Recipe Collection: Broccoli Cheddar Soup |

Recipe Collection: Broccoli Cheddar Soup

Sarena-Rae Santos May 8, 2023

By Sarena-Rae Santos, Natural Health Blogger

Before I went plant-based, one of my favorite soups was Panera’s Broccoli Cheddar Soup. Any time I didn’t feel well, that was the soup I’d pick up, of course, in a bread bowl! Today, that’s not an option, between unknown ingredients and obvious animal products, so I decided to make my own. Of course, you do not have to make it plant-based, but the option is there if you’re ever curious. 

One of my favorite things about this recipe is that it can be frozen. I use jumbo reusable silicone baking cups to freeze my soup in 7-ounce serving sizes. Then I always have the option to add ¼-½  cup of desired milk per serving of frozen soup (depending on desired creaminess). I am never without my favorite soup. Oh, and did I mention; it tastes even better than Panera Bread’s Broccoli Cheddar Soup?

Broccoli Cheddar Soup


  • 2 cups vegetable broth
  • 2 cups of coconut cream or heavy cream (I used coconut cream)
  • 1 bag of frozen broccoli florets
  • 1 cup cheddar cheese (I used homemade plant-based cheddar cheese)
  • 5 cloves of garlic
  • 4 tbsp. arrowroot powder
  • 3 carrots (shredded)
  • 1/4 cup butter (I used plant-based)
  • 1/2 red onion 
  • 1 tsp. pink salt
  • 1 tsp. black pepper


Step 1: In a large pot, add your butter and allow to melt before sauteing the onions until soft.

Step 2: While the onions are sauteing, shred your carrots for step 5.

Step 3: When your sauteed onions are soft, add the garlic before stirring.

Step 4: Add arrowroot powder and stir until well combined. 

Step 4: Add vegetable broth, stir, and let simmer for 5 minutes.

Step 5: Add broccoli, shredded carrots, and coconut or heavy cream, and allow to cook for 15 minutes.

Step 6: Add cheddar cheese and cook until the cheese is completely melted. 

Step 7: Add salt and pepper to taste.

Step 8: Serve immediately or freeze in jumbo reusable silicone baking cups. I baking cup holds 7 ounces of soup (one serving).

If freezing: Allow the soup to completely freeze in the baking cups before removing them and storing them in an airtight bag. When you’re ready to serve, you can add ¼-½ cup of desired milk per serving of frozen soup, depending on your desired creaminess.

Have you ever made homemade broccoli cheddar soup?

This is the writings of:

Sarena-Rae Santos is the founder of The Holistic Hipppie blog, dedicated to natural health and plant-based eating. Her journey to natural health began in 2019 when she swayed away from allopathic medicine after becoming wheelchair-bound due to the side effects of 20+ medications. Complex Regional Pain Syndrome (CRPS) and dizziness due to nystagmus were the sources of her many health complications. Sarena's symptoms diminished after adopting a healthier lifestyle surrounding whole foods and herbs, leaving her a fantastic quality of life and a passion for educating people.

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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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