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Broccoli Cheddar Soup

Broccoli Cheddar Soup

Servings: 4
Servings 4 servings


  • 2 tablespoons light olive oil or avocado oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable stock
  • 1 pound broccoli, chopped into bite-sized florets
  • 1 bay leaf
  • 1/2 teaspoon Worcestershire sauce (see Note)
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1 cup unflavored non-dairy “milk”
  • 1/2 of an 8 oz tub of GO VEGGIE Vegan Classic Plain Cream Cheese
  • 1/2 of a 7 oz bag of GO VEGGIE Lactose Free Cheddar Shreds, plus a little more for garnish if desired


  • Heat the oil in a medium saucepan over medium heat.
  • Add the onion and cook until starting to soften, about 3 minutes, stirring occasionally.
  • Add the garlic and cook 30 seconds more, stirring constantly.
  • Stir in the vegetable stock, broccoli, bay leaf, Worcestershire sauce, Dijon mustard, salt, black pepper, and crushed red pepper flakes.
  • Bring up to a boil, and then cover the pot. Turn the heat down and simmer until the broccoli is fork-tender, about 8 minutes.
  • Stir in the milk and cream cheese until the cream cheese is fully combined, and then whisk in the cheddar shreds until melted. Turn off the heat.
  • Serve topped with more cheddar shreds if desired.
    Recipe by: An Edible Mosaic