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Creamy Vegan Broccoli Cauliflower Soup

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Cozy up with a bowl of this luxuriously thick and creamy Vegan Broccoli Cauliflower Soup! Packed with veggies, this easy healthy soup makes the best lunch on a chilly day.

Last weekend I had the best fall produce in all the land at my fingertips thanks to our lovely CSA box. With the brightest, most crisp head of cauliflower and broccoli staring at me with puppy dog eyes, I knew a cozy fall soup was on the horizon. And perhaps a batch of Pumpkin Bars for good measure, obviously.

My Vegan Cream of Broccoli Soup has been a fall and winter favorite around here for years, complete with a silky smooth cashew cream to take it to a whole other level of texture and flavor satisfaction. But since so many creamy vegan soups call for cashews, I wanted to make a recipe that tasted creamy and cheezy sans nuts. The cheeziness in this soup recipe comes from the nutritional yeast (high in vitamin B12 and protein) and the lemon juice, which adds much needed brightness and tang. Don’t skip it! Oh and let’s keep this between us, but if I don’t have fresh lemons, I use bottled organic lemon juice for convenience. Shhhhhh.

The thick-n-creaminess in this Broccoli Cauliflower Soup comes from a more traditional method of using flour. We’re going back to cooking basics here, people. Any flour will do. The potato helps thicken it as well. I actually 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. (If you do decide to peel, this julienne peeler is the bomb).

Now I did use  a cup of unsweetened cashew milk in this Creamy Vegan Broccoli Cauliflower Soup for added silkiness but you could easily sub rice, oat, or soy milk instead. True story: the only milk I had in my fridge was unsweetened vanilla almond milk, so I blended a small handful of cashews with a cup of water in my Nutribullet till creamy and voila. Problem solving like a boss.

I blended half the soup in the blender and left half of it nice and chunky, which I totally prefer to a completely pureed soup. Texture texture texture! An immersion blender would be the easiest choice here, but being the good food blogger restauranteur that I am, clearly I don’t own one. I just ordered this one so I’ll let you know the verdict! Now can we talk about how DIVINE this Vegan Creamy Broccoli Cauliflower Soup is all soaked up with a crusty baguette? UGH.

Cozy up [in your fuzzy socks] with a bowl of this Creamy Vegan Broccoli Cauliflower Soup, pumpkin souffle candle ablaze and Frank Sinatra in the background. BEST DAY EVERRRRR.

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Creamy Vegan Broccoli Cauliflower Soup

★★★★★ 4.8 from 19 reviews
  • Author: Alexis
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 6-8 1x
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Description

Cozy up with a bowl of this luxuriously thick and creamy Vegan Broccoli Cauliflower Soup! Packed with veggies, this easy healthy soup makes the best lunch on a chilly day.

Scale

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
  • 1/4 cup whole wheat pastry flour (or flour of choice)
  • 4 cups vegetable broth
  • 1 cup unsweetened, unflavored almond milk (not coconut milk)
  • 1/3 cup nutritional yeast
  • 1 1/2 tsp kosher salt (to taste)
  • Freshly ground black pepper
  • 1 tbsp lemon juice

Instructions

  1. Heat oil in a soup pot or Dutch oven over medium heat. Add onion, 1/2 tsp salt, and a grind of pepper and sauté for 5 minutes, or until softened. Add garlic and cook for another minute.
  2. Add carrots, broccoli, cauliflower, and potato and sauté for another 3-5 minutes. Add flour and stir well to combine.
  3. Add broth, milk, nutritional yeast and another 1/2 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.
  4. 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!

 

Comments

  2. So allergic to nutritional yeast. It tastes pretty icky too if I’m honest. Everything calls for it and each time I see a beautiful recipe I hold my breath as I read down the ingredient list…ugh. Any subs?

    Reply

    • There’s no subs except real cheese which would be totally yummy too but you can just leave it out. It’ll still be delicious and creamy, just not “cheezy.” Enjoy!

      Reply

  7. This recipe is SO delicious! Love how creamy it is while being vegan, going to have to make again soon!

    ★★★★★

    Reply

  8. SO GOOD! Made last week for quick lunches + dinners. Had a bunch of fresh rosemary on hand so also tossed that in + used 1 bag of frozen broccoli vs. fresh. To give it a protein kick, I would add a hard boiled egg, quinoa or serve with TJs pita crisps. Highly recommend for a warming meal in the winter!

    ★★★★★

    Reply

  10. This is maybe the best soup I’ve ever had. Just goes to show you can have a creamy and delicious soup without having to use actual cream . Thank you so much for this creation. So, so glad I found it. It will now be a staple for me whenever winter (or cold and flu) rolls around.

    ★★★★★

    Reply

  12. This soup was delicious! The flavor is great and you can choose how much you want to blend for different textures. Such a great soup and so easy to make.

    Reply

  13. AMAZING SOUP RECIPE! Can’t get over how fast I made it and the flavor is spot on. That lemon juice at the end though – ????

    Reply

  14. I finally made this recipe and I’m in live with how creamy and comforting it is. I chopped the vegetables ahead of time, so everything cMe together quickly. I subbed 1/3 cup freshly shredded white cheddar for the nutritional yeast. I also made my own cashew cream. I’ll definately be making this again!

    Reply

  17. Made this last night and it was delicious. A few tweaks – didn’t use the flour, and I added some vegan cheese (ViolaLife).

    ★★★★★

    Reply

  19. Delicious! I subbed coconut milk because that’s all I had in hand but other ways followed the recipe as is. Perfect for a cold rainy night.

    ★★★★★

    Reply

  20. I just loved it, I’m not only going to give it 5 stars. But, I’m going to share it with all my website’s followers on the social media. Thank you for giving me something useful to share it today!

    ★★★★★

    Reply

  22. This was really good! I made some tweaks based on personal preference but overall a SUPER easy recipe to follow! Thank you!!

    ★★★★★

    Reply

  23. Great soup but may add pepper flakes for a little spice.
    Didn’t have nutritional yeast so used pepperjack cheese.
    Will have this all the time.

    ★★★★

    Reply

  26. The only reason I didn’t give it 5 stars is blending with the broccoli made my soup green. Next time, I will use less broccoli, more cauliflower, and make sure I mostly only blend the cauliflower. Also, I put the nutritional yeast in it, but it would be good without it also.

    ★★★★

    Reply

  27. I made this with fresh organic vegetables, and I thought this was bland and lacked depth. I used coconut milk, which I have always subbed for dairy, and it was over powering in this recipe. I realized after the fact that one cup is just too much. Plus, I think that coconut milk is not a good choice for this particular soup. Sorry.

    ★★★

    Reply

    • Also, there are no herbs in this recipe. After I’d dished up my bowl, I added thyme and granulated garlic, and that helped a little. I think the addition of herbs during cooking would help this recipe. I avoid bread and croutons, but seasoned/garlic croutons would be a good garnish for this soup.

      Reply

    • Thanks for the feedback, Mary. I can definitely see how coconut milk would be overpowering in this recipe–I never use it in soups because it’s too coconutty. I updated the recipe to suggest almond milk but I know others have used soy milk and loved it!

      Reply

  28. This was very good. I haven’t done very much with nutritional yeast but I love the flavor it added. I think I followed the recipe pretty exactly except and Thanks for the recipe. I can’t wait to try others.

    ★★★★★

    Reply

  29. oh my goodness!! you blog is fantastic! your recipes all look so goood i am drooling haha This one is my fav! I loovee soup but it’s hard for me to make a creamy vegan one so this is perfect!! Thank you

    Reply

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