Dairy + Gluten Free Broccoli and "Cheese" Soup

8:00 AM

I love soups in the winter. It just feels right! Even if you live in the south and the closest you get to colder winter weather is 69 degrees with some wind.

It has been a very long time since I've had a nice warm thick broccoli and cheese soup. When I found this recipe, I couldn't believe how easy it was and once I made it I couldn't believe how much it tasted like the real gluten and dairy filled thing!EASY Dairy and Gluten Free Broccoli and Cheese Soup
2 tbsp olive oil
1 medium red onion, diced
3 cloves garlic, minced
1 tsp sea salt
1 tsp black pepper
1 tsp dijon mustard
2½ cups unsweet or regular almond milk
2½ cups vegetable broth
5 cups broccoli florets
1 cup nutritional yeast
1 tbsp lemon juice

In a large pot, cook the onions in the olive oil over medium heat for about 5 minutes.
Add the garlic, salt, pepper and dijon and cook for a few more minutes.
Add the milk, broth and broccoli.
Bring to a simmer, cover and cook for about 20 minutes or until broccoli is tender.
Turn off heat and stir in nutritional yeast and lemon juice.
Remove about ½ of the soup and puree in a blender. 
*Note* the more you puree the thiner it will be. So if you want it a little chunkier/thicker, puree less then 1/2.
Pour it back into the pot with the remaining soup.

Some nice yummy gluten free french bread goes great along with soup!

Happy Cooking Friends! 


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