Vegan Broccoli Cheddar Soup

Total time50 min

Prep time15 min

Cook time35 min

Tender broccoli and sweet shredded carrots simmer in a thick, savory base built on sautéed onion and garlic, with dry mustard and smoked paprika adding warmth and a subtle smoky edge. The broth thickens up into that classic spoon-coating consistency, so every bowlful feels rich and cozy without being heavy. Broccoli takes center stage here, cut small so it practically melts into the soup while still giving you that satisfying bite. It's the kind of soup that comes together in one pot and tastes like a hug on a cold day. This one is a genuinely solid pick for a vegan kitchen, easy to ladle out for a weeknight dinner or pack up for lunch the next day.

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Ingredients

4 servings

4 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 small yellow onion, finely diced
2 cloves garlic, minced
¼ cup all-purpose flour
2 cups whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
2 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
3 cups broccoli florets, cut into small bite-sized pieces (about 1 medium head)
1 cup shredded carrots (about 2 medium carrots)
½ tsp dry mustard powder
¼ tsp smoked paprika
¼ tsp ground black pepper
salt, to taste
2 cups sharp cheddar cheese, freshly grated (about 8 oz block)
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.

Instructions

1
Melt the butter in a large saucepan or Dutch oven over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
2
Sprinkle the flour over the onion and garlic and stir continuously for 1 to 2 minutes, until the mixture turns a pale golden color and smells slightly nutty — this cooks out the raw flour taste.

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