Cozy up with a bowl of thick and creamy Broccoli Cauliflower Soup! Packed with veggies, this easy soup makes the ultimate lunch. 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 Tortilla Soup. Amidst all my beloved 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. 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
Broccoli Cauliflower Soup Recipe
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 servings 1x
- 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!
Keywords: broccoli cauliflower soup
Michelle says
Delicious 😋😋😋
★★★★★
Mandy C. says
This is amazing! Will definitely be a new go-to in the colder months. I made this cooking blender (Pampered Chef brand) and it was wonderful. In order to fit it in the blender I simply halved the recipe. I added everything in at one time at the beginning and it made a creamy version of the above recipe. I also subbed whole milk for the non-dairy alternatives in the recipe sine it's what I had on hand. I can't recommend this enough!
★★★★★
Alexis Joseph says
That sounds perfect, I'm thrilled you loved it Mandy!
Jenny Coffey says
Delicious, wholesome, vegan…LOVE!
★★★★★
Alexis Joseph says
Yayy so glad, thanks Jenny!
Cindy says
I had a go-to cauliflower soup recipe but I had leftover broccoli too so I tried this recipe. Very yummy. I will definitely make it again. I'm taking the leftovers to MN ice fishing. Should warm us up nicely.
★★★★★
Alexis Joseph says
Ohhhh love that! The perfect post ice fishing meal 🙂 Thanks, Cindy!
Julie Landy says
I made this for my family and they loved it! It was just what we needed in January. The potato I used was fairly large so it was pretty dominant in the consistency and flavor. I would use smaller one next time. I also used whole milk and sharp cheddar (instead of nutritional yeast). Would definitely make this again!
★★★★★
J says
Sooo good! My grocery store was out of literally everything day after new years, so I subbed fresh for frozen broccoli, frozen cauliflower rice and 1 cup coconut milk for half and half.
Also skipped the potato and ran out of veg broth but subbed water with Trader Joe’s everything but the chicken seasoning. Seems to be a pretty forgiving recipe. Definitely adding to the rotation
★★★★★
Pam says
Delicious, easy and satisfying soup. I added some turmeric and Chile powder only because I read another person added it and loved it. I can’t stop eating it, thank you , it’s a keeper!!
★★★★★
Alexis Joseph says
Ohhhh turmeric, love that! Thanks so much for letting me know, Pam.
Andrea says
I never write reviews but wow this soup was incredible. Only difference was I subbed half the almond milk for half and half for extra creaminess. Oh and added a pinch of cayenne pepper. This was so delicious and flavorful. Will definitely be making this more!
★★★★★
Alexis Joseph says
Wow, how delish! Thank you SO much for the glowing review, Angela!!
Nina says
So delicious! Used regular milk and cheddar cheese instead of nutritional yeast. Ended up adding a can of cannellini beans too. Really great!
Alexis Joseph says
Amazing, Nina! That sounds just perfect 🙂 If you'd be up for leaving a star rating I'd be so grateful!
Samantha says
This batch of soup was exactly what I was looking for after coming home from a chilly afternoon walk. It's absolutely loaded with veggies, comforting, filling and lends that stick to your ribs satisfaction without being heavy. I've added this one into my arsenal for sure!
★★★★★
Alexis Joseph says
Beautiful, thank you for letting me know it was a winner, Samantha!
Lisa V says
How do you “blend” it - I don’t have an immersion blender.
Alexis Joseph says
Let the soup cool a bit, and carefully blend a couple cups in the blender then pour it back into the soup.
Lisa says
Great recipe and so healthy! Thanks!
★★★★★
Karolyn says
This was so easy and so good! Saving as another go to soup. Thank you Alexis!
★★★★★
Alexis Joseph says
Heck yes! Thanks, Karolyn 🙂
Robin says
Another one of my favorites that Alexis posts. It is so delicious and creamy and freezes well, so I can make an entire batch and freeze any leftovers 🙂
★★★★★
Alexis Joseph says
Thanks a ton Robin!!
Tina says
Just made it. So yummy. I did sub with regular milk and added some white sweet potato.
Sharan says
I did this once but didn’t post. This is a great recipe and very delicious. We are oil free so sautéed in water. Rest per recipe. Highly recommend. Thank you
★★★★★
Sharan says
I made this yesterday ahead of time for family coming in. Chopping all the veggies is hardest part so it’s super easy and absolutely delicious! We are no oil so I used water not oil which has no bearing in taste. I highly recommend.
Natalie Fenn says
A big hit! Ate the leftovers for days. We loved it and i loved that it was vegan for my in laws.
★★★★★
Alexis says
AMazing, thanks so much Natalie! Leftovers are even better, right?
Cat says
5 stars with these adaptations to suit my taste 🙂
• adding lots of dried mixed herbs, chilli flakes and a bit of turmeric along with the onion at the beginning
• skipping the flour and extra salt
• adding a tin of chickpeas along with the veggies
• cooking for 1 hour as that's how long it took for the cubed potato to soften
★★★★★
Alexis says
Amazing, thanks Cat!! Love that you made this soup your own.
Kate says
WOW what a fantastic soup! Definitely will be making again and again. I love the simplicity of this recipe and how flavourful it is.
★★★★★
Alexis Joseph says
Amazing, I'm so thrilled to hear it Kate! Thanks a ton for commenting 🙂
Mia Sumlin says
Love this soup! Easy delicious and good for a cold day!! Lord how healthy it is! That’s a bonus!
★★★★★
Alexis Joseph says
Thanks so much, Mia!
Jennifer Malmberg Henry says
This is the most satisfying soup I make. It comes together so simply with such simple ingredients, yet it tastes gourmet. I always serve it in a cup, because I cannot resist a second mug of this goodness.
★★★★★
Alexis Joseph says
Awww thank you so much!!
Jennifer Malmberg Henry says
This recipe is the most satisfying and tasty soup I have ever made or eaten. My husband agrees. I always make a double batch to freeze. It’s simple with simple ingredients and it comes together so easily. I serve it in a cup, because I can not resist serving up a second serving. Another winner. PS the wild rice soup on this blog is also stellar.
★★★★★
Julie says
Delicious! Amazing flavor and so nutritious! Can't believe there is no cheese.
★★★★★
Alexis Joseph says
So glad you loved it Julie, thank you!!
Claudine says
Soooooo delicious. Like a hug in a bowl 🤗
★★★★★
Alexis Joseph says
Amazing, thanks a ton Claudine!
Kara says
Wow did this one deliver! Tons of veggies, great creamy flavor, and didn’t take long to make at all (30 min total). Hummusapien is my hero!
★★★★★
Alexis Joseph says
Awww thank you so much, Kara! xo
Lisa says
Easy to make and tasted great! Great, hearty soup for the winter. thanks!
★★★★★
Alexis Joseph says
Love it, thanks Lisa!!
Tama says
I probably make this soup every two weeks and it’s easily gone in 3 days—I’m not even vegan, it’s just THAT good. && My friends love it too—and oh boy, is it hard to share!!! I’m even investing in an immersion blender because I make it so much and it’ll make the recipe a little quicker to make.
But regardless, This recipe is SUPER easy to make! I always keep nutritional yeast and cashews stocked just for this recipe. To add a little extra creaminess, I blend a handful of cashews with the unsweetened almond milk that I use. If I don’t have cauliflower then I just substitute it for more broccoli
11/10
★★★★★
Alexis Joseph says
Awww thank you Tama! Your comment made my day 🙂 I must say I often add cashews too....so good!!
Nicole says
Comfort food the healthy way! Seriously tasty!
★★★★★
Alexis Joseph says
Yayyyy!
Jennifer Papineau says
I made this soup last Monday and it was amazing!! I actually chopped all the veggies in the morning so when it was time to make the soup it was so quick and easy! So much flavor and I love how it's full of veggies! My husband is vegan so the recipes on Hummusapien have been a lifesaver!!
★★★★★
Alexis Joseph says
That is so smart. I've also used frozen with success!
Andrea A. says
This is a yummy recipe that is so so quick to prepare. This instantly got added to my favorite recipes and I know I’ll be making more over the winter.
★★★★★
Alexis Joseph says
Yayyy thanks so much, Andrea!!!
Agnes Fournier says
This recipe is really good for a cold day like we have today. I made a few swaps because I didn't have all the ingredients.
Instead of nutritional yeast ( I forgot to buy more this week) , I put a little bit of mizo. (so I didn't put lemon because the mizo already has a tanginess to it. )
I didn't have fresh cauliflower and broccoli, so instead I put frozen ones.
And to add to the creaminess, I blended about 1/4 of the mix once it was cooked, it makes it a really nice.
Thank you for this nice recipe. Simple ingredients and so yummy.
★★★★
Alexis Joseph says
Thank you so much, Agnes! I'm thrilled those swaps worked well. Let me know what I can do to make it a 5-star recipe 🙂
Kate says
Soooooo good! I was surprised how creamy and satisfying this soup was without any dairy. I used bob's red mill gluten free flour blend and oat milk that I had on hand and it still turned out perfectly.
★★★★★
Alexis Joseph says
Amazing, thank you so much Kate!!
Charmaine says
I tried the broccoli cauliflower soup. It was great and very easy to make. The lemon juice made it taste even better.
★★★★
Alexis Joseph says
SO glad you liked it!
Natalie Fenn says
Delicious! Quick and easy. I made this for myself and my mil. I used cashew milk and it was great!
★★★★★
Alexis Joseph says
Amazing, thank you Natalie!!
Ashley says
Ah-mazing soup! We did not have all the ingredients in house so we used cheese as sub for nutritional yeast and regular flour ( sorry! ! I know, I am the worst). But it was a hit in the household!
★★★★★
Alexis Joseph says
I've def made the recipe with cheese, that's great--I always encourage using what you have! Thanks so much for letting me know you enjoyed it.
Liana says
Absolutely THE BEST vegan broccoli “cheese” soup! I love that the creamy base comes from potato and the flour (although I use arrowroot starch and sweet potato and it’s amazing). I can’t have cashews so it’s nice to see a vegan recipe without them! Love following your blog and all the recipes are delicious!
★★★★★
Alexis Joseph says
I'm so glad it can fill a void for cashew-less recipes. Thanks for letting me know you loved it, Liana!
Yesenia says
I changed the seasonings to fit my own palette (almost tripled the nutritional yeast). I didn't add the carrots since I just had my wisdom teeth removed and wanted something less crunchy. Overall, good recipe!! I like this one better than the one on the Whole Foods website.
★★★★
Alexis Joseph says
I'm thrilled that you liked it, Yesenia!
Romina says
Awesome soup. Even the non vegans enjoyed it
★★★★★
Alexis Joseph says
I'm so glad! Thank you tons for reviewing, Romina!
Romina says
Just made this soup. It was awesome. Even the non vegans thoroughly enjoyed it