Dreamy Dairy Free Broccoli Cheese Soup

All the comfort with none of the dairy.
Prev Next

This recipe was made by our friend Erin Jensen, a Minneapolis based food photographer, food stylist and founder of the healthy food blog, The Wooden Skillet.  She loves to share her healthy recipes and lifestyle tips on her Instagram account @thewoodenskillet.  When she is not behind the camera or developing recipes, Erin is a full-time lawyer, loves to be outside with her husband and two daughters or leisurely making her way through a 3-hour dinner at one of Minneapolis' best restaurants. She loves sharing snippets of her life and behind the scenes of her blog on her Instagram stories! 

 So creamy, so dreamy. A perfect addition to your go-to fall soups.  

INGREDIENTS

  • 1 Tablespoon minced shallots
  • 1-2 Tablespoons olive oil
  • 1/4 cup very finely chopped celery
  • 4 1/5 cup chopped broccoli into bite-sized pieces
  • 2 cups vegetable broth (if Whole30 check your ingredients)
  • 1 1/2 cup raw cashews (soak overnight in water)
  • 1 1/4 cup Unsweetened Almondmilk
  • 1/2 cup + 2 Tablespoons nutritional yeast
  • 1 Teaspoon salt (more to taste)

METHOD

  1. In a large saucepan, add olive oil and shallots and bring to medium-high heat; stir shallots and let reduce for approximately 1-2 minutes.
  2. Add celery and continue cooking for 2-3 minutes (add another Tablespoon of olive oil if you need to).
  3. Once celery has cooked down, add broccoli and vegetable broth.
  4. Bring to a simmer.
  5. In a high-powered blender, add cashews, almond milk, nutritional yeast and salt.
  6. Blend on high until smooth and creamy (use a spatula to scrape down sides several times) approximately 4 minutes.
  7. Once your the vegetable broth has been simmering for about 5 minutes, add your cashew sauce and start stirring to combine.
  8. Bring to a simmer and continue stirring - soup will thicken after a couple of minutes.
  9. Taste and add additional salt, as desired. (I added another 1/2 Teaspoon).