Dairy-Free Broccoli 'Cheddar' Soup (Paleo) - Danielle Walker Print

Dairy-Free Broccoli ‘Cheddar’ Soup

image of two bowls of dairy-free broccoli "cheddar" soup on a counter with two spoons

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5 from 10 reviews


  • 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


  1. 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.
  2. 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.


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.