Sweet Potato Broccoli Cheese Soup

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4.99 from 53 votes

Sweet Potato Broccoli Cheese Soup

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

Prep Time20

Cook Time30

Total Time45

Course: Dinner, Soup

Cuisine: American, Vegan

Keyword: broccoli, sweet potatoes, vegan broccoli cheese soup

Servings:

Calories: 302kcal

Author: Brandi Doming

Ingredients

2 heaping cups (300g) peeled and chopped 1/2 inch pieces sweet potatoes
1 packed cup (160g) finely diced white onion
5 large garlic cloves, minced (15g)
1 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 1/2 cups water
4 heaping cups frozen broccoli florets (depending on how chunky you want it)
1/2 cup raw cashews + 1 1/2 cups water for HOMEMADE cashew milk (see directions)
3 tablespoons (30g) brown rice flour
4-6 tablespoons nutritional yeast (I highly recommend this Sari brand, it is non-fortified with much better taste.)
4 Tablespoons (60g) dill pickle juice (this aids in the cheesy flavor-do not skip!)
fresh lemon juice for serving

NOTE

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

Instructions

Saute the onion in a bit of water for 5-8 minutes over medium heat until translucent. Add the garlic and cook another minute.
Add the water and sweet potatoes, salt/pepper and bring to boil, once boiling, cover and turn to simmer on low for about 15-20 minutes until potatoes very fork tender. They need to be almost mushy so they can puree easily.
Meanwhile roast the broccoli. Preheat the oven to 400°F and line a sheet pan with parchment paper. Spread your broccoli out and season well with salt and pepper. Bake 15-20 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. 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.
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. Hear me on this, it will not work the same. To make the cashew milk, add 1/2 cup raw cashews and 1 1/2 cups water to a Vitamix and blend until completely smooth.
After your potatoes are tender in your soup, stir in the milk, brown rice flour, nutritional yeast and pickle juice until well mixed. Cook about a minute so it thickens up. Remove from heat.
Use a hand immersion blender or a Vitamix to blend the soup until it is completely smooth. It should be nice and thick, but if you'd like it thicker, reheat it just for a minute or two. Homemade cashew milk makes the soup thicken very well and quickly!
Taste and add any additional salt. Add the roasted broccoli and serve. I added some more freshly ground pepper and a squeeze of fresh lemon juice right before serving.

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.

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