This broccoli cheddar soup is cozy, creamy, and cheesy—all without the dairy! Potatoes, cashews, and nutritional yeast give this gluten-free and dairy-free soup a delicious flavour and texture. Ready in just 40 minutes, the whole family is sure to love this easy weeknight soup.
This gluten-free and dairy-free broccoli cheddar soup is warm and cozy for the coldest of days. Potatoes, cashews, and nutritional yeast give this hearty soup a creamy texture and cheesy taste—all without the dairy!
This soup is gluten-free, dairy-free, and vegan. It can be made from start to finish in just 40 minutes, making this the perfect weeknight soup. It pairs deliciously with sides such as roasted vegetables and gluten-free focaccia bread. Keep reading to learn how to make it!
Jump to:
Why You'll Love This Recipe
- Simple ingredients. Fresh produce and pantry staples make this soup healthy and easy.
- Great for kids and adults. Kids love broccoli cheddar soup, and they will never know this one is healthier and dairy-free.
- Quick cook time. This soup only cooks for about 30 minutes total. No hours-long simmering here.
- Hearty enough for a meal or a side. This soup is chunky and hearty with carrots, broccoli, potatoes, and more. Serve with gluten-free crackers or focaccia for a full meal, or on the side of gluten-free chicken piccata or buffalo chicken sweet potatoes.
- Allergy-friendly. This version of the classic soup is gluten-free, grain-free, egg-free, dairy-free, and vegan. Perfect for everyone to enjoy.
Ingredient Notes
Here is everything you'll need to make this gluten-free and dairy-free broccoli cheddar soup:
- Yellow potatoes: These are my favourite type of potatoes for soup, but you could use russet, white, red, or even sweet potatoes.
- Vegetable or chicken broth: Use what you have based on your dietary preferences. Ensure the broth is gluten-free.
- Broccoli florets: I recommend fresh florets for this recipe. I have not tried this soup with frozen broccoli. I would recommend defrosting it first, then adding to the soup and blending.
- Raw cashews: Cashews add a creaminess that heavy cream would typically add to a soup like this, without the dairy! Cashew milk will be thinner and not have the same effect. See nut-free suggestions below.
- Nutritional yeast: A deactivated yeast used often in vegan cooking, nutritional yeast imparts a strong "cheesy" flavour to this soup. It contains protein, b vitamins, and trace minerals. It is actually quite good for you, and great in flavour.
- Ground mustard: Just a touch of mustard powder enhances the cheesy flavour of the nutritional yeast. If you don't have, you could use a squeeze of prepared mustard, or omit.
- Lemon juice: Adds a slight tang and acidity to the cashew cream and soup base.
Substitutions
There are a few ways to change up this dairy-free broccoli cheese soup depending on your preferences. Here are some substitution suggestions:
- Broth: If you are vegan or vegetarian, use vegetable broth. If you're indifferent, use chicken broth for an added flavour. Homemade is great, or store bought.
- Nut-free: Replace the cashews and the blending water for 1-1 ½ cups soy milk, or a can of full fat coconut milk. This may change the taste and thickness slightly.
- Frozen broccoli: Note that I have not tried this soup with frozen broccoli, but I think it should work. I recommend defrosting it first in the microwave, then adding to the soup, simmering, and blending.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions for how to make this vegan broccoli cheddar soup.
(Prep) Place the cashews in a bowl and cover in boiling water to soak.
(1) Heat the olive oil in a tall pot over medium heat. Add the onions, carrots, and celery. Cook for 3-4 minutes until they begin to soften, then add the garlic and cook for 2 more minutes.
(2) Add in the potatoes, broth, paprika, onion powder, half the salt, and pepper. Bring to a boil, then reduce heat to medium, cover, and cook for 10 minutes.
(3) Stir in the broccoli florets and cook for an additional 10 minutes.
(4) Remove about 2 cups of the soup with a slotted spoon and place in the bucket of a high-powdered blender. I used my Zwilling ENFINIGY Power Blender—it's got incredible blending power!
Drain the cashews and add them to the blender with the nutritional yeast, ground mustard, lemon juice, remaining salt, and water.
(5) & (6) Blend until thick and creamy, adding more water or broth if needed.
CAUTION: Blending hot soup can be dangerous. Be sure to remove the centre cap of the blender lid to allow steam to escape, then cover it with a tea towel. Only fill the blender halfway to allow steam to escape. You may have to do the blending in batches. Alternatively, you can use an immersion blender right in the pot if you have one.
(7) Pour the mixture back into the soup pot and stir until combined. Add extra salt and pepper to taste if needed. You could also blend the entire soup if you like it smooth, in batches.
(8) Serve the soup immediately topped with chopped green onions and chili flakes if desired.
How to Serve
There are many ways to enjoy this broccoli cheddar soup. It is best served hot, fresh off the stove, and is hearty enough to be enjoyed as the main dish, or a side. Here are some great gluten-free dishes to go with it:
- Gluten-Free Garlic Bread or Gluten-Free Focaccia Bread —both perfect for dunking in the soup!
- Roasted Potatoes and Broccoli
- Air Fryer Potato Wedges
- Beet and Goat Cheese Salad or Gluten-Free Pasta Salad —soup and salad combo?
- Prosciutto Wrapped Asparagus
- and more!
Make Ahead
Soup can be made ahead of time and stored in the fridge. Reheat in a large pot on the stove until hot. Serve with any of the above recipes!
For a Crowd
Feel free to double or triple this recipe for a larger crowd!
Storage & Freezing
Storage: Soup will keep in the fridge for about 4 days in a closed container.
Freezing: Place portions of cold soup in airtight containers and freeze for up to 3 months. Be sure to leave room in the container for the soup to expand. To thaw the soup, place the container in the fridge overnight, or let it sit in a warm water bath until thawed. Heat in the microwave or on the stove and serve.
Expert Tips
Here are some of my top tips and tricks for successful soup:
- Don't forget to let the cashews soak. This will make them super soft and easy to blend, resulting in the creamiest soup possible.
- Taste as you go. Edit the spices to taste. You may prefer more salt, spice, garlic, etc.
- Blend the whole soup, or leave it chunky. I like to leave some of the soup unblended so there are chunks of potato and broccoli throughout.
- BE CAREFUL BLENDING! Blending hot liquids can be dangerous. Be sure to remove the centre cap of the blender lid to allow steam to escape, then cover it with a tea towel to avoid splatter. Only fill the blender halfway to allow steam to escape. You may have to do the blending in batches. Alternatively, you can use an immersion blender right in the pot if you have one.
- Top it up. I love to eat soup with other flavours. Jazz it up with toppings like bacon, dairy-free cheese, chili oil, extra cashew cream, or a nice slice of gluten-free garlic bread.
Frequently Asked Questions
I used my Zwilling ENFINIGY Power Blender to blend this soup. It has incredible power, pulverizing the potatoes, cashews, and broccoli in seconds. It also has a very large bucket (1800ml), which allows me to blend just once.
Sure! It may change the taste and texture slightly. Replace the cashews and the blending water for 1-1 ½ cups soy milk, or a can of full fat coconut milk.
Note that I have not tried this soup with frozen broccoli, but I think it should work. I recommend defrosting it first in the microwave, then adding to the soup, simmering, and blending.
This gluten-free and dairy-free broccoli cheddar soup is the perfect cozy meal for a cold day. You would never believe it doesn't contain dairy with how creamy and cheesy it is thanks to the potatoes, cashews, and nutritional yeast.
More Gluten-Free Soups:
Related Recipes
Have you made this dairy-free broccoli cheddar soup? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Dairy-Free Broccoli Cheddar Soup
Equipment
- High powered blender
Ingredients
- 2 tablespoon olive oil
- ½ onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, sliced
- 2 garlic cloves, minced
- 3 medium yellow potatoes, peeled and chopped
- 4 ½ cups vegetable or chicken broth 1L box
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 2 teaspoon salt
- 1 teaspoon pepper
- 2 cups chopped broccoli florets
- 1 cup raw cashews
- 2 tablespoon nutritional yeast
- ½ teaspoon ground mustard
- 1 tablespoon lemon juice
- 1-1½ cups water
- 2 green onions, sliced
- 1 teaspoon red chili flakes
Instructions
- Place the cashews in a bowl and cover in boiling water to soak. Heat the olive oil in a tall pot over medium heat. Add the onions, carrots, and celery. Cook for 3-4 minutes until they begin to soften, then add the garlic and cook for 2 more minutes.
- Add in the potatoes, broth, paprika, onion powder, half the salt, and pepper. Bring to a boil, then reduce heat to medium, cover, and cook for 10 minutes.
- Stir in the broccoli florets and cook for an additional 10 minutes.
- Remove about 2 cups of the soup with a slotted spoon and place in the bucket of a high-powdered blender. Drain the cashews and add them to the blender with the nutritional yeast, ground mustard, lemon juice, remaining salt, and water. Blend until thick and creamy, adding more water or broth if needed. Pour the mixture back into the soup pot and stir until combined. Add extra salt and pepper to taste if needed. You could also blend the entire soup if you like it smooth, in batches.CAUTION: Blending hot soup can be dangerous. Be sure to remove the centre cap of the blender lid to allow steam to escape, then cover it with a tea towel. Only fill the blender halfway to allow steam to escape. You may have to do the blending in batches. Alternatively, you can use an immersion blender right in the pot if you have one.
- Serve the soup immediately topped with chopped green onions and chili flakes if desired.
Notes
- Nut-Free Option: Replace the cashews and the blending water for 1-1 ½ cups soy milk, or a can of full fat coconut milk. This may change the taste slightly.
- Storage: Soup will keep in the fridge for about 4 days in a closed container.
- Freezing: Place portions of cold soup in airtight containers and freeze for up to 3 months. Be sure to leave room in the container for the soup to expand. To thaw the soup, place the container in the fridge overnight, or let it sit in a warm water bath until thawed. Heat in the microwave or on the stove and serve.
Nutrition facts are an estimation.
Margie says
This was delicious. I will definitely make this again.
Olivia Parsons says
So glad you enjoyed Margie!