We are all well aware that I’m a sucker for a delicious bowl of soup. Especially ones that remind me of foods my mom cooked for me when I was a little girl.

I loved anything that had to do with broccoli and cheese when I was younger. Still do, apparently. And while I do eat the occasional bite of dairy, for the most part, I limit it in my diet because my digestion is happier when I do.

Thankfully I figured out along the way that cashew cream is a nice substitute in most any dairy-based recipe, including this Dairy-Free Broccoli Cheese Soup.

dairy-free broccoli cheese soup

Dairy-Free Broccoli Cheese Soup (Vegan, Gluten-Free)

Makes about 6 servings

Ingredients:

  • 1 cup raw cashews
  • 1 medium yellow or white onion, diced
  • 2 large sweet potatoes, scrubbed and cut into 1/2-inch chunks (I use Japanese sweet potatoes which have a white flesh, but orange sweet potatoes or regular potatoes would both work, too)
  • 4 cups vegetable broth
  • 2 cups water
  • 1 lb bag frozen broccoli florets
  • 1/2 teaspoon sea salt, plus more to taste
  • Black pepper to taste

Make:

  1. Place the cashews in a bowl and add enough water to cover. Let sit for as long as possible, preferable for at least an hour or even overnight.
  2. Place a large pot on medium heat and add the onion. Sauté until soft and translucent, about 5 minutes, adding a bit of water if needed to keep the onion from sticking. Add the potatoes, broth, and water, turn the heat up to medium high, and bring to a low boil. Reduce the heat to medium low and allow to cook for about 10 minutes or until the potatoes are fork tender.
  3. Add the broccoli and sea salt to the pot and allow to cook for about 8-10 minutes more, or until the broccoli is fork tender. Remove from the heat.
  4. Drain the water from the cashews, and add the cashews and 3/4 cup cold water to a blender or food processor. Blend for about 1 minute, or until the cashew cream is smooth and has the consistency of heavy cream.
  5. Using an immersion blender, blend the soup until it’s reached your desired consistency and texture. I like to leave it just a bit chunky with bits of broccoli and potato for texture. Alternatively, if you don’t have an immersion blender, you can remove the soup to a blender or food processor to blend, working in batches. If you choose this method, please be careful handling as the soup will be very hot.
  6. Add the cashew cream to the pot of soup and mix well. Adjust seasonings to your desired preference.

If you make this Dairy-Free Broccoli Cheese Soup recipe or any of my other recipes, be sure to tag me on Instagram or Facebook so I can see how it turned out and share it on my page! Love, Elizabeth x

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