Nothing beats curling up with a warm bowl of creamy, dreamy vegan broccoli cauliflower soup on a chilly evening. Trust me, this isn’t just any soup – it’s my go-to comfort food that manages to be both indulgent and ridiculously good for you. I first fell in love with this recipe during a particularly rough winter when I needed something nourishing yet effortless to make. The magic happens when simple broccoli and cauliflower transform into a velvety, rich soup that’ll make you forget it’s packed with vitamins and completely dairy-free. What I adore most is how the coconut milk adds this luxurious texture while keeping it 100% plant-based. After years of tweaking, this version has become my absolute favorite – the kind of recipe I make weekly and never get tired of. It’s proof that healthy eating doesn’t have to mean sacrificing flavor or that cozy, hug-in-a-bowl feeling.
Why You’ll Love This Vegan Broccoli Cauliflower Soup
This soup is pure magic – the kind that makes you wonder how something so simple can taste so incredible. Here’s why it’s become my kitchen staple:
- Creamy without the cream: Coconut milk gives it that rich, velvety texture you crave, but it’s completely dairy-free
- Weeknight warrior: From chopping to serving, you’re looking at just 35 minutes – perfect for those “I need dinner NOW” nights
- Nutrition powerhouse: Packed with vitamins from the broccoli and cauliflower, plus anti-inflammatory turmeric
- Freezer-friendly: Make a double batch and thank yourself later when you’re too tired to cook
Seriously, this soup checks all the boxes – comforting, healthy, and ridiculously easy. What’s not to love?
Ingredients for Vegan Broccoli Cauliflower Soup
Here’s everything you’ll need to make this dreamy soup – simple ingredients that pack a serious flavor punch:
- 2 cups broccoli florets – chop them into bite-sized pieces so they cook evenly (trust me, no one wants giant chunks!)
- 2 cups cauliflower florets – about half a medium head, broken into similar-sized pieces as the broccoli
- 1 onion, chopped – yellow or white, diced small so it melts into the soup
- 2 cloves garlic, minced – fresh is best here, but 1/2 tsp garlic powder works in a pinch
- 4 cups vegetable broth – use low-sodium if you’re watching salt, or water in a pinch
- 1 cup coconut milk – full-fat for creaminess, but light works too (just less rich)
- 1 tbsp olive oil – or any neutral oil you have on hand
- 1 tsp salt – adjust to taste after blending
- 1/2 tsp black pepper – freshly cracked if possible
- 1/2 tsp turmeric – for that gorgeous golden color and anti-inflammatory boost
See? Nothing fancy – just good, wholesome ingredients that come together to make something magical. The best part? You probably have most of this in your kitchen already!
How to Make Vegan Broccoli Cauliflower Soup
Alright, let’s get cooking! This soup comes together so easily – just follow these simple steps and you’ll have a creamy, dreamy bowl of comfort in no time. I promise it’s foolproof, even if you’re not the most confident cook. Here’s exactly how I make it every time:
Step 1: Sauté the Aromatics
First, heat that olive oil in your favorite soup pot over medium heat – not too hot, or you’ll burn the garlic (been there!). Add your chopped onions and give them a good stir. Cook for about 3 minutes until they start looking translucent. That’s your cue to add the minced garlic – stir constantly for just 30 seconds until fragrant. Pro tip: if the garlic starts browning immediately, your heat’s too high! Lower it and keep going.
Step 2: Cook the Vegetables
Now toss in those beautiful broccoli and cauliflower florets. Stir them around to coat with the onion-garlic goodness – about 2 minutes is perfect. You’re not trying to cook them through yet, just getting them slightly softened. Then pour in that vegetable broth – it should just cover the veggies. Bring it to a gentle boil, then immediately reduce to a simmer. Cover and let it bubble away for 15 minutes. You’ll know it’s ready when a fork slides easily into the thickest florets.
Step 3: Blend and Finish
Here comes the fun part! Take your immersion blender and carefully blend right in the pot until completely smooth. No immersion blender? No problem – just carefully transfer to a regular blender in batches. Now stir in the coconut milk – watch how it turns this gorgeous creamy color! Add your salt, pepper, and turmeric, then let it simmer uncovered for 5 more minutes so all the flavors can get to know each other. Taste and adjust seasoning if needed. And voila – soup’s on!
Tips for the Best Vegan Broccoli Cauliflower Soup
After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “oh my goodness, give me another bowl!” good:
- Texture talk: Want it thicker? Simmer uncovered longer. Too thick? Add splashes of broth or water until perfect
- Spice it up: A pinch of cayenne or smoked paprika adds wonderful depth – my secret is adding both!
- Blending magic: For ultra-smooth results, blend while still hot (carefully!) – it emulsifies better than when cooled
- Leftover love: The flavors deepen overnight – just thin with a bit more coconut milk when reheating
Trust me, once you try these little tweaks, you’ll never make this soup the same way twice!
Serving Suggestions for Vegan Broccoli Cauliflower Soup
Oh, the possibilities with this soup! My absolute favorite way to serve it is with a big hunk of crusty sourdough for dipping – that crisp exterior soaking up the creamy goodness is pure heaven. For lighter meals, a simple arugula salad with lemon vinaigrette makes the perfect fresh contrast. Feeling fancy? Top with roasted pumpkin seeds or crispy chickpeas for crunch. And on really indulgent days? A drizzle of chili oil turns this soup into something extraordinary. Honestly, it’s delicious straight from the bowl too – no frills needed!
Storage and Reheating Instructions
This soup keeps beautifully! Let it cool completely before transferring to airtight containers – I like using mason jars because you can see that gorgeous color. It’ll stay fresh in the fridge for 3-4 days, or freeze portions for up to 3 months. When reheating, go low and slow on the stovetop with a splash of broth or coconut milk to bring back that creamy texture. Microwave works too – just stir every 30 seconds to prevent hot spots. Pro tip: the turmeric stains plastic containers, so glass is best for long-term storage!
Nutritional Information
Each hearty bowl of this vegan broccoli cauliflower soup packs about 180 calories, with 12g of healthy fats (mostly from that luscious coconut milk), 15g of carbs, and a solid 4g of plant-based protein. It’s also loaded with fiber (5g per serving!) thanks to all those wonderful veggies. Keep in mind – these numbers can vary slightly depending on your exact ingredients. If you use low-fat coconut milk or adjust the salt, your nutritional profile might dance a bit. But no matter what, you’re getting a nourishing bowl full of vitamins C, K, and all the good stuff from turmeric’s curcumin. Now that’s what I call eating the rainbow!
Frequently Asked Questions
Q: Can I use frozen broccoli and cauliflower instead of fresh?
Absolutely! Frozen veggies work great here – just toss them in straight from the freezer (no need to thaw). You might need an extra minute or two of simmering time. I actually keep frozen florets in my freezer specifically for emergency soup nights!
Q: How can I make this soup oil-free?
Easy peasy! Just sauté your onions and garlic in a splash of vegetable broth instead of oil. The soup will be slightly less rich, but still delicious. You could also roast the veggies first for deeper flavor without oil.
Q: My soup turned out too thin – how do I thicken it?
No worries! Simmer uncovered for 5-10 more minutes to reduce. For serious thickening power, blend in 1/4 cup of cooked white beans or a small potato – they disappear into the soup but add wonderful body.
Q: Can I make this in my Instant Pot?
You bet! Sauté function for the aromatics, then pressure cook on high for 3 minutes with quick release. Blend and add coconut milk after. Cuts the time in half – perfect for impatient soup cravings!
Did you make this cozy vegan broccoli cauliflower soup? I’d love to hear how it turned out! Leave a comment below with your tweaks or ratings – your ideas might inspire someone else’s next bowl of comfort.
PrintCreamy Vegan Broccoli Cauliflower Soup in 35 Minutes
A creamy and nutritious vegan soup made with broccoli and cauliflower. Perfect for a healthy meal.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegan
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp turmeric
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add broccoli and cauliflower, stir for 2 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender.
- Stir in coconut milk, salt, pepper, and turmeric.
- Simmer for 5 more minutes.
- Serve hot.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Garnish with fresh herbs or roasted seeds for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
