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Sweet Potato Broccoli Cheese Soup
Ingredients
  • 2 heaping cups of peeled and chopped ½ inch pieces sweet potatoes ( 270 g)
  • 1 packed cup of finely chopped white onion (160 g)
  • 4 large garlic cloves, finely minced (12 g)
  • 1 ½ teaspoons fine sea salt
  • ¼ teaspoon ground black pepper
  • 1 ½ cups water
  • 3 to 4 cups frozen broccoli florets, depending on how chunky you want it (I use frozen because I like that it keeps the broccoli moist and not dry out, but you can use fresh)
  • 3 tablespoons brown rice flour (30 g)
  • ½ cup nutritional yeast (52 g, add more for a stronger cheesy flavor, I use this brand which is much more mild in flavor)
  • 1 ½ cups (360 mL) cashew milk (for nut-free, sub with another creamy milk, I would suggest "lite" canned coconut milk. If using coconut milk though, it does not thicken as well as my homemade cashew milk, so add another ½ tablespoon of rice flour)
  • 3 to 4 Tablespoons dill pickle juice-I used 4 and liked the flavor, but start with 3 (just regular hamburger dill pickle juice, nothing fancy, this helps aid in the cheesy flavor and give depth)
  • Optional: For a smoky element, you can add 1 to 2 teaspoons liquid smoke
  • note: Note: This has a more non-traditional flavor than typical broccoli cheese soup. The sweet potatoes give it a more subtle sweet, but richer flavor, which we loved. If you don't want yours to taste too much like sweet potato, then sub half sweet potato and half yukon gold or russet potatoes.
  • note: Note 2: I used homemade cashew milk for this. To make it, it only takes 5 minutes. Just add 1 cup raw cashews and 3 cups filtered water to a Vitamix and blend until smooth. That's it.
Steps
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