Creamy Roasted Broccoli, Cauliflower, and Kale Soup

This recipe is exceptional on a cold day, but I’ll be honest. I could eat it all the time. Haha! It’s a crowd pleaser, and it’s pretty simple! There are a few steps, but nothing’s too complicated. You can have it on the table fast, and you can save some for leftovers for the next day. You could even batch-cook this. It’s a great recipe, and I hope you try it! 🙂

A creamy roasted broccoli, cauliflower, and kale soup made with no oil, sugar, gluten, or animal products! #fruitsohard #vegan #glutenfree #soup #broccoli #kale #cauliflower #recipe

You’ll find a few soup recipes on this blog. Feel free to try any of those out! And let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!

Creamy Roasted Broccoli, Cauliflower, and Kale Soup
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
A creamy, delicious soup jam-packed with nutrition and fiber! Flavorful cauliflower, roasted broccoli, and sautéd kale make this soup comforting and perfect for a chilly night.
Course: Dinner
Cuisine: Vegan | Gluten-Free
Servings: 4
What you'll need:
  • 1 large head or 2 medium heads of cauliflower
  • 1 large head or 2 medium heads of broccoli
  • 1 medium yellow onion
  • 3 cloves garlic
  • 1 quart organic low-sodium vegetable broth, divided
  • 1 large bunch of kale
  • 1 cup nutritional yeast
  • (optional) 2 tbsp olive oil
  • Salt, pepper, and garlic powder to taste
What you'll do:
  1. Chop cauliflower into florets and boil in a pan with water 10-13 minutes – make sure it’s cooked through. Put in a strainer and set aside.
  2. Preheat oven to 400 degrees F (204 C). Chop broccoli into florets. Spread out over cookie sheet(s) covered with aluminum foil. Bake for 10-15 minutes or until lightly browned.
  3. Chop onion and garlic cloves and sauté until the onions are caramelized.
  4. Combine onions, garlic, and cauliflower into blender. Add some vegetable broth for liquid and blend on high until smooth. You may need to do this in batches depending on the amount of cauliflower.
  5. Rinse the kale and tear it up into bite-size pieces. Do not include the stem. Lightly sauté the kale in the soup pot to soften it. Once this is ready, pour cauliflower mixture from blender. Add the nutritional yeast, olive oil, and the rest of the broth if you didn’t already use it in the blender.
  6. Season with salt, pepper, and garlic powder to taste. Add broccoli and bring everything to a simmer, stirring occasionally. You may want to add some water to thin it out a little depending on your taste.
  7. Let it simmer for 15 minutes. Then remove from heat and let it cool slightly before eating. Enjoy!