Ingredients

The following ingredients have 8 Servings
  • 4-5 cups fresh broccoli florets
  • 1 Tablespoon olive oil
  • Salt and black pepper
  • 4 cups unsalted chicken broth ((or use vegetable broth for vegan))
  • 1 1/2 cups canned coconut milk ((or Silk heavy cream or Silk half and half))
  • 3-4 Tablespoons corn starch
  • 1/4 cup nutritional yeast flakes
  • 1 teaspoon cajun spice ((we use this as an all-purpose spice on everything))
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt ((omit if using salted broth))
  • 1/4 teaspoon black pepper
  • 1 cup dairy free shredded cheddar style cheese ((we have used both Daiya and Follow Your Heart, both work good))

Instruction

  • Preheat oven to 350 degrees F. Spray a cookie sheet with some spray oil and set aside.
  • Wash broccoli and cut into about 1 inch florets. Toss with the olive oil and some salt and pepper.
  • Spread out onto the oiled cookie sheet and roast in the oven for 10 minutes.
  • Stir the broccoli, then return to the oven for another 10 minutes.
  • While the broccoli is cooking, add the broth to a large soup pot and cook over medium heat.
  • In a medium bowl, whisk together the canned coconut milk, corn starch, yeast flakes, and seasonings.
  • Add the coconut milk mixture to the broth and whisk in. Lower the heat slightly to medium-low and simmer, stirring this regularly to promote even thickening and to prevent scorching on the bottom.
  • Add the dairy free shredded cheddar cheese to the soup and whisk in. It will take a few minutes for it to melt completely and distribute into the soup. Keep whisking and stirring until it stops sticking to the whisk.
  • Once the broccoli is done cooking, allow to cool for about 5 minutes then chop the broccoli on a cutting board and add to the soup pot.
  • Simmer the soup (still stirring regularly) until it reaches the thickness you like. This soup will thicken as it cools.
  • Serve hot with a sprinkle of dairy free shredded cheese on top and allergy friendly bread.
  • We added chopped bacon to our broccoli cheese soup one of the times we made this and it turns out delicious!