Broccoli cauliflower cheeze soup is a hearty and healthy veggie soup the whole family will love. A nice base of plant based milk, flour and nutritional yeast give it a creamy, cheesy flavor. This soup will become one of your favorites!
I never tire of soups. They’re healthy, they have great variety, and they’re good hearty comfort foods. Growing up, we usually had homemade soup in the form of Sunday stew or chicken and dumplings. When I was cooking for my daughter when she was growing up, I loved making soup with whatever vegetables were on hand. I always started by sautéing onions and celery, then adding broth, seasonings, and vegetables. Simple, elegant, and always very tasty. I never make a small amount of soup, because I want to eat it for a few days – at least for two days! This soup is one you will make more than once, I think. It’s easy to make, easy to remember, and super delish.
The only prep for making this soup is peeling and chopping vegetables.
This soup base is a little bit thicker than just broth, thanks to the flour tossed and stirred onto the vegetables before adding the liquids. As you cook and stir, the flour will thicken the broth, almost like a gravy, but without as much density. (To make this soup gluten free, substitute with gluten free flour.)
Once the soup has thickened, you then add in the nutritional yeast for an understated, but satisfying, cheezy flavor.
Before serving the soup, use an immersion blender, regular blender, or potato masher to mash a third to one half of the soup. This also adds to the creaminess and thickness of the soup base.
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Or check out my entire collection of soup and stew recipes!