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. Sure, you can make it from store-bought cheddar too.

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.

For this recipe, I use two bags, which is way beyond what I cited in the recipe, of frozen broccoli florets. 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.

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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