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This satisfying Vegan Cheesy Cream Of Broccoli Soup is super creamy with just a hint of thyme. Not only that this wholesome soup tastes incredibly delicious, but broccoli is a calcium-rich vegetable and is one of only four vegetables that contain vitamin E.
So a lot of goodness in one bowl of this cheesy cream of broccoli soup.
How to make cheesy cream of broccoli soup without dairy?
To start, this vegan broccoli soup is made by sauteeing the onions with garlic in coconut oil and seasoned with just a teaspoon of thyme.
Then, the broccoli, carrots and gluten-free vegetable broth are added and cooked briefly until the veggies are tender but firm to bite.
While the veggies were cooking, I made the creamy, cheesy flavourful sauce, which is added to the soup.
To make the dairy-free sauce, you will need raw cashews, coconut milk, nutritional yeast, tapioca starch, turmeric and mustard powder. All this goodness is blended in a high-speed blender until creamy.
Then this thick and creamy sauce is added to the soup and cooked until the soup thickens.
This vegan cream of broccoli soup recipe includes most of the ingredients in the classic broccoli cheddar soup. However, I added grated carrots giving the soup a little more texture and flavour.
But it is the cashews that make the soup creamy and silky without adding the cream.
This broccoli soup recipe is gluten-free, Whole30 and paleo-friendly.
Whenever I serve a hearty soup, I always add tasty bread. Two of my favourite bread that will go exceptionally well with this soup are gluten-free artisan bread and the healthy gluten-free flax bread 🙂
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