Vegan Broccoli Cheddar Soup
This cozy broccoli cheddar soup is made from simple ingredients, flavour-packed and loaded with veggies; it's ready in under 30 minutes.
Servings: 4 servings
Ingredients
- 3 tbsp olive oil
- 1/2 cup celery, diced
- 1 medium carrot, diced small
- 1/2 red bell pepper, diced
- 1/2 tbsp minced garlic
- 3 tbsp all-purpose flour
- 2 cups oat milk
- 3 cups vegetable broth
- 1 tsp yellow mustard
- 1/2 tsp paprika
- 4 cups broccoli florets, chopped
- 1 cup vegan shredded cheese
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper
Instructions
- Heat the oil over medium-high heat in a large pot (5-6qt). Add the celery, carrot, red pepper, and garlic, and cook for about 5 minutes or until the veggies soften slightly.
- Add in the flour, stirring constantly and cook for another minute.
- Whisk in the non-dairy milk, vegetable broth, mustard, and paprika. Bring the mixture to a boil until it thickens slightly.
- Add the broccoli florets and let them cook until they become tender, which should take 5 to 8 minutes.
- Reduce the heat to medium-low, then stir in the vegan cheddar shreds. The cheese will contribute to the soup's thickness. Season the soup with salt and pepper to suit your taste.
- To finish, garnish the soup with more vegan cheddar shreds and a few twists of freshly cracked black pepper.
Video
Notes
- Prep your veggies in advance. Cutting the celery, carrot, red pepper, garlic, and broccoli beforehand will streamline the soup-making process.
- Vegan cheese. Experiment with different brands and flavours of vegan cheese to find the one that suits your taste best.
- For a smoother texture, use a traditional blender or immersion blender to puree half of the soup. This process will result in a creamier consistency with fewer chunks.