Thank you to my friends at Banza for sponsoring the creation of this deliciously comforting recipe!

Ultimate Dairy-Free & Gluten-Free Broccoli “Cheese” Noodle Soup

Craving a bowl of warm, comforting soup that feels like a hug from the inside out? Look no further than this incredible Broccoli “Cheese” Noodle Soup! It’s a dairy-free and gluten-free twist on the beloved classic, delivering all the rich, creamy, and cheesy flavor you adore without any of the dairy or gluten. Packed with vibrant vegetables and hearty noodles, this soup is designed to nourish your body and soothe your soul. Whether you have dietary restrictions or simply want to enjoy a healthier, veggie-forward meal, this recipe is a guaranteed hit that will quickly become a family favorite.

Broccoli cheese soup is one of those timeless recipes that always hits the spot, especially when chilly weather calls for something warm and satisfying. What could make it even better? Noodles, of course! This recipe takes the classic creamy broccoli cheese soup and elevates it with the perfect addition of tender, gluten-free elbow pasta. The result is a wonderfully rich, hearty, and wholesome meal that’s surprisingly easy to make and brimming with flavor. Get ready to indulge in a bowl of pure comfort!

Table of Contents

• Recipe at a Glance
• Why You’ll Love This Dairy-Free & Gluten-Free Soup
• Key Ingredients for the Perfect “Cheesy” Soup
• How to Make Broccoli “Cheese” Noodle Soup
• Expert Tips for the Best Dairy-Free Broccoli Cheese Soup
• Serving Suggestions
• Storage and Reheating
• Full Recipe Card

Why You’ll Love This Dairy-Free & Gluten-Free Soup

This isn’t just another soup recipe; it’s a testament to how satisfying and flavorful a meal can be while catering to specific dietary needs. Here’s why this dairy-free and gluten-free broccoli “cheese” noodle soup deserves a spot in your weekly rotation:

• Health-Conscious Comfort: Enjoy all the warm, cozy feelings of a classic broccoli cheese soup without the dairy or gluten. This makes it a perfect option for those with lactose intolerance, dairy allergies, celiac disease, or gluten sensitivities, ensuring everyone can partake in this comforting dish.
• Nutrient-Packed Goodness: We’ve loaded this soup with an abundance of wholesome vegetables. Broccoli offers vitamins C and K, fiber, and antioxidants. Carrots bring beta-carotene for eye health, while butternut squash not only adds a natural sweetness and creamy texture but also provides a hefty dose of vitamins A and C. This soup is a delicious way to boost your daily vegetable intake.
• Surprisingly Cheesy Flavor: The secret to its “cheesy” taste lies in nutritional yeast. This fantastic dairy-free ingredient imparts a savory, umami flavor reminiscent of cheese, along with a boost of B vitamins. You won’t miss the dairy!
• Hearty and Filling: With the addition of wholesome, gluten-free Banza brown rice pasta, this soup transforms into a complete meal. The noodles add a satisfying texture and make it incredibly hearty, ensuring you feel full and content.
• Easy to Prepare: Despite its rich flavor profile, this soup comes together in just about 35 minutes of total time. The steps are straightforward, making it an ideal choice for busy weeknights or when you need a quick, nourishing meal.
• Family-Friendly: Even picky eaters will love this vibrant, creamy soup. It’s an excellent way to introduce more vegetables into your family’s diet in a format that’s universally appealing.
• Versatile and Adaptable: While delicious as is, this recipe is also incredibly flexible. Easily make it vegetarian or vegan by using vegetable broth, or add your favorite protein like cooked chicken or white beans for an extra boost.

Key Ingredients for the Perfect “Cheesy” Soup

Crafting this incredible dairy-free and gluten-free soup starts with a selection of fresh, high-quality ingredients. Each component plays a vital role in achieving that rich, creamy, and “cheesy” flavor that makes this recipe so special.

• Banza Brown Rice Pasta: We absolutely adore this new pasta for its incredible texture and authentic taste. Made with just two simple ingredients—brown rice and chickpeas—it cooks up perfectly al dente, providing the ideal bite for your soup. Banza is committed to transparency and quality; their foods are rigorously tested by a third-party lab and verified to be non-detectable for common pesticides like glyphosate. You can easily access their test results via a QR code directly on their packaging or check them out here. This ensures you’re enjoying a truly clean and wholesome pasta.
• Chicken Broth: The foundation of our soup, providing a savory depth. For a vegetarian or vegan version, feel free to use a high-quality vegetable broth.
• Fresh Vegetables: A vibrant mix of shredded carrots, finely chopped broccoli florets, diced onion, and minced garlic forms the heart of this veggie-packed soup. These fresh ingredients bring both incredible flavor and essential nutrients. We also use cubed butternut squash, which not only adds natural sweetness but also helps create an incredibly creamy texture when pureed, reducing the need for heavy creams.
• Nutritional Yeast: This is the secret ingredient for that quintessential “cheesy” flavor without any dairy. Nutritional yeast is a deactivated yeast that offers a nutty, savory, and umami taste, along with a good source of B vitamins. It’s truly magical in dairy-free recipes! If you prefer a traditional dairy version, you can substitute this by stirring in about 1/2 cup to 1 cup of shredded cheddar cheese at the end of the cooking process, after turning off the heat, to allow it to melt smoothly.
• Coconut Milk: Essential for achieving that luxurious, creamy texture. Full-fat canned coconut milk will give you the richest result, but you can also use unsweetened almond or cashew milk for a slightly lighter soup.
• Arrowroot Starch: A natural, gluten-free thickener that helps give the soup its perfect consistency. It’s a great alternative to cornstarch and blends seamlessly.
• Avocado Oil, Salt, Pepper, Turmeric, and Fresh Chives: These round out the ingredient list, providing the necessary seasoning, a hint of color, and a fresh garnish.

How to Make Broccoli “Cheese” Noodle Soup

Creating this comforting broccoli “cheese” noodle soup is a straightforward process. Follow these simple steps, complete with visual guidance, to whip up a delicious meal. For precise measurements and detailed instructions, please refer to the full recipe card below.

Step One: Build the Flavor Base

Begin by heating avocado oil in a medium pot over medium heat. Add the diced onion and sauté for 3-4 minutes until it begins to soften and become translucent. Next, incorporate the cubed butternut squash, ½ cup of the shredded carrots, and minced garlic. Season these vegetables with a generous pinch of salt and pepper. Continue to sauté for an additional 5 minutes, stirring occasionally, until the vegetables are lightly fork-tender, creating a fragrant and delicious base for your soup.

Step Two: Simmer, Puree, and Cook Pasta

Pour the chicken or vegetable broth into the pot with the sautéed vegetables. Stir in the turmeric and nutritional yeast. Bring the soup to a boil, then reduce the heat to a simmer and let it cook for about 15 minutes, or until the butternut squash is completely soft and fork-tender. While the soup base is simmering, cook the Banza brown rice pasta in a separate pot of salted boiling water according to package instructions until al dente. Drain the pasta, rinse it lightly with cold water to prevent sticking, and toss with about 1 tsp of oil. Once the squash in the soup is tender, remove the pot from heat and carefully use an immersion blender to puree the soup fully until it’s wonderfully smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender (use caution when blending hot liquids).

Step Three: Add the Finishing Vegetables

Return the pureed soup to the stovetop over medium-low heat. Add the remaining 1 cup of shredded carrots and the finely chopped broccoli florets. Allow the soup to simmer for another 10 minutes, or until the broccoli is tender-crisp. This ensures the broccoli retains its vibrant color and a pleasant bite, contrasting beautifully with the creamy soup base.

Step Four: Thicken and Combine for Creaminess

In a small bowl, whisk together the coconut milk and arrowroot starch until completely smooth and free of lumps. Pour this mixture into the simmering soup. Immediately add the cooked Banza pasta to the pot. Stir continuously for a few minutes until the soup thickens to a rich, creamy consistency. Taste and adjust seasonings (salt, pepper, and nutritional yeast) as needed. Serve hot, garnished with fresh chives, and savor every delicious spoonful!

Expert Tips for the Best Dairy-Free Broccoli Cheese Soup

To ensure your dairy-free and gluten-free broccoli “cheese” noodle soup turns out perfectly every time, keep these expert tips in mind:

• Finely Chop Your Broccoli: For a soup where the broccoli blends seamlessly and cooks quickly, make sure to chop your florets into small, bite-sized pieces. This also helps them become tender without overcooking the other vegetables.
• Don’t Overcook the Pasta: Cook your Banza brown rice pasta just until al dente. Since it will continue to cook slightly when added to the hot soup, cooking it al dente ensures it retains a good bite and doesn’t become mushy. Rinsing it with cold water and tossing with oil after draining also prevents clumping.
• Achieve Ultimate Creaminess: Make sure your butternut squash is very tender before pureeing the soup. This is key to achieving a silky-smooth base. An immersion blender makes this step incredibly easy, but a standard blender works too (just be careful with hot liquids).
• Whisk Arrowroot Starch Thoroughly: Always whisk arrowroot starch with a cold liquid (like the coconut milk in this recipe) before adding it to hot soup. This prevents lumps and ensures a smooth, even thickening.
• Adjust Nutritional Yeast to Taste: Nutritional yeast is powerful! Start with the recommended amount and then taste. If you desire a more intense “cheesy” flavor, you can always add a little more, a tablespoon at a time, until it reaches your preference.
• Use Quality Broth: The broth forms the foundation of your soup’s flavor. Opt for a high-quality chicken or vegetable broth. Homemade broth will always provide the richest taste, but good store-bought brands work wonderfully.
• Garnish for Freshness: Fresh chives add a beautiful pop of color and a mild oniony flavor that brightens the soup. Don’t skip them! A dash of smoked paprika can also add an extra layer of savory depth.
• Don’t Forget Seasoning: Taste and adjust your salt and pepper levels at various stages of cooking. Proper seasoning is crucial for bringing out the best flavors in the vegetables and broth.

Serving Suggestions

This dairy-free and gluten-free broccoli “cheese” noodle soup is a hearty meal all on its own, but here are some delightful ways to serve it to make it even more special:

• With Crusty Bread: Pair your soup with a slice of warm, crusty gluten-free bread for dipping. It’s perfect for soaking up every last bit of that delicious creamy broth.
• Alongside a Fresh Salad: For a balanced meal, serve a light green salad with a vinaigrette dressing on the side. The freshness of the salad beautifully complements the richness of the soup.
• Topped with Extra Goodies: Get creative with garnishes! Besides fresh chives, consider a swirl of dairy-free sour cream or coconut cream, a sprinkle of toasted pumpkin seeds for crunch, or even some dairy-free cheddar shreds for an extra “cheesy” touch.
• Add a Protein Boost: If you desire more protein, stir in some cooked shredded chicken, sautéed tempeh, or cannellini beans during the last few minutes of cooking.

Storage and Reheating

This soup makes for fantastic leftovers, perfect for meal prepping or enjoying throughout the week. Here’s how to store and reheat it:

• Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
• Freezing: This soup freezes well! Portion it into individual freezer-safe containers or bags, leaving a little room for expansion. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: To reheat, gently warm the soup on the stovetop over low to medium heat, stirring frequently to prevent sticking. If the soup has thickened considerably overnight, you might need to add a splash of extra broth or your chosen dairy-free milk to achieve your desired consistency. Avoid boiling vigorously, which can sometimes break down the texture.

Full Recipe Card: Dairy-Free & Gluten-Free Broccoli “Cheese” Noodle Soup

Get ready to cook! Below is the complete recipe card with all the detailed instructions and ingredient measurements you need to create this incredibly satisfying and healthy broccoli “cheese” noodle soup. Enjoy every comforting spoonful!

Broccoli “Cheese” Noodle Soup

This broccoli “cheese” noodle soup is a dairy-free & gluten-free version of the classic. It’s veggie-packed, and so comforting.

Yield: 4 Servings

Prep Time: 10 mins

Cook Time: 35 mins

Author: Michelle

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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 to taste
• 4 cups chicken broth (or vegetable broth for vegetarian)
• 2 tbsp nutritional yeast
• ½ tsp turmeric
• 1 ½ cups Banza brown rice elbows
• 3 cups broccoli florets, finely chopped
• 1 cup coconut milk (full-fat for richer soup)
• 2 tbsp arrowroot starch
• 1 tbsp fresh chives, chopped (for garnish)

Instructions

1. In a large pot, heat the avocado oil over medium heat. Add the diced yellow onion and sauté for 3-4 minutes until softened. Then, add the cubed butternut squash, ½ cup of shredded carrots, and minced garlic. Season with a pinch of salt and pepper. Continue to sauté for another 5 minutes, or until the vegetables are lightly fork-tender.
2. Pour in the chicken broth (or veggie broth), add the turmeric, and nutritional yeast. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the butternut squash is completely fork-tender.
3. While the soup base is simmering, bring a separate medium pot of salted water to a boil. Add the Banza brown rice elbows and cook according to package instructions until al dente. Drain the pasta, rinse it lightly with cold water to prevent sticking, and toss with about 1 tsp of oil. Set aside.
4. Once the squash is fork-tender, remove the pot from the heat. Carefully use an immersion blender to puree the soup fully until it reaches a smooth, creamy consistency. Alternatively, transfer the soup in batches to a regular blender (be cautious with hot liquids) and blend until smooth.
5. Return the pureed soup to the stovetop over medium-low heat. Add the remaining 1 cup of shredded carrots and the finely chopped broccoli florets. Simmer for about 10 minutes, or until the broccoli is tender-crisp.
6. In a small bowl, whisk together the coconut milk and arrowroot starch until no lumps remain. Pour this mixture into the simmering soup along with the cooked Banza pasta. Stir continuously until the soup thickens to your desired creamy consistency. Taste and adjust seasonings (salt, pepper, nutritional yeast) as needed.
7. Serve hot, garnished with fresh chopped chives. Enjoy your comforting, dairy-free, and gluten-free Broccoli “Cheese” Noodle Soup!

Notes

A note on nutritional yeast: You can adjust the level to taste! If you’d rather use traditional dairy cheese in this recipe, omit the nutritional yeast. At the end of the recipe, after the soup has thickened and the heat is turned off, stir in about 1/2 cup to 1 cup of shredded cheddar cheese until melted and smooth. For an extra rich soup, use full-fat canned coconut milk. For a lighter version, light coconut milk or unsweetened almond/cashew milk works too, though the texture might be slightly less creamy.

All nutrition facts are estimated and will vary.

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