Dairy Free Broccoli Cheddar Soup (Vegan)

5 from 4 votes

Dairy Free Broccoli Cheddar Soup (Vegan)

Cozy up with a bowl this comforting vegan broccoli cheddar soup. This is an easy recipe with no blending or cashews - and it's all made in one pot in less than 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Lunch/Dinner

Cuisine: American

Diet:

Servings:

Calories: 387kcal

Author: Allie Petersen

Ingredients

3 tbsp vegan butter
1 medium yellow onion chopped
2 cloves garlic
1/2 tsp salt
pinch black pepper
1/3 cup all purpose flour
2 cups unsweetened soy milk
3 cups vegetable broth
4 cups broccoli florets
1 cup shredded carrots
1 tsp dijon mustard
1/2 tsp turmeric optional for color
2 cups vegan shredded cheddar (I like Violife or GoodPlanet)

Instructions

Cook your onion & garlic: Melt your vegan butter in a large pot over MEDIUM heat. Add the onion, salt, and a pinch of freshly ground black pepper. Cook for 4-5 minutes, or until the onion has softened. Then stir in your garlic and cook for another minute.
3 tbsp vegan butter, 1 medium yellow onion, 2 cloves garlic, 1/2 tsp salt, pinch black pepper
Making your roux: Sprinkle your flour over the onion and whisk it for 1 minute. The flour will start to turn a light brown (see photos above). The flour will resemble a dough.
Once golden, slowly pour in your milk, whisking continuously as you pour.
1/3 cup all purpose flour , 2 cups unsweetened soy milk
Add veggies: Add the vegetable broth, broccoli florets, carrot, mustard, and turmeric and stir to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender.
3 cups vegetable broth, 4 cups broccoli florets, 1 cup shredded carrots, 1 tsp dijon mustard, 1/2 tsp turmeric
Add cheese: Sprinkle in your vegan cheddar shreds and stir until combined and melted. If you like your soup less thick, add in a touch more vegetable broth until you have the thickness to your liking!
2 cups vegan shredded cheddar
Serve: Enjoy right away with some toasted bread!

Notes

Recipe Substitutions:

You can use a gluten-free flour for a gf option in this recipe.
Instead of butter you can use olive oil (but butter gives it a richer flavor!)
For lower sodium, use a low sodium veggie broth.
Instead of shredded carrots, you can also use julienned carrots (also known as matchstick carrots).

Recipe tips:

This is a thicker, creamy & delicious broccoli cheddar soup- but if you prefer it on the thinner side you can add in more vegetable broth until it's thinned to your liking. It also will get a little thicker in the fridge so you can add a splash of water or veggie broth before reheating.
This soup is great for leftovers! Store in the fridge for up to 4-5 days or in the freezer for up to 3 months (great for those winter months).

Nutrition