Loaded Dairy-Free Broccoli Cheddar Soup

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.

Loaded Dairy-Free Broccoli Cheddar Soup

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.

Loaded Dairy-Free Broccoli Cheddar Soup

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.

Just YUM!

If you’ve been an avid follower of Orchids + Sweet Tea, then you’ve probably come across a delicious Fall-inspired recipe.

Loaded Dairy-Free Broccoli Cheddar Soup

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.

Loaded Dairy-Free Broccoli Cheddar Soup

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.

Loaded Dairy-Free Broccoli Cheddar Soup

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.

Loaded Dairy-Free Broccoli Cheddar Soup

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!

Loaded Dairy-Free Broccoli Cheddar 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.

Loaded Dairy-Free Broccoli Cheddar Soup

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.

How?

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 .

Loaded Dairy-Free Broccoli Cheddar Soup

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.

WHAT YOU’LL LOVE MOST ABOUT THIS RECIPE?

It’s super easy to make.

Done in under 30 minutes.

Only requires ONE pot.

Is completely dairy-free and vegan, yet SO CHEESY!

Super creamy.

Super flavorful.

Comes loaded with other great tasting veggies—like carrots, celery, onions, and sweet corn.

Did I mention that it’s So Delicious? Haha.

WHAT SO GREAT ABOUT THIS ORGANIC ALMONDMILK W/ CASHEW?

A great balance between nutty (from the almonds) and creamy (from the cashews).

Blended with real vanilla.

All organic.

Low in calories.

Allergen Free.

Gluten Free.

Soy Free.

Wheat Free.

And just too good to pass up!

Loaded Dairy-Free Broccoli Cheddar Soup

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.

Bon Appetite!

MADE OUR RECIPE(S)?

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
Loaded Dairy-Free Broccoli Cheddar Soup

Loaded Dairy-Free Broccoli Cheddar Soup 

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
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Ingredients

  • 1-2 Tbsps Extra virgin olive oil
  • 4-5 cups broccoli, chopped into small/medium chunks
  • 1/2 purple onion, chopped
  • 2-3 garlic cloves, minced
  • 1/4 cup celery, finely chopped
  • 1 medium carrots, peeled + finely chopped
  • 3/4 cup organic sweet corn, frozen
  • 2 cups organic vegetable broth
  • 1 1/4 cup So Delicious Free Organic Almondmilk w/ Cashew, (See Notes!)
  • 1/2 cup nutritional yeast (See Notes!)
  • 1 tsp sea salt
  • 1/8 tsp black pepper
  • 1/2 tsp turmeric
  • 1 Tbsp dried parsley
  • pinch of smoked paprika
  • 1 Tbsp arrowroot starch + 3 Tbsps warm water (Repeat this amount twice, if needed)

OTHER:

  • 1/2 cup vegan mozzarella cheese, optional (See Notes!)
  • Homemade vegan garlic bread (See Notes!)

Instructions

  • 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.
  • Bon Appetite!

Tips & Tricks

SO DELICIOUS DAIRY-FREE:To learn more about this So Delicious Dairy-Free Organic Almondmilk w/ Cashew in Vanilla, click here.
NUTRITIONAL YEAST: This is a highly nutritious vegan ingredient that has a ton of benefits. Jam packed with B-Vitamins, Folic Acid, Zinc, and Protein. Taste wise—nutritional yeast has a cheesy, nutty, savory, ‘umami’ flavor.
VEGAN CHEESE: If you’d prefer to stick to the Classic version of this recipe, you can substitute Vegan Mozzarella for Vegan Cheddar cheese shreds. I use the Daiya Foods brand. 
HOMEMADE VEGAN GARLIC BREAD: INGREDIENTS: 1 full loaf of French Bread, 3-4 Tbsps vegan butter (melted), 1-2 Tbsps Extra virgin olive oil, 2 Tbsp chopped parsley (can also use dried parsley), pinch of sea salt, pinch of black pepper, 1-2 Tbsps mince garlic.
DIRECTIONS: Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place sliced French Bread onto baking sheet (spaced out evenly) and add 1 Tbsp of garlic mixture on each sliced bread. Spread evenly using the spoon. Once all breads are topped, place baking sheet in the oven and bake for 10-15, or until full crisp and brown. Remove from oven and enjoy.
STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for up to 3 days, for optimal freshness.

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Loaded Dairy-Free Broccoli Cheddar Soup.

ORCHIDS + SWEET TEA

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  1. What a beautiful bowl of comforting soup with all the goodness. I love how creamy it looks yet it’s so light and healthy. I love nutritional yeast in cooking. Have only discovered it recently and never looked back. Can’t wait to try this soup!

  2. I’m reading this in the morning and I want to make and eat this for breakfast! Holy yum! I really like SoDelicious whip cream but I’ve never tried the milk. I’ll definitely have to give it a try. This recipe looks perfect for those cool Fall days where you just need something to warm you to your bones. Thanks for this!

  3. This is one seriously good looking soup!! My favourite thing to do would be getting the toasted bread you have there in the pics and dunking it right in there, talk about YUM!

  4. I usually like dairy in my soup, but your pictures look so good! I am going to give this dairy free version a go! It looks great for fall dinners.