Vegan Scallion Broccoli Cheddar Soup

Total time45 min

Prep time15 min

Cook time30 min

Cozy and full of texture, this soup builds a savory base from garlic-infused oil, sweet scallion greens, and diced carrots before the broccoli simmers in until it's fork-tender and irresistibly soft. A few quick pulses with an immersion blender give it that classic creamy-yet-chunky consistency, so every spoonful has plenty of broccoli and carrot to bite into. Dry mustard and smoked paprika add warmth and depth without overpowering the vegetables, letting that gentle, savory flavor shine through. It's a great pick for a plant-based dinner rotation, and it comes together in one pot with minimal cleanup. Finish it with a scatter of fresh scallions for a pop of color and a bright, herbal bite right before serving.

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Ingredients

4 servings

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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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 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 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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