Broccoli and cheddar cheese go together so well, but sometimes you want to keep the dairy on the low to no status, or you must avoid it.
Have no fear. This soup has the same flavor and thick texture of my broccoli cheddar soup without any cheddar cheese. And it's low in carbs and checks off a lot of other great attributes, including being nut free and plant based.
It's also a quick and easy recipe once you have prepped and chopped a bit. I use steamed or frozen broccoli, which I recommend over uncooked broccoli to save time and get tender pieces of broccoli without waiting for the broccoli to cook completely.
I like using butternut squash for this recipe because it keeps the recipe low in carbohydrates without sacrificing fiber, however you can substitute with sweet potato, celeriac, or yam if you prefer.
Something new in this recipe is sunflower seed cream, which is listed in a separate recipe below. It lends a great texture and slight tanginess to the soup and makes this recipe nut free. However, if you prefer you can replace the sunflower seed cream with cashew cream (recipe also listed below). Enjoy!
Broccoli “Cheddar” Soup {dairy-free}
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion peeled and chopped
- 2 garlic cloves peeled and chopped
- 8 ounces butternut squash cut into cubes (I use frozen cubes)
- 2 celery stalks trimmed and diced
- 2 carrots trimmed and chopped
- 4 cups vegetable broth or water
- 4 ounces sunflower seed cream cheese recipe below (½ cup)
- 3 teaspoons salt
- 10 ounces broccoli florets freshly steamed or frozen
- salt and pepper to taste
Instructions
- Heat the oil in a large stockpot on medium heat.
- Add the onion and garlic to the pot and sauté for a few minutes, stirring occasionally.
- Add the carrots, celery, and butternut squash, and sauté for 5 minutes, stirring occasionally.
- Add the broth or water to the pot and bring to a steady boil. Lower the heat, cover the pot and simmer for about 6 minutes or until the veggies are fork-tender.
- Turn the heat off and carefully transfer the soup, in batches to a blender. Add sunflower cream, and salt, and blend until it's the consistency you prefer, either a bit lumpy or very smooth.
- If you're using steamed broccoli, go to the next step. If you're using frozen broccoli, warm the broccoli before going to the next step.
- Add the broccoli to the blender and pulse a few times, just enough to break up the broccoli into smaller pieces. Feel free to thin the soup a bit with water if it's very thick.
- Serve hot or warm. Store in the refrigerator for a few days, or freeze for a few months.
Nutrition
Sunflower Seed Cream Cheese
Equipment
- High speed blender
Ingredients
- 1 cup raw sunflower seeds unsalted, no additives; soaked in boiling hot water for at least 10 minutes
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ⅓ cup water plus more as needed
Instructions
- Add the sunflower seeds, lemon juice, and salt to a food processor. Add about ¼ cup of water and blend until smooth. Add more water in small amounts until you have the desired consistency.
- Use a spatula to scrape down the sides between blending. Continue to add water until it's the thickness you prefer.
- Store in the refrigerator for a week or so.
Nutrition
Cashew Cream Cheese
Equipment
- High speed blender
Ingredients
- 1 cup raw cashews, soaked in hot water for 10 minutes or room temperature water overnight
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ⅓ cup water, plus more as needed
Instructions
- Add the cashews, lemon juice, and salt to a food processor. Add about ¼ cup of water and blend until smooth. Add more water in small amounts until you have the desired consistency.
- Use a spatula to scrape down the sides in between processing. If you prefer the cheese a bit thinner, add water gradually until it's at the thickness you prefer.
- Store in the refrigerator for a week or so.
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