Detox Broccoli Cheese Soup

Prep Time



Cook Time





Serves Up To




  • 1/4 cup olive oil
  • 2 cloves garlic minced
  • 1/2 an onion chopped
  • 1-2 stalks celery chopped
  • 4-5 large carrots chopped
  • 1 large potato peeled and chopped
  • 2-3 cups broccoli florets in large pieces for easy removal
  • 2-3 cups vegetable broth
  • 2 cups Almond Breeze Original Almondmilk
  • 1/4 cup nutritional yeast - optional - see notes
  • 1 1/2 - 2 teaspoons sea salt
  • croutons - see notes


  1. 1

    Heat the olive oil over medium high heat. Add the mirepoix, garlic, and potatoes. Saute until softened, about 10 minutes.

  2. 2

    Add broccoli, vegetable broth, and almond milk. Simmer until bubbly and broccoli is bright green, about 5 minutes.

  3. 3

    Using tongs, pull out most of the broccoli pieces and set aside. Blend the soup, sans broccoli, to a super creamy, cheesy-looking consistency, and then add the broccoli and just pulse a few times to mix it in. This will likely need to be done in batches.

  4. 4

    Return to pot; stir in nutritional yeast and salt. Taste and adjust and serve!

Made with these products:

Original Almondmilk Photo

Original Almondmilk

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Croutons: Heat 1/4 cup olive oil (more as needed) in a skillet over medium high heat. Add a clove of smashed garlic and let it hang out (WITHOUT browning) for a few minutes. Remove garlic. Add cubed bread (about 6 thick slices cut into chunks) and toss around in the pan until golden brown and chewy/crispy. Drain on paper towels. Season with salt.

If the blended soup looks too thick for you, just add an additional 1/2 cup or so of liquid.

Nutritional yeast is not necessary for texture, but it adds a nice, salty, cheesy flavor and some extra vitamins, too.

Courtesy of: Pinch of Yum

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