Cozy up with a bowl of thick and creamy Broccoli Cauliflower Soup! Packed with veggies, this easy stovetop soup makes the ultimate lunch or veggie-packed dinner. On the table in 35 minutes and kid-friendly. You'd never guess it's has no butter, cream, or cheese! Dairy free.
Last weekend I had the best produce in all the land at my fingertips thanks to our lovely CSA box. With the brightest head of cauliflower and broccoli staring at me with puppy dog eyes, I knew a cozy soup was on the horizon.
My trusty Immune Boosting Soup has totally been my jam lately. And ok fine, this Creamy Chicken and Broccoli Soup. Amidst all my beloved veg soup recipes, lately I've been craving the creamy, umami goodness that is this satisfying soup.
Since so many dairy-free soups call for cashews, I wanted to make a recipe that tasted creamy and cheesy sans having to blend cashews separately or add cheese. Mission accomplished!
How to make broccoli cauliflower soup
The creaminess in this recipe comes not from whole milk or cream or cheese, but a simple roux! This traditional method of using flour to thicken (plus cauliflower and potato) lends a super flavorful soup you're guaranteed to slurp up and smile.
No specialty appliances required.
- Cook all the veggies--onion, garlic, carrots, broccoli, cauliflower, and potato. Speaking of potato, don't miss my Healthy Potato Soup! Stir in flour.
- Add broth, milk, nutritional yeast. Simmer until veggies are tender then stir in lemon juice for a nice pop.
- Blend half the soup, leaving some chunky for texture. Devour!
Key ingredients
- olive oil: fat for sautéing our veggies is a must.
- onion and garlic: aromatics to lay our flavor foundation.
- broccoli and cauliflower: the cruciferous stars of our soup show! I like fresh but frozen would work just as well. You could also use all broccoli or all cauliflower.
- potato: the starch helps thicken the soup and add classic broccoli soup flavor! I used two small red potatoes because that's what I had. Yukon or russet are fine, too---no need to peel. Just scrub them really well to get the dirt off.
- nutritional yeast: cheezy umami flavor. So good. You could also use 1 cup of shredded cheddar cheese.
- vegetable broth: the liquid gold that brings everything together.
- milk: I like cashew for creaminess, but almond, soy, or cow's milk all work great. I don't love the flavor of coconut milk here.
- lemon juice: a pop of brightness in a soup is everything! Don't skip the acid.
How to serve
I love a good garnish, don't you?!
- crunchy croutons or hunks of bread
- a pinch of ref pepper flakes
- a drizzle of extra virgin olive oil for ultra richness
- a sprinkle of fresh parsley.
- a handful of parmesan or cheddar
How to store
This soup gets will keep stored in an air-tight container in the refrigerator for up to 4 days.
Can you freeze this soup?
You bet. So easy to pull out of the freezer when you haven't thought of lunch!
- Place completely cooled soup in a freezer baggie.
- Tightly seal bag and remove as much air as possible. Lay the bag flat in the freezer for easy storage.
- Once the soup is frozen, you can thaw it overnight in the refrigerator and then reheat contents over the stove or in the microwave.
More healthy soup recipes to love
Cozy up [in your fuzzy socks] with a bowl of this sensational soup, your favorite Netflix series, and Frank Sinatra in the background. Best day ever!
Print
Creamy Healthy Broccoli Cauliflower Soup
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 servings
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Cozy up with a bowl of thick and creamy Broccoli Cauliflower Soup! Packed with veggies, this easy soup makes the ultimate lunch. Dairy free!
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 medium head broccoli, finely chopped (florets and stalk, about 4 cups)
- 1 medium head cauliflower, finely chopped (about 4 cups)
- 1 small-medium potato, diced
- ¼ cup flour
- 4 cups vegetable broth
- 1 cup unsweetened cashew or almond milk
- ⅓ cup nutritional yeast (can sub 1 cup shredded cheddar cheese)
- 1 ½ tsp kosher salt (to taste)
- Freshly ground black pepper
- 1 tbsp lemon juice
Instructions
- Heat oil in a soup pot or Dutch oven over medium heat. Add onion, ½ tsp salt, and a grind of pepper and sauté for 5 minutes, or until softened. Add garlic and cook for another minute.
- Add carrots, broccoli, cauliflower, and potato and sauté for another 3-5 minutes. Add flour and stir well to combine.
- Add broth, milk, nutritional yeast and another ½ tsp salt. Bring to a boil and then reduce heat to low and simmer, covered, for 15-20 minutes or until veggies are tender. Remove from heat and stir in lemon juice. Season with salt/lemon juice to taste until the flavors really pop.
- Use an immersion blender to blend half the soup, leaving some chunky for texture. You can also blend half in a blender, being careful as the soup will be very hot!
Jeanette Wigim says
Oh my this was the worst soup I have ever made. Had 2 friends taste to see could it be used as a base for something we all 3 agreed to dump it out. The only way I think kids would eat these vegetables is if they had not been fed for MONTHS
Alexis Joseph, MS, RD says
Oh my what a bummer! Sorry to hear you loathed this one. This is one of my most popular soup recipes—did you change anything by chance? As written it’s typically enjoyed by adults and [non-starving] children alike.
Shae says
Wondering if I could use coconut milk for alternative to almond/cashew milk?
Also is I could use cassava flour for flour?
Thank you
Alexis Joseph, MS, RD says
If you don't mind the slight coconut flavor in soups, that works! I don't cook with cassava, but if it's a 1:1 sub then sure!
Erin says
This is my favorite go-to soup because it’s so tasty AND very forgiving. I’ve made it without onion, potato, subbed vegan cheese for nutritional yeast and I’ve even skipped the sautéing steps in the beginning when I’m in a hurry and it always turns out delicious anyway! I love all your recipes (and this is one of the best! 🙂
Alexis Joseph, MS, RD says
Oh awesome I’m so glad to hear it, Erin!
Judy Godwin says
Just finished making this soup it is absolutely delicious.
I used 2% milk and chicken broth and cheddar cheese. These were what I had on hand. Finished by putting on the food processor to pulse a bit. Turned out amazing. Thanks for this recipe definitely a keeper.
Alexis Joseph, MS, RD says
Love these changes, thanks so much for sharing Judy!
Vicky Babando says
I enjoyed this soup I did not follow the directions for the vegan part of the recipe this time but I will when I have my friends for dinner. I definitely will make this again. I give it a rating of 5.
Alexis Joseph, MS, RD says
So glad it was a win, Vicky!
Dana says
Very delicious and a good way to use up veggies before they go bad. I used chicken broth instead of vegetable broth, turned out so good.
Alexis Joseph, MS, RD says
So glad thanks Dana!
Katherine Easter says
This soup was delicious. I added a can of white beans for extra smoothness and fibre, and once I pureed the whole thing, I added small cubes of potatoes and baby peas. It is really good!
Alexis Joseph, MS, RD says
Oh fun, thanks for letting me know Katherine! Sounds delish.
Carri says
This soup was simple and delicious! We made a few substitutions. We used unsweetened soy milk and the broth we had was unsalted, so I had to add quite a bit more salt as it was a bit bland at first. We also didn't have a lemon so I skipped that, but I think it would have added a lot of nice flavor. Despite that, my husband and teenage son loved it and between the 3 of us we finished the whole pot! 🤣 We will definitely make it again! 5 stars!
Alexis Joseph, MS, RD says
Ahhh yes lots of salt and lemon are key for flavor! I’m thrilled it was still a hit with your family. Thanks so much for the thoughtful review, Carri!
Sarah says
Absolutely delicious! I made this last night and not only was it quick and easy, the flavor was amazing. My whole family loved it.
Alexis Joseph, MS, RD says
This made me smile, thank you tons for sharing, Sarah!
Nancy Chiodo says
I did it tonight out of desperation for my IBS/IBD. It's at the simmering stage, but the broth sample tastes good. Used veggie broth & oat milk. I put cilantro & ginger root in cheesecloth when I cooked the veggies. When veggies were mushy, I added tempura sauce. Now to blend. I only have a Vitamix. Update to follow. Could be 5 stars after I eat! No matter. Thank you for a great recipe.
Alexis Joseph, MS, RD says
Ahh let me know how you like it! Also, speaking of IBS, have you read the Mindbody Prescription? It changed my life in many ways and cured my herniated disc back pain. He talks extensively aout IBS as well; I can't recommend it enough!
Nancy Chiodo says
No, but I will certainly take a look at it. The soup was tasty but I ate too much & paid for it in spades because of all those gas producing veggies. About the only thing safe for me now is chard, spinach, & zucchini. The FODMAP diet has everything I like off the menu. I don't follow it anyway. Thanks for the recipe.
Alexis Joseph, MS, RD says
I hope you do! The mind is wildly powerful. Good luck!
Lorraine P. says
Delicious!! It tastes like Panera’s broccoli cheddar soup!
Alexis Joseph, MS, RD says
The highest compliment, thank you Lorraine!!
Marlana Karstens says
So delish! Made a few adjustments for my personal diet needs.
Alexis Joseph, MS, RD says
Love it!!
Staci says
This was AMAZING! I used cheddar and instead of adding the milk, I added a blended block of silken tofu. The texture was impeccable and the flavor out of this world. It also was super filling! 10/10
Alexis Joseph, MS, RD says
The silken tofu addition was SOOO SMART!! I have got to try this!!
Stacey says
Have you tried it with the silken tofu, Alexis? If so, how would you go about adding it in?
Alexis Joseph, MS, RD says
No but scroll the comments, a bunch of people have! I’d blend with the liquid.
Ilene Beninson says
I was wondering about using silken tofu to boost the protein and am so glad you tried it first, letting me know it's an excellent option! Thanks!
Amy E Agnew says
Delicious! I made this soup for the first time tonight and it’s a keeper! It’s single digit weather where I live today and the soup is definitely lifting my family’s spirits! 😀
Alexis Joseph, MS, RD says
Love this, Amy—thanks! It’s freeeeezing here too, perfect soup weather 🙂
Faye Auffray says
I am a big soup maker and I must say, this is one of the best soups I have made. So delicious! I added cheese in place of the yeast, and adding the lemon brought it to the highest level. My son (who is a very picky eater), loved it also.
Thank you so much! 🙂
Alexis Joseph, MS, RD says
This made my day, Faye! Thanks so much for letting me know you and your son loved it 🙂
Jennifer says
This soup is so tasty. I rarely leave ratings and comments but I love this soup!
Alexis Joseph, MS, RD says
Ahhh you made my day, thank you SO much!!
Heather Grace Bruck says
A winter staple!
Alexis Joseph, MS, RD says
Yay thank you Grace!
Lesley says
Absolutely gorgeous. Made it lots.of times.
Alexis Joseph, MS, RD says
Thank you Lesley!
Jeffrey Kocheff says
Very easy to throw together and very comforting on a cold winters day! Delicious! Thank you!
Alexis Joseph, MS, RD says
Yayy such a wonderful winter soup, thanks Jeffrey!
Cristina Crimaldi says
I tell everyone about Hummusapien's recipes because every single one I've tried is fantastic. There are no misses! I made this soup on a cold winter day in Columbus and it hit the spot. Even my picky 7 year old ate it. Full of veggies, comforting and delicious. Another win!
Alexis Joseph, MS, RD says
Awww Cristina this comment made me smile from ear to ear ❤️ Thank you so much!!!
Thera says
The whole family loved this including a picky teen. Thank you!
Alexis Joseph, MS, RD says
Wahoooo thanks for letting me know!
Darlene says
This soup is awesome. I was out of cashews, and it was still amazing.
Alexis Joseph, MS, RD says
Oh wow I’m so glad, thank you!
Ameera says
Thank you so much for this healthy recipe! The nutritional yeast is a perfect way to eliminate some cheese from my diet. I love this soup! I think I'm going to make it frequently.
Alexis Joseph, MS, RD says
Yay I’m thrilled to hear it, Ameera!
Jo says
Unfortunately I found this to be very bland. I doubled the nutri yeast and added chili flakes to give it some additional flavor. I appreciate how healthy this soup is though. Just needs an additional something, in my opinion.
Alexis Joseph, MS, RD says
So bummed to hear this Jo, it's one of the most loved soups on my blog! Did you change anything about the salt?
Roger Nehring says
This is one of my favorite ever soups! The first time I made it I was amazed at how flavorful it is. Thank you for a great recipe.
Alexis Joseph, MS, RD says
I'm thrilled to hear it, thanks Roger!
Marianne Pool says
This soup is amazing. I tweaked it a little. I used a combo of half and half, 2% milk and heavy cream instead if almond milk( don't judge me).... I also added a " touch" of vermouth before it simmered ( again... don't judge me until you try it)......
This is the BOMB🥰
Alexis Joseph, MS, RD says
That sounds AMAZING!!
Yvonne says
This is a very lovely soup, and a keeper. Thank you for the recipe
Alexis Joseph, MS, RD says
Thrilled you liked it!
Kim says
My husband asked me to find a healthy vegetable soup, so I googled and found this soup, he made it & it was sensational. He didn’t purée his, he did mine & we both loved it, that was 2 nights ago, he is making it again tonight.
Alexis Joseph, MS, RD says
You made my day, Kim! I'm so thrilled you and your husband loved this one 🙂
Erin says
I LOVE this recipe and it’s very forgiving. I’ve made it many times and everyone always raves about it. Thanks!
Alexis Joseph, MS, RD says
Thank you so much, Erin!
Amanda says
I'm not used to the flavor of nutritional yeast, but when I just tell my brain it tastes like beer cheese soup (yea, Wisconsin natives are odd) it all makes sense lol
Very hearty and cozy meal prep during this rainy spring. Excellent as always !!
Alexis Joseph says
Hahahn I love it, thanks Amanda!
Nancy says
My soup is still simmering on the stove but just tasting the broth, I can tell it’s going to be delicious! The smell of the soup is tantalizing and fills the whole house! Wonderful for a chilly spring day! The nutrition information included is awesome. Makes you feel down right good about eating something so delicious!
Alexis Joseph says
Yayyy I so agree, enjoy Nancy!
Patsy Dabney says
I made this soup and it is delicious!
We like our soup chunky so I didn't use the immersion blender.
Alexis Joseph says
Great news, so glad it was a winner Patsy!
Kara says
Yum! I didn't have almond milk so added a little extra nutritional yeast and it was fantastic.
Alexis Joseph says
Perfection, thanks Kara!
Gracie says
I prepared this soup and it was very easy to prepare, and very delicious. I will prepare it again. Thank you for this soup.
Alexis Joseph says
I'm so glad, Gracie! Thanks for letting me know 🙂
janine says
I made this soup and it's absolutely delish! I didn't have a blender so I just cooked it without blending it and it's so good! I'll be making this again for sure!
Alexis Joseph says
Yayy thanks so much, Janine!
janine says
Could I substitute coconut milk for almond milk? Also , can I leave flour out or substitute something else?
Alexis Joseph says
The flour is used to thicken the soup so you'll want to leave that in to ensure a nice creamy texture (you can use GF all purpose flour, too). You can use any milk you like! Coconut milk may add a slight coconut flavor as long as you're ok with that.
Jewel says
Had a bunch of broccoli and cauliflower a few weeks ago, found this recipe and a star was born! Making it again tonight, it is a new favorite - so easy and delicious!
Alexis Joseph says
Easy and delicious is right! Thanks for taking the time to review it, jewel! It means so much.