Creamy Broccoli Soup (Gluten Free, Dairy Free) is exactly what I make when the fridge is looking sparse and my body wants something warm, green, and cozy. Maybe you have that same craving on a rainy evening, or you need a soup that feels indulgent without heavy cream doing all the work. This version is velvety, quick, and surprisingly rich thanks to simple pantry ingredients. No fancy technique. No long simmering. Just real flavor that tastes like a hug in a bowl. If you’ve ever missed that classic cheesy vibe, I’ve got a trick for that too.
How to make a dairy-free broccoli cheese soup
Let’s cook the easiest pot of creamy comfort. You’ll blend part of it to get that smooth, restaurant-style texture, and leave some florets whole for a bit of bite. The result is cozy, not cloying. I’ve made this so many times that I barely measure anymore, but I wrote it out so you can follow along with confidence.
Step by step method
Start by sautéing a chopped onion in olive oil with a pinch of salt until it turns translucent and sweet, about 5 minutes. Add a few minced garlic cloves and cook one minute more so the kitchen smells incredible. Toss in chopped broccoli florets and stems. Yes, the stems are tender once cooked, so don’t toss them. Pour in a good veggie broth to cover the broccoli by about an inch. Drop in a diced small potato for creamy body. Simmer until everything is fork-tender, about 10 to 12 minutes.
Now for the creamy magic. Stir in full-fat coconut milk or a cup of cashew cream, plus 2 to 3 tablespoons nutritional yeast for that classic cheesy flavor. If you like a little tang, splash in a teaspoon of apple cider vinegar or lemon juice. Blend half the soup with an immersion blender right in the pot, then fold it back together. You’ll get the perfect balance of silky and chunky without any dairy at all.
If you enjoy a truly cheesy version for family members who do eat dairy, I’ve got a speedy option you can make another time. Try this comforting Instant Pot broccoli cheddar soup for a fun spin. But for today, we’re keeping it fully dairy free and wildly satisfying.
Use this moment to taste and adjust. Add more salt, cracked pepper, and a touch more nutritional yeast if you want extra cheese vibes. I sometimes stir in a pinch of smoked paprika for warmth or red pepper flakes for heat. That’s it. You just made a pot of Creamy Broccoli Soup (Gluten Free, Dairy Free) that feels like takeout from your favorite cafe.
Tips for making a creamy broccoli cheese soup
Texture, flavor, and easy upgrades
Here’s what I’ve learned after many batches.
Blend in stages: Puree about half the pot and leave some broccoli pieces intact. It looks rustic and tastes like you worked harder than you did.
Pick one creamy base: Full-fat coconut milk, homemade cashew cream, or a can of white beans all make the soup lush. Cashew cream is my favorite for a neutral flavor. White beans are great for extra protein and a thicker finish.
Use the stems: Peel tough spots if needed, then chop and add them. They soften beautifully and boost the broccoli flavor.
Season late: Nutritional yeast, lemon, and salt can bloom differently once blended. Taste after blending and finish with acid and salt to make the flavors pop.
Make it meal-worthy: Add cooked shredded chicken or chickpeas at the end. Or serve with a side from my collection of dairy-free recipes when you’re building a cozy dinner menu.
“I served this to my dairy-loving parents and they asked where the cream came from. They were stunned when I said there wasn’t any. Five stars for weeknight comfort.”
Lastly, remember that Creamy Broccoli Soup (Gluten Free, Dairy Free) thickens as it cools. If you’re reheating leftovers, whisk in a splash of broth to loosen it until it’s just right for you.
Ingredients and substitutions for dairy-free broccoli cheese soup
- Broccoli: Use fresh florets and chopped stems. Frozen works in a pinch, but it can release more water, so simmer a few extra minutes.
- Onion and garlic: These create the sweet, savory foundation you want in a creamy soup.
- Vegetable broth: A good, low-sodium broth lets you control the salt. Chicken broth works if you’re not strictly vegetarian.
- Potato: One small russet or Yukon gold adds body and silkiness without any flour or cornstarch.
- Creamy element: Choose one. Coconut milk for richness, cashew cream for neutral creaminess, or canned white beans for thickness and extra protein.
- Nutritional yeast: The dairy-free cheese trick. It adds a nutty, cheesy flavor. Start with 2 tablespoons and adjust to taste.
- Seasonings: Salt, pepper, a squeeze of lemon or apple cider vinegar, and optional smoked paprika or chili flakes.
- Optional add-ins: A handful of spinach for more greens, or a spoonful of Dijon for sharpness. If you want a heartier plate, serve with dairy-free mashed potatoes for a comfort meal that really sticks.
If you need a nut-free version, choose coconut milk or white beans instead of cashew cream. If you want to keep it lighter, use light coconut milk and add an extra half cup of broccoli for body. This flexibility is why I return to Creamy Broccoli Soup (Gluten Free, Dairy Free) over and over.
How to thicken the soup
There are a few ways to get that spoon-coating feel without dairy or gluten. Each has its own perk, so pick what fits your pantry and your taste.
Five easy thickening options
Potato: My go-to because it tastes neutral and blends super smooth. One small potato diced and simmered with the broccoli does the trick.
White beans: Blend a can of cannellini beans into the soup for creaminess and protein. This is a great choice if you want it to be more filling.
Cashew cream: Soak half a cup of cashews in hot water for 15 minutes, then blend with a cup of broth until silky. Stir into the pot near the end.
Reduction: Simmer the soup uncovered for a few minutes longer to let water evaporate. The flavors intensify and the texture thickens naturally.
Arrowroot or tapioca slurry: Mix 1 tablespoon with 2 tablespoons of cool water and whisk it into the hot soup off the heat. Return to low heat for 1 minute until glossy. Use lightly so it doesn’t get gummy.
Whichever you choose, blend gently to avoid overworking the starches. The goal is silky, not gummy.
Serving suggestions
- Swirls and toppers: Finish bowls with a drizzle of olive oil, a sprinkle of nutritional yeast, chopped chives, or toasted pumpkin seeds for crunch.
- Bread and sides: Serve with warm crusty bread or simple roasted potatoes. If you want an easy side veg, make a quick batch of crispy air fryer broccoli.
- Protein boosts: Add cooked shredded chicken, a handful of chickpeas, or pan-seared tofu cubes for heft.
- Flavor boosters: A squeeze of lemon right before serving wakes everything up. A pinch more salt at the table is often the difference between good and great.
- Leftovers: Store in the fridge for up to 4 days. It will thicken, so thin with broth when reheating. It also freezes well for a quick lunch later.
For simple weeknights, I lean on this soup with a salad and call it dinner. When I have guests, I pair it with a grain and a protein on the side for a more rounded plate.
Common Questions
Can I use frozen broccoli?
Yes. Add it straight to the pot from frozen and simmer a few extra minutes. The flavor is still great, though fresh broccoli has a slightly brighter taste.
What can I use instead of nutritional yeast?
Try a spoonful of white miso for umami or a pinch of Dijon mustard for tang. You’ll miss some cheesy notes, but it still tastes rich and savory.
How do I make it nut free?
Skip cashews and use full-fat coconut milk or blended white beans. Both make the soup creamy without nuts.
Can I make this ahead?
Absolutely. The flavors deepen overnight. Reheat gently and whisk in a splash of broth to loosen the texture if needed.
What if my soup is too thin?
Blend in more cooked broccoli or potato, or whisk in a small arrowroot slurry. Simmer a couple more minutes to thicken.
A warm bowl to come home to
That’s my whole playbook for Creamy Broccoli Soup (Gluten Free, Dairy Free). It’s simple, flexible, and easy to tweak for your taste and pantry. If you love browsing more comfort ideas after you try this, peek at recipes like this and keep building your cozy lineup. I also like to compare methods from trusted creators. For more inspiration, see the guide from Dairy Free Broccoli Cheese Soup (Gluten Free) • The Fit Cookie and this creamy version by Dairy-Free Creamy Broccoli Soup – Spirited and Then Some. They’re great reads when you want fresh ideas and slight twists that keep your bowl exciting. Now go grab a pot, toss in your broccoli, and make tonight extra cozy.
Creamy Broccoli Soup
Ingredients
Vegetables
- 1 small russet or Yukon gold potato, diced Adds body and silkiness to the soup.
- 1 medium onion, chopped Creates a sweet, savory foundation.
- 3 cloves garlic, minced Enhances the flavor.
- 4 cups broccoli florets and stems, chopped Fresh or frozen; use stems for added flavor.
Broth and Creamy Elements
- 4 cups vegetable broth Low-sodium preferred.
- 1 cup full-fat coconut milk or cashew cream Select based on preference for creaminess.
Seasonings and Flavor Enhancers
- 2-3 tablespoons nutritional yeast Provides a cheesy flavor.
- 1 teaspoon apple cider vinegar or lemon juice For tangy flavor.
- to taste salt and cracked pepper Adjust to your preference.
- optional smoked paprika or red pepper flakes For added warmth and heat.
Instructions
Preparation
- Sauté the chopped onion in olive oil with a pinch of salt until translucent and sweet, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Toss in chopped broccoli florets and stems.
- Pour in vegetable broth to cover the broccoli by about an inch.
- Drop in the diced potato and simmer until fork-tender, about 10 to 12 minutes.
Blending
- Stir in coconut milk or cashew cream and nutritional yeast.
- Blend half of the soup using an immersion blender, then fold the blended and whole portions together.
- Taste and adjust seasoning with salt, pepper, and additional nutritional yeast if desired.
