Soup for the Soul!
There is nothing better than a homemade bowl of soup. One that is warm and reminiscent of comfort. I created this Dairy Free Broccoli Cheddar Soup on a cold winter day while I was thinking about a small town restaurant that served the best Broccoli Cheddar soup with a slice of fresh, crusty, soft bread. I was inspired by the feeling of comfort in this moment and so it was. Give this recipe a try for yourself! My preference of dairy free cheese is either Nabati or Violife which are both available in Western Canada for sure.
Dairy Free Broccoli Cheddar Soup
- 2 tbsp vegan butter (I use MELT brand) (you can also substitute for olive oil, coconut oil, refined avocado oil or grapeseed oil)
- 1 small onion peeled and chopped
- 3 cloves garlic peeled and minced
- 1.5 tbsp Bob’s Red Mill Gluten Free 1:1 Baking Flour
- 6 cups chicken or vegetable broth (bone broth or bouillon broth will work)
- 3/4 cup cashews* (see notes for nut free option)
- 3.5 cups broccoli chopped
- ½ cup carrots shredded
- 1 tbsp nutritional yeast
- 1 tsp salt
- ¼ tsp dried mustard powder
- ¼ tsp smoked paprika
- ¼ tsp black pepper
- 1/4 cup dairy free cheddar cheese shreds
In a large stock pot or Dutch oven, sauté vegan butter, onion and garlic in a large pot. Once the onions are soft, stir in the flour.
While the onions are cooking, in a high speed blender, blend broth and cashews together until smooth. Add to pot once onion mixture is done.
Add the rest of the ingredients to the pot and simmer for about 20 minutes until broccoli is soft and broth is thick, stirring occasionally. If too thick, simply add some additional water to thin.
Serve warm and top with additional dairy free cheese if desired or cool and portion into sealable containers to store in the fridge for 1 week. You can also freeze in sealable container for for 3 months, making sure to leave an inch of head space so glass containers do not crack in the freezer.
*If you would like to make this nut free, simply remove the cashews + 1 cup of broth and substitute for 1 cup of oat milk or full fat canned coconut milk instead.