Vegan Classic Cream of Broccoli Soup

Total time50 min

Prep time15 min

Cook time35 min

Sweet onion and carrot get their start in a big pot, cooked down until soft and golden before garlic and a savory, mustard-and-nutmeg-spiced broth join in. Broccoli florets simmer right in that broth until fork-tender, then everything gets blended into a velvety, spoonable puree — go fully smooth or leave a bit of texture if you like some bite in your bowl. The broth base does the heavy lifting here, so every spoonful still lands rich and deeply savory, with warm spice notes rounding out the vegetables. A scattering of fresh chives on top adds a bright, herby finish and a little color against all that green. It's a cozy, from-scratch bowl of soup that fits neatly into a vegan lineup, and it's easy to double for a crowd. Keep this one on repeat all winter long.

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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, diced
3 cloves garlic, minced
3 tbsp all-purpose flour
3 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.
1 cup 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 lb broccoli florets (about 5 cups), cut into small pieces
1 medium carrot, peeled and diced
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.
1 cup shredded sharp cheddar cheese, plus more for serving
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
½ tsp dry mustard
¼ tsp freshly grated nutmeg
salt and pepper, to taste

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

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

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