Cauliflower Alfredo Broccoli Soup in a Tater Tot Crust.

Ok so I’m not exactly sure why it took 40 years to even think of the idea of Alfredo soup?!? I had to share this on my blog and I do believe even a non vegan would enjoy this soup. So so tasty!


6 cauliflower florets for the broth plus 6 or 7 to add to the soup

2 cups broccoli florets I broke them down to be smaller.

1/3 cup cashews

1/3 white onion

5 cloves garlic

2 cups vegetable broth

1/2 cup water plus 1/2 cup for final broth

2 tbsp gluten free flour or flour of choice if not gluten free

Sea salt and pepper to taste

1 tsp poultry seasoning

1 tsp garlic powder

1 tsp onion powder

1 tbsp vegan butter

1/2 cup chao cheese ( I can only base this recipes taste off the cheeses I used)

1/2 cup vegan parm I used forager brand

2 cups tater tots mini tots works best to make the crust.


I steamed the cauliflower and broccoli together to save cook time.

Sauté the onion and garlic until cooked don’t burn the garlic it will alter the taste of the soup. I sautéed in avocado oil.

Heat the tater tots until hot . Once those are hot allow to cool then press into oven safe dish into a crust. Bake again for about 10 to 15 minutes. Set to the side once the crust is done.

Once broccoli and cauliflower are cooked separate the cauliflower and add to a blender and add in the cashews, 1/2 cup water, onion and garlic and blend well.

In a pot add in the vegetable broth 1/2 cup water and I seasoned it with the poultry seasoning, onion powder, and garlic powder.

In a pan add the vegan butter and melt then add the cauliflower sauce.

To the sauce add in the vegan cheese and mix well to melt everything together. I actually used my cheese grater to grate the chao cheese seeing I have slices and that way it melted easily. The parm melts very easily.

Once the cheeses are melted add the Alfredo to the soup broth.

Add in the two tbsp gluten free flour or flour of choice and whisk to combine. This will thicken the soup. If too thick add in a bit of extra water.

After whisking in the flour add in the extra broccoli and cauliflower.

Adjust soup seasonings to taste if needed.

I brought the soup to a boil then let it simmer for 5 to 10 minutes.

Add soup to the tater tot crust.

I topped my soup with dried parsley and vegan bacn bits.


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