A silky, dairy-free broccoli “cheddar” soup made with oat milk, vegan cheddar, miso, and nutritional yeast, finished with ribbons of tender kale. Comfortingly rich and savory without coconut or nuts.
Sauté the aromatics: In a large pot, melt the vegan butter. Add diced onion and minced garlic; cook until soft and fragrant.
Add broccoli and seasonings: Stir in broccoli florets, dried thyme, paprika, salt, black pepper, flour, and nutritional yeast; toss to coat.
Pour in liquids and simmer: Add oat milk, miso paste, and vegan oyster mushroom sauce. Bring to a gentle simmer and cook until broccoli is tender.
Blend: Use an immersion blender to lightly or fully blend to your desired creaminess.
Add cheddar and kale: Stir in vegan cheddar until melted, then add chopped kale and simmer 2–3 minutes until wilted.
Finish: Stir in lemon juice, taste, and adjust salt and pepper as needed.