Broccoli Cheddar Soup (Dairy-free)
Asian-Inspired
Soups
Vegetables
Ingredients:
- 30 ml (2 tbsp) olive oil
- 160 g (1 medium) onion
- 6 g (2) garlic cloves
- 3 medium potatoes (about 450 g), peeled and diced
- 122 g (2 medium) carrots
- 80 g (2) celery stalks
- 300 g (4 cups) broccoli florets
- 720 ml (3 cups) vegetable broth
- 240 ml (1 cup) pumpkin purée
- 65 g (½ cup) raw cashews
- 60 g (½ cup) nutritional yeast
- 1 tbsp white miso paste (optional)
- 5 g (1 tsp) Dijon mustard
- 1.2 g (½ tsp) smoked paprika
- 0.6 g (¼ tsp) turmeric
- 240 ml (1 cup) water
- fresh parsley or chives
- croutons or toasted bread
- dairy-free cheddar shreds
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Refined Sugar-Free
Leftover Friendly
Nutrition:
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Sauté the onion, garlic, carrots, and celery until fully softened and fragrant before adding the broth — rushing this step is the main reason a broccoli soup tastes thin instead of rich.
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 simmer covered for 10 minutes until vegetables are tender.
- Blend the Cheesy Sauce: 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.
- Finish: Stir in the cheesy cashew sauce and simmer for 5 minutes 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.
Every ingredient here earns its place, but a few really shape the dish. The olive oil brings fruity depth and helps carry the other flavors. The onion adds sweetness and depth as it cooks down. The garlic cloves builds a savory, aromatic base. The carrots adds natural sweetness and color.
Broccoli Cheddar Soup (Dairy-free)
Ingredients:
- 30 ml (2 tbsp) olive oil
- 160 g (1 medium) onion
- 6 g (2) garlic cloves
- 3 medium potatoes (about 450 g), peeled and diced
- 122 g (2 medium) carrots
- 80 g (2) celery stalks
- 300 g (4 cups) broccoli florets
- 720 ml (3 cups) vegetable broth
- 240 ml (1 cup) pumpkin purée
- 65 g (½ cup) raw cashews
- 60 g (½ cup) nutritional yeast
- 1 tbsp white miso paste (optional)
- 5 g (1 tsp) Dijon mustard
- 1.2 g (½ tsp) smoked paprika
- 0.6 g (¼ tsp) turmeric
- 240 ml (1 cup) water
- fresh parsley or chives
- croutons or toasted bread
- dairy-free cheddar shreds
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The olive oil brings fruity depth and helps carry the other flavors. The onion adds sweetness and depth as it cooks down. The garlic cloves builds a savory, aromatic base. The carrots adds natural sweetness and color.
Prep:
Sauté the onion, garlic, carrots, and celery until fully softened and fragrant before adding the broth — rushing this step is the main reason a broccoli soup tastes thin instead of rich.
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 simmer covered for 10 minutes until vegetables are tender.
- Blend the Cheesy Sauce: 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.
- Finish: Stir in the cheesy cashew sauce and simmer for 5 minutes 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.
