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)
- 1/4 cup all purpose flour
- 4 cups vegetable or chicken broth
- 1 cup milk of choice*
- 1 1/2 tsp fine sea salt (to taste), plus lots of freshly ground black pepper
- 1/3 cup nutritional yeast (can sub 1 cup shredded cheddar cheese)
- 1 tsp Dijon mustard
- 1 1/2 tbsp fresh lemon juice
Instructions
- Heat oil in a soup pot or Dutch oven over medium heat. Add onion, 1/2 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 1/3 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.