This Dairy-Free Broccoli Soup is absolutely delicious, packed with vegetables, and reminds me of those cheese-heavy Broccoli Cheddar Soups. The creamy base of this soup is made with cashews as the thickener. It's perfect for a chilly day, full of warming flavor, and topped with some crispy prosciutto crumbles!
This Dairy-Free Broccoli Soup would be delicious served with Sourdough Discard Focaccia or Sourdough Discard Rolls for dipping! If you're looking for other soup options, try this Healthy Chicken Tortilla Soup and this Butternut Squash and Red Pepper Soup.
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Why you'll love this recipe
- This easy recipe comes together in just 35 minutes, so you'll be ready to eat in no time!
- Dairy-Free Broccoli Soup is also very easy to make vegan with just a few simple substitutions.
- This recipe uses cashews as the thickener and nutritional yeast for an umami flavor.
Ingredients
There are only a few key ingredients you'll need to make this Dairy-Free Broccoli Soup.
- Onion: You'll use about ½ an onion for this recipe, and a small dice is best.
- Carrots: You can either cut these into matchsticks (about 1 to 1 ½ inches long), or you can shred them, depending on the texture you prefer in your final soup.
- Broccoli: I like to be heavy-handed on the broccoli - it is the star of the recipe! Also, you'll want to break these into smaller, rather than larger, florets. Keep in mind you want to get a bunch of things in one spoonful!
- Raw cashews: These should be unsalted, raw cashews. You'll soak these in hot water to help them soften before they're added to the soup for thickening and texture.
- Non-dairy milk: I like to use almond milk, but any kind of unflavored non-dairy milk will work well for this recipe.
- Nutritional yeast: This is where the recipe gets its "cheesy" or umami flavor.
- Prosciutto: This is optional, but the crispy prosciutto on the top of this soup is absolutely delicious! You could also substitute this for bacon.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Make a vegan version: To do so, make sure you're using vegetable rather than chicken stock, and omit the prosciutto topping.
- Use bacon instead of prosciutto: If you don't have prosciutto on hand, you can also use bacon to crumble on top of the soup!
- Use your preferred non-dairy milk option: I like to use almond milk, but you can use any unflavored non-dairy milk for this recipe.
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to Make Dairy-Free Broccoli Soup
There are only a few steps to bring together this Dairy-Free Broccoli Soup.
Place the cashews in a bowl of hot water. Then, heat olive oil in a Dutch oven, then add onion and garlic, and sautée until fragrant and onions are slightly translucent, 2-3 minutes.
Add celery and carrots and cook an additional 2-3 minutes.
Add broccoli florets and soup stock and bring to a boil, then simmer.
In a blender, combine non-dairy milk, cashews and nutritional yeast. Blend until smooth and frothy, then pour into the Dutch oven with the soup and stir to combine. Simmer for 20 minutes, or until vegetables are tender.
Divide the soup into bowls, then top with the crumbled prosciutto and chopped green onions!
Expert Cooking Tips
- Think about the size of your vegetables. This soup will not be blended, and you want to make sure to get more than one thing in a spoonful, so a smaller dice (or smaller florets, etc.) works well for the vegetables.
- Make sure to soak the cashews. Soaking the cashews in hot water is what makes them soft enough to blend smoothly.
- The toppings add some nice crunch! You can skip the crispy prosciutto, but it does give some great crunch and texture to the topping!
Equipment
You will need a baking sheet lined with parchment paper for crisping the prosciutto. I recommend a large pot or Dutch Oven (like the Le Creuset Enameled Cast Iron Dutch Oven) for making the soup. You'll also need a blender to blend the cashews and non-dairy milk mixture.
Storage
Refrigerator Storage: Once the soup has cooled, transfer to an airtight container and store in the refrigerator for 3-4 days. Reheat in the microwave for 60-90 seconds to warm again before serving. Store the crispy prosciutto in a separate container in the fridge for 3-4 days.
Freezer Storage: Once the soup is fully cooled, transfer to an airtight container or freezer-safe bag. Freeze for up to 2 months. When you're ready to serve, let the soup thaw in the fridge overnight, then reheat in a saucepan or in the microwave for 60-90 seconds before serving.
Recipe FAQ
This is optional. It's delicious, but if you'd rather skip this step, you certainly can! You can also top with homemade croutons, if you prefer.
I like to use almond milk, but you can make this with any kind of unflavored non-dairy milk.
Dairy-Free Broccoli Soup
Ingredients
- 1 cup raw, unsalted cashews
- 3 ounces prosciutto optional, for topping
- 2 Tablespoons olive oil
- ½ onion diced
- 2 garlic cloves minced
- 1 cup carrots peeled and matchstick-cut or shredded
- ¼ cup celery finely chopped
- 5 cups broccoli broken into small florets
- 3 cups chicken or vegetable stock
- 2 cups unflavored, non-dairy milk
- 4 Tablespoons nutritional yeast
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- green onions optional, for topping
Instructions
- Place cashews in a small bowl and cover with very hot water for at least 20 minutes.
- Preheat oven to 400°F. Line a baking sheet with parchment paper and evenly spread prosciutto on the sheet. Bake for 10-12 minutes until crispy, then set aside to cool before crumbling.
- Heat olive oil in a Dutch oven over medium heat. Add onion and garlic, sautée until fragrant and onions are slightly translucent, 2-3 minutes.
- Add carrots and celery and cook an additional 2-3 minutes. Add broccoli and soup stock, stirring to combine.
- In a blender, combine non-dairy milk, cashews (drained) and nutritional yeast. Blend on high until smooth and frothy, about 2-3 minutes. Pour into the soup and stir to combine. Add salt pepper, and bring to a boil. Reduce heat to low, and for 20 minutes or until the vegetables are tender, stirring occassionally. If the soup seems too thick, add additional soup stock.
- Remove from heat and divide into individual bowls. Garnish with crumbled prosciutto and chopped green onions before serving.
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