Vegan Broccoli Cheddar Soup
A cozy and comforting soup that is filled with broccoli, carrots and a thick creamy soup base! Perfect for pairing with bread and cold nights.
Ingredients
- ½ onion chopped (about 5 ounces/150g)
- 2 to 3 cloves garlic roughly chopped
- 1 tsp (5ml) olive oil
- 3 tbsp (42g) vegan butter
- 3 tbsp all purpose flour (24g)
- 2 ½ cups (600ml) non-dairy milk, unsweetened and unflavored
- 2 cups (480ml) low sodium vegetable broth
- 1 large head of broccoli cut into pieces (about 11 ounces/320g)
- 1 cup shredded carrots (about 4 ounces/110g)
- ¼ tsp (1.5g) salt, or to taste
- ½ tsp (2g) black pepper, or to taste
- 2 tbsp nutritional yeast (10g)
- 1 cup vegan cheddar shreds (112g)
- ½ cup (60ml) water, optional if soup becomes too thick
Instructions
- In a large pot add the olive oil, garlic, and onion. Cook for 5-7 minutes over low heat until translucent, stir occasionally.
- Once onions and garlic are fragrant add in the vegan butter and flour. Mix continuously to form a roux. The butter will absorb the flour and it will resemble a dough.
- When the roux has been formed and it is thick slowly add in the non-dairy milk, about a ¼ cup (60ml) at a time. Whisking continuously to avoid any clumping. Continue slowly adding non-dairy milk and whisking until all liquid has been added and you are left with a thick but smooth base for the broth.
- Then add in the veggie broth, salt, pepper, broccoli, nutritional yeast and carrots.
- Cook on medium low heat for 15 minutes to cook the broccoli and carrots. Keep over a low simmer, stir occasionally. Do not let it boil just simmer and bubble a bit.
- Add the vegan cheese and continue to cook for 5 more minutes until vegan cheese is melted.
- Taste the soup and add more salt, black pepper or other seasonings to your preference. The soup will most likely need more salt but I prefer to add it into preference than have it to be too salty. If the soup has become very thick and you like you can add in the water.
- Enjoy warm and pair with bread, croutons, or a salad.
Video
Notes
- I have not tried to make this gluten free. I would suggest searching for gluten free roux recipes online and see what flour they suggest using. You can also try using a cornstarch slurry (2 tablespoons flour + 2 tablespoons of water) to thicken it at the end.
- Makes 4 to 6 servings depending on if you are enjoying as a main or an appetizer/with something else.
- I use low sodium vegetable broth so I can control the saltiness of this soup.
- Will stay in fridge for up to 4 days. You can add water when you reheat if it becomes too thick. Can also be frozen.
Tried this recipe?Let us know how it was!