“Cheesy” Broccoli Soup – GF, Paleo, Whole 30, Vegan


It is COLD out there and my mind always goes to soup when the mercury drops.  I grocery shopped yesterday and this gorgeous broccoli was on sale.  I knew right then and there that the broccoli was destined for a nice pot of soup.  My youngest daughter has been a huge fan of broccoli soup since she first tried it at day care years ago.  I have made many attempts to rival their soup, but I always fall short.  It has always kind of bugged me that broccoli gets weighed down with cheese and cream in most versions.  I love it when inspiration hits and as I picked up some raw cashews I thought of those yummy vegan “cheese” sauces that I love so much.  I came home and gave it a whirl.  Instead of making the effort of both a cheese sauce and a soup, I decided to make my life easy and did a minimalist version.  I liked how it turned out.  

It is a satisfying and quick meal, full of goodness.  This yummy soup can be thrown together quickly after work, as there is minimal chopping and the cook time is so short.  Broccoli is among the healthiest foods that you can put in your mouth, being rich in beneficial nutrients like Vitamin C, calcium and potassium, while being high in fiber.  This recipe will become a family favorite.

“Cheesy” Broccoli Soup

Recipe serves 4 dinner portions

Total prep time – 20 min.


  • 2 tablespoons ghee (or avocado oil for vegan version)
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 2 cups chicken stock (or veggie stock for a vegan version)
  • 4 cups broccoli florets cut in approx 1’ florets (include chopped stalk, avoiding the woody ends)
  • 2 medium carrots, shredded  
  • 1 cup raw cashews (if you don’t have a high power blender, make sure these are soaked for 4 hours)
  • 1 cup water
  • 3/4 teaspoon mustard powder
  • 1/2 teaspoon paprika
  • 1/2 cup nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 1/4 cup cashew or almond milk
  • Sea salt
  • Pepper  


  1. Heat ghee or avocado oil in a medium sauce pan. Add onion and garlic and sauté until translucent, stirring often.
  2. Add stock, broccoli, and carrots, then cover with a lid. Simmer until broccoli is tender, about 6-8 minutes, checking with fork for doneness.
  3. In a blender, combine the soaked cashews (if you are using a high speed blender, no need to soak), water, nutritional yeast, mustard powder, paprika, almond or cashew milk and a generous pinch of salt.  Blend until very smooth.
  4. Add a ladle full of the cooked broccoli and carrots with some liquid to the blender mixture.  Blend again until smooth.
  5. Pour the contents in the blender back into the saucepan and heat to serve.