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.
Holly says
Love it and made it twice already! Like to be creative and experiment somewhat. This time I used almond four, almond milk, and broccoli rabe. At the end I added cilantro with the lemon upon serving. Excellent recipe and thank you Alexis!
Alexis Joseph says
Ohhh wow cilantro and lemon sound soooo good. Thanks for letting me know, Holly!
Kelly says
I did make this, I substituted sweet potatoes for potatoes because I don't eat nightshades right now, was absolutely phenomenal. It's a keeper. Ty missy glad I found you
Hilda says
Andi says
This recipe is amazing! It sounded good, but tasted DELICIOUS!! OMG, seriously, so delish and super easy to make! Thank you for sharing!
Emma says
Made this for the first time today and I absolutely LOVE it! So flavorful, comforting, and delicious! Will definitely be in my rotation of soups this winter 🙂
Alexis Joseph says
You made my day, thank you Emma!
Eileen Joseph says
my favorite soup, EVER This comment was left by a close supporter of Alexis Joseph, owner operator of Hummusapien LLC
Alexis Joseph says
Yayyy!!
Jennifer Henry says
This is a seriously tasty soup. And I love that I am able to use up all this cauliflower and broccoli that have been staring at me. And I love to occasionally have a nut free option.
Alexis Joseph says
So wonderful, thank you Jennifer!!
Damian Ditchko says
This was perfect for a cool fall evening. Really delicious and creamy. Paired it with some homemade bread for a perfect meal!
Alexis Joseph says
Homemade bread sounds fantastic with this! I’m thrilled you love this one.
Melissa says
Just made this soup for the first time and could not believe how creamy it is! So good!
Alexis Joseph says
I’m so thrilled, thanks Melissa! You’ll have to try some of my other soups. If you’d be up for adding a star rating with your comment I’d be super grateful!
Susan says
In the review I just posted, I forgot to add that I used a commentor's suggestion of using dried potato flakes to give it a little body. Excellent decision.
Alexis Joseph says
Yummmm thank you!!
Crystal says
First time using nutritional yeast, now it will always be in my cupboard! Wow!
I used 2% milk and cornflour (not cornstarch) because it's what I had. Added a pinch of crushed red pepper flakes while simmering. This is delicious, will make over and over again!
Alexis Joseph says
Wahooo! Thanks a ton, Crystal!
Donna says
Very nice soup. We enjoyed it. Enough for 3 lunches! My kind of recipe.
I was out of nutritional yeast, so added in sharp cheese, but next time will use NY. My husband even said it was a good soup. That was a bonus to hear! Thank you for this post! I appreciate it.
Alexis Joseph says
Amazing, I'm thrilled you loved it Donna! It's great to know it was delish with sharp cheese, too. Thanks for the kind review!
AMH says
Have you froze and thawed this soup? I'm looking for a good recipe to use a lot of extra broc and cauliflower. I want to freeze a big batch
Alexis Joseph says
Yes, you can! Check out the "Can you freeze this soup?" section of the blog post!
Joan Redman says
Pat says
I had LOTS of veggies left over from veggie trays I made so this was perfect. Turned out great! I used unsweetened coconut milk because it was all I had and it was fine. Thank you!
Alexis Joseph says
So glad to hear this, thanks Pat!
Angie says
My mother can be picky but she ate three bowls! This was sooooo good thank you!
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!
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!