Vegan Gluten Free Broccoli Cheddar Soup

Total time45 min

Prep time15 min

Cook time30 min

Sweet, tender carrots and onion simmer down into a rich, velvety base that gets its cozy depth from dry mustard and a whisper of smoked paprika. Bite-sized broccoli florets cook right in the pot until fork-tender, soaking up every bit of that savory, thickened broth. A double dose of garlic keeps things fragrant and bold, while cornstarch does the quiet work of turning this into a properly spoon-coating, ladle-worthy bowl. It's the kind of soup that feels indulgent and warming without any fuss — great for a chilly night or a make-ahead lunch. This one fits neatly into a vegan kitchen, no compromises needed on the comfort factor.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 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 cut into small dice
3 cloves garlic, minced
3 tbsp cornstarch
3 cups 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.
4 cups broccoli florets, cut into bite-sized pieces (about 1 medium head)
½ tsp dry mustard
¼ tsp smoked paprika
¼ tsp black pepper
salt, to taste
2 cups sharp cheddar cheese, freshly grated
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 pot or Dutch oven over medium heat. 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!