Go Back
+ servings

Dairy Free Broccoli Cheddar Soup

Course Soup
Cuisine American
Keyword brocolli soup
Servings 4


  • 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


  • 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.