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

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This satisfying Vegan Cheesy Cream Of Broccoli Soup is super creamy with just a hint of thyme. Not only that this wholesome soup tastes incredibly delicious, but broccoli is a calcium-rich vegetable and is one of only four vegetables that contain vitamin E. So a lot of goodness in one bowl of this cheesy cream of broccoli soup.

 

vegan cream of broccoli

 

How to make cheesy cream of broccoli soup without cheese and dairy?

To start, this vegan broccoli soup is made with sauteeing the onions with garlic in coconut oil and seasoned with just a teaspoon of thyme. Then then the broccoli, carrots and gluten-free vegetable broth are added and cooked briefly until the veggies were tender but firm to bite.

While the veggies were cooking, I made the creamy, cheesy flavourful sauce, which is added then to the soup. To make the sauce, you will need raw cashews, coconut milk, nutritional yeast, tapioca starch, turmeric and mustard powder. All this goodness is blended in a high-speed blender until creamy. Then this thick and creamy sauce is added to the soup and cooked until the soup thickens. 

This vegan cream of broccoli soup recipe includes most of the ingredients found in the classic broccoli cheddar soup. However, I added grated carrots giving the soup a little more texture and flavour. But it is the cashews that make the soup creamy and silky without adding the cream. This broccoli soup recipe is gluten-free, Whole30 and paleo-friendly.

Whenever I serve a hearty soup, I always add a tasty bread. Two of my most favourite bread that will go exceptionally well with this soup are gluten-free artisan bread and the healthy gluten-free flax bread 🙂

Ingredients

  • 2 Tbsp. Coconut oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 tsp. GF dried thyme
  • 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
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    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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