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Bowl of vegan sweet potato broccoli cheese soup

Sweet Potato Broccoli Cheese Soup

Vegan Sweet Potato Broccoli Cheese Soup. So incredibly rich, creamy, dairy-ree, oil-free and just 8 easy ingredients.
Course Dinner, Soup
Cuisine American
Keyword sweet potato broccoli cheese soup, vegan broccoli cheese soup, healthy broccoli cheese soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Brandi Doming

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

NOTE

  • This has a more non-traditional flavor than typical broccoli cheese soup. The sweet potatoes give it a more subtle sweet

NOTE

  • 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.

Instructions

  1. 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.
  2. 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.
  3. 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, turn off the heat and then use a hand immersion blender to process the soup until it is completely smooth. Turn the heat back on to medium and once it's bubbling, turn down to low and let it cook another 5-10 minutes or until it thickens to desired consistency. Stir often to prevent sticking to the sides and bottom of pan. If you want it even thicker, you can always whisk in a tad more brown rice flour.
  4. 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.

Recipe Notes

For nut-free, sub with "lite" canned coconut milk, shaken well first. It does not thicken as well as my homemade cashew milk, so add another 1/2 tablespoon of rice flour.