Ingredients:1 tablespoon olive oil (or vegan butter)1 small onion, diced2 cloves garlic, minced4 cups fresh broccoli florets3 cups vegetable broth1 cup unsweetened plant-based milk (like almond, oat, or soy milk)¼ cup all-purpose flour (or gluten-free flour blend)1 cup shredded vegan cheddar cheeseSalt and pepper, to tastePinch of nutmeg (optional)Chopped fresh chives or green onions, for garnish (optional)Instructions: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: 230Fat: 13gProtein: 7gTotal Carbohydrates: 22gDietary Fiber: 4gSugars: 4gNet Carbs: 18gThis estimate will vary slightly depending on the specific brands of plant-based milk and vegan cheese you use.
30-Minute Broccoli Cheddar Soup
