Creamy Dairy-Free Broccoli Cheddar Soup in 35 Minutes

You know those days when only a bowl of creamy, comforting broccoli cheddar soup will do? I had one of those last winter—except I couldn’t have dairy. So, I set out to create a dairy-free broccoli cheddar soup that would fool even my cheese-loving husband. And wow, did this version deliver! The secret? Soaked cashews blended into silky perfection with a little nutritional yeast for that cheesy tang. It’s rich, velvety, and packed with flavor—no one will guess it’s vegan. Trust me, this dairy-free broccoli cheddar soup is about to become your go-to cozy meal, whether you’re avoiding dairy or just craving something delicious.

Ingredients for Broccoli Cheddar Soup Dairy-Free

Gathering the right ingredients makes all the difference in this dairy-free broccoli cheddar soup. Don’t let the cashews scare you—they’re the magic trick for that rich, creamy texture we’re after. Here’s what you’ll need:

• 4 cups broccoli florets – Chop them small so they cook evenly and blend well (save the stems for stir-fries!)
• 1 medium onion, diced – Yellow works best, but white or sweet onions are fine in a pinch
• 2 cloves garlic, minced – Fresh is key here—that pre-minced jarred stuff just doesn’t give the same depth
• 3 cups vegetable broth – I swear by Better Than Bouillon, but any good-quality broth will do
• 1 cup raw cashews (soaked for 2 hours) – This is non-negotiable for creaminess! Quick soak tip coming later
• 1 tbsp nutritional yeast – Our “cheese” flavor hero—don’t skip it!
• 1 tsp Dijon mustard – Just a hint for tangy depth
• 1/2 tsp smoked paprika – For that subtle smoky note
• 1/4 tsp turmeric – Mostly for color, but it adds earthiness too
• Salt and pepper to taste – I’m generous with both—taste as you go!

How to Make Broccoli Cheddar Soup Dairy-Free

Ready to make magic happen? This dairy-free broccoli cheddar soup comes together faster than you’d think—just follow these simple steps for creamy, dreamy results every time.

1. Sauté your aromatics first – Grab your favorite soup pot and heat it over medium. Toss in the diced onion and garlic with just a splash of broth (no oil needed!). Cook for about 3 minutes until they’re soft and fragrant—you’ll know it’s ready when your kitchen smells amazing.
2. Add the broccoli and broth – Dump in those beautiful green florets and all 3 cups of vegetable broth. Let it bubble gently for about 8 minutes until the broccoli turns bright green and fork-tender. Don’t overcook it—we want some texture left!
3. Blend your cashew cream – While the soup simmers, drain those soaked cashews. Toss them into your blender with about 1 cup of the hot broth from the pot (careful—it’s hot!). Blend for a full minute until it’s completely smooth—no gritty bits allowed!
4. Bring it all together – Pour that luscious cashew mixture back into the pot. Stir in the nutritional yeast, Dijon mustard, smoked paprika, and turmeric. Let everything mingle over low heat for another 5 minutes—this is when the flavors really deepen.
5. Choose your texture – For a creamier soup, blend half of it (immersion blenders work great here!). I leave mine slightly chunky because I love finding tender broccoli pieces. Taste and season with salt and pepper—I always add an extra pinch of smoked paprika too!
6. Serve it up – Ladle into bowls while piping hot. Watch how that velvety texture coats your spoon—no one will believe there’s no dairy in this beauty!

Why You’ll Love This Broccoli Cheddar Soup Dairy-Free

This soup will win you over in the first creamy bite—here’s why it’s become my cold-weather staple:

• Creamy without the cream – Those blended cashews work magic! The texture is so velvety, my dairy-loving friends always ask for the recipe
• Ready in 35 minutes flat – Faster than waiting for takeout, and way more satisfying
• Packed with hidden nutrition – Between the broccoli and cashews, you’re getting protein, fiber, and vitamins in every spoonful
• Naturally vegan and gluten-free – Works for almost every dietary need without sacrificing flavor
• Tastes even better next day – The flavors deepen overnight, making perfect leftovers for busy weekdays

Tips for Perfect Broccoli Cheddar Soup Dairy-Free

After making this dairy-free broccoli cheddar soup dozens of times (yes, I’m obsessed), I’ve picked up some game-changing tricks:

• Short on time? Soak cashews in boiling water for 30 minutes instead of 2 hours—they’ll soften enough to blend smooth.
• Texture matters! For ultra-creamy soup, blend the whole batch. Prefer some chunk? Just blend half or use an immersion blender right in the pot.
• Broccoli stems work too—peel the tough outer layer and chop them small. They add great texture and reduce waste!
• Taste as you go—the nutritional yeast flavor develops over time. I always add an extra teaspoon after simmering.
• Too thick? Thin with extra broth or water a splash at a time until it’s just right.

Pro tip: Double the batch and freeze half—this soup reheats beautifully for those “I need comfort food NOW” moments.

Storage and Reheating Instructions

This dairy-free broccoli cheddar soup keeps like a dream! Let it cool completely, then stash it in an airtight container in the fridge—it’ll stay fresh for up to 3 days. For longer storage, freeze it in portion-sized containers (I love mason jars for this) and it’ll keep its magic for a full month. When reheating, warm it gently on the stove over low heat, stirring occasionally. If it thickens in the fridge, just add a splash of broth or water to bring back that creamy perfection. No microwave? No problem—it thaws beautifully overnight in the fridge too.

Nutritional Information for Broccoli Cheddar Soup Dairy-Free

One bowl of this dairy-free broccoli cheddar soup packs a nutritional punch while keeping things light! Each serving (about 1 cup) contains roughly:

• 220 calories – Cozy comfort without the guilt
• 12g healthy fats – Mostly from those amazing cashews
• 8g plant-based protein – Thanks to cashews and nutritional yeast
• 5g fiber – All that broccoli keeps you full longer
• Only 5g sugar – Naturally occurring from the veggies

Of course, these values can vary slightly depending on your exact ingredients. Pro tip: Using low-sodium broth cuts the salt content if that’s a concern for you. Either way, you’re getting a bowl full of wholesome goodness!

FAQs About Broccoli Cheddar Soup Dairy-Free

Got questions about this dairy-free broccoli cheddar soup? I’ve got answers! Here are the most common things folks ask me about this recipe:

Can I use almonds instead of cashews?
Yes, but with a catch! Almonds work in a pinch, but they won’t get quite as creamy. Soak them overnight, then peel the skins off (they can be bitter). Blend extra long, and expect a slightly grainier texture. Cashews really are the best for that velvety smoothness.

Is this soup gluten-free?
Absolutely! As long as your vegetable broth is gluten-free (most are), you’re golden. I always check my Dijon mustard too—some brands add wheat, but the classic French’s is safe.

My soup turned out too thin—help!
Easy fix! Just simmer it uncovered for 5-10 minutes to thicken. Or blend in another handful of cashews with a splash of broth and stir it in. Either way, you’ll have that perfect creamy consistency in no time.

Can I make this oil-free?
You bet! I skip oil entirely—just sauté the onions and garlic in a splash of broth instead. The cashews give all the richness you need without added fats.

Will picky kids eat this?
Surprisingly, yes! The bright color and creamy texture win over most kids. I sometimes call it “superhero soup” and let them sprinkle dairy-free cheese on top. Works every time!

For more delicious recipes and inspiration, check out my Pinterest page.

Print