Before becoming vegan, I would get broccoli cheddar soup (and a side of bread) probably once a week. It's taken a while, but I think this recipe tastes just as delicious!
Ingredients
3 Tbsp vegan butter
2 cloves garlic, minced
3 Tbsp flour
2 cups nondairy milk
1 tsp vegetable Better Than Bouillon
2-3 cups vegetable broth
2 ½ cups broccoli, chopped into florets
¾ cup shredded carrots
salt, pepper, paprika to taste
¼ cup nutritional yeast
14 oz vegan shredded cheddar (I like Violife Just Like Cheddar shreds)
2 tbsp cornstarch slurry
Instructions
Heat butter and garlic in a large pot over medium-high heat, cook until garlic is aromatic
Add flour and whisk for a couple minutes until combined
Slowly stir in nondiary milk and stir for 2 minutes
Stir in Better Than Bouillon and vegetable broth
Add in broccoli, shredded carrots, nutritional yeast, and spices
Turn heat to low and cook for about 10 minutes, stirring occasionally, until broccoli is tender
Add in your vegan cheese and cook for another 5 minutes, until cheese is melted
Add in cornstarch slurry and stir for a couple more minutes
Adjust anything to taste and enjoy!