This surprisingly delicious and healthy plant-based soup makes an easy dairy free alternative to the classic broccoli cheddar soup. A touch of nutritional yeast adds to its “cheesy” texture. Cauliflower, spinach, and broccoli are relatively high protein providers. Those plus cashews add about 14 grams of protein per serving. Jalapeno and Anaheim peppers enrich the overall flavor, yet for our tastes, they don’t create heat, though they can be omitted if desired. Time management in preparation creates a most enjoyable experience. Many ingredients can be prepared and stored earlier in the day making dinner assembly a satisfying endeavor that can be served in 30 minutes. 

Creamy Broccoli Cauliflower Soup

Prep Time 15 minutes
Cook Time 30 minutes
Servings 4


  • Soup pot
  • Blender


  • 1 tablespoon avocado oil or vegetable broth
  • 1 small onion
  • 2-4 cloves garlic
  • 1 jalapeno
  • 1 large anaheim pepper
  • 5 cups broccoli
  • 2 cups cauliflower
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 pinch salt
  • 1/4 teaspoon black pepper
  • 3/4 cups raw cashews
  • 1 cup water
  • 2 tablespoon nutritional yeast
  • 1/2 cup baby spinach leaves


  • Prepare broccoli and cauliflower by cutting heads and stems into bite sized pieces. The woody part of broccoli stems can be removed, and the flesh cut into pieces
  • Slice jalapeno and anaheim peppers. Remove and discard seeds. Dice into 1/4 inch pieces
  • Dice onion and garlic
  • Prepare 4 cups of vegetable broth
  • Measure spices
  • Simmer raw cashews in 1 cup water to soften
  • Heat oil in soup pot over medium heat. Add onion, garlic, jalapeno, and anaheim pepper. Cook, stirring occasionally, about 5 minutes
  • Add broccoli, cauliflower, vegetable broth, oregano, bay leaf, salt, pepper and cover soup pot. Bring to a boil, then reduce heat to a simmer and cook 10-12 minutes until vegetables are tender.
  • Turn heat off and remove bay leaf
  • Add a cup or so of broccoli and cauliflower, and a cup or so of liquid to a blender. If necessary, cool somewhat, then blend. Add cashews, water, nutritional yeast and blend well.
  • Add a second cup of broccoli and cauliflower and a second cup of liquid along with the baby spinach, and blend all ingredients until smooth.
  • Return the blended ingredients to the soup pot and stir into the remaining whole pieces of broccoli and cauliflower.
  • Check warmth and heat gently if necessary for serving. Garnish as desired
Keyword Vegan