Broccoli and Cauliflower Soup
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Creating this Broccoli and Cauliflower Soup
This easy and healthy soup is the perfect marriage of two delicious cruciferous vegetables!
With soup season in full swing, we are loving all the cozy soup recipes for dinner.
This Pistachio Pumpkin Soup and Slow Cooker Green & White Chicken Chili are some of our favorites lately!
If you are looking for a vegan soup made in one pot…this Butternut Squash soup will satisfy all of your cravings.
Ingredients needed to Broccoli and Cauliflower Soup
- Onions: Onions serve a great purpose in soups, which is why you may notice it in most soup recipes you make! Onions provide nice caramel flavors from sautéing them and also umami.
- Garlic: Did you know the more you cut or slice the garlic the more flavor it will give your soup? If you do not prefer the garlic flavor toss the whole garlic clove into the soup and you will hardly know there’s any garlic in the soup.
- For a stronger garlic flavor, cut the garlic clove into 8 slices so more allicin if formed.
- Carrots: I love the flavor carrots add to soup and plus, they provide a wonderful source of Vitamin A and fiber.
- Cauliflower: Most cauliflower soups are lacking in flavor, but this broccoli and cauliflower soup packs a flavorful punch. Cauliflower is a good source of fiber, Vitamin C and K.
- Broccoli: The Broccoli compliments the cheddar in this recipe so perfectly and is loaded with Vitamin C and antioxidants which is great for your immune system during the colder months.
- Other ingredients needed in this recipe: butter, chicken broth (or vegetable broth), flour, cheddar cheese, heavy whipping cream, red pepper chili flakes (optional), dried basil, salt and pepper.
Garnish ideas:
- Bacon
- Cheddar Cheese
- Sourdough Bread
How to make Broccoli and Cauliflower Soup
- Finely dice the onion and mince the garlic. In a deep heavy bottomed pot over medium heat add the butter, onion, garlic, broccoli, cauliflower, carrots and salt and pepper. Stir occasionally for 7-10 minutes or until vegetables are softened.
- Add in the All-Purpose flour and basil and stir for ~1 minute. Add in the chicken broth and bring to a boil.
- Cover, turn the heat down to low and simmer for 15 minutes.
- Using an immersion blender, blend until smooth and creamy. Alternately, carefully transfer the hot soup to a blender and blend.
- Once blended, add in heavy cream and cheese. Stir until combined. Serve warm and garnish with more cheese and bacon.
Kitchen appliances needed for broccoli and cauliflower soup:
- A large stock pot or Dutch oven to cook the soup in.
- An immersion blender to make the soup creamy and smooth is preferred but a blender will work well too. If you don’t have a blender use a potato masher!
- Chef’s knife for dicing and chopping veggies.
Can I make Broccoli and Cauliflower soup vegan?
Yes! Use vegetable broth instead of chicken broth, use vegan cheese and coconut milk instead of heavy whipping cream.
This soup is:
- Creamy
- Easy to make
- Flavorful
- Vegetarian/Vegan friendly
- Perfect for an appetizer or can be made into a meal by adding in ham!
More soup recipes you will love:
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Broccoli and Cauliflower Soup
Ingredients
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 3 Tbsp. unsalted butter
- 1 head cauliflower, chopped into small pieces
- 2 heads broccoli, chopped into small pieces
- 1 large carrot, diced
- 1 tsp. salt
- 1/2 tsp. pepper
- 3 Tbsp. flour*
- 1 tsp. dried basil
- 1 tsp. red pepper chili flakes (optional)
- 6 cups chicken broth (or vegetable broth)
- 2 cups shredded cheddar cheese
- 1 cup heavy whipping cream
- Garnish: bacon, cheddar cheese, toasted bread
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large soup pot or Dutch oven over medium heat, add the butter, onion, garlic, broccoli, cauliflower, carrots and salt and pepper. Stir occasionally for ~7-10 minutes or until vegetables are vibrant, fragrant and somewhat softened.
- Add in the flour, basil and red pepper chili flakes if using. Stir for ~1 minute to coat veggies.
- Add in the chicken broth and bring to a boil.
- Cover, turn the heat down to low and simmer for 15 minutes.
- Using an immersion blender, blend until smooth and creamy. Alternately, carefully transfer the hot soup to a blender and blend. Once blended, add in heavy cream and cheese. Stir until combined.
- Serve warm and garnish with cheese and bacon if desired.
Video
Notes
- Kitchen appliances to make soup creamy: Use an immersion blender, blender or potato masher. Immersion blender is my tool of choice!
- You can use frozen broccoli & cauliflower if you don’t have fresh on hand!
- Flour* To make gluten free: use gluten free flour
- This makes enough for 8 people for dinner. If serving smaller portions for appetizers it will of course feed more.
- We usually enjoy this for dinner with grilled cheese! SO good and comforting.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
I love this recipe. Simple to make, very tasty with a little kick at the end. Perfect for a cold November day. Making it again today.
Perfect to cozy up with! Thank you Irene!
Very yummy. But takes longer to prepare then they say
My family said “You can’t buy this or find this at any restaurant. This is so good. I’m in heaven.
What a compliment! I am so glad 🙂 Thank you!
Excellent recipie.
We replaced some of the broth with half and half, and added leftover rotissarie chicken, So good with home made sour dough bread. Will definately add this to our favorite soups recipie collection! Smelled and tasted soooo good on this very cold (12 below zero) winter day in Minnesota.
Would like to freeze some of the leftovers to share with family. Do you recommend freezing?
Thank you!
Thank you so much! I am glad you enjoyed on a chilly day! I should be able to freeze well, just let it cool completely first 🙂
Followed your recipe to a “T” and it was delicious! My father-in-law said it’s the best soup he’s ever eaten, and he’s eaten a lot of soup in his 93 years! Thanks for sharing!!
That is sooo sweet. So glad he enjoyed it. Thank you!
I have made this soup many times. I do omit the red pepper substitute with basil and a bit of rosemary. I realy love it very easy to make and taste wonderful
I had exactly two heads of broccoli and one head of cauliflower that were almost past their prime and this soup was a delicious way to use them up. I made a few changes: used half and half instead of heavy cream and opted for 1/4 tsp of red chili flakes and it was just the right amount of spice. For the chicken broth, I used a 32 oz carton of no-salt added chicken stock and 2 cups of water + 2 tsp chicken bouillon.
Served with bacon bits and crusty bread. The soup was fabulous and loved by the whole family (even my husband who thinks broccoli is a “vile weed”. This recipe is a keeper and will be made often. Thank you!
I love those changes you made! Thank you so much, I am so happy it was loved by all! xo, Tawnie
Perfect recipe. Absolutely delicious!
Super easy! Restaurant quality!
I am so glad you enjoyed! Thank you so much – love the photo too! mmmm. xo, Tawnie
I made this today but a big batch and its really good. Just wondering can I freeze some and how would you freeze it?
Hi Linda, I have not frozen this soup recipe however I would let it cool completely, store in a freezer safe container or even ziplock bags. Then thaw and heat on stove. It should be just as delicious! Thank you for making it 🙂 xo, Tawnie
This is so delicious and easy.
Thank you so much Nancy!