Creamy Broccoli and Cauliflower Soup
When chilly evenings call for a cozy meal, Broccoli And Cauliflower Soup delivers warmth in every spoonful. Fresh broccoli florets and sharp cheddar melt into a velvety texture after a quick blend, creating a rich and nourishing bowl. Ready in just 40 minutes, this comforting soup makes for an effortless weeknight dinner the whole family will love.
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Ingredients for Broccoli And Cauliflower Soup
For the soup
- Olive Oil – Just a little to sauté the onions and garlic.
- Yellow Onion – Finely chopped for a sweet, savory base.
- Garlic – Freshly minced is key for that aromatic punch.
- Broccoli – Cut into small florets for even cooking and blending.
- Cauliflower – Cut into small florets to match the broccoli and create perfect texture.
- Vegetable Broth – A flavorful base that ties everything together.
- Heavy Cream – Adds richness and creaminess to the soup.
- Salt – Essential for bringing out all the flavors.
- Black Pepper – A little goes a long way for a subtle kick.
- Nutmeg – A pinch of freshly grated nutmeg adds warmth and depth.
- Sharp Cheddar Cheese – Shredded and melted in for a cheesy, comforting finish.
Cook Time for Creamy Broccoli And Cauliflower Soup
I love how quickly this Broccoli And Cauliflower Soup comes together—perfect for those nights when you need something nourishing without spending hours in the kitchen. Here’s the breakdown:
| Step | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
While the soup simmers, you can easily whip up a quick side salad or some crusty bread. For more inspiration on speedy meals, check out my collection of healthy soup recipes that are perfect for busy weeknights.
How to Make Creamy Broccoli And Cauliflower Soup
Creating this velvety smooth broccoli cauliflower chowder is simpler than you might think. Follow these steps for a perfect bowl every time.
Step 1: Sauté the Aromatics
Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add the finely chopped onion and cook for 5 minutes, stirring occasionally with a wooden spoon, until the onion becomes soft and translucent.
Step 2: Add the Garlic
Add the minced garlic to the pot and cook for 1 minute more, stirring constantly with a wooden spoon, until the garlic becomes fragrant. This creates that beautiful garlic infused cheesy vegetable soup base we’re after.
Step 3: Cook the Vegetables
Add 4 cups of broccoli florets, 4 cups of cauliflower florets, and 4 cups of vegetable broth to the pot. Bring the liquid to a boil over medium-high heat, then reduce the heat to a simmer. Cover the pot and cook for 15-20 minutes, until the vegetables are very tender when pierced with a fork.
Step 4: Blend Until Smooth
Carefully transfer the hot soup in batches to a blender and blend on high until the soup is completely smooth and creamy. Alternatively, use an immersion blender directly in the pot to puree the soup to a smooth consistency. This creates that signature savory pureed vegetable cheese soup texture we love.
Step 5: Add Cream and Seasonings
Return the pureed soup to the pot if using a blender. Stir in 1 cup of heavy cream, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of grated nutmeg using a rubber spatula.
Step 6: Finish with Cheese
Heat the soup over low heat until it is warmed through, but do not let it boil. Turn off the heat and stir in 1 cup of shredded cheddar cheese with a rubber spatula until it is fully melted and incorporated into the soup.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few tricks that make this Broccoli And Cauliflower Soup even more special. Here are my favorite ways to customize this comforting dish:
- Flavor Swap: Try swapping the cheddar for Gruyère or smoked Gouda for a different twist on this cheddar Broccoli And Cauliflower Soup. The nutty notes complement the vegetables beautifully.
- Diet Tweak: For a lighter version, substitute the heavy cream with coconut milk or cashew cream. The soup still maintains its creamy texture while being dairy-free.
- Texture Fix: If you prefer some texture in your soup, reserve a few roasted broccoli and cauliflower florets before blending and use them as a garnish. This adds wonderful contrast to the smooth base.
- Storage Tip: This soup stores beautifully in the refrigerator for up to 4 days. When reheating, do so gently over low heat to prevent the dairy from separating. For more make-ahead ideas, explore my fall soup recipes that are perfect for meal prep.
Remember, the best part of making this easy Broccoli And Cauliflower Soup is making it your own. Don’t be afraid to experiment with different herbs or spices to suit your taste!
Broccoli And Cauliflower Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 large head broccoli cut into small florets (about 4 cups)
- 1 large head cauliflower cut into small florets (about 4 cups)
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon grated nutmeg
- 1 cup shredded sharp cheddar cheese
Method
- Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add the finely chopped onion and cook for 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Add the minced garlic to the pot and cook for 1 minute more, stirring constantly, until the garlic becomes fragrant.
- Add 4 cups of broccoli florets, 4 cups of cauliflower florets, and 4 cups of vegetable broth to the pot. Bring the liquid to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15-20 minutes, until the vegetables are very tender when pierced with a fork.
- Carefully transfer the hot soup in batches to a blender. Blend on high until the soup is completely smooth and creamy. Alternatively, use an immersion blender directly in the pot to puree the soup to a smooth consistency.
- Return the pureed soup to the pot if using a blender. Stir in 1 cup of heavy cream, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of grated nutmeg.
- Heat the soup over low heat until it is warmed through, but do not let it boil. Turn off the heat and stir in 1 cup of shredded cheddar cheese until it is fully melted and incorporated into the soup.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
This Broccoli And Cauliflower Soup isn’t just comforting—it’s packed with goodness that makes you feel nourished from the inside out. Both broccoli and cauliflower belong to the cruciferous vegetable family, which are celebrated for their vitamins, fiber, and antioxidants.
One bowl delivers a healthy dose of vitamin C, vitamin K, and folate, along with a satisfying creaminess that keeps you full longer. I love knowing that even on busy nights, we’re enjoying something truly wholesome.
According to the health benefits of cruciferous vegetables, regularly including these veggies in your diet supports overall wellness. For more nutrient-packed ideas, browse my collection of healthy soup recipes or try this comforting chicken soup recipe when you’re craving something equally nourishing.
A Lighter Version of Creamy Broccoli And Cauliflower Soup
If you’re looking to lighten up this already wholesome dish, I’ve got a few simple tweaks that keep all the flavor without the extra calories. This easy Broccoli And Cauliflower Soup adapts beautifully to different dietary needs.
Swap the heavy cream for unsweetened almond milk or light coconut milk—both lend a lovely creaminess without dairy. You can also skip the cheese or use a light sprinkle of nutritional yeast for that cheesy flavor.
For an even richer depth, try using roasted broccoli and cauliflower instead of boiled. Roasting caramelizes the veggies naturally, reducing the need for added fats. And if you enjoy lighter soups, don’t miss my tom kha gai soup—it’s another favorite that feels indulgent but stays light.
Thoughtful Tips for Special Diets
Over the years, I’ve shared this Broccoli And Cauliflower Soup with friends and family who follow special diets, and I’ve picked up a few thoughtful tweaks along the way. Whether you’re cooking for someone diabetic-friendly, sugar-conscious, or simply mindful of ingredients, small changes can make a big difference.
For a low glycemic version, ensure you’re using a low-sodium vegetable broth with no added sugars. You can also reduce the heavy cream and add puréed white beans or cauliflower for extra creaminess without spiking blood sugar.
Another tip I love: if you prefer a touch of sweetness without refined sugar, a pinch of cinnamon or nutmeg can enhance natural flavors beautifully. And always remember—portion balance is key. Pair your soup with a lean protein or a crisp green salad to keep things steady and satisfying.
How to Serve Broccoli And Cauliflower Soup
There’s something truly special about ladling out a steaming bowl of this Broccoli And Cauliflower Soup on a crisp evening. I remember my grandmother serving her version with a slice of thick, buttered rye bread—a simple touch that felt like a hug.
For a heartier meal, try pairing it with a warm pesto meatball soup or a cozy minestrone soup on the side. A simple green salad or some garlic-rubbed toast also complements the creamy texture perfectly.
And if you’re serving a crowd, set out little bowls of toppings—extra shredded cheese, crumbled bacon, or fresh herbs—so everyone can customize their bowl just the way they like it.
Mistakes to Avoid
Over the years, I’ve learned that even the simplest recipes can go sideways if we rush through the steps. When making this Broccoli And Cauliflower Soup, a few common mistakes can affect that velvety smooth texture we all love.
One big one? Overcooking the vegetables. If you boil them too long, they lose their vibrant color and turn mushy. I always set a timer for 8–10 minutes—just until they’re tender enough to blend.
Another misstep: not blending thoroughly. Lumpy soup happens when we hurry. Take your time with that immersion blender, and pulse until everything is silky and uniform.
And don’t skip seasoning along the way! Salt and pepper layered in while cooking make all the difference. For more tips on perfecting vegetable dishes, see my guide on roasted broccoli and cauliflower. According to traditional vegetable soup preparation, building flavor in stages is key. And if you love creamy soups, you might also enjoy my cream of broccoli soup—it’s another family favorite!
I learned these lessons the hard way, but now I share them so your Broccoli And Cauliflower Soup turns out perfect every time.
How to Store Broccoli And Cauliflower Soup
My grandmother always said soup tastes better the next day—and she was right! This Broccoli And Cauliflower Soup holds up beautifully if stored properly. I love making a big batch on Sunday and enjoying it throughout the week.
Let the soup cool completely before transferring it to airtight containers. Glass jars work wonderfully, and they stack neatly in the fridge. It will keep for up to 4 days chilled.
For freezing, omit the dairy and cheese until reheating. Portion the soup into freezer bags, lay them flat, and they’ll store for up to 3 months. Thaw overnight in the fridge before warming gently on the stove.
When reheating, stir in a splash of broth or milk to bring back that creamy consistency. If you’re planning a cozy soup night, pair it with my butternut squash soup or this hearty crockpot cheeseburger soup for variety.
Try This Broccoli And Cauliflower Soup Yourself
I hope this Broccoli And Cauliflower Soup becomes a staple in your kitchen just like it is in mine. There’s nothing quite like stirring a pot of something wholesome while the kitchen fills with comforting aromas.
I remember my first time making it for my niece—she was skeptical about vegetables, but that creamy, cheesy bowl won her over instantly. Now it’s her requested meal every time she visits.
Whether you’re craving a simple lunch or a nourishing dinner, this soup is ready to welcome you. For more inspiration, browse my healthy soup recipes, try this cozy fall soup, or explore this vibrant chicken taco soup. And if you love slow-cooked comfort, don’t miss my slow cooker Italian beef soup.
Warm, nourishing, and full of love—that’s what cooking is all about.
Frequently Asked Questions
Is cauliflower and broccoli soup good for you?
Absolutely! Both broccoli and cauliflower are packed with vitamins, fiber, and antioxidants. This soup is a delicious way to enjoy their benefits. For more healthy ideas, see my collection of healthy soup recipes.
What are common mistakes making broccoli soup?
Overcooking the vegetables can make them mushy, and under-blending can leave lumps. Always cook just until tender and blend until smooth. Season in layers for the best flavor.
What spices are good on broccoli and cauliflower?
I love garlic powder, a pinch of nutmeg, or smoked paprika. Fresh thyme or rosemary also add wonderful depth. Experiment to find your favorite combination!
How to make creamy cauliflower and broccoli soup?
Blending the cooked vegetables with broth and a touch of cream creates that luxurious texture. For a dairy-free version, try unsweetened almond milk or puréed white beans.
Cozy Soup Recipes You’ll Love
If you enjoyed this Broccoli And Cauliflower Soup, here are more comforting bowls to warm your season.
- Classic Chicken Soup – A timeless, healing broth loaded with tender chicken and vegetables.
- Tom Kha Gai Soup – A Thai-inspired coconut broth with ginger, lime, and savory goodness.
- Minestrone Soup – A hearty Italian classic packed with beans, pasta, and garden veggies.
- Pesto Meatball Soup – Savory meatballs and fresh pesto swirl in a rich tomato broth.
- Butternut Squash Soup – Silky smooth and slightly sweet, perfect with a dash of cinnamon.
