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Roasted Cauliflower & Broccoli "Cheddar" Soup (Vegan+GF)

Every cold rainy day needs warm bowl of soup. This simple combination of ingredients brings a surprising amount of flavor!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 - 8 servings



  • 1 large head cauliflower cut into florets
  • 1 medium head broccoli cut into florets
  • 2 medium onions chopped
  • 1/2 head garlic minced
  • 8 cups vegetable stock
  • 1 cup full-fat coconut milk
  • 1/2 cup nutritional yeast
  • 2 tablespoons fresh thyme leaves roughly chopped
  • salt & pepper to taste

Optional Toppings:

  • shredded non-dairy cheese
  • coconut "bacon"


  1. Preheat oven to 450 degrees F (230 C) and arrange broccoli and cauliflower on baking trays. Drizzle with olive oil and sprinkle with salt and pepper. Place in oven and roast for 25 - 30 minutes until very soft with golden edges.
  2. While veggies are roasting, in a large saucepan or shallow pot add onions and garlic and saute for about 5 minutes until translucent.
  3. Pour in 4 cups of vegetable stock and add thyme and half of the cauliflower and broccoli. Cover and simmer for around 20 minutes then remove from heat. Allow it to cool for about 5 minutes then pour into food processor or blender and pulse until very smooth. Return to pot and add remaining stock, rest of cauliflower, and broccoli, then bring to a boil. Reduce heat to low and add coconut milk and nutritional yeast. Simmer until thickened and add salt and pepper to taste.
  4. Serve hot with crumbled coconut "bacon" and a sprinkle of non-dairy "cheese"