This Loaded Dairy-Free Broccoli Cheddar Soup recipe is something truly spectacular. The warmth of great flavors and succulent taste of nuttiness from So Delicious Dairy Free’s Organic Almondmilk with Cashew, makes this bowl of goodness completely irresistible. Loaded with broccoli, carrots, sweet corn, celery, onions, and topped with a generous amount of vegan mozzarella cheese (for added creaminess); this recipe reminds you of comfort in a bowl. Super easy to make, All Vegan, and whipped together in less than 30 minutes.
Sponsored Post: This post is sponsored by So Delicious Dairy Free, but the content and opinions expressed are all based on my genuine love for this brand and are my own. Thanks so much for supporting the brands I love.
Now that the Fall season is right upon us, I’ve been gearing into warm, flavorful dishes that really remind you of true comfort in a bowl.
The Fall season is truly one of my favorites for TWO reasons. For one, it means that we’re closer to Christmas which is one of my favorite holidays ever! Secondly, I truly enjoy the bold spice flavors that Fall has to offer. All that pumpkin spice, sweet potato, apple, chai—goodness wrapped in so many different recipes.
If you’ve been an avid follower of Orchids + Sweet Tea, then you’ve probably come across a delicious Fall-inspired recipe.
This Healthy Veggie Vegan Lasagna Soup recipe reminds you of a good plate of homemade lasagna without the fork.
These Vegan Pumpkin Cinnamon Rolls most certainly live up to being the best. They are moist, soft, thick, sweet, and surely does just melt in your mouth. Not being your typical Cinnamon Roll, this recipe is topped with a mouth-watering Maple Glaze that will leave you wanting more. Definitely not your average vegan sweet treat, but 100% homemade and filled with pure goodness!
These Pumpkin Cheesecake Bites + Pecan Crust are the ultimate dessert recipe. Not only are these little bites the perfect size, but they come fully packed with a beautifully tasty Pecans + Graham Cracker crust, velvety pumpkin + spice flavored filling, and topped with light whipped cream + toasted pecans.
This Pumpkin French Toast + Praline Sauce recipe is irresistibly good and is the perfect fall season treat for those early mornings or that holiday get together! Super easy to make and can be whipped together in a few short minutes. Completely dairy-free. Vegan option available.
OK, so can I be honest for sec? I couldn’t be more excited to share this recipe in collaboration with So Delicious. If you’ve been an avid follower of Orchids + Sweet Tea, then you’re aware that I chose my collaborations with brands VERY carefully, because I want to ensure that they represent this blog’s mission in every way possible.
Honestly, I’d rather turn down a company that doesn’t coincide with what I stand for and of, I often already use So Delicious Dairy Free’s products so I can ensure that you’ll love it too.
With that being said, I’m a huge fan of So Delicious Dairy Free and often use so much of their dairy-free products. So Delicious has so many great options and this dairy-free version of milk is just ONE of the amazing flavors available.
In case you aren’t too familiar, So Delicious Dairy Free has an array of dairy-free options which include Creamers, Frozen Desserts, Beverages, Shreds and Yogurt Alternatives.
For this recipe, I used So Delicious’ Dairy Free’s Organic Vanilla AlmondMilk with Cashew. It’s such a great balance between the nutty flavors of the almonds and creamy texture of the cashews and topped with a nice vanilla flavor. Such the perfect combo in my opinion and it works so well in this Vegan Broccoli Soup!
My favorite thing about So Delicious’ products are that they cater to all needs. For those who love Almonds, Soy, Cashews, or even Oatmilk, they can always find the perfect fit in their freezer or fridge aisles of the grocery store.
Plus, most of their products are catered to those with allergens and come gluten-free. A win, win!
Besides, So Delicious Dairy Free has been providing amazing dairy-free options for over 30 years, which personally resonates well with me. In all honesty, my son has been drinking their dairy-free milk since he was the age of 1, therefore, having a company that has had a lot of years honoring their mission is SUPER IMPORTANT as a parent.
The pillar of So Delicious Dairy Free is “So Kind” which reflects their belief in treating people, animals, and the planet with kindness, in which they operate with that spirit on a daily basis.
Whelp, I’ve learned that So Delicious Dairy Free upholds their commitment by selecting high-quality, cruelty-free ingredients for their delicious products, as well as working with vendors that reflect integrity and much more. Most certainly a company I value highly .
Anyway, I chose to create this amazing soup dish because it’s right in line for the Fall season and it’s such a popular recipe. Broccoli and Cheddar is such a killer combination and while I’m sure the original version (with dairy) is great, this dairy-free version is much better, especially if you chose to abstain from dairy products for health reasons.
It’s super easy to make.
Done in under 30 minutes.
Only requires ONE pot.
Is completely dairy-free and vegan, yet SO CHEESY!
Comes loaded with other great tasting veggies—like carrots, celery, onions, and sweet corn.
Did I mention that it’s So Delicious? Haha.
A great balance between nutty (from the almonds) and creamy (from the cashews).
Blended with real vanilla.
Low in calories.
And just too good to pass up!
Now, let’s dig right into this recipe, shall we?
Begin by adding 1-2 Tbsps of olive oil to the dutch pot on medium-high heat. Sauté onions for about 3-4 minutes, until translucent and fragrant.
Add in herbs and spices and stir until well incorporated.
Add in the garlic, broccoli, celery, and carrots and Sauté for another 2-3 minutes until slightly softened.
Add in vegetable broth and bring everything to a boil. Once boiling begins, reduce heat to low and bring to a simmer.
Meanwhile, add the Almond milk, nutritional yeast, and a few pieces of the sautéed broccoli (about 1/3 cup) into a high-powered blender and blend until smooth and well combined.
Once complete, add blended mixture to the pot and stir in until well combined.
Let everything continue to simmer for another 10 minutes or so.
During the last 4-5 minutes, add in thickener (arrowroot + water) and stir in until everything begins to thicken. Repeat this step once again, if needed.
For extra creaminess, sprinkle 1/2 cup or so of vegan mozzarella cheese, optional.
Once thickened and veggies are softened, remove from heat and serve in prepared bowls.
Enjoy with a side of homemade vegan garlic bread (See Notes!), if preferred.
If you choose to make this Loaded Dairy-Free Broccoli Cheddar Soup recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Loaded Dairy-Free Broccoli Cheddar Soup.