Creamy Vegan Broccoli Cauliflower Soup

  • Author: Alexis
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 6-8 1x


Cozy up with a bowl of this luxuriously thick and creamy Vegan Broccoli Cauliflower Soup! Packed with veggies, this easy healthy soup makes the best lunch on a chilly day.



  • 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
  • 1/4 cup whole wheat pastry flour (or flour of choice)
  • 4 cups vegetable broth
  • 1 cup unsweetened, unflavored almond milk (not coconut milk)
  • 1/3 cup nutritional yeast
  • 1 1/2 tsp kosher salt (to taste)
  • Freshly ground black pepper
  • 1 tbsp lemon juice


  1. Heat oil in a soup pot or Dutch oven over medium heat. Add onion, 1/2 tsp salt, and a grind of pepper and sauté for 5 minutes, or until softened. Add garlic and cook for another minute.
  2. Add carrots, broccoli, cauliflower, and potato and sauté for another 3-5 minutes. Add flour and stir well to combine.
  3. Add broth, milk, nutritional yeast and another 1/2 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.
  4. 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!