Vegan Broccoli Cheddar Soup

To a 5 quart dutch oven or large pot, add the vegan butter, garlic, and onion. Cook over medium heat for 3-5 minutes until the onions are translucent, stirring continuously.
¼ cup vegan butter, 1 medium yellow onion, 3-4 cloves garlic
Sprinkle the flour over the onions and garlic and whisk for 1-2 minutes. The butter will absorb the flour and it should become thick and clumpy, almost like a wet dough (refer to the images under the "instructions" section if you're not sure how this should look).
¼ cup all-purpose flour
Next, slowly pour in all of the vegetable broth, whisking continuously to avoid any clumping. You should be left with a smooth yet slightly thickened base for the rest of the soup.
3 cups vegetable broth
Add in the broccoli, carrots, nutritional yeast, salt, pepper, and paprika.
¾ cup shredded carrots, 3 cups broccoli florets, 2 tablespoons nutritional yeast, 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon paprika
Bring to a boil then reduce to medium low heat and let simmer for 15 minutes, or until the broccoli and carrots are cooked through.
Either lower the heat as much as you can or remove from heat completely then stir in the non-dairy milk and vegan cheddar cheese. Continue to stir until the vegan cheese has fully melted.
2 cups unsweetened, unflavored non-dairy milk, 2 cups vegan shredded cheddar cheese
Taste and adjust seasonings to your preference then serve immediately with a piece of baguette or homemade croutons, and enjoy!