Sweet Potato Broccoli Cheese Soup

Name: Sweet Potato Broccoli Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 heaping cups (270g) peeled and chopped 1/2 inch pieces sweet potatoes; 1 packed cup (160g) finely diced white onion; 4 large garlic cloves, minced (12g); 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); 3 tablespoons (30g) brown rice flour; 1/2 cup (52g) nutritional yeast (I highly recommend this Sari brand, it is non-fortified with much better taste.); 1 1/2 cups (360g) HOMEMADE cashew milk (see NOTES at bottom for nut-free); 3-4 Tablespoons dill pickle juice-I used 4 and liked the flavor (this aids in the cheesy flavor); Optional: For a smoky element 1-2 teaspoons liquid smoke; This has a more non-traditional flavor than typical broccoli cheese soup. The sweet potatoes give it a more subtle sweet; The homemade cashew milk is amazing in this. Do not use store-bought cashew milk, as it will not produce near the same flavor or result. To make the cashew milk, add 1 cup raw cashews and 3 cups water to a Vitamix and blend until completely smooth. Use 1 1/2 cups for the recipe. Use extra for other recipes or in smoothies.

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Vegan Sweet Potato Broccoli Cheese Soup. So incredibly rich, creamy, dairy-ree, oil-free and just 8 easy ingredients.

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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.

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.

VEGAN BROCCOLI CHEESE SOUP

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.

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’m a huge potato soup fan in general and if you are too, then make sure to check out one of my most popular recipes, this Low-fat Smoky Broccoli Potato Soup!

OTHER VEGAN SOUP RECIPES TO TRY:

5 from 4 votes