Cozy up with a bowl of lightened-up Broccoli Cauliflower Soup made with fresh or frozen veggies! Blending half the soup lends the best silky texture contrast. Russet potato and flour help thicken the soup--no heavy cream or cheese needed. You'd never guess it's dairy free! With over 100 five-star ratings, this tested and perfected recipe is on the table in 35 minutes. I love it with seedy bread for dipping!
Amidst all my beloved veggie-loaded soups, lately I've been craving the ultra comforting goodness that is this better-for-you cream of broccoli and cauliflower soup situation.
And the fact that you can dump frozen veggies right into the pot, no chopping needed? What a dream. A true one pot wonder!
Like my lightened up creamy potato soup, the token creaminess comes not from whole milk or cream or cheese, but rather potato and a simple roux. More fiber, less fat, ya dig?
Basically you're 100% guaranteed to slurp up and smile.
5-Star Reader Reviews ★★★★★
"Absolutely delicious! I made this last night and not only was it quick and easy, the flavor was amazing. My whole family loved it." --Sarah
"Such a delicious and comforting soup as the weather shifts to winter. I didn't have nutritional yeast so I used aged cheddar and regular milk. Great suggestion on topping it off with some Parmesan and olive oil. I will definitely make this again!" --DPW
"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! 🙂" --Erin
Notes from recipe testing
- Browning onion: The first time I tested this, I softened the onion per uge without browning it. Ever in search of more depth of flavor, I browned the onion the next time I made it and it made a big difference!
- Fresh or frozen: I've made this soup with just fresh veg (love the bags of pre-chopped to save time) all frozen, and a combo. It turns out amazing regardless, making this even more versatile.
- Potato: It was clear in testing that starchy russet potato helps naturally thicken the soup (and add classic broccoli soup flavor)!
- Nutritional yeast: This is one of my secret weapons for cheezy umami flavor sans cheese; don't skip it! The dietitian in me loves that it's packed with protein and B vitamins, too! That said, many readers go for cheddar instead (check the comments). Both are delish here, with cheese obviously being more decadent.
- Lemon juice and Dijon: This isn't a recipe where the lemon juice is optional. Trust me when that it MAKES this soup! (I actually increased it to 1 ½ tbsp because it adds such necessary brightness.) I added Dijon to this recipe years later when I wanted more of the sharp pop that cheese provides. The mustard is a flavor game changer!
Let's make it!
Storing leftovers
This soup gets will keep stored in an air-tight container in the fridge for up to 4 days.
It's also super easy to pull out of the freezer when you haven't thought of lunch. Simply place completely cooled soup in a large 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. Easy!
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 1x
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Cozy up with a bowl of lightened-up Broccoli Cauliflower Soup made with fresh or frozen veggies! Blending half the soup lends the best silky texture contrast. Russet potato and flour help thicken the soup--no heavy cream or cheese needed. You'd never guess it's dairy free! With over 100 five-star ratings, this tested and perfected recipe is on the table in 35 minutes. I love it with seedy bread for dipping!
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 4 cups fresh or frozen chopped broccoli (1 medium head)
- 4 cups fresh or frozen chopped cauliflower (1 medium head)
- 1 small-medium russet potato, diced (I prefer to peel)
- ¼ cup all purpose flour
- 4 cups vegetable or chicken broth
- 1 cup milk of choice*
- 1 ½ tsp fine sea salt (to taste), plus lots of freshly ground black pepper
- ⅓ cup nutritional yeast (can sub 1 cup shredded cheddar cheese)
- 1 tsp Dijon mustard
- 1 ½ tbsp fresh lemon juice
Instructions
- Heat oil in a soup pot or Dutch oven over medium heat. Add onion, ½ tsp salt, and a few grinds of pepper and sauté, stirring often, for about 8 minutes, or until you've got some good browning happening. Add garlic and cook for another minute.
- Add carrots, broccoli, cauliflower, and potato and cook for another 5 minutes. Add flour and stir well until it disappears.
- Add broth, milk and another 1 tsp salt. Bring to a boil and then reduce heat to low and simmer, covered, for 20 minutes or until veggies are tender. Remove from heat and stir in nutritional yeast or cheese, Dijon and lemon juice. Taste and make sure the flavors really pop!
- I like to carefully blend about half the soup until creamy in a high-speed blender (don't over-blend or potatoes become gluey) and leave half chunky for texture. You can also use an immersion blender. The soup will thicken significantly as it cools.
Notes
*I blend 1 cup water with 3 tbsp cashews in Nutribullet until super smooth and creamy. For a richer soup, you can use ⅓ cup cashews. Many readers have successfully made this with 2% milk (and the 1 cup cheese option).
If you're salt sensitive, you can reduce the salt. But know that enough salt here can make all the difference between bland and flavorful! The lemon is key for that, too.
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
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!
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 is so kind, Edward! Thank you tons 🙂
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
I love the creaminess factor, too. So satisfying!
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
Yay, I'm so glad it worked out for ya!
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!
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.
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!
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!
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!
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.
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!