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Dairy Free Broccoli 'Cheese' Soup

This dairy free broccoli 'cheese' soup is so creamy and comforting and comes together in no time at all. It is a perfect family-friendly recipe!
Course Soup
Cuisine American
Keyword dairy free, gluten free, paleo, soup, whole30
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 Servings
Calories 224kcal
Author Sara


  • 1 Tbls Avocado Oil
  • 1/2 cup Yellow Onion diced
  • 3 cloves Garlic minced
  • 1 cup Carrots peeled & chopped
  • 4 Yukon Gold Potatoes large (or russet) peeled & cubed
  • 4 cups Chicken Broth*
  • 14.5 oz Can of Coconut Milk full fat
  • 2 Tbls Nutritional Yeast
  • 1.5 tsp Sea Salt
  • 1/4 tsp Pepper
  • 1 tsp Paprika
  • 2 cups Fresh Broccoli Florets chopped (or frozen**)
  • 1 Lemon


  • Heat the avocado oil in a large dutch oven or soup pot over medium low heat
    Add in the onions, carrots and garlic. Saute for 3 minutes
    Then add in the cubed potatoes, nutritional yeast, sea salt, pepper, and paprika. Stir and pour in the chicken broth. Bring to a boil and reduce to a gentle boil. Cook until potatoes are fork tender (about 10-12 minutes)
  • Once the potatoes are tender add in 1 cup of the broccoli florets and let gently boil another 3 minutes
    Turn the heat off and use immersion blender in the pot to blend the soup together
  • Stir in the coconut milk and remaining broccoli florets. Turn to medium low heat and cook another 5-7 minutes or until broccoli is tender (I like mine to still have a little crunch to it)
  • Remove from heat and taste for salt and pepper, squeeze in some fresh lemon juice for a lovely added flavor


*Use vegetable broth to keep this vegan and vegatarian 
**If using frozen broccoli, steam it and then stir it in at the end 


Calories: 224kcal | Carbohydrates: 23g | Protein: 6g | Fat: 13g | Saturated Fat: 10g | Sodium: 897mg | Potassium: 788mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2956IU | Vitamin C: 48mg | Calcium: 47mg | Iron: 3mg