Dairy-Free Broccoli Cheddar Soup

5 from 3 votes

Dairy-Free Broccoli Cheddar Soup

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.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings:

Calories: 402kcal

Author: Olivia Parsons

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.

Nutrition