Healthy Creamy Roasted Broccoli Cauliflower Soup

This Healthy Creamy Roasted Broccoli Cauliflower Soup Is Pure Comfort Food

If there is one soup that completely changed my winter cooking routine, it’s this Healthy Creamy Roasted Broccoli Cauliflower Soup. Every year when the weather cools down, I start craving something hearty, warm, and comforting — but still healthy, low calorie, dairy free, and easy enough to make on a busy weeknight.

I’ve tested dozens of Roasted Broccoli Cauliflower Soup recipes over the years, but nothing hits quite the way this one does. The magic happens when the broccoli and cauliflower roast in the oven until caramelized and golden. It brings a nutty sweetness that blends into the silkiest, most comforting bowl of creamy goodness — all without using any dairy. Yes, it’s unbelievably creamy while being completely dairy free.

As I was writing this recipe for the blog, I actually made it again “just to test the flavors one more time” — but really, it was an excuse to enjoy another warm bowl on a rainy afternoon. I ate it with my favorite chunky sweater on, standing by the window with a spoon in one hand and my draft notes in the other. Moments like this are exactly why I love creating healthy comfort food recipes.

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Why This Soup Is Healthy + Low Calorie

This soup is one of my go-to meals during winter because it’s naturally low calorie but still incredibly hearty. Thanks to broccoli and cauliflower, it’s packed with fiber, vitamins, and antioxidants. The silkiness comes from blended vegetables and a splash of coconut milk — not heavy cream — which keeps the soup light yet satisfying.

• High fiber: Keeps you full longer
• Low calorie: No cream or butter needed
• Nutrient dense: Broccoli + cauliflower = powerhouse combo
• Dairy free: Gentle on your stomach, easy to digest

It’s the kind of bowl that comforts your body without weighing you down — the best kind of winter meal.

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Why Roasting Makes All the Difference

Many soups boil vegetables directly in broth, but roasting them first brings out deeper flavor. The caramelization on the edges creates a subtle smokiness that makes this soup taste like something from a cozy café.

Here’s what roasting does:

• Enhances natural sweetness
• Adds toasty, golden flavor
• Improves texture so the soup becomes ultra silky when blended
• Eliminates bitterness from cruciferous vegetables

If you’ve never roasted broccoli or cauliflower for soup, trust me — this will change everything.

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Ingredients (With Exact Measurements)

Here’s everything you need to make this delicious healthy creamy roasted broccoli cauliflower soup:

• 4 cups broccoli florets (about 2 medium heads)
• 4 cups cauliflower florets (about 1 large head)
• 3 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 4 cups vegetable broth (or chicken broth)
• 1 cup canned coconut milk (full fat for creamier texture)
• 1 teaspoon sea salt (plus more to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika (optional but recommended)
• 1 tablespoon lemon juice

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How to Make It (Step-by-Step)

If you’re looking for how to make a soup that is creamy, dairy free, comforting, and incredibly easy, this is it. Let’s break it down.

1. Roast the Vegetables

Preheat your oven to 425°F (220°C). Place broccoli and cauliflower florets on a baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Roast for 25–30 minutes until golden with crispy edges.

2. Sauté Aromatics

In a large pot, heat 1 tablespoon olive oil. Add diced onion and cook for 5 minutes. Add garlic and cook another 1–2 minutes.

3. Simmer the Soup

Add roasted vegetables to the pot along with 4 cups of broth. Stir in thyme and smoked paprika. Simmer for 10–12 minutes.

4. Blend Until Creamy

Use an immersion blender or transfer in batches to a regular blender. Blend until silky smooth.

5. Add Coconut Milk

Stir in 1 cup coconut milk and simmer for 2 more minutes. Add lemon juice to brighten the flavor.

6. Taste & Adjust

Add more salt, pepper, or coconut milk depending on your preferred taste and consistency.

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Crockpot Variation (Easy + Hands-Off)

This soup works beautifully in the crockpot. Here’s how:

1. Sauté onion and garlic in a pan first (optional but recommended).
2. Add all ingredients (except coconut milk and lemon juice) into the slow cooker.
3. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
4. Blend until smooth.
5. Stir in coconut milk + lemon juice before serving.

The slow cooker deepens the flavor, making the soup even more “comfort food” in the best way.

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🌟 Mid-Article Amazon Product Recommendations

Since I get asked often about the tools I use when making soups, here are three of my must-have kitchen items. These make cooking easier, faster, and honestly more enjoyable — especially for creamy blended soups.

1. Immersion Blender

A high-quality immersion blender is essential for getting that silky, restaurant-style texture in soups. Instead of transferring hot soup to a blender, you can blend it directly in the pot — mess-free and quick.

Why I love it: Powerful motor, easy to clean, perfect for creamy or chunky textures.

Click here to check the latest price and grab yours today!

2. Large Dutch Oven

If you want soups to taste richer and deeper, a good Dutch oven is a game-changer. It heats evenly, keeps soup warm for hours, and lasts a lifetime.

Why it’s worth it: Oven-safe, durable, ideal for roasting veggies then simmering soup in the same pot.

See the best Dutch oven options on Amazon and pick one that fits your kitchen!

3. Non-Stick Sheet Pan for Roasting

Roasting is the heart of this recipe, so a good-quality sheet pan matters. It ensures even browning and prevents sticking.

Why it’s essential: Makes veggies roast perfectly golden without burning.

Browse top-rated sheet pans on Amazon — your roasted veggies will thank you!

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Why This Soup Is So Creamy Without Dairy

The creaminess of this soup surprises everyone. It tastes like a velvety bisque, yet it’s entirely dairy free. Here’s why it works:

• Coconut milk adds natural richness without being overpowering.
• Blended roasted vegetables create a smooth, silky base.
• No butter or cream needed — the texture is naturally thick.

Even if you’re not dairy free, this is one of those soups you’ll make because it simply tastes better.

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Storage, Meal Prep & Freezing Tips

This soup is a dream for meal prep. Here’s how to keep it fresh:

• Refrigerator: Lasts 4–5 days in an airtight container.
• Freezer: Freeze for up to 3 months; thaw overnight before reheating.
• Reheat: Warm gently on the stove; add a splash of broth if too thick.

I often make a double batch and freeze half for lazy winter evenings. It tastes just as delicious reheated.

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Serving Suggestions (Make It Extra Delicious!)

• Top with roasted broccoli florets or cauliflower
• Add crunchy croutons or crispy chickpeas
• Drizzle chili oil for a little heat
• Serve with crusty sourdough or garlic bread
• Add protein: shredded chicken, chickpeas, or tofu

This soup pairs beautifully with winter salads, grain bowls, or sandwiches. It’s as versatile as it is comforting.

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Final Thoughts: The Ultimate Healthy Comfort Food

This Healthy Creamy Roasted Broccoli Cauliflower Soup is everything you want during winter — cozy, warm, silky, and deeply satisfying. Yet it’s still healthy, low calorie, dairy free, easy, hearty, and unbelievably delicious.

Whether you make it on the stovetop or in the crockpot, this soup is guaranteed to become part of your weekly rotation. And if you’re anything like me, you’ll find yourself making it again and again… even if you claim it’s “just for recipe testing.”

Enjoy every creamy spoonful — and stay warm!