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Detox Broccoli Cheese Soup with Vegan Cheddar Toasts is a one pot recipe! This light dinner is dairy-free, gluten-free, and uses just a few simple swaps to keep in all the flavor, while making this soup a truly healthy meal.



Total time

30 minutes


Dinner, Lunch


  • 1 tablespoon avocado oil
  • 1 white onion (chopped)
  • 2 ribs of celery (chopped)
  • 2 cloves garlic
  • 2 heads broccoli (chopped (including stems), about 4 cups)
  • 4 cups vegetable broth
  • ½ cup raw cashews
  • ½ cup nutritional yeast
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • 1 small gluten free baguette (sliced into toasts)
  • ¼ cup extra virgin olive oil
  • 1 tablespoons nutritional yeast
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper
  • For the toasts:


  1. Preheat the oven to 425 degrees.
  2. Whisk together the olive oil, nutritional yeast, onion powder, garlic powder, salt and white pepper. Arrange the toasts on a baking dish. Brush each side with the oil mixture. Bake the toasts for 10 minutes, flip, and bake for another 10-15 minutes or until they are golden brown. Set aside to cool.
  3. While the croutons are baking, add the oil into a Dutch oven or large soup pot set over medium-high heat. Once the oil is warm, add in the celery, onions, white pepper, and salt. Sautee, stirring frequently, until the vegetables are softened and the onions are translucent. Add in the garlic and sauté for another 30 seconds.
  4. Add in the broccoli and sauté until softened and bright green. Add in the broth and cashews. Cover and simmer for 20 minutes. Transfer the mixture to a blender and blend until smooth.
  5. Return to the pot and whisk in the lemon juice, nutritional yeast, and extra salt, if needed. Serve with cheddar toasts.
  6. View the recipe instructions at Catching Seeds

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