Broccoli and Cauliflower Soup

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:

Chicken Shawarma Soup

Italian Wedding Soup

Crock Pot Minestrone Soup

Instant Pot Corn & Potato Chowder

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the goods

Large pot or Dutch Oven

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Immersion Blender

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Broccoli and Cauliflower Soup

Broccoli and Cauliflower Soup is full of flavor, antioxidants and is delicious when topped with cheddar cheese and bacon crumbles!

4.77 from 13 votes

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 8 servings

Calories: 293kcal

Author: Tawnie Graham of Kroll’s Korner

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

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. 

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Nutrition

Serving: 1serving (no garnish) | Calories: 293kcal | Carbohydrates: 12g | Protein: 11.3g

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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