Dairy-Free Broccoli Cheddar Soup Recipe
This dairy-free broccoli cheese soup is rich, creamy, and made in one pot in just 30 minutes. A simple roux and melty vegan cheddar cheese create a classic texture and flavor, no cashews or blender needed.
Servings 4 servings
Calories 394kcal
Ingredients
- 3 tablespoon vegan butter or olive oil
- 1 medium yellow onion diced
- 3 garlic cloves minced
- ¼ cup all-purpose flour gluten-free, if needed
- 2 cups dairy-free milk (soy, oat, almond, coconut)
- 3 cups vegetable broth
- 1 cup shredded carrots about 1-2
- 3 cups broccoli florets about 1 large crown, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- ⅛ ground nutmeg
- 2 cups vegan shredded cheddar cheese 8 ounces
Instructions
- Melt the vegan butter in a large pot or dutch oven over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Make a roux by sprinkling the flour over the onion and garlic and whisking for 1-2 minutes. It will turn into a thick, clumpy, and slightly golden brown dough-like mixture.
- Slowly pour in the dairy-free milk, whisking continuously. Add the vegetable broth, shredded carrots, chopped broccoli, and seasoning. Bring to a boil then reduce heat and let simmer for 15 minutes, or until the broccoli is tender.
- Reduce heat to low and add vegan cheese, stirring occasionally until melted and incorporated. If the soup is too thick, add a splash of extra veggie broth. For a slightly smoother texture, blend about 1 cup of the soup and stir it back in, or leave it chunky as is.
Notes
Makes about 6 cups total, depending on how much it reduces and your preferred consistency. This yields 4 generous servings or up to 6 smaller bowls (about 1 to 1 ½ cups each).
Optional variations
Sprinkle of nutritional yeast for taste, dash of crushed red pepper for spice, pinch of turmeric for color!
Storage and reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat, stirring often. Add a splash of dairy-free milk or broth to loosen as needed. Freezing is not recommended, as the texture can change.
