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. 🙂
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
Dairy Free Broccoli Cheddar Soup
- 1-2 tablespoons olive oil
- 2 heads of broccoli approx. 260 grams
- 2 carrots or 10 baby carrots, approx. 50 grams
- 1 russet potato
- 1 shallot
- 2-3 cloves of garlic
- 1/4 cup cashews
- 32 ounces vegetable stock
- 1 1/2 tablespoons nutritional yeast
- 1/4 cup dairy-free milk
- big pinch of cayenne
- salt and pepper to taste
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.