This vegan broccoli cheddar cheese soup is a plant based version of a classic recipe - with rich and creamy flavors, and all the cheesiness you can handle.
In a small pot, boil the broccoli florets until softened. Drain and pulse 2-3 times in a food processor. You still want some chunks, so don’t over process.
In a medium pot, melt the butter and saute the onions for 2–3 minutes or until translucent.
Add the garlic and cook for another 2 minutes or until fragrant.
Add the broth and coconut milk. Stir and cook for about 5 minutes.
Add the vegan cheese to the pot and stir until thoroughly melted. Let it cook for another 2 minutes.
Add the broccoli to the pot and stir thoroughly, letting it cook for another 2-3 minutes.