4.68 from 65 reviews

Broccoli and Cauliflower Soup

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broccoli cauliflower soup in a white bowl

Ingredients needed to Broccoli and Cauliflower Soup

(For the full recipe, scroll down to the recipe card below)

bowls and measuring cups featuring the ingredients to make broccoli 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.
broccoli cauliflower soup in white bowls
a close up photo of broccoli cauliflower soup

Garnish ideas:

  • Bacon
  • Cheddar Cheese
  • Sourdough Bread

How to make Broccoli and Cauliflower Soup

(For the full recipe, scroll down to the recipe card below)

  1. 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.
  2. Add in the All-Purpose flour and basil and stir for ~1 minute. Add in the chicken broth and bring to a boil.
  3. Cover, turn the heat down to low and simmer for 15 minutes.
  4. Using an immersion blender, blend until smooth and creamy. Alternately, carefully transfer the hot soup to a blender and blend.
  5. Once blended, add in heavy cream and cheese. Stir until combined. Serve warm and garnish with more cheese and bacon.
a close up photo of broccoli cauliflower soup topped with cream and cheese

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!

Are you going to add extra broccoli or extra cheese to your soup?

Before You Begin! 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.

broccoli cauliflower soup in a white bowl
4.68 from 65 reviews

Broccoli and Cauliflower Soup

Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 8 servings
Broccoli and Cauliflower Soup is full of flavor, antioxidants and is delicious when topped with cheddar cheese and bacon crumbles!

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.
    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
  • Add in the flour, basil and red pepper chili flakes if using. Stir for ~1 minute to coat veggies.
    3 Tbsp. flour*, 1 tsp. dried basil, 1 tsp. red pepper chili flakes (optional)
  • Add in the chicken broth and bring to a boil.
    6 cups chicken broth (or vegetable broth)
  • 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.
    2 cups shredded cheddar cheese, 1 cup heavy whipping cream
  • Serve warm and garnish with cheese and bacon if desired.
    Garnish: bacon, cheddar cheese, toasted bread

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

Serving: 1serving (no garnish), Calories: 293kcal (15%), Carbohydrates: 12g (4%), Protein: 11.3g (23%)

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.

Krolls Korner

Krolls Korner

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4.68 from 65 votes (45 ratings without comment)
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Gloria J Klein

I made this soup for myself this afternoon and it was delicious! My husband is more of a “meat and potatoes ” man, so, more for me.😉
Was 90° here in New Port Richey, Florida in a cool house and I love soup all year.
I did not use my Immersion blender because I like chunky soup sometimes.

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Gloria J Klein

I made this soup this afternoon for myself and it was delicious! My husband is more of a “meat & potatoes” man, so, more for me ! 😉
Was 90° here in New Port Richey, Florida today in a cool house and I love soup all year long. I did not use my Immersion tool because I like chunky soup sometimes.

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Brian

Just made this for the first time, and it was a hit! My wife went for seconds and was about to go for thirds, but I had to stop her so there would be enough for everyone. I have already been requested to make it again. Soon! We all liked the red chilli flakes. I added parmesan instead of cheddar because that is what I had, and it worked well.

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Cathy

This soup was delicious. It had so many good flavors mixed together. I followed the recipe exactly, but I did not puree it. My husband and I decided we wanted some chunks. I will definitely make this many times again.

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Shelia

Omgee I would eliminate the pepper flakes. The soup tasted really good but I have been on the toilet non stop.

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Irene

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.

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Frances

Very yummy. But takes longer to prepare then they say

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Karen

My family said “You can’t buy this or find this at any restaurant. This is so good. I’m in heaven.

Kent

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!

Melannie Green

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!!