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Broccoli Cheddar Soup (dairy-free)
Soups
Ingredients:
Base:
- 2 tbsp (30 ml) olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 medium potatoes (about 450 g), peeled and diced
- 2 medium carrots (about 150 g), peeled and diced
- 2 celery stalks, diced
- 300 g (4 cups) broccoli florets, chopped (stems peeled and diced)
- 720 ml (3 cups) vegetable broth
- 240 ml (1 cup) pumpkin purée (optional, for extra richness)
Cheesy Sauce:
- 65 g (½ cup) raw cashews, soaked 15 min and drained
- 60 g (½ cup) nutritional yeast
- 1 tbsp white miso paste (optional)
- 1 tsp Dijon mustard
- ½ tsp smoked paprika
- ¼ tsp turmeric
- 240 ml (1 cup) water
Optional Toppings:
- fresh parsley or chives
- croutons or toasted bread
- dairy-free cheddar shreds
Equipments:
- Large pot or Dutch oven
- High-speed blender (for cheesy sauce)
- Immersion blender
- Measuring cups and spoons
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Meal Prep Friendly
Cook once Eat twice
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Meal Prep Friendly
Cook once Eat twice
Nutrition:
Servings 1 bowl Calories 260 Carbohydrates 30g Fat 11g Fiber 6g Protein 10g
Saturated 2g Trans 0g
Vitamin A 120mcg Vitamin C 50mg Vitamin D 0mg
Calcium 150mg Iron 2mg Potassium 520mg
Cholesterol 0mg Sodium 420mg Sugar 5g Sulforaphane 10mg
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Sauté the Aromatics – Heat 2 tbsp (30 ml) olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
- Add Vegetables and Broth – Add diced potatoes and broccoli florets. Pour in 720 ml (3 cups) vegetable broth (and pumpkin purée if using). Bring to a boil, then reduce to a simmer, cover, and cook for 10 minutes until vegetables are tender.
- Blend the Cheesy Sauce – While the soup simmers, blend 65 g (½ cup) soaked cashews, 60 g (½ cup) nutritional yeast, miso, Dijon, smoked paprika, turmeric, and 240 ml (1 cup) water until completely smooth.
- Partially Blend the Soup – Use an immersion blender to partially blend the soup, leaving some broccoli chunks for texture. Alternatively, blend half the soup separately and return it to the pot.
- Finish – Stir in the cheesy cashew sauce and simmer for 5 minutes, stirring, until thick and creamy. Season with salt, black pepper, and red pepper flakes to taste.
- Serve – Ladle into bowls and top with parsley, croutons, or dairy-free cheddar if desired.
Notes:
- Partial blending leaves broccoli chunks which give the soup its classic hearty texture. Don’t fully blend.
- White miso adds a savory umami depth that makes the cheesy flavor more convincing — worth including.
Storage:
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently, adding a splash of broth if it has thickened.
Swaps:
- Replace cashews with 1 cup oat milk + 1 tbsp flour for a nut-free version — whisk into the soup and simmer until thickened.
- Use ¼ cup tahini for a different but still creamy base.
Tips:
- Add the pumpkin purée for a deeper orange color and subtle sweetness — it blends in seamlessly.
- This soup thickens as it cools. Reheat with a splash of broth to restore consistency.
Broccoli Cheddar Soup (dairy-free)
4 Servings
Prep 10 min
Cook 25 min
Ingredients:
Base:
- 2 tbsp (30 ml) olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 medium potatoes (about 450 g), peeled and diced
- 2 medium carrots (about 150 g), peeled and diced
- 2 celery stalks, diced
- 300 g (4 cups) broccoli florets, chopped (stems peeled and diced)
- 720 ml (3 cups) vegetable broth
- 240 ml (1 cup) pumpkin purée (optional, for extra richness)
Cheesy Sauce:
- 65 g (½ cup) raw cashews, soaked 15 min and drained
- 60 g (½ cup) nutritional yeast
- 1 tbsp white miso paste (optional)
- 1 tsp Dijon mustard
- ½ tsp smoked paprika
- ¼ tsp turmeric
- 240 ml (1 cup) water
Optional Toppings:
- fresh parsley or chives
- croutons or toasted bread
- dairy-free cheddar shreds
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Meal Prep Friendly
Cook once Eat twice
Instructions:
- Sauté the Aromatics – Heat 2 tbsp (30 ml) olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
- Add Vegetables and Broth – Add diced potatoes and broccoli florets. Pour in 720 ml (3 cups) vegetable broth (and pumpkin purée if using). Bring to a boil, then reduce to a simmer, cover, and cook for 10 minutes until vegetables are tender.
- Blend the Cheesy Sauce – While the soup simmers, blend 65 g (½ cup) soaked cashews, 60 g (½ cup) nutritional yeast, miso, Dijon, smoked paprika, turmeric, and 240 ml (1 cup) water until completely smooth.
- Partially Blend the Soup – Use an immersion blender to partially blend the soup, leaving some broccoli chunks for texture. Alternatively, blend half the soup separately and return it to the pot.
- Finish – Stir in the cheesy cashew sauce and simmer for 5 minutes, stirring, until thick and creamy. Season with salt, black pepper, and red pepper flakes to taste.
- Serve – Ladle into bowls and top with parsley, croutons, or dairy-free cheddar if desired.
