienne for two meals and freeze the these until you want to make the soup and then it’s just a matter of throwing all of these things into a pot. For this recipe, I use two bags of frozen broccoli florets, which is way beyond what I cited in the recipe. You can make the soup yours by adding even more carrots as well. I like a thick soup. This soup I thicken w/ the veggies, especially the broccoli.

Let’s talk about broccoli. Broccoli is a cruciferous vegetable rich in antioxidants and beneficial plant compounds. Steaming broccoli is the best way to maximize its health benefits. The carbs in broccoli are mostly fiber, which promotes gut health and lowers disease risk. Broccoli is a good source of vitamins and minerals such as vitamin C, vitamin K1, folate, potassium, manganese, and iron. Its health benefits include the prevention of cancer, improvement of eye health, and reducing the risk of age-related macular degeneration. Overall, broccoli is a versatile vegetable that can be enjoyed raw or cooked, providing numerous health benefits. Please read this article on the “Broccoli 101” from healthline.

You may also add pasta and beans. Though not everyone I cook for loves this, I do at times throw about a cup of cooked chickpeas/garbanzo beans in this soup for more protein. You may also throw in some cooked soup pasta if you have some left over.

Many of you know that I use dried mustard green sprouts instead of the condiment of mustard or mustard powder. For me, it works really well but there is an extra step you must think about before using it. It must be blended with whatever liquid you are using in the recipe. In this case, I blend it with the the first three ingredients in the recipe and set it aside. See my previous post on my mustard substitute.

Well, without further ado, find the recipe below!

Broccoli Cheddar Soup (Plant-based)


  • 2 c. water
  • 1 tsp. no-chicken broth powder
  • 1 tsp. liquid aminos
  • Quarter-sized mustard green sprouts
  • 4 Tbs. plant-based butter
  • 1 medium yellow onion, chopped
  • ¾ tsp. sea salt
  • ¼ tsp. Monk’s pepper
  • 3 garlic cloves, chopped
  • ¼ c. all-purpose flour
  • 2 c. plain plant-based milk (almond, coconut, soy)
  • 3 c. chopped broccoli florets
  • 1 large carrot, julienned or finely chopped
  • 2 c. plant-based cheddar cheese, shredded or soft (store-bought or homemade)


  1. In a blender, add water, no-chicken broth powder, liquid aminos, and mustard green sprouts and blend until fully combined. Set aside.
  2. Melt the plant-based butter in a large heavy-bottom pot over medium heat and add the onion and cook for 5 minutes, or until translucent.  Then add garlic and cook for another minute.  Add salt and pepper substitute (Monk’s) and then flour and stir for 1 to 2 minutes until the flour is cooked. 
  3. Slowly pour in the milk and blended broth mixture, whisking continuously.
  4. Add broccoli, carrot, and cheese to the pot, stir, and let simmer for 10-15 minutes. Stir until cheese is melted and the soup is creamy.  Adjust seasonings, if needed.
  5. Enjoy!

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