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.
You might also enjoy trying these soups:
Or check out my entire collection of soup and stew recipes!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
soup bowls
|
- 1 tablespoon olive oil
- 1/2 large onion finely chopped
- 2 or 3 carrots peeled and sliced
- 1 large celery stalk sliced, I like to remove the threads before slicing
- 1 clove garlic minced, or 1/2 teaspoon
- 6 tablespoons flour
- 6 cups vegetable broth,
- 1 cup plant-based milk I use unsweetened almond milk
- 2 medium potatoes peeled and diced
- 1/2 to 1 teaspoon dried thyme
- 1 head broccoli or two 10-12 ounce packages of frozen broccoli
- 1 head cauliflower or two 10-12 ounce packages of frozen cauliflower
- 2/3 cup nutritional yeast
- salt and pepper to taste
Ingredients
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|
- In the olive oil, in a large pot or dutch oven, sauté the onions, carrots, celery and garlic, cooking until the carrots have softened some and the onions are translucent, about 3 to 5 minutes.
- Add flour and stir until the vegetables are well coated, about 1 minute. Add the broth, plant based milk, and potatoes. Stir to combine, then add the dried thyme.
- Bring the soup to a boil, then reduce heat and simmer for 8 to 10 minutes, or until the potatoes are soft enough to pierce with a fork.
- Add the broccoli and cauliflower to the pot and cook until tender, about 5 minutes.
- Stir in the nutritional yeast until it has dissolved. Add salt and pepper to taste.
- To make the soup creamier, you can remove two cups of the soup to a blender, then add the blended soup back into the pot. You can also use an immersion blender right in the pot. Make the soup all creamy or leave most of it whole, with a small portion blended. You can also use a potato masher and just mash about 1/2 of the contents of the soup pot.
- Serve hot. Store in the refrigerator.
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