This soup has all the flavors of a traditional cream of broccoli soup, but without the dairy — because sometimes you just need those comfort foods you grew up with. I took one of my favorite classics and went vegan on it.

Due to all of the devastating weather that’s been hitting other parts of the country, I’m a little embarrassed to admit it’s not exactly soup weather here in Southern California, just yet. There was a day last week, however, which I woke up to a little rain, and after a few months without hot soup, that slight hint of cold weather made me want some.

I first created this recipe last winter when we were definitely in the middle of a some rainy, soup-like weather. I hadn’t made one since going vegan but was craving some creamy, cheesy, broccoli soup. I figured it was popular enough to where it had been done, so I started googling recipes. I found many recipes, but none were quite what I was hoping for. They were all almost there, but not exactly what I had in mind. Soooo… I started from scratch and made my own.

I always prefer to do my soups in the slow cooker. Just put everything in and walk away. My kitchen life isn’t always that simple, so it’s great when I can have times that are. I’ll usually save soups for days when I’m going to have something going on in the afternoon or early evening and will have more time to prep dinner in the morning, or early afternoon, using a 4 hour cooking time.

Veggies in this soup, aside from the broccoli, include both onion and celery. These I dice small and place at the bottom of the pot. For the broccoli, I use the florets from three small heads and the stalk from one. One-third of the florets I like to leave whole. I take the rest of the broccoli and chop it up small either with a knife or food processor. If you prefer your soup to be completely puréed, you can instead chop it all, but I’ve always thought it lovely to have some pieces in there.

For a cream soup without the dairy, we’re going to need what? That’s right, soaked cashews. I’m sure you saw that one coming! I soaked one cup cashews and blended them with one cup water. This I poured into the crockpot over the veggies, followed by minced garlic, salt, pepper, dried basil, nutritional yeast, and finally some vegetable broth. Now we can set the slow cooker and walk away. I did mine for 4 hours on high (or 6 on high using the slow cook setting on my Instant Pot), but I’m sure you can also to do a lower temperature for longer.

In the last half, you’re going to open the crock pot and remove the whole florets. I used a slotted spoon and a fork then set them aside in a small bowl. Now we’re going to blend the soup to make a nice purée. If you have an immersion blender, you can do this easily by just leaving the soup in the pot. If not, you will transfer the soup to your blender pitcher, blending until smooth, and then returning the soup to your slow cooker.

After you’re done puréeing, replace the broccoli florets to your pot. At this point, you have a decision to make… to use faux cheese shreds or to not use faux cheese shreds. Taste the soup, I think it’s excellent without the added cheez, and it still has a cheesy kind of flavor from the nutritional yeast. However, if either you’re super cheezy like me, or if perhaps you’re either new to the non-dairy world or are cooking for others who eat dairy, I suggest adding some cheddar style shreds. I add one cup, replace the lid, and let sit for the last half hour. Once done, stir, taste, and add more salt or pepper if desired.

If not adding the faux cheese, check to make sure your broccoli is thoroughly soft, and if so you can enjoy your soup now. Otherwise, replace lid and cook until needed. Taste before serving, adding more salt or pepper if needed.

I was quite pleased when it turned out to be everything I had hoped. I love this soup just as much I always loved the nonvegan version, back in my omni days. I can only hope now that it is also the answer to what you’ve been craving. If so, let me know by snapping a pic and tagging me on Instagram. @veggiesattiffanis

Print Slow Cooker Broccoli Cheez Soup Author Tiffani Ingredients 1/2 yellow onion diced small

2 stalks celery peeled and diced small

3 small heads broccoli

1 cup raw cashews soaked overnight or at least 4 hours

1 cup water

2 tsp minced garlic

1 tsp black pepper or to taste

1/2 tsp Himalayan pink salt or salt of choice, or to taste

1 tsp dried basil

2 Tbsp nutritional yeast

3 1/2 cups vegetable broth

1 cup non-dairy cheddar style cheese shreds optional, plus more for serving (for soy or grain-free be sure to check ingredients.) Instructions Add the onion and celery to the bottom of your slow cooker pot.

Take 1 head of broccoli, remove florets, cut into small, bite-sized florets*. Add to pot.

Take the florets from the other 2 heads of broccoli, plus 1 broccoli stalk, and chop small, either by hand or in your food processor. Add to pot.

In a high speed blender** add your cashews and your water. Blend on high until completely smooth, pour in pot over the broccoli.

Add garlic, pepper, salt, basil, nutritional yeast, and finally the vegetable broth. Place lid on slow cooker. Set to high for 4 hours or low for 8. (6 hours on high for an Instant Pot on slow cook method)

When the slow cooker has 30 minutes of cooking time left, remove lid and scoop out the broccoli florets which had been left whole. Place florets in a bowl and set aside. Purée the rest of the soup by either using an immersion blender, or by carefully pouring the soup into the pitcher of a regular blender. Blend on high until smooth. If removed, place soup back in slow cooker pot.

Return broccoli florets to pot. If you're not using the cheddar style shreds, taste soup, add more salt and pepper if desired. Serve if florets are fully cooked, if not, place lid back on slow cooker and continue to cook until broccoli is soft. If using cheddar style shreds, add those now. Stir soup, place lid on pot and continue to cook for the remaining time.

Taste soup, add more salt and pepper if desired. Ladle into soup bowls and sprinkle with a bit more cheddar style shreds. Notes Makes roughly 8 cups. *If you want your soup completely puréed, chop florets small like the rest of the broccoli. **If you don't have a high speed blender, use a regular blender instead, but make sure to soak cashews for a full 8 hours.

5 / 5 ( 1 vote )

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