Dairy-Free Creamy “Cheesy” Broccoli Soup (Vegan, Gluten-Free)

This Dairy-Free Creamy Cheesy Broccoli Soup is the perfect soup for cold and snowy days. It takes less than 20 minutes to make and can be made vegan and gluten-free.
Inroduction

About this Recipe

By: Caitlin Greene

You know those cold winter days when it’s either snowing outside or in freezing temperatures that you don’t want to move from the couch? Today was one of those days. To warm-up, I decided to make some soup, packing them with some chicken for extra protein. This is totally optional. The soup is naturally vegan and packed with a variety of veggies.

Why should you make this Dairy-Free Creamy Cheezy Broccoli Soup?

-It takes less than 20 minutes to make.
-It is loved by all eaters and can be made for vegan and gluten-free.
-You can make a huge batch and freeze it for other meals throughout the week.

How do you make this broccoli soup?
First, fill a large pot with 4 cups of water and bring to a boil. Add the cauliflower, onions, potatoes, garlic, carrot and salt into the pot. Cover the pot and let it simmer for 15 minutes until all the veggies are soft.

Then, transfer all the ingredients into a high-speed blender. Add the nutritional yeast and puree until smooth. Pour the soup into a saucepan. Add the coconut milk, pepper, ground dill or caraway seed, mustard, and broccoli. Mix everything together and cover over medium heat until the broccoli is tender.

Once ready, pour the soup into a bowl. Top with some shredded chicken (optional) and sourdough (optional) if desired. Enjoy it while it is warm!

Yield: 3-4

Dairy Free Creamy “Cheesy” Broccoli Soup (Vegan, Gluten-Free)

Dairy Free Creamy “Cheesy” Broccoli Soup (Vegan, Gluten-Free)

This Dairy-Free Creamy Cheesy Broccoli Soup is the perfect soup for cold and snowy days. It takes less than 20 minutes to make and can be made vegan and gluten-free.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 25 minutes
Total Time 45 minutes

Ingredients

  • 2 cups cauliflower florets
  • ½ onion, chopped
  • 2 cups potatoes, chopped and peeled
  • 3 garlic cloves, minced
  • 1 carrot, chopped
  • 1 head broccoli florets
  • 4-6 tbsp nutritional yeast
  • 4 cups water
  • ½ cup full fat coconut milk
  • ¼ tsp pepper
  • ¼ tsp ground dill or caraway seed
  • ¼ tsp dry mustard
  • 1 ½ tsp salt
  • Shredded chicken (optional)
  • Sourdough (optional)

Instructions

    1. In a large pot, bring the 4 cups of water to a boil.
    2. Add cauliflower, onions, potatoes, garlic, carrot, and salt into the pot. Cover and let simmer for 15 minutes until soft.
    3. Transfer all the ingredients into a high-speed blender. Add nutritional yeast and puree until smooth.
    4. Pour the soup into a saucepan. Add the coconut milk, pepper, ground dill or caraway seed, mustard, and broccoli. Mix together and cover over medium heat until the broccoli is tender.
    5. Pour into a bowl. Top with shredded chicken (optional) and sourdough (optional) if desired. Enjoy!

Get my new Dips & Sauces recipe mini-book!

Share your email. I'll send you the download + some follow up questions to find out what kind of new recipes I can cook up with you in mind. 

Success! Check your email for the recipe mini-book download link.