Vegan Oat Flour Broccoli Cheddar Soup

Total time45 min

Prep time15 min

Cook time30 min

This cozy, veggie-packed soup gets its body from a simple oat flour roux, built right in the pot with softened onion, carrot, and garlic before the broccoli goes in to simmer until fork-tender. A quick pass with an immersion blender leaves half the soup silky-smooth while the other half keeps those hearty broccoli chunks intact, so every spoonful has real texture. Turmeric and ground mustard add warmth and a subtle golden hue, while a finishing splash of lemon juice brightens the whole pot right before serving. Fresh parsley on top adds a little color and a fresh, herby lift. It's the kind of soup that feels indulgent and comforting but is built from straightforward, wholesome ingredients, and it fits neatly into a vegan lineup of cold-weather favorites.

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Ingredients

4 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
¼ cup oat flour
4 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 lb broccoli florets, cut into small pieces (about 5 cups)
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.
½ tsp ground turmeric
¼ tsp black pepper, plus more to taste
½ tsp salt, plus more to taste
¼ tsp ground mustard
6 oz sharp cheddar cheese, freshly grated (about 1 ½ cups)
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.
1 tbsp fresh lemon juice
2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 6–7 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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