Last night, we ran out to grab one last Christmas gift for our daughter. It’s so weird to not see the white fluffy stuff on the ground but the weather sure is cold. It feels more like a cold Fall than winter but never the less we are finally ready for Christmas.
Emma loves reading and has been excited for Santa and snow for weeks now. I keep telling her we won’t be getting snow which immediately disappoints her. Maybe, we’ll visit a snowy place next year for Christmas. 🙂
Well, although it doesn’t feel or look like a Michigan winter here in Northern California, I can’t help but pull out the soup recipes. A big bowl of soup is always appreciated on snowy or just chilly days. And one of my family favorites is Cream of Broccoli Soup. I’m also digging this beautifully hemp cloth napkin made from Beautiful Ingredient. I didn’t realize that hemp is one of the strongest fibers. Isn’t it pretty? 🙂
I LOVE broccoli. Especially if the broccoli is covered in cheese. But how do you do cheese when you are dairy-free? My husband’s milk allergy kept us from anything cheesy until I discovered both of these vegan “cheese” options. If you are dairy-free than you know how disappointing it can be to have your “cream” taken away from you. This dairy-free cream of broccoli soup is so “cheesy” you’ll never know the difference. 🙂
I highly recommend that you check out these amazing vegan dairy-free cheese options:
We honestly are fans of all three. They all melt like cheese. They are all soy-free which is important to me. I would say that Vegan Gourmet Shreds tastes better cold than Daiya but they all taste amazing melted. I usually end up buying whichever one is on sale.
Just be sure to make sure that your cheese says, “Dairy-free” on the package and not “Lactose-free.” If you have a dairy allergy like my hubby than the whey in lactose-free cheese can still cause allergy symptoms. I made this mistake unknowingly until my friend kindly pointed out that although this cheese is labeled as vegan it still contains milk. Another good reason to double check the ingredients listed.
So, because I have found this wonderful dairy-free cheese, cream of broccoli soup is back on the menu and now you can enjoy it too. It’s super easy to make and the recipes comes together quickly.
Cream of Broccoli Soup (Dairy-free)
Author: Allison Kuslikis
1 head of broccoli or 4 generous cups chopped
1/2 head of cauliflower
1 small onion diced
2 1/2 cups vegetable broth
2 cups vegan cheese
1 1/2 cups non dairy milk
1 tsp. garlic powder
salt & pepper to taste
1 tbsp. cornstarch to thicken (optional)
Chop broccoli & cauliflower into bit size pieces and set aside.
Chop onion and place in pot with with a little bit of oil. Sautee onions for 1-2 minutes or until soft.
Add broth, non dairy milk chopped broccoli and cauliflower in pot. Cook on medium heat for 15 minutes or until vegetables are soft.
Once the broccoli and cauliflower are soft, use immersion blender to puree soup. Otherwise, scoop soup contents into your blender carefully and blend to desired consistency.
Place soup back into pot and add cheese and cornstarch (optional). Simmer for 5 more minutes.
Calories per serving: 332.16 kcal
Fat per serving: 25.44 g
Saturated fat per serving: 1.5 g
Carbs per serving: 22.55 g
Protein per serving: 10.28 g
Fiber per serving: 7.8 g
Sugar per serving: 7.46 g
Cholesterol per serving: 7.32 mg
I would love to hear from you. If you give this a recipe a try, please rate it and or leave a comment below.