Broccoli Cheddar Soup

Easy and creamy soup packed with cheesy flavor!

5 from 2 votes

Course: Main Course, Side Dish, Soup

Cuisine: American

Keyword: 30 minutes or less, comfort food, dairy free, Game Day, kid favorites, quick and easy, soup, vegan, vegetarian

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 395kcal

1/4 cup vegan butter
1/4 cup yellow onion finely chopped
1 teaspoon garlic minced
1/4 cup all-purpose flour
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground black pepper
1/4 teaspoon salt
2 cups oat milk or other mild-flavored plant milk such as unsweetened almond milk
2 cups vegan chicken-style broth or vegetable broth
2 cups fresh broccoli or frozen broccoli florets finely chopped
1 cup carrots finely chopped
2 cups vegan cheddar cheese shredded
Cayenne pepper sauce optional for a little kick

Set a large pot over medium heat and add the butter. When the butter is melted, add the onion. Saute onions for 2-3 minutes, stirring frequently until softened. Add the garlic and continue cooking for an additional 30 seconds.
Whisk in the flour, thyme, black pepper, and salt. Gradually pour in the milk, whisking continuously until the consistency is smooth.
Add the vegan chicken broth. Bring the soup just to a boil then reduce the heat to low. Add the broccoli and carrots, cover, and simmer for 5 minutes, until the veggies are crisp-tender.
Remove from heat and stir in the cheese. Give the cheese a few minutes to melt then ladle the soup into bowls and serve hot. (For an extra creamy texture, use an immersion blender right in the pot or transfer the soup to a high speed blender to puree until smooth.)

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