Vegan Broccoli Cheddar Soup
by Karissa's Vegan Kitchen
Rich and creamy vegan broccoli cheddar soup made in about 30 minutes!
Servings: 6
Calories: 291kcal
Ingredients
- 4 tablespoons vegan butter
- 1 small yellow onion chopped
- 3 cloves garlic minced
- ⅓ cup all-purpose flour
- 1 (16-ounce) can coconut milk full-fat
- 2 cups vegetable broth
- 2 cups non-dairy milk plain, unsweetened
- ⅓ cup nutritional yeast
- 1 teaspoon dijon mustard
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- 4 cups broccoli florets cut into bite-sized pieces
- 1 cup julienned carrots
- salt to taste
Instructions
- Melt butter in a large soup pot on medium heat.
- Saute onions until translucent. Add garlic and saute for an additional 2 minutes.
- Whisk in flour.
- Whisk in the can of coconut milk until smooth. Stir in the vegetable broth, non-dairy milk, nutritional yeast, dijon mustard, paprika, and pepper.
- Bring to a gentle simmer.
- Stir in broccoli and carrots. Simmer on low heat until the broccoli is tender, about 15 minutes.
- Season with salt to taste and serve.
Notes
- Non-dairy milk: I like using extra creamy oat milk or soy milk for soup, but any non-dairy milk will work. Make sure to use unsweetened.
- Additional non-dairy milk can be substituted in place of the coconut milk.
- Serving ideas: Enjoy in a bread bowl or with garlic croutons on top.
Nutrition
Calories: 291kcal | Carbohydrates: 20g | Protein: 8g | Fat: 22g | Saturated Fat: 14g | Trans Fat: 1g | Sodium: 466mg | Potassium: 597mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4817IU | Vitamin C: 63mg | Calcium: 165mg | Iron: 4mg