Vegan Gluten Free Cream of Broccoli Soup

Total time45 min

Prep time15 min

Cook time30 min

Vegan Gluten Free Cream of Broccoli Soup

Golden onion and carrot cook down until soft and sweet, then garlic, tender broccoli florets, and a savory broth simmer together until the vegetables practically melt. A quick trip through the blender turns everything into a silky, deep-green puree, and a cornstarch slurry gives the pot that classic thick, spoon-coating texture without any fuss. Warmed through with dry mustard and black pepper, this soup has real depth and a comforting richness in every bowl. A scattering of fresh chives on top adds a bright, herby finish that cuts right through the warmth. It's a cozy, ladle-worthy bowl that fits easily into a vegan lineup, and it's the kind of soup you'll want on repeat all winter long.

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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
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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
2 medium carrots, peeled and diced
1 lb broccoli florets (about 5 cups), cut into small pieces
4 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.
½ tsp dry mustard
¼ tsp ground black pepper
¼ tsp salt, plus more to taste
2 tbsp cornstarch
3 tbsp cold water
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.
1 cup shredded cheddar cheese
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.

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

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