This Healthy Broccoli Soup is deliciously rich, creamy and so easy to make on the stovetop or in the slow cooker. It’s a healthy vegan soup recipe and is also gluten-free, grain-free, low carb, dairy-free, paleo and Whole30 compliant!
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Updated February 2023
A Healthy Broccoli Cheese Soup Recipe
Nothing is more comforting than a steaming bowl of hot soup or stew during the winter. This is a dairy-free and Whole30-friendly version of the old fashioned broccoli soup recipe everyone loves at Panera Bread. Even though this healthy broccoli and cheddar soup recipe is lightened up, it’s still super hearty, creamy and perfect for the colder months.
Our kids love Panera Bread’s broccoli cheddar soup and this healthy broccoli of cream soup recipe totally hits the spot for them.
Ingredients you need
Our keto broccoli cheddar soup is made with:
- avocado oil OR olive oil
- onion
- garlic
- grated carrots
- broccoli florets
- cauliflower florets
- 3.5 cups vegetable broth for a vegan broccoli soup OR sub with 3.5 cups chicken broth, divided for cashew cream
- salt and black pepper
FOR THE CASHEW CREAM:
- soaked cashews
- reserved 1/4 cup chicken broth
- lemon juice
- almond milk OR sub with any non-dairy milk you like
- nutritional yeast
- mustard powder
OPTIONAL TOPPINGS:
- chopped fresh parsley
- sunflower seeds OR pumpkin seeds
How to make Healthy Broccoli Soup:
- SAUTE VEGETABLES: Heat oil in a large dutch oven or pot over medium heat. Add onion and saute for about 4-5 minutes, until softened and fragrant. Add garlic, cauliflower, broccoli and carrots and cook for another 5 minutes. Season with salt and black pepper.
- SIMMER: Add the chicken broth and bring to a boil. Reduce heat and cover and allow to simmer, for 10-15 minutes.
- MAKE CASHEW CREAM: Meanwhile, place drained cashews, reserved 1/4 cup chicken broth, lemon juice, nutritional yeast and mustard into a high speed blender and blend until smooth and creamy.
- PUREE SOUP: Use an immersion blender to blend soup or pour into a high speed blender, working in batches, as needed. Blend until desired consistency: creamy smooth or with some chunks, as desired.
- SEASON AND SERVE: Combine with cashew cream and season to taste, with additional seasonings, as needed. Garnish with optional toppings.
Is Broccoli Soup Healthy?
Yes! Broccoli is low in calories and full of fiber, nutrients and vitamins. Our healthy broccoli and cheese soup is full of vitamins and is not only dairy free, it’s also paleo, Whole30 compliant, low carb, keto-friendly and easily made vegan.
Old fashioned broccoli cheese soup is typically made with a combination of cream cheese and shredded cheese such as sharp cheddar cheese, heavy cream and butter so those are usually higher in calories, fat and carbs.
This keto broccoli cheddar soup is low in carbs and wholesome ingredients so it fits perfectly into a clean keto diet or lifestyle.
Slow Cooker Version
We love making a big batch of soup in the slow cooker on a lazy Sunday. All you have to do to make broccoli cheddar soup in the slow cooker is:
- ADD INGREDIENTS TO CROCKPOT: Add the soup ingredients to your slow cooker, leaving out the ingredients for the cashew cream sauce.
- COOK: Cover with lid and cook on high for 3 to 4 hours or on low for 5 to 6 hours.
- MAKE CASHEW CREAM: About 20 to 30 minutes before the vegan soup is done, make the cashew cream and stir into the slow cooker. Turn the crockpot to high and cook for another 20 to 30 minutes, or until thickened.
- PUREE SOUP: Use an immersion blender to blend soup or pour into a high speed blender, working in batches, as needed. Blend until desired consistency: creamy smooth or with some chunks, as desired.
- SEASON AND SERVE: Combine with cashew cream and season to taste, with additional seasonings, as needed. Garnish with optional toppings.
Variations and Toppings
What we love about this broccoli cream soup recipe is how easy it is to customize with what you like or have in your fridge.
Spice things up with some nutmeg, smoked paprika or cayenne pepper.
Top with sunflower seeds, pumpkin seeds, shredded carrots or shredded vegan OR cheddar cheese, if not Whole30.
How to Puree Soup
To make your soup extra creamy, you’ll need these appliances to puree it.
1. Immersion Blender: I use my KitchenAid Immersion Blender which makes it super easy to blend any soup directly in the pot or slow cooker.
2. Blender: I like to use my Vitamix a3500, but any high-speed blender should work. You may have to blend your soup in batches depending on the the size of the jar.
Storage and Freezer Instructions
For leftover creamy broccoli cheddar soup, allow to cool then transfer to an airtight container and store leftovers in the fridge. The soup should last for 4-5 days.
How to Freeze
You want to make sure your soup is completely cool, then pour into freezer storage bags and lay them flat. They will keep in the freezer for up to 3 months.
To thaw, place the container in the fridge a day or so before you plan to eat it.
How to Reheat
To reheat soups, you always want to heat on low in a pot on the stove, stirring often to avoid a grainy texture.
If you prefer to reheat your soup in the microwave, make sure to reheat in short increments of 20 seconds and stir well in between.
More broccoli recipes you might like:
Instant Pot Chicken and Broccoli Stir Fry
- 2 tablespoons avocado oil
- 1 small yellow onion diced
- 3 garlic cloves minced
- 2 cups cauliflower florets
- 4 cups broccoli florets (approx 1 head)
- 1/2 cup grated carrots divided
- fine sea salt and black pepper , to taste
- 4 cups vegetable broth , divided (can sub with chicken broth if not vegan)
- ½ cup raw cashews , soaked in hot water for at least 30 minutes and drained
- Juice from 1 lemon about 1 tablespoon
- 3 tbsp nutritional yeast
- ½ teaspoon Dijon mustard
- chopped parsley
- sunflower seeds, pumpkin seeds
- shredded vegan OR cheddar cheese , leave out for whole30 / paleo
SAUTE VEGETABLES:
Heat oil in a large dutch oven or pot over medium heat. Add onion and saute for about 4-5 minutes, until softened and fragrant. Add garlic, cauliflower, broccoli and carrots and cook for another 5 minutes. Season with salt and black pepper.
SIMMER: Add the chicken broth and bring to a boil. Reduce heat and cover and allow to simmer, for 10-15 minutes.
MAKE CASHEW CREAM:
Meanwhile, place drained cashews, reserved 1/4 cup chicken broth, lemon juice, nutritional yeast and mustard into a high speed blender and blend until smooth and creamy.
PUREE SOUP:
Use an immersion blender to blend soup or pour into a high speed blender, working in batches, as needed. Blend until desired consistency: creamy smooth or with some chunks, as desired.
SEASON AND SERVE:
Combine with cashew cream and season to taste, with additional seasonings, as needed. Garnish with optional toppings.
How to Freeze
You want to make sure your soup is completely cool, then pour into freezer storage bags and lay them flat. They will keep in the freezer for up to 3 months.
To thaw, place the container in the fridge a day or so before you plan to eat it.
How to Reheat
To reheat soups, you always want to heat on low in a pot on the stove, stirring often to avoid a grainy texture.
If you prefer to reheat your soup in the microwave, make sure to reheat in short increments of 20 seconds and stir well in between.
patricia -
made this last night and it was a hit with the family. cozy and delicious, thanks!
Natalie -
Made this last night, it was delicious! Thank you for the recipe!