Preheat oven to 350 degrees F. Spray a cookie sheet with some spray oil and set aside. 

Wash broccoli and cut into about 1 inch florets. Toss with the olive oil and some salt and pepper. 

Spread out onto the oiled cookie sheet and roast in the oven for 10 minutes. 

Stir the broccoli, then return to the oven for another 10 minutes. 

While the broccoli is cooking, cook your chicken first then add the broth to a large soup pot and cook over medium heat. 

In a medium bowl, whisk together the canned coconut milk, corn starch, yeast flakes, and seasonings. 

Add the coconut milk mixture to the broth and whisk in. Lower the heat slightly to medium-low and simmer, stirring this regularly to promote even thickening and to prevent scorching on the bottom. 

Add the dairy free shredded cheddar cheese to the soup and whisk in. It will take a few minutes for it to melt completely and distribute into the soup. Keep whisking and stirring until it stops sticking to the whisk. 

Once the broccoli is done cooking, allow to cool for about 5 minutes then chop the broccoli on a cutting board and add to the soup pot. 

Simmer the soup (still stirring regularly) until it reaches the thickness you like. This soup will thicken as it cools. 

Serve hot with a sprinkle of dairy free shredded cheese on top and allergy friendly bread. 

We added chopped bacon to our broccoli cheese soup one of the times we made this and it turns out delicious!