Vegan Classic Broccoli Cheddar Soup

Total time50 min

Prep time15 min

Cook time35 min

Diced onion and carrot get their sweetness coaxed out in the pot before garlic joins in, building a deeply savory base for this soup. Broccoli florets simmer right in that broth until fork-tender, then get partially blended for the soup's signature texture — creamy in parts, with plenty of hearty broccoli still intact. A touch of dry mustard and cayenne keep things warm and a little sharp in the background, rounding out the flavor without ever tasting flat. The whole thing comes together as a thick, cozy, spoonable bowl of comfort, the kind of soup you want on a cold night with a hunk of bread for dipping. It's a satisfying, well-balanced option for a vegan kitchen, and easy to make a regular in the weeknight rotation.

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Ingredients

4 servings

3 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 medium yellow onion, finely diced
2 medium carrots, peeled and finely diced
3 cloves garlic, minced
¼ cup all-purpose flour
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.
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.
1 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.
4 cups broccoli florets, cut into small pieces (about 1 large head)
½ tsp dry mustard
¼ tsp cayenne pepper
salt and pepper, to taste
8 oz sharp cheddar cheese, freshly grated (about 2 cups)
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.

Instructions

1
Melt the butter in a large saucepan or Dutch oven over medium heat until foamy. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 6–8 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

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