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creamy broccoli cauliflower soup, broccoli, cauliflower, soup, recipe, vegan, vegetarian, whole food plant based, wfpb, gluten free, oil free, refined sugar free, no oil, no refined sugar, no dairy, dinner, lunch, side, appetizer, dinner party, entertaining, simple, healthy

Creamy Broccoli Cauliflower Soup

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4-6 Servings 1x
  • Category: Soup
  • Cuisine: American


Looking for that special Whole Food Plant Based goodness in a soup?  If so, then this Creamy Broccoli Cauliflower Soup is just for you.  It is as creamy and full of deliciousness. Enjoy this healthy and wholesome Whole Food Plant Based soup.  It’s perfect comfort food, so good!


  • 1 small to medium yellow onion, finely diced
  • 2 celery stalks, finely diced
  • 2 carrots, finely diced
  • 1 carrot, cut in matchsticks (reserve until later)
  • 1 large head cauliflower, cut into small pieces
  • 3 broccoli branches, cut the heads into small florets (reserve a few florets *)
  • 3 broccoli stems from the broccoli heads listed above, remove the tough exterior and cut the stem into matchsticks * (reserve until later)
  • 5 cups water (or broth)
  • 1 ½ cups Pacific organic vegetable broth
  • 2 cups unsweetened almond milk (or other plant milk)
  • 2 teaspoons sea salt (+/- to taste)
  • ¼ cup nutritional yeast
  • 1 Tablespoon freeze dried shallots (optional)
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • Pinch of thyme


  1. In a large ceramic/enamel lined Dutch oven, add the diced onions, diced carrots, and diced celery, and sauté until translucent, about 5 minutes or until the veggies are tender. (If needed to prevent sticking, add 1- 2 Tablespoons of vegetable broth or water).
  2. Add the cut-up cauliflower and the cut-up broccoli to the pot. Reserve a few broccoli florets for later, decorative use.
  3. Add the water, vegetable broth, and sea salt, and bring to a boil, reduce heat and simmer for 20 minutes to ensure the cauliflower and broccoli are very tender.
  4. Remove the pot from the heat and puree the soup with an immersion blender until smooth. This make take about 3-5 minutes.
  5. Place the pot back on the burner, add the freeze-dried shallots, garlic powder, onion powder, thyme, nutritional yeast and unsweetened almond milk, and bring to a boil, then immediately reduce heat to a simmer. Simmer for 5 minutes.
  6. Add the matchstick carrots, matchstick broccoli stems, and the reserved broccoli florets; simmer for 10 minutes.
  7. Taste the seasonings. Add more if needed.
  8. Serve: Top individual servings with snipped chives.


*Broccoli Stems:  Typically, most people will discard the stems of the broccoli as they tend to be tough and fibrous.  If you remove the tough exterior, the inside of the broccoli stem resembles the texture of a carrot and is equally delicious.  Cutting them into matchsticks and placing in the soup near the end, adds some decorative texture to the soup.  Adding the broccoli stems is optional.

*Freeze dried shallots:  We LOVE freeze dried shallots, they are so good and always add a nice element to a lot of Vegan WFPB recipes.  They can be found reasonably priced on Amazon if your local grocery store does not carry them.

*Vegetable Broth:  We used Pacific Organic Vegetable Broth because it does not have MSG, and has no highly processed ingredients; however, Pacific has a very strong flavor so our water to broth ratio is heavy on the water and low on the vegetable broth.  If you are using a vegetable broth other than Pacific, please adjust the water to broth ratio accordingly.