This creamy broccoli cauliflower soup recipe is made without heavy cream, milk or cheese! This soup is made with simple ingredients and comes together in 40 minutes.

Bowl of soup with broccoli, cauliflower, white beans and potato.

A cheesy, creamy soup without the cheese and cream? You got it! White beans, potato and nutritional yeast make up the base of the soup in this lightened up version of traditional cauliflower broccoli soup.

Featuring plenty of vegetables, a creamy texture and easy to prepare in 40 minutes, this is the perfect recipe for an easy week night dinner.

It’s delicious to warm up with during the colder months but light enough to enjoy year-round as well.

For more cozy soup recipes, try this Chickpea Vegetable Chowder, Easy Lemon Chickpea Orzo Soup and Vegan Cream of Broccoli Soup next!

Why You’ll Love this Recipe

  • Dairy-free (no cheese, whole milk or cream).
  • Vegan, nut-free, gluten-free.
  • Can be oil-free.
  • White beans add creaminess and nutrition.
  • Packed with veggies.
  • Easy to customize.
  • Great for meal prep.
  • Freezer-friendly.
  • Healthy cruciferous vegetables.
  • 202 calories per serving with 12 g protein.
  • Source of dietary fiber.

Ingredient Notes

All the ingredients laid out for making a vegan cauliflower broccoli soup recipe with white beans, onion, celery, nutritional yeast and potato.
  • Oil: I used olive oil but any cooking oil works. For an oil-free soup, use a splash of water or broth.
  • Onion: White or yellow onion works.
  • Broccoli & Cauliflower: Use about 5 cups each of small florets or about 1 small head of cauliflower and broccoli. The amounts don’t have to be exact, you can use more if you like and vary the amount of cauliflower and broccoli.
  • Broth: Use any store-bought or homemade broth, vegetable stock or bouillon base.
  • Spinach: Fresh baby spinach or regular spinach is best.
  • White Beans: Drain and rinse canned beans. White beans work best here for their smooth, creamy texture though you could substitute chickpeas or another variety of white bean. Extra white beans? Try this Vegan White Bean Chili Recipe.
  • Nutritional Yeast: This adds a cheesy flavor the the soup.
  • Herbs & Spices: The recipe calls for dried thyme and oregano and optional cayenne pepper. To use fresh herbs, substitute 2-3 tbsp finely chopped fresh thyme and 1-2 tbsp fresh oregano.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Step-by-Step Instructions

Celery, onion and garlic cooking in a large pot.

Step 1: Heat the oil in a dutch oven or large stock pot then add the onion, celery and garlic. Season with salt and pepper and cook for 4-6 minutes

Broccoli, cauliflower, potato and onion cooking in a large pot.

Step 1: Add the thyme, oregano, cayenne, potato, broccoli and cauliflower. Season with another pinch of salt and stir to coat.

Beans, broccoli, cauliflower and potato cooking in a broth in a large pot.

Step 3: Add the broth and bring the soup to a simmer. Cook uncovered for 16-20 minutes until the potatoes are tender then stir in the white beans.

Green soup in a blender container.

Step 4: Add the spinach, nutritional yeast and vinegar to a blender. Carefully scoop about half of the soup into the blender and blend until smooth.

A large pot of broccoli and cauliflower soup.

Step 5: Pour the blended soup back into the pot and stir to combine. Season with more salt and pepper, if needed. Serve with crusty bread for a delicious meal the entire family will enjoy.

Recipe FAQs

How do you store leftover broccoli cauliflower soup?

Let cool then store in an airtight container in the fridge for up to 4 days. Reheat as needed in a pot on the stovetop or in the microwave.

Can you freeze broccoli cauliflower soup?

Yes. Let the soup cool then transfer to a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Instant Pot Instructions

  1. Add the oil, celery, onion and garlic, season and cook for 4-5 minutes using the Saute function.
  2. Add the herbs and spices, broccoli, potato, cauliflower and broth. Seal the pressure cooker and set the valve to Sealing.
  3. Cook the soup on high pressure for 3 minutes then use the quick release to release the pressure.
  4. Scoop half of the soup into a blender with the spinach, nutritional yeast and vinegar. Blend then pour back into the pot and stir to combine.
Bowl of broccoli, cauliflower, potato and white bean soup.

Cooking Notes

  • Try to cut all the broccoli and cauliflower florets about the same size for even cooking.
  • I prefer to peel the potato but it’s not required.
  • The soup is really good with a bit of heat from the cayenne but it is an optional ingredient. You can also use red pepper flakes.
  • If you don’t have a blender, you can use an immersion blender directly in the pot and pulse until you reach your desired consistency. A traditional blender is suggested for best results though.

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.

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Bowl of soup with broccoli, cauliflower, white beans and potato.

Vegan Broccoli and Cauliflower Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3 from 2 reviews
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 6
  • Category: Soup
  • Cuisine: American
  • Diet: Vegan
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This light and healthy broccoli cauliflower soup is made without cream or cheese but is still creamy and satisfying. Packed nutritious ingredients and quick and easy to make, this soup is always a good choice.


  • 1 tbsp oil
  • 1 onion, diced (1 cup, 135g)
  • 4 cloves garlic, minced or grated
  • 2 ribs celery, diced (about 1 cup, 145g)
  • 1 tsp dried thyme
  • ½ tsp oregano
  • 1/4 tsp of cayenne, optional
  • 1 yellow potato, peeled and diced (1 cup, 165g)
  • 1 small head broccoli, cut into 1-inch pieces (about 5 cups, 305g)
  • 1 small head cauliflower, cut into 1-inch pieces (about 5 cups, 460g)
  • 6 cups vegetable broth 
  • 1 (540 ml) can white beans, drained and rinsed
  • 2 cups spinach (about 30g)
  • 1/2 cup nutritional yeast
  • 2 tbsp apple cider vinegar 
  • Salt and black pepper


  1. Cook Aromatics: In a large pot, heat 1 tbsp oil over medium heat.  When the pot is hot, add onion, garlic and celery. Season with salt and pepper. Cook for 4-6 min, stirring occasionally, until tender. 
  2. Add Spices and Vegetables: Add thyme, oregano, potato, broccoli and cauliflower to the pot. Season with salt and pepper, then stir to combine.
  3. Cook Soup: Add broth. Bring to a simmer. Once simmering, reduce heat to low. Cook uncovered for 16-20 min, stirring occasionally, until the potatoes are tender. When veggies are tender, stir in white beans.
  4. Blend Soup: To a blender, add the spinach, nutritional yeast and vinegar. Transfer half of the soup to the blender and blend until smooth. If you want a completely smooth soup, blend all of the soup 2-3 batches. Add blended soup back to pot with remaining unblended soup and stir to mix.
  5. Serve: Season soup with salt and pepper, to taste. Divide soup between bowls and enjoy.


You can blend the whole soup in batches if you prefer a completely smooth soup. 

You can use a stick blender or food processor if you don’t have a traditional blender (add spinach, nutritiona yeast and vinegar to pot), though a blender is suggested for best results.

The recipe makes 4 large servings or 6-8 smaller serving. Nutrition facts are for making 6 servings.

Leftover soup can be stored in the fridge in an airtight container for up to 4 days or frozen for up to 2 months. Thaw in the fridge overnight if frozen.


  • Serving Size: 1/6 servings
  • Calories: 202
  • Sugar: 8 g
  • Sodium: 699 mg
  • Fat: 4 g
  • Carbohydrates: 32 g
  • Fiber: 10 g
  • Protein: 12 g