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

1 Reviews
Published Jan 4, 2019 ∙ Kristina Stosek

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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 dairy?

To start, this vegan broccoli soup is made by sauteeing the onions with garlic in coconut oil and seasoned with just a teaspoon of thyme. 

Then, the broccoli, carrots and gluten-free vegetable broth are added and cooked briefly until the veggies are tender but firm to bite.

While the veggies were cooking, I made the creamy, cheesy flavourful sauce, which is added to the soup. 

To make the dairy-free 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 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 tasty bread. Two of my favourite bread that will go exceptionally well with this soup are gluten-free artisan bread and the healthy gluten-free flax bread ðŸ™‚

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

1 review
Published Jan 4, 2019 · Kristina Stosek
Prep Time:
10 min
Cooking Time:
15 min
Serves:
4

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

  1. 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
  2. Add broth, broccoli, and carrots and cover. Cook over medium-low heat for 5 minutes or until broccoli is al dente (cooked but firm)
  3. 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
  4. 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
  5. Serve with fresh parsley

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Comments

  1. Sarah

    I have a food allergy to yeast. I know nutritional yeast is what gives it the "cheesy" flavor, but wondering if you have any substitutions for the nutritional yeast?

  2. Kristina

    Sarah, you can try 4 oz. of vegan cheese