Vegan Sweet Potato Broccoli Cheese Soup. So incredibly rich, creamy, dairy-free, oil-free and just 8 easy ingredients.
Who really loved broccoli cheese soup as a kid? Please tell me you said yes. Well, today I've got a vegan broccoli cheese soup with a twist....a sweet potato-ish, cheesy-ish broccoli soup. Not overly cheesy, but more of a combo of a sweet potato flavor and a cheesy flavor. As you all know by now, I love soup. They are so easy and fast to make and with my schedule lately and for this year, I need easy meals.
I've got an insane month happening, well, an insane next few months. I have so many exciting things that I'm working on and to share with you coming soon. I'm so grateful to be doing what I love and getting to share it with all of you. I'm especially excited to share with you another soup recipe. It's going to be getting in the 80's soon here in Texas, so I need to get up some more soup recipes before it gets too hot and you all think I'm crazy.
One of my absolute favorite recipes my mom made for us growing up, was broccoli cheese soup. I'm not talking about the purred broccoli soup where there is no visible broccoli florets left. No, I want the chunks please, thank you. Roasted chunks, to be exact. I did my usual roasted broccoli trick that I do for a lot of my soups. As I've mentioned before, I hate overly cooked/soggy broccoli, which happens a lot when you cook it in the pot. I avoid all this by roasting my broccoli under tender and just beginning to brown. It adds such a better flavor and texture to my soups.
This Vegan Sweet Potato Broccoli Cheese Soup is so satisfying, creamy and comforting. Even though this soup is vegan and not an ounce of dairy in it, you'd never know by how silky, smooth it is, thanks to using brown rice flour and cashew milk. The soup my mom made was obviously loaded with dairy and processed cheese. Yummy, yes, but I'm no way interested in putting that in my body anymore. So, I created a healthier, but still absolutely delicious, version. It does not taste as intensely cheesy as the one I used to consume, and it is sweeter because of the sweet poatoes, but it's delicious in it's own right. Lots of veggies and flavor going on here.
I decided to give the traditional broccoli cheese soup a dairy-free version and a twist, by adding sweet potatoes. My first trial was with regular potatoes and it just was a bit bland for my taste and a bit too starchy for what I was going for. Sweet potatoes taste much less starchy than regular potatoes, plus they also give a beautiful color.
I love this soup and I hope you do too! Please leave me feedback below after you make it and if you like, I'd love to see your pic on Instagram@thevegan8 and don't forget my hashtag #thevegan8 so it saves to my page and this way I won't miss the notification!
2 heaping cups of peeled and chopped 1/2 inch pieces sweet potatoes ( 270 g)
1 packed cup of finely chopped white onion (160 g)
4 large garlic cloves, finely minced (12 g)
1 1/2 teaspoons fine sea salt
1/4 teaspoon ground black pepper
1 1/2 cups water
3-4 cups frozen broccoli florets, depending on how chunky you want it (I use frozen because I like that it keeps the broccoli moist and not dry out, but you can use fresh)
3 tablespoons brown rice flour (30 g)
1/2 cup nutritional yeast (52 g, add more for a stronger cheesy flavor, I use
, better flavor and no nasty aftertaste)
1 1/2 cups (360 mL) cashew milk (for nut-free, sub with another creamy milk, not a watery one, soy or "lite" coconut milk should work well)
3-4 Tablespoons dill pickle juice-I used 4 and liked the flavor, but start with 3 (just regular hamburger dill pickle juice, nothing fancy, this helps aid in the cheesy flavor and give depth)
Optional: For a smoky element, you can add 1-2 teaspoons liquid smoke
Note: This has a more non-traditional flavor than typical broccoli cheese soup. The sweet potatoes give it a more subtle sweet, but richer flavor, which we loved. If you don't want yours to taste too much like sweet potato, then sub half sweet potato and half yukon gold or red potatoes.
Note 2: I used homemade cashew milk for this. To make it, it only takes 5 minutes. Just add 1 cup raw cashews and 3 cups filtered water to a Vitamix and blend until smooth. That's it.
Add potatoes, onion, garlic, salt, pepper and water to a pot and bring to boil, once boiling, cover and turn to simmer for about 20 minutes until potatoes very tender. They need to be almost mushy so they can puree easily.
Meanwhile roast the broccoli. Preheat the oven to 375 degrees Fahrenheit and line a sheet pan with parchment paper. Spread your broccoli out and season well with salt and pepper. Bake 15 minutes or until just beginning to see the tips browning. Depending on your oven or the size of your broccoli florets, it may need longer, up to 10-15 more minutes. The frozen ones I buy are always relatively small florets and 15 minutes is perfect. You want them fork tender, but still fairly firm, as you will not be cooking them in the soup. If using fresh and not frozen, watch them so they don't burn.
After your potatoes are tender in your soup, whisk in the brown rice flour and nutritional yeast until well mixed. Let it cook about a minute so it thickens up. Add the milk and pickle juice. Stir well and then use a hand immersion blender to process the soup until it is completely smooth. Let it cook another 5-10 minutes or until it thickens to desired consistency. If you want it even thicker, you can always whisk in a tad more brown rice flour.
Taste and add any additional salt, I added another 1/4 teaspoon. Add the roasted broccoli and serve. I added some more freshly ground pepper right before serving.
Hi! I'm Brandi, a wife and mom behind this blog who healed her husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper and water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!