A Delicious Dairy Free Soup!
How To Make Dairy Free Cream of Broccoli Soup!
I am currently home with my oldest today as I write this, whom happens to be sick… And so the theme for today’s post seems very fitting as soup is the only thing he really wants to eat! I am joining my friend Kristen at Ella Claire to share a soup recipe. I chose to recreate one of my very childhood favorites, but in a dairy free version!
Here is what you will need…
- 3 1/2 cups cashews
- 1 small onion
- 2 cloves of garlic
- 1 tbsp. oil
- Salt and pepper
- 6 cups of broccoli
- 32 oz. chicken broth
Of course I couldn’t resist grabbing some market flowers on my way home! These were so pretty and perfect for fall arranging.
Here is how you will make this yummy soup!
- Begin by chopping the broccoli, onion and garlic.
- You will steam the broccoli with salt/pepper till it is soft and ready for blending.
- While the broccoli is steaming, you will add the cashews to your blender (*please note: some people to prefer to soak their cashews beforehand and you can read up on whether you want to do that).
- Pour the chicken stock in with the cashews.
- Now blend the cashews with the chicken stock until smooth. A high powered blender will make this job much easier.
- Set the broccoli aside once steamed (keep 1 cup separate for the final step) and then begin to warm the oil in a pan.
- Sauté the onions and garlic with the oil. Season with salt/pepper.
- Now the part where it all becomes soup! Add the sautéed garlic and to the cashew cream and blend it till smooth again. Now add the broccoli (except for a cup you will set to the side for the end) to the smooth base you just blended.
- Blend it all together again until it is nice and creamy. Season with salt/pepper to taste.
- You can also add extra water or chicken stock until you get the consistency you prefer. This recipe makes it a thick, creamy soup… But I also played around with thinning it out a bit and liked that too!
- At the very end you can add the last cup of broccoli to the blender, but gently pulse it in leaving bigger chunks. This will allow for there to big some large pieces of broccoli and boast better texture.
- Our Vitamix blends soups warmly but if yours does not, you can transfer this all to a large pot and warm very slowly. Do not boil as the cashew cream will burn.
I have so many memories as a child with my grandparents enjoying cream of broccoli soup and recreating this recipe was a tender hearted experience down memory lane…
No soup is complete without some bite sized crackers! So I whipped up some of my almond ones here.
This soup is a treat and very creamy something that I crave on those cold fall nights!
Here are my pretty flowers on display too ;)!
I hope you enjoyed and please make sure to check out these delicious recipes down below too!
Easy Slow Cooker White Bean and Ham Soup by Ella Claire & Co. | Creamy Cauliflower Soup by Tidbits | Butternut Squash Minestrone by Nest of Posies | Light Creamy Mushroom Soup by The Chronicles of Home | Corn Chowder by On Sutton Place
Crockpot Chicken Noodle Soup by Live Laugh Rowe | Apple and Celeriac Soup by Inspired by Charm | Chicken Gnocchi Soup by Tidy Mom | Chicken and Dumplings by House 214 | French Onion Soup Bowls by Shabbyfufu
Sausage Tortellini Soup by My 100 Year Old Home | White Chicken Chili by Rooms For Rent | Roasted Pumpkin & Garlic Soup by Home Made Lovely | Healthy Halibut Chowder by Town and Country Living | Homemade Chicken Noodle Soup- Japanese Udon by Happy Happy Nester
Creamy Low-Carb Roasted Cauliflower Soup by Summer Adams | Dairy Free Cream of Broccoli Soup by Zevy Joy | Butternut Squash and Pear Soup by Nick + Alicia | Harvest Lentil Soup by French Country Cottage | Creamy Asparagus Soup with Bacon and Lime Creme Fraiche by My Sweet Savannah