Go Back
+ servings
Loaded Dairy-Free Broccoli Cheddar Soup
5 from 16 votes

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.

Course: Main Course
Keyword allergy-free, broccoli, carrots, classic, dairy-free, dinner, easy, fall recipe, food, gluten-free, healthy, healthy bowl, homemade, indulge, nut-free, plant-based, recipe, savory, soup, traditional, vegan, veggies
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Creator Shanika | Orchids + Sweet Tea


  • 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)


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


  1. 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.

  2. Add in herbs and spices and stir until well incorporated.

  3. Add in the garlic, broccoli, celery, and carrots and Sauté for another 2-3 minutes until slightly softened.

  4. Add in vegetable broth and bring everything to a boil. Once boiling begins, reduce heat to low and bring to a simmer.

  5. 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.

  6. Once complete, add blended mixture to the pot and stir in until well combined.

  7. Let everything continue to simmer for another 10 minutes or so.

  8. 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.

  9. For extra creaminess, sprinkle 1/2 cup or so of vegan mozzarella cheese, optional.

  10. Once thickened and veggies are softened, remove from heat and serve in prepared bowls.

  11. Enjoy with a side of homemade vegan garlic bread (See Notes!), if preferred.

  12. Bon Appetite!

Tips | Notes:

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.