Dairy-Free Cream of Broccoli Soup

Dairy-Free Cream of Broccoli Soup

One of the things I miss most about dairy, is the creaminess it can add to soups, and sauces. Thankfully, discovering raw cashews has quickly remedied any issues when cooking without milk products. Normally, my husband is not a fan of soup, but he raved about this recipe so I knew it had to be shared! It is super creamy, and full of flavor from lots of fresh garlic and herbs.  Feel free to use chicken broth in place of the water. Enjoy!


1 1/2 Cup Raw Cashews (Soaked for 4 Hours in 3 Cups Filtered Water)

4 Cups Filtered Water

4-5 Cups Organic Broccoli

4 Stocks Organic Celery

1 Large Yellow Onion Chopped

5 Large Garlic Cloves Minced

1 Tablespoon Organic Fresh Thyme Minced

1 Handful Organic Fresh Parsley Minced

1/3 Cups Bragg’s Amino or Coconut Amino Acids

1/3 Cup Nutritional Yeast

1 Vegetable Bouillon Cube

2 Tbs Avocado or Olive Oil

3 Cups Filtered Water (For Blending with Cashews Once Drained)


Add avocado oil, celery, yellow onion, and garlic to a medium to large stock pot. Cook on medium-high until onions become translucent. Now add in broccoli, herbs, vegetable bouillon, and water. Bring to a simmer and cook for about 8-10 minutes. While broccoli is simmering, drain cashews and add to a high-powered blender along with 3 cups of filtered water, and nutritional yeast. Blend on high for about a minute or until smooth and creamy. Reduce heat on broccoli to medium, and as you stir, add in cashew cream along with liquid amino acids of choice. Cook on medium for an additional 10 minutes, continuing to stir so the soup does not burn. The soup should begin to thicken, if it doesn’t then slowly turn up the heat for a few minutes but take care again not to burn.  Garnish with chopped bacon, and serve.



Abby Butterfield



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