Broccoli “Cheese” Noodle Soup
Thank you to my friends at Banza for sponsoring the creation of this recipe!
This broccoli “cheese” noodle soup is a dairy-free & gluten-free version of the classic. It’s veggie-packed, and so comforting.
Broccoli cheese soup is one of those classics that always hits the spot! Nearly every soup is better with noodles, and this one is no exception! This broccoli “cheese” soup is actually dairy-free and made with gluten-free elbow pasta!
Quick Overview
- Total time: 35 min
- Servings: 4
- Difficulty: Easy
- Diet types: Gluten-free, dairy-free, vegetarian if using veggie broth
- Flavor notes: Creamy, rich and hearty!
Recipe Ingredients
- Banza brown rice pasta. I seriously love this new pasta! It’s made with two ingredients, brown rice and chickpeas, and it tastes like the real deal, with the perfect texture. Banza’s foods are tested at a third-party lab and verified to be non-detectable for pesticides like glyphosate. They actually just added a QR code to the front of their packaging, where you can access test results, which you can check out here!
- Chicken broth. You can also use veggie broth.
- Shredded carrots, broccoli, onion, and garlic.
- Nutritional yeast. This is the dairy-free alternative that gives that cheesy flavor, but without the cheese. If you’d rather use cheese in this recipe, I recommend adding about 1/2 cup – 1 cup of shredded cheddar at the end of the recipe, turning off the heat, and stirring to let it melt in.
- Coconut milk. Another dairy-free alternative for a creamy texture! You can also use almond or cashew milk.
How to make Broccoli “Cheese” Noodle Soup
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Saute the onion, garlic, butternut squash and carrots. Add the broth and simmer.
Step two. Once the squash is fork-tender, reduce the heat & carefully use an immersion blender to puree the soup fully. Cook the pasta in a separate pot.
Step three. Add the broccoli & 1 cup of shredded carrots and simmer for 10 minutes, or until broccoli is tender.
Step four. Combine the coconut milk & arrowroot starch, then add it to the soup along with the cooked pasta. Stir until the soup is thick and creamy.
If you tried this Broccoli “Cheese” Soup or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Broccoli “Cheese” Noodle Soup
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Ingredients
- 2 tbsp avocado oil
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 1 ½ cups butternut squash, cubed
- 1 ½ cups shredded carrots, divided
- Salt & pepper
- 4 cups chicken broth
- 2 tbsp nutritional yeast
- ½ tsp turmeric
- 1 ½ cups Banza brown rice elbows
- 3 cups broccoli florets, finely chopped
- 1 cup coconut milk
- 2 tbsp arrowroot starch
- 1 tbsp fresh chives, chopped
Instructions
- Using a medium pot, heat the oil over medium heat. Add the onion & sauté for 3-4 minutes, then add the butternut squash, ½ cup of carrots, and garlic, & season with salt & pepper. Sauté for 5 minutes or until lightly fork-tender.
- Add the broth, turmeric, and nutritional yeast. Bring to a boil and reduce to a simmer for about 15 minutes, or until the squash is fully fork-tender.
- While the soup base cooks, bring a medium pot of salted water to a boil & add the Banza brown rice elbows. Cook according to package instructions, cooking al dente. Strain & rinse. Add about 1 tsp of oil and toss. Set aside.
- Once the squash is fork-tender, reduce the heat and carefully use an immersion blender to puree the soup fully.
- Add the broccoli and 1 cup of shredded carrots and simmer for 10 minutes, or until broccoli is tender.
- Combine the coconut milk and arrowroot starch, then add it to the soup along with the cooked pasta. Stir until the soup is thick and creamy.
- Serve topped with fresh chives!
