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.
Paula says
Hello Alexis.
I made it!
I tried it!
Loved it!
❤️
Alexis Joseph, MS, RD says
Yayyy I'm so happy to hear it, thank you so much Paula!!
Stephen says
Made this today as a warmer upper. Very good. Seed withy Bread. Used sweet potato instead of regular and added some celery. Blended it all no- chunks and sweetened a bit with some Sherry.
Alexis Joseph, MS, RD says
MMmm love it, thank you Stephen!
Sarah says
I so badly wanted to love this soup because I love cheddar Broccoli soup! But this was so bland it was disappointing. I added more salt, some red pepper flakes, and extra broth to try and add some depth but it still tastes like nothing.
Alexis Joseph, MS, RD says
Ahh this is one of the most loved soups on my site so I'm bummed it was a miss for ya!
Catherine says
Loving this soup especially on this freezing day here in South Jersey!!
Definitely hit the spot ,very easy to throw together😀 Glad I did Not invite anyone over cause there not much left. Absolutely will make again.!
Alexis Joseph, MS, RD says
Yayyy you made my day, Catherine!
Jenny says
This was my first time making this soup, and it was absolutely delicious! I’ve tried about five or six different recipes so far, and every single one has been excellent. Thank you so much—I’m so glad I found you. I especially love your recipes because the ingredients are easy to find, and most of them are already in my pantry.
SGilby says
Nice recipe. I didn't simmer the nutritional yeast, but added when serving. It loses its nutritional value when heated.
Alexis Joseph, MS, RD says
Glad you liked!
lovesoup says
how would you add cashews back in to thicken instead of flour?
Alexis Joseph, MS, RD says
You could make cashew cream (blend 1/2 cup soaked cashews with 3/4 cup of the broth, blend until very smooth, stir in. You won't need the almond milk listed in the recipe and can sub broth.) Adjust liquid as needed!
Lovesoup says
Thanks so much. Looking forward to trying it!
DPW says
Such a delicious and comforting soup as the weather shifts to winter. I didn’t have nutritional yeast so I used aged cheddar and went with regular milk. Great suggestion on topping it off with some Parmesan and olive oil. I will definitely make this again! Thanks!
Alexis Joseph, MS, RD says
Perfection, love those swaps!
Christie says
So yummy even my 3 year old ate it!
Alexis Joseph, MS, RD says
Heck yes! I’m so glad!
Jennifer says
Positively delicious! My whole family loved it. Perfect for a chilly autumn evening.
Alexis Joseph, MS, RD says
Awww yay, thank you Jennifer!
Michelle says
Too much salt to be healthy,added a ton of fresh garlic taste was perfect 👌
Alexis Joseph, MS, RD says
Glad you thought the taste was perfect! Is the 3 star rating because you think the salt is unhealthy then? Bummer! Salt is key for flavor here especially when using water, you can always use less if you prefer lower sodium.
Sallyann Harris says
Amazing soup! I was thoroughly impressed and once past my stage on intimidation, I pretty much stuck to the recipe (except for the lemon juice) and it was easier make than I thought! Definitely will make again, thank you for this recipe.
Alexis Joseph, MS, RD says
So glad this was a winner for you and that it felt easy to make!
Amy says
Delicious! I didn't add any milk, just used potato for creaminess, and added some Dijon mustard for a little tang.
Alexis Joseph, MS, RD says
Awesome so glad it was a winner!
Martha Mccabe says
Nice soup, used oat milk and chicken broth and a cup of cheese. Everyone really enjoyed it will make again. Thank you!
Can you freeze this?
Alexis Joseph, MS, RD says
So glad to hear, thank you! Yes—check out the Freezing section of the blog post: “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.”
Jeanette Wigim says
Oh my this was the worst soup I have ever made. Had 2 friends taste to see could it be used as a base for something we all 3 agreed to dump it out. The only way I think kids would eat these vegetables is if they had not been fed for MONTHS
Alexis Joseph, MS, RD says
Oh my what a bummer! Sorry to hear you loathed this one. This is one of my most popular soup recipes—did you change anything by chance? As written it’s typically enjoyed by adults and [non-starving] children alike.
Shae says
Wondering if I could use coconut milk for alternative to almond/cashew milk?
Also is I could use cassava flour for flour?
Thank you
Alexis Joseph, MS, RD says
If you don't mind the slight coconut flavor in soups, that works! I don't cook with cassava, but if it's a 1:1 sub then sure!
Erin says
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! 🙂
Alexis Joseph, MS, RD says
Oh awesome I’m so glad to hear it, Erin!
Judy Godwin says
Just finished making this soup it is absolutely delicious.
I used 2% milk and chicken broth and cheddar cheese. These were what I had on hand. Finished by putting on the food processor to pulse a bit. Turned out amazing. Thanks for this recipe definitely a keeper.
Alexis Joseph, MS, RD says
Love these changes, thanks so much for sharing Judy!
Vicky Babando says
I enjoyed this soup I did not follow the directions for the vegan part of the recipe this time but I will when I have my friends for dinner. I definitely will make this again. I give it a rating of 5.
Alexis Joseph, MS, RD says
So glad it was a win, Vicky!
Dana says
Very delicious and a good way to use up veggies before they go bad. I used chicken broth instead of vegetable broth, turned out so good.
Alexis Joseph, MS, RD says
So glad thanks Dana!
Katherine Easter says
This soup was delicious. I added a can of white beans for extra smoothness and fibre, and once I pureed the whole thing, I added small cubes of potatoes and baby peas. It is really good!
Alexis Joseph, MS, RD says
Oh fun, thanks for letting me know Katherine! Sounds delish.
Carri says
This soup was simple and delicious! We made a few substitutions. We used unsweetened soy milk and the broth we had was unsalted, so I had to add quite a bit more salt as it was a bit bland at first. We also didn't have a lemon so I skipped that, but I think it would have added a lot of nice flavor. Despite that, my husband and teenage son loved it and between the 3 of us we finished the whole pot! 🤣 We will definitely make it again! 5 stars!
Alexis Joseph, MS, RD says
Ahhh yes lots of salt and lemon are key for flavor! I’m thrilled it was still a hit with your family. Thanks so much for the thoughtful review, Carri!
Sarah says
Absolutely delicious! I made this last night and not only was it quick and easy, the flavor was amazing. My whole family loved it.
Alexis Joseph, MS, RD says
This made me smile, thank you tons for sharing, Sarah!
Nancy Chiodo says
I did it tonight out of desperation for my IBS/IBD. It's at the simmering stage, but the broth sample tastes good. Used veggie broth & oat milk. I put cilantro & ginger root in cheesecloth when I cooked the veggies. When veggies were mushy, I added tempura sauce. Now to blend. I only have a Vitamix. Update to follow. Could be 5 stars after I eat! No matter. Thank you for a great recipe.
Alexis Joseph, MS, RD says
Ahh let me know how you like it! Also, speaking of IBS, have you read the Mindbody Prescription? It changed my life in many ways and cured my herniated disc back pain. He talks extensively aout IBS as well; I can't recommend it enough!
Nancy Chiodo says
No, but I will certainly take a look at it. The soup was tasty but I ate too much & paid for it in spades because of all those gas producing veggies. About the only thing safe for me now is chard, spinach, & zucchini. The FODMAP diet has everything I like off the menu. I don't follow it anyway. Thanks for the recipe.
Alexis Joseph, MS, RD says
I hope you do! The mind is wildly powerful. Good luck!
Lorraine P. says
Delicious!! It tastes like Panera’s broccoli cheddar soup!
Alexis Joseph, MS, RD says
The highest compliment, thank you Lorraine!!
Marlana Karstens says
So delish! Made a few adjustments for my personal diet needs.
Alexis Joseph, MS, RD says
Love it!!
Staci says
This was AMAZING! I used cheddar and instead of adding the milk, I added a blended block of silken tofu. The texture was impeccable and the flavor out of this world. It also was super filling! 10/10
Alexis Joseph, MS, RD says
The silken tofu addition was SOOO SMART!! I have got to try this!!
Stacey says
Have you tried it with the silken tofu, Alexis? If so, how would you go about adding it in?
Alexis Joseph, MS, RD says
No but scroll the comments, a bunch of people have! I’d blend with the liquid.
Ilene Beninson says
I was wondering about using silken tofu to boost the protein and am so glad you tried it first, letting me know it's an excellent option! Thanks!
Amy E Agnew says
Delicious! I made this soup for the first time tonight and it’s a keeper! It’s single digit weather where I live today and the soup is definitely lifting my family’s spirits! 😀
Alexis Joseph, MS, RD says
Love this, Amy—thanks! It’s freeeeezing here too, perfect soup weather 🙂
Faye Auffray says
I am a big soup maker and I must say, this is one of the best soups I have made. So delicious! I added cheese in place of the yeast, and adding the lemon brought it to the highest level. My son (who is a very picky eater), loved it also.
Thank you so much! 🙂
Alexis Joseph, MS, RD says
This made my day, Faye! Thanks so much for letting me know you and your son loved it 🙂
Jennifer says
This soup is so tasty. I rarely leave ratings and comments but I love this soup!
Alexis Joseph, MS, RD says
Ahhh you made my day, thank you SO much!!
Heather Grace Bruck says
A winter staple!
Alexis Joseph, MS, RD says
Yay thank you Grace!
Lesley says
Absolutely gorgeous. Made it lots.of times.
Alexis Joseph, MS, RD says
Thank you Lesley!
Jeffrey Kocheff says
Very easy to throw together and very comforting on a cold winters day! Delicious! Thank you!
Alexis Joseph, MS, RD says
Yayy such a wonderful winter soup, thanks Jeffrey!
Cristina Crimaldi says
I tell everyone about Hummusapien's recipes because every single one I've tried is fantastic. There are no misses! I made this soup on a cold winter day in Columbus and it hit the spot. Even my picky 7 year old ate it. Full of veggies, comforting and delicious. Another win!
Alexis Joseph, MS, RD says
Awww Cristina this comment made me smile from ear to ear ❤️ Thank you so much!!!
Thera says
The whole family loved this including a picky teen. Thank you!
Alexis Joseph, MS, RD says
Wahoooo thanks for letting me know!
Darlene says
This soup is awesome. I was out of cashews, and it was still amazing.
Alexis Joseph, MS, RD says
Oh wow I’m so glad, thank you!
Ameera says
Thank you so much for this healthy recipe! The nutritional yeast is a perfect way to eliminate some cheese from my diet. I love this soup! I think I'm going to make it frequently.
Alexis Joseph, MS, RD says
Yay I’m thrilled to hear it, Ameera!
Jo says
Unfortunately I found this to be very bland. I doubled the nutri yeast and added chili flakes to give it some additional flavor. I appreciate how healthy this soup is though. Just needs an additional something, in my opinion.
Alexis Joseph, MS, RD says
So bummed to hear this Jo, it's one of the most loved soups on my blog! Did you change anything about the salt?
Roger Nehring says
This is one of my favorite ever soups! The first time I made it I was amazed at how flavorful it is. Thank you for a great recipe.
Alexis Joseph, MS, RD says
I'm thrilled to hear it, thanks Roger!
Marianne Pool says
This soup is amazing. I tweaked it a little. I used a combo of half and half, 2% milk and heavy cream instead if almond milk( don't judge me).... I also added a " touch" of vermouth before it simmered ( again... don't judge me until you try it)......
This is the BOMB🥰
Alexis Joseph, MS, RD says
That sounds AMAZING!!
Yvonne says
This is a very lovely soup, and a keeper. Thank you for the recipe
Alexis Joseph, MS, RD says
Thrilled you liked it!
Kim says
My husband asked me to find a healthy vegetable soup, so I googled and found this soup, he made it & it was sensational. He didn’t purée his, he did mine & we both loved it, that was 2 nights ago, he is making it again tonight.
Alexis Joseph, MS, RD says
You made my day, Kim! I'm so thrilled you and your husband loved this one 🙂
Erin says
I LOVE this recipe and it’s very forgiving. I’ve made it many times and everyone always raves about it. Thanks!
Alexis Joseph, MS, RD says
Thank you so much, Erin!
Amanda says
I'm not used to the flavor of nutritional yeast, but when I just tell my brain it tastes like beer cheese soup (yea, Wisconsin natives are odd) it all makes sense lol
Very hearty and cozy meal prep during this rainy spring. Excellent as always !!
Alexis Joseph says
Hahahn I love it, thanks Amanda!
Nancy says
My soup is still simmering on the stove but just tasting the broth, I can tell it’s going to be delicious! The smell of the soup is tantalizing and fills the whole house! Wonderful for a chilly spring day! The nutrition information included is awesome. Makes you feel down right good about eating something so delicious!
Alexis Joseph says
Yayyy I so agree, enjoy Nancy!
Patsy Dabney says
I made this soup and it is delicious!
We like our soup chunky so I didn't use the immersion blender.
Alexis Joseph says
Great news, so glad it was a winner Patsy!
Kara says
Yum! I didn't have almond milk so added a little extra nutritional yeast and it was fantastic.
Alexis Joseph says
Perfection, thanks Kara!
Gracie says
I prepared this soup and it was very easy to prepare, and very delicious. I will prepare it again. Thank you for this soup.
Alexis Joseph says
I'm so glad, Gracie! Thanks for letting me know 🙂
janine says
I made this soup and it's absolutely delish! I didn't have a blender so I just cooked it without blending it and it's so good! I'll be making this again for sure!
Alexis Joseph says
Yayy thanks so much, Janine!
janine says
Could I substitute coconut milk for almond milk? Also , can I leave flour out or substitute something else?
Alexis Joseph says
The flour is used to thicken the soup so you'll want to leave that in to ensure a nice creamy texture (you can use GF all purpose flour, too). You can use any milk you like! Coconut milk may add a slight coconut flavor as long as you're ok with that.
Jewel says
Had a bunch of broccoli and cauliflower a few weeks ago, found this recipe and a star was born! Making it again tonight, it is a new favorite - so easy and delicious!
Alexis Joseph says
Easy and delicious is right! Thanks for taking the time to review it, jewel! It means so much.