- Sauté Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic, sautéing for 3-4 minutes until the onion is soft and fragrant.
- Add Broccoli:
- Add the broccoli florets and sauté for 2-3 minutes, stirring occasionally.
- Cook the Broccoli:
- Pour in the vegetable broth and bring it to a simmer.
- Let the broccoli cook for 8-10 minutes, until tender.
- Make the Roux:
- In a small bowl, whisk together the plant-based milk and flour until smooth.
- Slowly pour the milk mixture into the soup, whisking constantly to prevent lumps.
- Thicken the Soup:
- Simmer for another 5-7 minutes, until the soup begins to thicken.
- Add Vegan Cheese:
- Lower the heat and stir in the vegan cheddar cheese, letting it melt into the soup.
- Season with salt, pepper, and a pinch of nutmeg, if desired.
- Blend (Optional):
- For a smoother texture, use an immersion blender to blend the soup, or blend half the soup and return it to the pot.
- Serve:
- Serve in bowls and garnish with chopped chives or green onions, if desired.
Tips:
- You can use nutritional yeast (about 2-3 tablespoons) for a cheesy flavor if you don’t have vegan cheese.
- For extra creaminess, you can add a bit of cashew cream or coconut cream.
Enjoy your warm and comforting vegan Broccoli Cheddar Soup!
Here’s the approximate nutrition information for the Vegan Broccoli Cheddar Soup (per serving, based on 4 servings):
- Calories: 230
- Fat: 13g
- Protein: 7g
- Total Carbohydrates: 22g
- Dietary Fiber: 4g
- Sugars: 4g
- Net Carbs: 18g
This estimate will vary slightly depending on the specific brands of plant-based milk and vegan cheese you use.
