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 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. 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!
PrintCreamy Healthy Broccoli Cauliflower Soup
- 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
Valerie says
Why not coconut milK? Curious my kids have a nut allergy to almonds and all tree nuts except coconut, so I usually use that in dishes. Do you think I could try it here?
Alexis Joseph says
I don't like coconut milk in soups like this because you can taste the coconut and I don't think it pairs well with the broccoli cheeze flavor. I do love it in dishes like curry. Feel free to try it, I just personally don't love the idea of the combo here!
Lauren Schultz says
Amazing soup! I also loved a drop of hot sauce once I poured myself a bowl to give some balanced heat. But it’s also very good/flavorful without.
★★★★★
Alexis Joseph says
Ohhh heck yes. Always down for hot sauce!
Erin says
This soup is a winner. Super comforting, tasty, and easy to make.
★★★★★
Christina says
This soup is so delicious!! I made it with a gf multi-purpose flour blend and the sub worked perfectly.
★★★★★
Alexis Joseph says
Ohhh love that. Thanks so much for reviewing, Christina!
Barbara Ann Brooks says
Delicious - thank you.
Alexis Joseph says
Amazing! If you'd be so kind as to leave a star rating next time, I'd be super grateful. Enjoy!
Chelsea says
I made this soup this week for my husband and I. We both devoured it! It will definitely be a winter staple in our house. We recently have been trying to eat more plant based and this soup hit the spot. Thank you so much!
Alexis Joseph says
Best news! Thanks so much, Chelsea!
Alexis Joseph says
Hey again Chelsea! If you'd be so kind as to leave a star-rating, I'd really appreciate it! It's super helpful for other readers. Thanks again!
Saguren Redyrs says
Hhhhmmm delicious! This makes a great micro-nutrient dense dish for summer nights as well (for those of us here in South Africa).
CC says
I've made this at least once per week since finding this recipe a month or so ago. It's so good and so satisfying. We eat a bit of high quality dairy, so instead of the nutritional yeast I add 1/4 cup grated parmesan at the end with the lemon juice. I don't see us stopping making this recipe any time soon! PS I use defrosted bags of frozen organic broccoli and cauliflower each time; cuts down on prep!
Alexis Joseph says
Mmmm I love the addition of parm at the end. So nutty! And I agree--frozen veggies are the best time saver. Thanks!
Heather says
Made this soup for lunch today and LOVED it. Used cashew milk instead of almond and it turned out great!
Alexis says
That's the best news! Thanks so much, Heather!
Karen says
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.
★★★★
Alexis says
That's fabulous to hear, B! Let me know what I can do to make it 5 stars 🙂
Alexis says
Hope it was even better the second time around 🙂
Alexis says
WOW! I am so flattered by your high praise! That means so much to me. Thanks for taking the time to rate the recipe, Cass!
Alexis says
Love the ease of the Vitamix! Thanks for letting me know you liked it, Kristin.
Alexis says
Thanks for the feedback, Karen! Glad you still enjoyed the soup despite the color.
Anne Clark says
Alexis! This looks and sounds amazing! I can't wait to give it a try. I just love any cauliflower.
Heidi says
Love this soup. Is it suitable for freezing please?
★★★★★
Alexis says
I'm happy to hear you enjoyed it, Heidi! Yes, it is--I pretty much freeze everything 🙂
b says
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.
★★★★
Alexis says
Awesome! Thanks for the feedback, Janet!
Janet says
This was really good! I made some tweaks based on personal preference but overall a SUPER easy recipe to follow! Thank you!!
★★★★★
Alexis says
Awesome! Thanks for the feedback, Janet!
Faith says
Delicious and filling! I added chickpeas too and they went perfectly!
★★★★★
Faith says
Delicious and filling! I added chickpeas too and they went perfectly!
★★★★★
Alexis says
Yay, I'm so glad it worked out for ya!
Edward Blocker says
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!
★★★★★
Alexis says
That is so kind, Edward! Thank you tons 🙂
Edward Blocker says
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!
★★★★★
Emily says
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.
★★★★★
Emily says
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.
★★★★★
Alexis says
Ohhh LOVE that idea!
Jax says
Excellent!!!! Shared with all my friends and they loved!!!!!! No one even asked me if it was Vegan!
★★★★★
Judy says
Made this last night and it was delicious. A few tweaks - didn't use the flour, and I added some vegan cheese (ViolaLife).
★★★★★
Alexis says
Delish!
Emily Turner says
Absolutely loved this! So delicious, was a hit with hubby as well!!
★★★★★
Kristin says
Super Creamy. I blended more than half in the vitamix. Thanks for this recipe!
Rachel says
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!
Alexis says
Mmmm good call! Thanks for the feedback, Rachel.
Julie says
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 - ????
Alexis says
So key! Thrilled you loved it 🙂
Cara Knippling says
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.
Alexis says
I really appreciate that, Kara. Easy is everything these days!
Shara Reiss says
Obsessed with this soup! Making it for the second time this weekend :). Since no more dairy for me...it’s perfect!
Alexis says
Hope it was even better the second time around 🙂
Cass Megraw says
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.
★★★★★
Alexis says
WOW! I am so flattered by your high praise! That means so much to me. Thanks for taking the time to rate the recipe, Cass!
Alexis says
Hope you loved it!
Gabre Kahan says
Making this soup now!! Decided to add a little bit of baked tofu to add some protein. Very excited to eat it!
Katie says
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!
★★★★★
Katie says
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!
★★★★★
Alexis says
Thank you TONS, Katie! You made my night with your comment. Love the crunchy topping idea--so essential.
Mikayla says
This recipe is SO delicious! Love how creamy it is while being vegan, going to have to make again soon!
★★★★★
Mikayla says
This recipe is SO delicious! Love how creamy it is while being vegan, going to have to make again soon!
★★★★★
Alexis says
I love the creaminess factor, too. So satisfying!
Alexis says
Fabulous! Hope you love it as much as I do.
Alexis says
Most definitely. Enjoy, friend!
Alexis says
Thank you! Hope you make it and love it.
Alexis says
I'm so thrilled you enjoyed it, Martha! And extra thanks for the awesome rating 🙂
Martha says
Amazing recipe! Easy to make and tastes delicious. Will be making this many more times this winter.
★★★★★
Brittany Audra @ Audra's Appetite says
Love how this has both broccoli AND cauliflower in it! And I don't have an immersion blender either...hope you love yours!
Alexis says
Right! It's so nice to finally have one. I' m always scared my blender is gonna blow up!
★★★★★
Connie Moultroup says
I'm going to be making this tomorrow!!!!
Alexis says
Fabulous! Hope you love it as much as I do.
Kitty says
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?
Alexis says
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!