Dairy-Free Broccoli Cheddar Soup

As the weather finally begins to cool down, it’s got me in the mood to make soup! I actually put “Make a lot of soup” on my autumn bucket list this year and I’m starting in on that goal strong this week with this dairy-free broccoli cheddar soup. Get ready for a big serving of vegetables while still getting all the comfort of warm, creamy soup. Yum!

I am all for decadent, cheesy, cream-filled soups from time to time. But more often than not, what I really aim for when I’m making soup at home is a few key things:

-Healthy: Meaning mostly plant-based and full of good-for-you ingredients
-At least 3-4 servings so I can enjoy it (Trey too) and still have leftovers for a few quick lunches that week
-Easy to make, like, it needs to take around 30 minutes or less.

This dairy-free broccoli cheddar totally fits the bill. There are a few ways to make delicious and still creamy-like soups without dairy. Of course, you can always throw in some vegan cheese you might find at the grocery store, but for this soup I utilize cashews and some nutritional yeast to give this soup both texture and flavor like broccoli cheddar soup should be. I also love the added protein that both of these ingredients bring. Win-win!

And if you like dairy-free soup recipes, be sure to check out my 10-Minute Creamy Tomato Soup because it’s also one of those soups that I make over and over again because it fits all my soup criteria. 🙂

Maybe after dinner follow it up with this dairy-free vanilla ice cream? What are you favorite soups? I’d love to hear, and I’d especially love a link if the recipe is available online because I plan to make lots more soup this coming season. Thanks in advance! xo. Emma

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5 from 2 votes

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Yield 4

Ingredients

1x2x3x

• ▢ 1-2 tablespoons olive oil
• ▢ 2 heads broccoli (approx. 260 grams)
• ▢ 2 carrots (or 10 baby carrots, approx. 50 grams)
• ▢ 1 russet potato
• ▢ 1 shallot
• ▢ 2-3 cloves garlic
• ▢ ¼ cup cashews
• ▢ 32 ounces vegetable stock
• ▢ 1 ½ tablespoons nutritional yeast
• ▢ ¼ cup dairy-free milk
• ▢ big pinch of cayenne
• ▢ salt and pepper to taste

Instructions

• In a large pot, add the olive oil, chopped broccoli, chopped carrots, and peeled and cubed potato. Season with a little salt and pepper and cook over medium to high heat. After a minute add the chopped shallot and allow to cook another 1-2 minutes. Then add the minced garlic and cashews and cook another minute.
• Pour in the vegetable stock, reduce the heat to low, and over the pot. Allow to simmer for 18-22 minutes until the potatoes are soft enough that you can easily cut them with a wood spoon (or whatever you stir your soup with).
• Add the nutritional yeast and blend the soup well. You can do this either in a blender or with an immersion blender. Then stir in the milk, add the cayenne, and season with salt and pepper to taste.

Course Soup

Cuisine American

Keywords brocolli soup

Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.