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"Cheesy" Broccoli Cauliflower Soup

This recipe is dairy-free, but you would never guess it! Made with Core & Rind's vegan cheese sauce, this soup truly comes to life!
Servings: 11 cups


  • Large Soup Pot
  • Food processor


  • 1 medium head of cauliflower
  • 1 19 oz. can white beans I used cannellini
  • 1 cup Core and Rind Sharp & Tangy Cashew Cheese Sauce
  • 1 tbsp olive oil
  • 1 clove garlice, minced
  • 1 yellow onion, diced
  • 2 ribs celery, diced
  • 1 large carrot, peeled and diced
  • 5 cups vegetable broth
  • 4 cups finely chopped broccoli
  • sea salt or Herbamere, to taste


  • Steam cauliflower until soft (approximately 10 minutes)
  • Drain and rinse white beans.
  • Add cauloflower and white beans to a food processor. Process until smooth.
  • Add Core and Rind's Sharp & Tangy Cashew Cheese Sauce to the food processor and blend until fully combined.
  • In a large soup pot, add olive oil. Once heated up, add the garlic and saute for a minute, stirring often.
  • Add onion, celery and carrots to the pot, and continue to saute until onions translucent and carrots were soft.
  • Add broth and broccoli. Summer until broccoli is tender (about 10-15 minutes).
  • Add the califlower cheese mixture from the food processor into the pot. Stir to combine.
  • Taste and season.
  • Enjoy!


This makes about 11 cups of soup. We like to make big batches, and store leftovers in the freezer. I use 500mL mason jars, and fill them up leaving about 1-inch from the top open space (the liquid expands when frozen and it can cause the jars to crack. The more dense the soup, the more room you should leave.