Hey y’all! If you’ve been searching for a cozy, creamy, and utterly satisfying soup, this Broccoli Cauliflower Soup is about to become your new favorite. With velvety texture and wholesome flavors, this recipe is perfect for chilly evenings, quick lunches, or even as a starter for dinner parties. Plus, it’s both comforting and packed with nutrients! Let’s get cooking!
Why You’ll Love This Broccoli Cauliflower Soup
- Quick and Easy: Ready in just 40 minutes with simple steps.
- Healthy & Nourishing: Loaded with vitamins, fiber, and antioxidants from fresh veggies.
- Creamy Texture: Achieves a luxurious, creamy finish—no heavy cream required!
- Versatile: Perfect for lunch, dinner, or meal prepping for the week.
- Family-Friendly: Mild flavors make it a hit with kids and adults alike.
Broccoli Cauliflower Soup Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups broccoli florets (about 1 medium head)
- 3 cups cauliflower florets (about 1 medium head)
- 4 cups low-sodium vegetable broth
- 1/2 cup shredded sharp cheddar cheese (optional)
- 1 cup whole milk or unsweetened plant milk
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- Pinch of nutmeg (optional)
How to Make Broccoli Cauliflower Soup
Step 1: Sauté the Aromatics
In a large soup pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for 1 additional minute, until fragrant.
Step 2: Add the Vegetables
Add broccoli and cauliflower florets to the pot. Sprinkle with salt, pepper, and dried thyme. Sauté for 4-5 minutes, allowing the veggies to soften and develop flavor.
Step 3: Simmer the Soup
Pour in the vegetable broth and bring to a gentle boil. Reduce heat, cover, and simmer for 15-18 minutes until the broccoli and cauliflower are fork-tender.
Step 4: Blend Until Creamy
Turn off the heat. Using an immersion blender, blend the soup directly in the pot until silky smooth. Alternatively, carefully transfer the soup in batches to a blender (see how to safely puree hot soup).
Step 5: Add Milk and Cheese
Return the soup to low heat. Stir in milk and shredded cheddar (if using) until melted and creamy. Taste and adjust seasoning as needed. Add a pinch of nutmeg for warmth, if desired.
Step 6: Serve
Ladle hot Broccoli Cauliflower Soup into bowls. Garnish with extra cheese, a swirl of cream, or fresh herbs if you like. Enjoy!
Broccoli Cauliflower Soup Notes
- For a vegan option, use plant milk and skip the cheese or substitute with vegan cheese.
- For extra flavor, roast the broccoli and cauliflower before adding to the soup (see tips).
- To thicken the soup, add a peeled diced potato with the veggies for extra creaminess.
Broccoli Cauliflower Soup Variations
- Spicy Kick: Add a pinch of crushed red pepper flakes or a dash of hot sauce.
- Lighter Version: Use only broth and skip the milk for a lighter, broth-based soup.
- Loaded Veggie: Stir in chopped carrots, spinach, or peas in the last 5 minutes of simmering.
Required Equipment for Broccoli Cauliflower Soup
- Large soup pot or Dutch oven
- Immersion blender or countertop blender
- Cutting board and chef’s knife
- Ladle
Broccoli Cauliflower Soup Storage Instructions
Allow the soup to cool completely before transferring to airtight containers. Store in the refrigerator for up to 4 days. For longer storage, freeze in sealed freezer-safe bags or containers for up to 3 months. Reheat gently on the stove over medium-low heat, stirring occasionally.
Serving Suggestions & Pairings
- Pair with crusty whole grain bread, garlic toast, or a simple side salad.
- Top with crunchy croutons or toasted seeds for extra texture.
- Serve as a starter with your favorite sandwich or panini.
Broccoli Cauliflower Soup Pro Tips
- For ultra-smooth soup, blend in batches and strain through a fine mesh sieve (see expert soup tips).
- Use vegetable broth with no added salt so you can control the seasoning to your taste.
- Don’t overcook the veggies—remove from heat as soon as they’re fork-tender for the brightest color and flavor.
Broccoli Cauliflower Soup FAQ
Can I use frozen broccoli and cauliflower?
Absolutely! You can use frozen florets—just add them straight to the pot and increase the simmering time by a couple of minutes until tender.
How do I make this soup dairy-free?
Use your favorite unsweetened plant-based milk and omit or substitute the cheese with a vegan alternative.
Can I make Broccoli Cauliflower Soup in advance?
Yes! This soup tastes even better the next day and reheats beautifully. Make a big batch and store as directed above.
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Instructions
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1Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 3 minutes.
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2Add minced garlic and cook for 1 minute until fragrant.
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3Stir in broccoli and cauliflower florets. Cook for 5 minutes, stirring occasionally.
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4Pour in vegetable broth, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
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5Remove from heat. Use an immersion blender to puree the soup until smooth, or carefully blend in batches.
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6Stir in milk, reheat gently if needed, and adjust seasoning to taste. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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