If you’re a recovering cheese freak, this is your soup. Back when I ate cheese like its own food group, broccoli-cheese soup was a dream lunch. And it felt healthy because, hey, broccoli was the first word in the title.
But I flew too close to the sun over the years with my dairy consumption, and now I’m lactose intolerant. I can have a bit of Parmesan, and that’s about it.
And here’s where this soup is a Viking. It manages to hit all the creamy, cheesy notes of the classic with only a fraction of the dairy. It’s thickened with almond milk and potatoes. It’s cheesed with nutritional yeast and a chick-sized fistful of Parmesan. And otherwise, it’s just veggie stock and a whole lotta broccoli.
Broccoli-cheese soup can finally deliver on its health promises!
This recipe is loosely based on the Running with Real Food post Creamy and “Cheesy” Vegan Broccoli Soup. I bet that one is good too, but I subbed half the nooch for parm and a cup of almond milk for potatoes.
Peel your potatoes or don’t, it’s all getting blended. Just nuke this soup or heat it on the stovetop for a truly dreamy lunch.
P.S. – I sometimes add 1 teaspoon of hemp powder per bowl to up the protein.
Broccoli-Cheese Soup – Very Low DairyPrint Recipe
- 2 Tbsp. coconut oil
- 1 medium onion, diced
- 3 garlic cloves, grated on Microplane
- ½ tsp. sea salt
- Pepper to taste
- 1 tsp. Dijon mustard
- 1 ½ cups unsweetened almond milk
- 2 ½ cups veggie broth
- 1 large russet potato, thinly sliced, preferably organic
- 12 oz. bag broccoli florets
- ½ cup nutritional yeast
- 1 Tbsp. lemon juice
- ½ cup loosely-packed Parmesan, grated on a large grate
COOKING DAY – Heat oil in large pot or Dutch oven on stovetop over medium heat. Add onion, sauté until translucent. Add garlic, salt, pepper and Dijon. Sauté briefly.
Add almond milk, stock, broccoli and sliced potatoes. Put on lid and simmer for about 20 mins., until the broccoli and potatoes are very tender.
Remove from heat and stir in nutritional yeast and lemon juice. Blend completely with immersion blender or blend in batches in regular blender. Return to pot.
Sprinkle Parmesan over top and allow to melt for a couple minutes. Stir or whisk to incorporate. Taste for seasonings.
Allow to cool to room temperature, package into containers and refrigerate. Lasts in fridge for 5 days or freezer* for 3 months.
SERVING DAY – Reheat in microwave or on stovetop, defrosting if necessary.
Disclaimer – I’ve never frozen this soup. It’s too good, and we always eat it all. I’ve always planned to test it in the freezer. I don’t see why it wouldn’t freeze well, but I haven’t experienced it firsthand.