Published · Modified · by Alexis Joseph, MS, RD · 189 Comments
Jump to Recipe·4.9 from 79 reviews
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!
Key ingredients
- 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
- Lasagna Soup
- Immune Boosting Soup
- Amazing Minestrone Soup
- Vegetable Soup
- Golden French Lentil Soup
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!
Creamy Healthy Broccoli Cauliflower Soup
5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 79 reviews
- Author: Alexis Joseph
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
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Description
Cozy up with a bowl of thick and creamy Broccoli Cauliflower Soup! Packed with veggies, this easy soup makes the ultimate lunch. Dairy free!
Ingredients
UnitsScale
- 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
Instructions
- 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!
About Alexis Joseph, MS, RD
Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!
Reader Interactions
Erin says
I LOVE this recipe and it’s very forgiving. I’ve made it many times and everyone always raves about it. Thanks!
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Alexis Joseph, MS, RD says
Thank you so much, Erin!
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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 !!
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Alexis Joseph says
Hahahn I love it, thanks Amanda!
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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!
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Alexis Joseph says
Yayyy I so agree, enjoy Nancy!
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Patsy Dabney says
I made this soup and it is delicious!
We like our soup chunky so I didn't use the immersion blender.Reply
Alexis Joseph says
Great news, so glad it was a winner Patsy!
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Kara says
Yum! I didn't have almond milk so added a little extra nutritional yeast and it was fantastic.
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Alexis Joseph says
Perfection, thanks Kara!
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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.
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Alexis Joseph says
I'm so glad, Gracie! Thanks for letting me know 🙂
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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!
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Alexis Joseph says
Yayy thanks so much, Janine!
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janine says
Could I substitute coconut milk for almond milk? Also , can I leave flour out or substitute something else?
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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.
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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!
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Alexis Joseph says
Easy and delicious is right! Thanks for taking the time to review it, jewel! It means so much.
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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!
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Alexis Joseph says
Ohhh wow cilantro and lemon sound soooo good. Thanks for letting me know, Holly!
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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
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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!
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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 🙂
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Alexis Joseph says
You made my day, thank you Emma!
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