Plant-Based Broccoli Cheddar Soup is creamy and delicious. This allergy-friendly soup is gluten-free and made without cheese and without cashews. Make it in just 30 minutes!
Make plant-based broccoli cheddar soup without cashews or cheese! An allergy-friendly soup that's just as creamy and dreamy as traditional broccoli cheddar soup.
Shoutout to a friend from college who sent me the beginnings of this recipe. She made this soup on a whim one day, using ingredients she had around the house, and it turned out to be so tasty! She sent me the ingredients, I added just a few tweaks, and here we've arrived at this allergy-friendly soup made from whole plant-food ingredients and pantry staples!
There isn't actually any cheddar in this soup, vegan or non-vegan. So how does this soup work?
There are three key ingredients to get that cheddar-like flavor, without any cheese: nutritional yeast, vegan yogurt, and carrots.
Nutritional Yeast: nooch, as it's affectionately known in the vegan community, has a cheese-like flavor despite being completely plant-based. It's a great addition to dishes that need that cheesy taste.
Vegan Yogurt: vegan yogurt provides that dairy-like substance but in a much less processed way. Most vegan cheeses are extremely processed, which is why I avoid them. Vegan yogurts are often much less processed and you can find many yogurts with only one or two ingredients. They are much cleaner and still give us the taste and texture we want!
Carrots: um, yes, of course there are carrots in this soup. But carrots do more than just add texture. There's a whole carrot in this soup whose sole purpose is to be soft and cheesy. It's a similar concept to vegan queso, with the right combo of flavors, there's no cheese necessary.
Step 1. Microwave the frozen broccoli according to the package instructions. When cool enough to handle, finely chop the broccoli.
Step 2. Sauté the onion in a large pot until soft, 3-5 minutes. Use a splash of the vegetable broth to prevent sticking.
Step 3. Add the flour, nutritional yeast, and garlic powder. Stir to coat.
Step 4. Add the non-dairy milk, vegetable broth, shredded carrots, whole carrot, and nut butter. Bring to a simmer and let the carrots cook for 5 minutes until soft.
Step 5. Remove half the mixture, making sure to remove the whole carrot, and transfer to a food processor or blender. Blend until smooth. Then transfer the mixture back to the pot.
Step 6. Add the broccoli. Cook 3-5 minutes, until the entire soup is warm.
Step 7. Remove from the heat and stir in the yogurt and lemon juice. Taste and season with salt and pepper as desired. Enjoy!
Thank you God for this soup. Thank you for giving us access to healthy and allergy-friendly ingredients. Amen.
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Plant-Based Broccoli Cheddar Soup is creamy and delicious. This allergy-friendly soup is gluten-free and made without cheese and without cashews. Make it in just 30 minutes!
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