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Creamy Vegan Broccoli Cheddar Soup

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner, lunch, Soup
Cuisine American, Vegan
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 1/2 medium onion diced
  • 3 tablespoons butter plant-based or regular
  • 3 tablespoons flour gluten-free, all-purpose, or whole wheat white
  • 2 cups vegetable broth
  • 1 cup non-dairy milk oat, soy, cashew, etc.
  • 3 cups broccoli about 1 large head, or 2 small heads
  • 2 medium carrots diced (about 1 cup)
  • 1 stalk celery thinly sliced
  • 3/4 teaspoon kosher salt to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon nutmeg
  • 1/2 cup dairy-free half and half
  • 8 ounces sharp cheddar cheese shredded

Instructions
 

  • In a large dutch oven over medium heat, add olive oil, minced garlic and onion; cook for about 4 minutes, stirring frequently, until fragrant.
  • Add butter and flour, whisking constantly, about 3 minutes. While whisking, slowly pour in vegetable broth, then whisk in milk.
  • Add broccoli, carrots, celery, salt, black pepper, onion powder, garlic powder, and nutmeg. Bring mixture to a boil, then reduce heat to simmer for about 15-20 minutes, stirring occasionally, until broccoli and vegetables are soft.
  • Add in half and half and shredded cheese, stirring until melted.
  • Optionally, blend part of soup (about 2 cups worth) using an immersion blender or high-power blender. Stir back into the pot and enjoy!
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