Creamy Vegan Broccoli-Cauliflower Soup Recipe

Completely raw or cooked any way you can imagine, broccoli is a healthy, green vegetable that makes a stellar side dish.

Creamy Vegan Broccoli-Cauliflower Soup

Recipe by Whole Foods
0.0 from 0 votes
Course: SoupCuisine: American



    This full-flavored soup uses potatoes and sourdough bread for creaminess without adding dairy.


    • 1 Tbsp.

      extra-virgin olive oil

    • 1 cup

      sourdough bread, cut 1/2-inch-thick cubes

    • 1

      medium Yukon gold potato, unpeeled, cut into 1/2-inch cubes

    • 1/2

      yellow onion, chopped

    • 6 cups

      low sodium vegetable broth

    • 2 cups

      broccoli florets, chopped

    • 2 cups

      cauliflower florets, chopped

    • 3/4 tsp.

      fine sea salt


    • Heat oil in a large pot over medium-high heat. 

    • Add bread, potato, and onion and cook, stirring often, until golden brown, five to seven minutes. 

    • Add broth, broccoli, cauliflower, and salt, bring to a boil, cover, and simmer until very tender, about 30 minutes. 

    • Carefully purée with an immersion blender, or by working in batches with a traditional blender.

      Facts about Broccoli

      Did You Know?

      The way you cook broccoli can impact its nutrient content and health benefits. Boiling can leach up to 90% of broccoli’s nutrients, while steaming, roasting, stir-frying, and microwaving tends to preserve the nutrients.

      How to Choose:

      When it comes to broccoli, size doesn’t matter – big or small florets will taste equally delicious. Choose broccoli without wilted stems and avoid heads with any yellow open buds. You want stems that are firm and fresh and buds that are dark green.

      Storing Wisdom:

      To keep your broccoli fresh and crisp, store it in the vegetable crisper section of your refrigerator, unwashed and in a perforated bag. Try one of the recipes listed here within a few days of bringing the broccoli home.

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