Vegan Broccoli Cheddar Soup

Ingredients:
1 medium onion, chopped
2 cloves garlic, minced
1 head of broccoli, chopped
3 cups vegetable broth
1 cup unsweetened non-dairy milk (such as almond or soy)
2 tablespoons nutritional yeast
1 tablespoon cornstarch
1 teaspoon dijon mustard
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 cup vegan cheddar cheese, shredded (optional)
Instructions:
In a large saucepan, heat a bit of oil over medium heat. Add the chopped onion and garlic and sauté until the onion is soft and translucent, about 5 minutes.
Add the chopped broccoli to the saucepan and cook for another 5 minutes, until the broccoli is slightly tender.
Pour in the vegetable broth, bring to a boil, then reduce heat and let the soup simmer for 10-15 minutes or until the broccoli is very tender.
In a small bowl, whisk together the non-dairy milk, nutritional yeast, cornstarch, dijon mustard, smoked paprika, salt, and pepper. Pour this mixture into the saucepan and stir until well combined.
Let the soup simmer for an additional 5 minutes or until it thickens.
Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a blender in batches and puree until smooth, then return it to the saucepan.
Stir in the shredded vegan cheddar cheese, if using, and cook until the cheese is melted and the soup is hot.
Serve hot and enjoy!