Dairy-Free Broccoli Cheese Soup
This Dairy-Free Broccoli Cheese Soup is creamy and cheesy with a delicious flavor! It only requires simple ingredients and your favorite tasting cheese shreds. You'll be surprised how well this soup tastes like real cheese!
Ingredients
- 5 tablespoons dairy free stick butter divided
- 1 small yellow onion finely chopped
- 4 garlic cloves grated
- ¼ cup flour see notes
- 2 cups unsweetened plain almond milk see notes
- 2 teaspoons corn starch
- 2 cans reduced-sodium chicken broth
- 16 oz fresh or frozen broccoli
- ¼ cup nutritional yeast
- 2 teaspoons coarse kosher salt or to taste, see notes
- ¾ teaspoon white pepper
- ½ teaspoon paprika
- ½ teaspoon ground mustard powder
- 2 tablespoons fresh lemon juice or to taste
- 7 ounce bag of cheese shreds I use Daiya brand
Instructions
- Start by finely chopping the onion, then add 1 tablespoon of the butter over medium-high heat in a pan. Add the onions and let it cook down until soft. You can sprinkle salt over the onions to help it cook faster. This should take about 7 to 8 minutes.
- Grate the garlic cloves in during the last minute of the onions cooking.
- Add the rest of the butter in and let it melt. Then sprinkle in the flour and whisk everything together.
- Mix in the corn starch to the milk.
- Slowly pour in the milk and whisk the entire time so that no lumps form.
- Pour in the broth and continue to whisk.
- Turn up the heat so that the mixture comes to a gentle boil to thicken. Whisk to keep the contents from burning/sticking to the bottom.
- Once the mixture coats the back of the spoon, it has thickened enough and you can reduce the heat to low-medium.
- Pour in the cheddar shreds and keep whisking until it's smooth and totally melted.
- Add in all of the spices/seasonings and lemon juice, then mix together well.
- Add in the broccoli. If using fresh broccoli, I would chop it up into bite sized pieces first.
- Put a lid over the pot and let it cook for about 25 minutes.
- If using frozen broccoli you can transfer the larger broccoli pieces to the blender and gently process it until all of the pieces are small enough to your liking. Be careful not to over process and puree the soup unless that's the consistency you desire. You can also take a metal spoon and roughly break up the chunks of broccoli into smaller pieces. Be careful as this can scratch the bottom of the pot, especially if using a nonstick coated pot.
- Serve warm and enjoy!
Notes
- You can substitute all purpose flour for a gluten-free all purpose flour. I like to use Bob's Red Mill Gluten-Free 1:1 Baking Flour.
- You can substitute unsweetened plain almond milk for any plain plant-based milk that you enjoy the taste of in your cooking.
- Coarse kosher salt does not measure the same as salts that are finely ground. If you aren't using a coarse salt, add salt to taste so your soup does not turn out too salty! If you are using coarse kosher salt, you can still add it to taste by starting with 1 or 1 ½ teaspoons of salt, as the sodium content does get high in this recipe.
Nutrition
Calories: 403kcalCarbohydrates: 33gProtein: 8gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 3gSodium: 1977mgPotassium: 489mgFiber: 7gSugar: 4gVitamin A: 727IUVitamin C: 108mgCalcium: 255mgIron: 2mg
Tried this recipe?Let us know how it was!