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Vegan Cheesy Cream Of Broccoli Soup (Paleo, Gluten-Free, Whole30)

Published: January 4, 2019 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 15 Minutes
Serves Serves 4
Vegan Cheesy Cream Of Broccoli Soup (Paleo, Gluten-Free, Whole30)
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January is a month for hearty, satisfying soups. Just like this vegan cheesy cream of broccoli soup. Because I am keeping everything on the healthier side this month, this soup is no exception. It is a lighter version of classic cream of broccoli cheese soup without the dairy. If you love creamy soups, I bet this will be your go-to gluten-free cream of broccoli soup recipe. This recipe includes most of the ingredients found in traditional broccoli cheddar soup, but I added grated carrots giving the soup a little more texture and flavour. For the creaminess, I used cashews leaving the soup silky, creamy and thick without having to add cream. My favourite bread with this soup is gluten-free artisan bread

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Ingredients

  • 2 Tbsp. Coconut oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 tsp. GF dried thyme
  • 3 cups GF vegetable broth
  • 4 cups small broccoli florets
  • 2 medium carrots, grated
  • 1 cup raw cashews, soaked in water for 4 hours or overnight, then drain and rinse
  • 1 1/4 cup coconut milk or your choice of non-dairy milk
  • 1/2 cup nutritional yeast
  • 1 Tbsp. Tapioca starch
  • 1/2 tsp. GF ground turmeric (optional)
  • 1/2 tsp. GF mustard powder
  • Himalayan salt and GF cracked pepper ( I used white pepper)
  • For serving; fresh parsley

    • Instructions

  • In a medium soup pot over medium-low heat, heat coconut oil. Add onions and sauté until soft. About 5 minutes. Stir in garlic and thyme until fragrant, about 30 second
  • Add broth, broccoli, and carrots and cover. Cook over medium-low heat for 5 minutes or until broccoli is al dente (cooked but firm)
  • While the vegetables are cooking, using a high-speed blender or Vitamix, blend cashews, coconut milk, nutritional yeast, tapioca starch, turmeric, and mustard powder until smooth
  • Pour mixture into the pot, generously season with salt and pepper, and cook over medium heat until the soup starts to thicken. About 5 minutes
  • Serve with fresh parsley


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