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Broccoli “Cheddar” Soup

This dairy-free Broccoli “Cheddar” Soup is the vegan and dairy-free version of the classic, bold-flavored meal. An easy way to get tons of veggies in while still feeling comforting, this soup comes together in just over 30 minutes, making it a great weeknight option.

Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4

1 ¼ cups Califia Farms Unsweetened Almondmilk
1 tablespoon extra-virgin olive oil
1 broccoli head, chopped into florets
2 garlic cloves, minced
1 carrot, peeled and chopped
1 cup frozen yellow corn
1 cup vegetable broth
½ cup nutritional yeast
1 teaspoon sea salt
1 teaspoon black pepper
½ teaspoon turmeric powder
1 tablespoon dried parsley
1 tablespoon arrowroot starch + 3 tablespoons warm water

Begin by adding olive oil to a medium-sized pot (a dutch oven works well here) over medium-high heat.
Sauté garlic for about 1-2 minutes, until golden and fragrant.
Add in the carrots, corn, nutritional yeast, salt, black pepper, turmeric, and dried parsley, stirring everything together until coated and combined.
Add Califia Farms Unsweetened Almondmilk, vegetable broth, stir, and bring everything to a boil.
Once boiling begins, reduce heat to low and bring to a simmer.
Add in the broccoli florets and stir to incorporate.
Let everything continue to simmer for another 15-20 minutes or until veggies are completely cooked through and tender.
In the last 5 minutes of the simmering process, add in an arrowroot slurry (arrowroot + water mixed together in a small bowl) and stir until soup begins to thicken.
Repeat this step once again, if needed.
Serve immediately and enjoy!
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