Amish-Inspired Dairy-Free Broccoli Cheese Soup

This creamy, dairy-free Broccoli Cheese Soup is packed with flavor, loaded with tender noodles, fresh broccoli, and a sneaky handful of kale!

After spending more than a decade living in Ohio’s Amish Country, I picked up a few surprising kitchen tricks, and this cozy Broccoli Cheese Soup is one of them. It’s there that I first discovered the magic of adding delicate pasta strands (like fideo or pastina) to a rich, cheesy soup, and let me tell you: it changed everything.

This dairy-free version takes that same soul-warming concept and gives it a plant-based spin, with creamy vegan cheddar, a buttery roux, and a handful of kale for good measure. It’s a nostalgic bowl of comfort—with a modern update.

Why You’ll Love This Recipe

• Cozy and nostalgic, with a dairy-free twist

• 30-minute meal, perfect for weeknights

• Family-approved and kid-friendly

• Easy way to sneak in extra greens

• Inspired by traditional Amish cooking

Ingredients You’ll Need

• 2 tbsp dairy-free butter (like Earth Balance)

• 1 tbsp flour

• 2.5 cups plant milk (unsweetened)

• 1 tbsp veggie bouillon

• 1 cup water

• 1/4 cup nutritional yeast

• 1 tbsp yellow mustard (or brown, if preferred)

• 1 package dairy-free shredded cheddar

• 1 cup fideo spaghetti (or other thin pasta, broken into short pieces)

• 1.5 cups fresh broccoli, chopped

• 1 cup kale, finely chopped

• 1 tsp garlic powder

• Salt and pepper, to taste

How to Make It

Step 1: Build the base

In a medium pot over low heat, melt your dairy-free butter until lightly browned (but not burned). Sprinkle in the flour and whisk continuously for about 30 seconds to create a roux.

Step 2: Make it creamy

Slowly pour in the plant milk, whisking constantly to prevent lumps. Bring to a gentle boil, and let it bubble for 30 seconds. Stir in the veggie bouillon, water, and nutritional yeast. Add the mustard—yes, really!—and stir again.

Step 3: Get cheesy

Add the entire bag of vegan cheddar shreds. Stir gently over low heat until melted and smooth.

Step 4: Noodles + Veggies

Stir in the fideo pasta and simmer for 3 minutes. Add the broccoli and kale, then season with garlic powder, salt, and pepper. Let it simmer until veggies are tender and pasta is fully cooked.

Serving Suggestions

This soup is great on its own, but it’s also perfect with:

• A slice of crusty sourdough

• A sprinkle of extra nooch on top

• Cracked black pepper or red pepper flakes for kick

• Leftover cooked quinoa or rice stirred in for more bulk

Final Thoughts

This soup is a cozy, creamy hug in a bowl. It’s plant-based comfort food with a nod to Amish simplicity, and it’s a staple in my fall recipe rotation. Don’t skip the pasta—tiny noodles make all the difference.