Broccoli Cheddar Soup (dairy-free)
Soups
What You’ll Need:
Base Ingredients
🛢️ 2 tbsp olive oil
🧅 1 medium onion, diced
🧄 2 garlic cloves, minced
🥔 3 medium russet or Yukon Gold potatoes, peeled and diced
🥕 2 medium carrots, peeled and diced
🥬 2 celery stalks, diced
🥦 4 cups broccoli florets, chopped (stems peeled & diced too)
🫙 3 cups vegetable broth
🎃 1 cup pumpkin purée (optional)
Cheesy Flavor
🥜 1/2 cup raw cashews (soaked in hot water 15 minutes, drained)
🧀 1/2 cup nutritional yeast
🫙 1 tbsp white miso paste (optional)
🟡 1 tsp Dijon mustard
🌶️ 1/2 tsp smoked paprika
🧂 1/4 tsp turmeric
Optional Toppings
🌿 fresh parsley or chives
🥖 croutons or toasted bread
🧀 shredded cheddar (dairy-free)
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Cook the Vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté 5 minutes until softened and fragrant. Add diced potatoes and broccoli sauce for 3 more minutes. Add the vegetable broth and bring to a boil, then reduce to a simmer. Cover and cook 10 minutes.
- Blend the Cheesy Sauce: While the soup simmers blend cashews, nutritional yeast, miso, Dijon, smoked paprika, and turmeric with one cup of water. Blend until silky smooth, adding a splash of water or broth if needed.
- Blend the Soup: Use an immersion blender to partially blend the soup, leaving some broccoli chunks for texture. (Or blend half the soup separately and return it to the pot.) Stir in the cashew cheese sauce and simmer 5 minutes, until thick and creamy.
- Season & Serve: Season with salt, black pepper, and red pepper flakes to taste. Serve hot, topped with parsley, chives, croutons, or extra cheese if desired.
Tips, Notes & Swaps:
- Nut-Free Option: Replace the cashews with 1 cup oat milk (replace the water) whisked with 1 tbsp flour, then stir it into the soup after blending and simmer 5–8 minutes until thickened, or use ¼ cup tahini instead for creaminess.
- Make Ahead: This soup reheats beautifully. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- You can also add one cup of pumpkin purée to the mixture for extra flavor and moisture.
Broccoli Cheddar Soup (dairy-free)
Ingredients:
Base Ingredients
🛢️ 2 tbsp olive oil
🧅 1 medium onion, diced
🧄 2 garlic cloves, minced
🥔 3 medium russet or Yukon Gold potatoes, peeled and diced
🥕 2 medium carrots, peeled and diced
🥬 2 celery stalks, diced
🥦 4 cups broccoli florets, chopped (stems peeled & diced too)
🫙 3 cups vegetable broth
🎃 1 cup pumpkin purée (optional)
Cheesy Flavor
🥜 1/2 cup raw cashews (soaked in hot water 15 minutes, drained)
🧀 1/2 cup nutritional yeast
🫙 1 tbsp white miso paste (optional)
🟡 1 tsp Dijon mustard
🌶️ 1/2 tsp smoked paprika
🧂 1/4 tsp turmeric
Optional Toppings
🌿 fresh parsley or chives
🥖 croutons or toasted bread
🧀 shredded cheddar (dairy-free)
Features:
Instructions:
- Cook the Vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté 5 minutes until softened and fragrant. Add diced potatoes and broccoli sauce for 3 more minutes. Add the vegetable broth and bring to a boil, then reduce to a simmer. Cover and cook 10 minutes.
- Blend the Cheesy Sauce: While the soup simmers blend cashews, nutritional yeast, miso, Dijon, smoked paprika, and turmeric with one cup of water. Blend until silky smooth, adding a splash of water or broth if needed.
- Blend the Soup: Use an immersion blender to partially blend the soup, leaving some broccoli chunks for texture. (Or blend half the soup separately and return it to the pot.) Stir in the cashew cheese sauce and simmer 5 minutes, until thick and creamy.
- Season & Serve: Season with salt, black pepper, and red pepper flakes to taste. Serve hot, topped with parsley, chives, croutons, or extra cheese if desired.
