This vegan and gluten free take on classic broccoli cheddar soup is so good. With just 11 ingredients, it is super simple but turns out so satisfying and creamy! Serve with some toasted gluten free bread and you are good to go.
4 tbsp DF buttery spread
1/2 sweet onion chopped
3 garlic cloves chopped
2 cups shredded vegan cheddar style cheese (I used miyoko's vegan cheddar style cheese)
2 medium shredded carrots
3 cups broccoli florets in small pieces
4 tbsp GF flour
1 13.5 oz can reduced fat coconut milk
1/2 tsp paprika
1 tsp salt
1/2 tsp black pepper
Melt the vegan butter in a large deep dish pan over medium heat. Add the chopped onion and saute for about 5 minutes until softened. Add the garlic and cook for another minute.
Add in the the flour for about 1 minute or until the flour starts to turn golden brown. Add in the broth, broccoli, carrots, and the seasonings and stir them together. Cover and turn to medium - low heat and simmer for about 12 minutes or until the broccoli is soft and cooked through.
Once the broccoli is cooked, stir in the coconut milk and vegan cheese and simmer covered until the vegan cheese is completely melted. Stir in the salt and black pepper.
Serve with toasted gluten free bread for dipping and enjoy!