Dairy-Free Broccoli Cheese Soup
Servings: 6
Ingredients
- ½ cup dairy free butter (Ex: Smart Balance)
- ½ cup white flour (or a gluten-free, non-gritty flour)
- 2 cloves fresh, chopped garlic
- 1 cup water
- 2 cups chicken broth (or vegetable broth if vegan)
- 3 cups dairy free milk alternative (Ex: Silk cashew/almond milk with protein)
- 1 tsp. salt
- 1 tsp. garlic powder (optional)
- 1 12 -16 oz. package frozen broccoli, steamed and drained (or 3 cups chopped, fresh broccoli)
- 1 cup dairy-free, shredded cheddar cheese (or use my dairy-free cheese sauce recipe)
Instructions
- melt the dairy-free butter in a large sauce pan or stock pot over medium heat
- add the chopped garlic (decrease to 1 clove or omit if using my dairy-free cheddar cheese sauce recipe)
- whisk in the flour and let cook for one minute, until it sizzles
- add one cup of water (omit if using my cheddar cheese sauce recipe)
- add the 2 cups chicken broth (or vegetable broth if vegan)
- whisk together until the flour/roux mixture is incorporated
- add the 3 cups dairy-free milk and whisk well(omit 1 cup if using my cheddar cheese sauce recipe)
- add 1 tsp. salt and whisk
- add 1 tsp. garlic powder and whisk
- add broccoli (if using frozen broccoli, follow directions on the package for steaming in the microwave and be sure to drain off any liquid)
- Let soup cook over medium-low heat for about 10 to 15 minutes. Whisk occasionally as the soup thickens.
- add the dairy-free, shredded cheddar cheese and whisk in to soup (omit if using my dairy-free cheddar cheese sauce recipe)
- Cook another 5 to 10 minutes until cheese is melted and broccoli is tender
- Enjoy!