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!
- 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
Cozy up with a bowl of thick and creamy Broccoli Cauliflower Soup! Packed with veggies, this easy soup makes the ultimate lunch. Dairy free!
- 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
- 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