Step 1

Preheat oven to 325 degrees.

Step 2

In a large cast iron skillet or oven safe skillet, add 6 tablespoons of vegan butter on medium heat. Once butter is melted, add onion, carrots, and celery. Saute, stirring frequently, until the onions are translucent, about 8-10 minutes.

Step 3

Add garlic, thyme, and seasonings. Mix to combine and saute another 2-3 minutes, stirring frequently.

Step 4

Sprinkle veggies with flour and mix well to combine all the ingredients. Slowly add in prepared broth and whisk until smooth.

Step 5

Add broccoli, cover, and simmer until the broccoli is tender, about 5 minutes.

Step 6

Remove lid. Stir in cheese shreds and soy milk. Stir until the cheese is melted and creamy. Simmer, uncovered, until it thickens, about 10 minutes.

Step 7

While soup is simmering, open biscuits according to package directions. Melt remaining tablespoon of vegan butter and brush the tops of the biscuits. Sprinkle with parmesan cheese and a few cracks of fresh black pepper. Arrange biscuits gently on top of broccoli cheddar filling and bake for 27-30 minutes until hot and bubbly, and the biscuits are golden-brown and flaky.

Step 8

Let cool for about 5 minutes before serving.

Step 9

ENJOY!