Step 1

In a large pot add the olive oil, garlic, and onion. Cook for 5-7 minutes over low heat until translucent, stir occasionally.

Step 2

Once onions and garlic are fragrant add in the vegan butter and flour. Mix continuously to form a roux. The butter will absorb the flour and it will resemble a dough.

Step 3

When the roux has been formed and it is thick slowly add in the non-dairy milk, about a 1/4 cup (60ml) at a time. Whisking continuously to avoid any clumping. Continue slowly adding non-dairy milk and whisking until all liquid has been added and you are left with a thick but smooth base for the broth.

Step 4

Then add in the veggie broth, salt, pepper, broccoli, nutritional yeast and carrots.

Step 5

Cook on medium low heat for 15 minutes to cook the broccoli and carrots. Keep over a low simmer, stir occasionally. Do not let it boil just simmer and bubble a bit.

Step 6

Add the vegan cheese and continue to cook for 5 more minutes until vegan cheese is melted.

Step 7

Taste the soup and add more salt, black pepper or other seasonings to your preference. The soup will most likely need more salt but I prefer to add it into preference than have it to be too salty. If the soup has become very thick and you like you can add in the water.

Step 8

Enjoy warm and pair with bread, croutons, or a salad.