Creamy Broccoli Cheese Soup

Updated: Oct 26, 2018

Recipe from The Wooden Skillet


1 Tablespoon minced shallots

  • 1-2 Tablespoons olive oil

  • ¼ cup very finely chopped celery

  • 4⅕ cup chopped broccoli into bite-sized pieces

  • 2 cups vegetable broth (if Whole30 check your ingredients)

  • 1½ cup raw cashews (soak overnight in water)

  • 1¼ cup Califia unsweetened almond milk

  • ½ cup + 2 Tablespoons nutritional yeast

  • 1 Teaspoon salt (more to taste)

In large sauce pan, add olive oil and shallots and bring to medium high heat; stir shallots and let reduce for approximately 1-2 minutes.

Add celery and continue cooking for 2-3 minutes (add another Tablespoon of olive oil if you need to).

Once celery has cooked down, add broccoli and vegetable broth.

Bring to a simmer.

In high-powered blender, add cashews (drain first), almond milk, nutritional yeast and salt.

Blend on high until smooth and creamy (use spatula to scrape down sides several times) approximately 4 minutes.

Once your the vegetable broth has been simmering for about 5 minutes, add your cashew sauce and start stirring to combine.

Bring to a simmer and continue stirring - soup will thicken after a couple of minutes.

Taste and add additional salt, as desired. (I added another ½ Teaspoon).

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