RECIPE: DF/GF Broccoli Cheese Soup


I feel like the rain is never going to end. And you know me... When it's rainy and cold, that calls for soup. Don't get me wrong, I can eat soup when it's 100 degrees outside too, but there's just something about the cold, rainy weather that makes me crave it. I kind of created this recipe on accident. And boy am I glad I did. 

Broccoli cheese soup was always a favorite of mine years ago when I didn't eat so great. The only thing that's good in it really is the broccoli... LOL. But this Broccoli Cheese Soup is packed with goodness for you.


2 packages of already cut broccoli florets

1 Japanese sweet potato diced

2 cups Bragg nutritional yeast

3/4 cup Siete Cashew Queso

1.5 tsp pink sea salt

2 cups water

3 Tbsp Bob's Red Mill brown rice flour

Chosen Foods avocado spray

1.5 cup cashew milk


  1. Toss broccoli in avocado spray and sprinkle with pink salt and black pepper
  2. Bake on 400° for 15 min tossing halfway through
  3. Dice sweet potatoes. Add to a pot with water and salt. Boil until potatoes are tender, almost mushy.
  4. When potatoes are done whisk in the yeast and brown rice flour. Mix well.
  5. When it thickens, add the cashew milk. 
  6. Turn off heat and use an immersion blender until the soup is smooth. 
  7. Turn the heat back on and add the Cashew Queso. Mix well and cook for 5 minutes stirring occasionally. Add salt if needed.
  8. Turn heat off and add the broccoli. Mix until desired chunkiness with the immersion blender. Add pepper if needed.


Let me know what you think!




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