This Vegan Broccoli Cheese Soup has quickly become a blog favorite! It tastes just like “regular” Broccoli Cheese Soup … without the dairy! It’s like a dream come true!
The Best Dairy Free Broccoli Cheese Soup
I am beyond excited to share this Dreamy Dairy-Free Broccoli-Cheese Soup with you guys! As someone that is allergic to dairy, I crave a creamy and delicious bowl of broccoli cheese soup when the weather turns cool …. and FINALLY I have created the most amazing dairy-free broccoli cheese soup I have ever tasted. I mean, it tastes the same as “regular” broccoli cheese soup but is completely dairy free and vegan!
Looking for More Dairy-Free Soups?
If you love them as much as we do, you definitely need to try our Dairy Free Clam Chowder!
What You Will Need
- olive oil – just a drizzle in the soup pot to help sauté the fresh veggies.
- shallots – these add a wonderful, mild onion flavor.
- fresh celery – this fresh vegetable adds the best flavor to this vegan soup recipe.
- broccoli florets – an essential ingredient when making a broccoli cheese soup.
- broth – we used vegetable broth to keep it vegan but you could also use chicken broth.
- cashews – just soak in water overnight to soften them in order to get a creamy texture.
- almond milk – keep it dairy-free by using any type of plant-based milk!
- nutritional yeast – this gives the soup a great “cheesy” flavor without adding any cheese.
- kosher salt – a simple seasoning that is always a must in any homemade soup recipe!
How To Make Dairy Free Broccoli Cheese Soup
The first steps to making this easy recipe are to bring a large pot to a medium high heat and add some olive oil. Sauté the shallots for 1-2 minutes, then add the celery, and move around for another couple minutes. Now add the broccoli and broth. Bring to a simmer for 5 minutes. While that simmers, add the soaked cashews, almond milk, and nutritional yeast to a blender. Blend on high until smooth. Add to the pot, along with the salt, give it a good stir, and bring back to a simmer to thicken.
Best Ways To Serve Dairy Free Broccoli Cheese Soup
There is simply nothing better than a warm, cozy bowl of soup! We love to serve a comforting soup with a slice of crusty bread or breadstick for dunking. Of course, you can also enjoy with some saltine crackers too!
Storage
Leftover soup can be kept in the refrigerator in an airtight container for 3-4 days.
Recipe FAQs
- What is nutritional yeast? It is a deactivated yeast that has a strong nutty, cheesy flavor and is really good source of B-complex vitamins! It is a very common cheese replacement for those who are dairy-free/vegan. It is also Whole30 compliant!
- Can I use frozen broccoli in broccoli cheese soup? Yes, you can, but we highly recommend sticking with fresh broccoli. Frozen broccoli tends to get a little watery.
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Dairy-Free Recipes You Might Like
Dairy-Free Broccoli Cheese Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stove Top
- Cuisine: American
Description
An incredibly creamy, yet Dairy-Free Broccoli Cheese Soup recipe that is so good that nobody will believe it is dairy-free and vegan!
Ingredients
- 1–2 tablespoons extra virgin olive oil
- 1 tablespoon shallots, minced
- 1/4 cup celery, very finely chopped
- 4 1/2 cups fresh broccoli, cut into bite-sized pieces
- 2 cups vegetable broth (if Whole30 check the ingredients)
- 1 1/2 cups raw cashews (soak overnight in water)
- 1 1/4 cups unsweetened almond milk
- 1/2 cup + 2 tablespoons nutritional yeast
- 1 teaspoon kosher salt (more to taste)
Instructions
- Sauté: Bring a large dutch oven to a medium-high heat and add olive oil to coat the bottom of the pan. Add shallots, move around, and let reduce for approximately 1-2 minutes. Add celery and continue cooking for 2-3 minutes (add more olive oil, if you need to).
- Simmer: Now add broccoli and vegetable broth. Bring to a simmer for about 5 minutes.
- Blend: While the broccoli simmers, add soaked and drained cashews, almond milk, nutritional yeast and salt to a blender. Blend on high until smooth and creamy (use spatula to scrape down sides several times); approximately 4 minutes.
- Combine: After the broth simmered for about 5 minutes, add the cashew sauce and stir to combine. Bring to a simmer and continue stirring – soup will thicken after a couple of minutes. Taste and add additional salt, as desired. (I added another 1/2 teaspoon).
- Serve: Ladle into individual bowls and enjoy!
Notes
- Soak Cashews: Don’t forget to soak cashews overnight in a small bowl of water (I just leave mine out on the counter), but if you forget, you can always let them soak in boiling water for at least an hour and you should be fine! Drain before adding to the blender.
- Storage: leftover soup can be stored in an airtight container in the fridge for 3-4 days.
Nutrition
- Serving Size: 6oz
- Calories: 274
- Sugar: 3.7 g
- Sodium: 468.6 mg
- Fat: 19.1 g
- Carbohydrates: 19.1 g
- Protein: 10.2 g
- Cholesterol: 0 mg
Jackie Just says
What a fun creamy, “cheesy” treat!! Just what I needed and was missing in Whole30. Added a heafty few cracks of black pepper and some more salt before enjoying. Broccoli could use a tad more cook time before adding the “cheese” sauce, otherwise this was a perfect paleo dish.
Kat says
Yum, pretty good! 🙂
Laurel E Zollars says
This had a wierd taste. I will not make this again.
Sam says
This was absolutely delicious! I am absolutely delighted with how this turned out! Yummmmmm!
Carli says
So good! It’s delicious and creamy and tastes so much like the real deal. We make this at least once a month!