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Broccoli and Cauliflower Soup

Gluten-Free  |  Published on Nov 4, 2019  |  Last modified on Nov 8, 2019

broccoli cauliflower soup in a white bowl

Broccoli soup is good…cauliflower soup is good…but broccoli and cauliflower soup topped with fresh herbs, cheddar cheese and crispy bacon is the best marriage of flavors.

Creating this Broccoli and Cauliflower Soup

This easy and healthy soup is the perfect marriage of two delicious cruciferous vegetables!

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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 5 minutes or until vegetables are softened.

Add in the All-Purpose flour and basil and stir for 1 minutes. 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.
Broccoli and Cauliflower soup is easy to make, full of flavor and antioxidants! (Plus, it's topped with bacon you can't resist!) krollskorner.com #krollskorner Click To Tweet

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:

broccoli cauliflower soup in a white bowl

Broccoli and Cauliflower Soup

Broccoli and Cauliflower Soup is full of flavor, antioxidants and is delicious when topped with cheddar cheese and bacon crumbles!
5 from 5 votes
Print Recipe Pin Recipe Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 bowls
Calories: 293kcal
Author: Tawnie Kroll

Equipment

  • Immersion Blender
  • Dutch Oven/Stock Pot

Ingredients

  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 3 Tbsp. unsalted butter
  • 1 head cauliflower (2 cups)
  • 2 heads broccoli (4 cups)
  • 1 large carrot, diced
  • 3 Tbsp. flour**
  • 1 tsp. red pepper chili flakes (optional)
  • 1 tsp. dried basil
  • 6 cups chicken broth
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 cups shredded cheddar cheese
  • 1 cup heavy whipping cream
  • Garnish: bacon, cheddar cheese, toasted bread

Instructions

  • 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 5 minutes or until vegetables are softened.
  • Add in the All-Purpose flour and basil and stir for 1 minutes. 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.
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

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!
 
To make gluten free:   

Nutrition

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

I’d love to see what you made!!

Share it with me on Instagram or Facebook and tag me @krolls_korner or use the hashtag #KrollsKorner!

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  1. This soup is the perfect bowl of comfort food for cool evenings. I love broccoli and cauliflower together and look forward to making this soup.

  2. I need to make this ASAP. I have been wondering what to do with the bag of frozen broccoli in my freezer. Found the perfect recipe! 🙂

  3. Cream soup is my weakness, and your Broccoli and Cauliflower Soup is not an exception. I made it for our Sunday lunch yesterday, it was DELICIOUS!

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