Vegan Scallion Broccoli Cheddar Soup

Total time45 min

Prep time15 min

Cook time30 min

4.8

(15)

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Ingredients

4 servings

2 tbsp garlic-infused oil
½ cup scallion green tops, thinly sliced
2 medium carrots, peeled and diced small
3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 tbsp gluten free flour
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 milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap 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 small pieces (about 1 medium head)
½ tsp dry mustard
¼ tsp smoked paprika
salt and pepper, 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.

For serving

2 tbsp scallion green tops, thinly sliced (optional)

Instructions

1
Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the sliced scallion green tops and diced carrots and cook, stirring occasionally, until the carrots are slightly softened and the scallions are fragrant, about 5 minutes.
2
Add the butter to the pot and let it melt completely. Sprinkle in the gluten free flour and whisk constantly for 1 to 2 minutes, until the mixture turns a pale golden color and smells slightly nutty.

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