Dairy-Free Broccoli ‘Cheddar’ Soup
- Prep Time: 10 mins
- Cook Time: 17 mins
- Total Time: 27 minutes
- Yield: 4-6 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 3 tablespoons avocado oil
- 1 small yellow onion, chopped (about 1 cup)
- 1 8-ounce white fleshed sweet potato, peeled and cubed
- 2 stalks celery
- 4 cloves garlic, peeled and chopped
- 2 medium carrots, peeled and chopped
- 32 ounces unsalted vegetable broth
- 4 ounces Miyokos dairy-free cream cheese (or Green Valley Organics lactose free)
- 3 to 4 teaspoons sea salt
- 1 tablespoon nutritional yeast
- ¼ teaspoon fresh cracked black pepper
- 10 ounces broccoli florets
Instructions
- Heat the oil in a large stockpot over medium heat. Add the onion and garlic and sauté for 3 to 4 minutes, stirring frequently, until they are fragrant and softened. Add the sweet potato, celery, and carrots and continue to cook for 5 minutes more. Pour in the bone broth and bring to a boil. Lower the heat and simmer for 6 to 8 minutes, until the vegetables are fork-tender.
- Carefully transfer the vegetables and liquid to a blender. Add the cream cheese, nutritional yeast, salt and pepper and blend on high until very smooth and creamy. Add the broccoli and pulse 3 to 4 times, until the broccoli is blended into bite sized pieces. Return the soup to the pan and bring to a simmer over medium heat. Simmer for 3 to 5 minutes, until the broccoli is bright green and tender. Season to taste with salt and pepper. Serve hot.
Notes
Store leftover soup in an airtight container in the refrigerator for 7 days, or in the freezer for 6 months. Defrost overnight in the refrigerator. Reheat in a saucepan over medium heat, stirring frequently, for 10 minutes.
Find it online: https://daniellewalker.com/dairy-free-broccoli-cheddar-soup/
