The best Creamy Broccoli and Cauliflower Soup

You'll love this tasty easy cream of broccoli and cauliflower soup. A simple stick blended recipe that results in a thick and creamy soup that is both comforting and satisfying.

This soup tastes sensational and uses two powerhouse ingredients. Plus the cheddar cheese and cream add a touch of indulgence.

It takes five minutes to prep and 30 minutes to cook. Making this a delicious quick and easy meal.

There are wonderful health benefits to eating cauliflower and broccoli. This recipe is an easy way of adding them to your diet.

You may have spied a few recipes with these superfoods on the blog. Like oven baked popcorn cauliflower, baked cashew cauliflower falafel, broccolini slaw, and the slightly sinful cheesy cauliflower bake.

Along with my healthy ginger chicken soup, hearty ham and lentil soup and scrumptious clam chowder this recipe is a winter family favourite.

Sara xxx

Broccoli and Cauliflower Soup Ingredients

A full printable recipe card can be found at the end of this post with recipe ingredient measurements and method.

1. Chicken Broth/Stock: Homemade chicken stock is great, but store-bought is perfectly fine. You can also subsitute vegetable stock or water.
2. Olive Oil: Use a mild flavoured olive oil. This can be substituted for any mild tasting oil of your choice.
3. Cauliflower: You can use frozen cauliflower in this recipe.
4. Broccoli: You can use frozen broccoli in this recipe.
5. Cream: Standard pouring cream is used in the recipe. You could also use low fat (unsweetened) evaporated milk, or low fat cream. Give it a twist with sour cream or créme fraiche.
6. Garlic: If not using fresh garlic, 1 teaspoon of crushed garlic from a jar/tube can be substituted.
7. Vintage Cheddar: Any sharp tasting cheese can be used. To change things up you can also use blue cheese like stilton or cream cheese.
8. Leek: This can be substituted with one white onion or salad onion, which has a milder taste.
9. Croutons: Optional for garnish.
10. Chives: Optional for garnish.

Recipe Variations

This is a great basic recipe that you can easily make your own. Easily tweaked to make it more healthy, or even vegan. A few easy alterations you can make below.

Healthy version without cream

• Replace the chicken broth with water. Or use a low sodium, low calorie chicken stock.
• Omit the cheese from the recipe and sprinkle a little parmesan cheese on top before serving. Alternatively use a low fat cheese.
• Instead of cream use light (unsweetened) evaporated milk or créme fraiche.
• Alternatively leave the cream out of the recipe. Luckily cauliflower is nautrally creamy when blended, you will harldy miss it.

Make it Vegetarian

This recipe is one ingredient away from being vegetarian. Replace the chicken stock with water, a vegetarian style chicken stock (like Massel or Vegeta), or vegetable stock.

Make it Vegan

• Replace chicken stock with vegetable stock or water.
• Use unsweetened coconut milk or almond milk instead of cream.
• Replace cheese with 2 tablespoons of nutritional yeast.

Tasty Soup Toppings and Garnishes

I love to top this soup off with crunchy croutons and chives. The croutons for texture and the chives for their mild fresh onion flavour. Below are some other tasty options to tempt your tastebuds.

• Bacon Crumbs: Everything is better with bacon! Use either store bought or finely chop up bacon and dry fry it in a skillet.
• Crispy Prosciutto: Lay thin slices of prosciutto in a dry (no added oil) non-stick fry pan. Cook until the slices start to brown, turning as necessary. Remove from pan, allow to cool and break into shards on top of the soup when serving.
• Crunchy Garlic Baguette Crumble: On a diagonal cut some thin slices of baguette. Grill or toast slices until crunchy and then rub with a little raw garlic. Crumble slices on top of the soup when serving.
• Pesto Croutons: Pre-heat oven at 180°C/350°F and line a baking tray with parchment/baking paper. Cut stale white bread into small cubes. Toss the bread cubes lightly in pesto and bake in the oven for around 15 minutes until golden and crispy. Tossing the croutons as they bake to brown evenly.
• Parmesan Crisps: Pre-heat oven at 200°C/400°F and line a baking tray with parchment/baking paper. Place tablespoon mounds of grated parmesan on the lined tray. Bake for 3 to 5 minutes or until golden and crisp. Allow to cool before topping the soup.
• Fresh Herbs: Top your soup simply with a sprinkle of freshly chopped herbs. My fave herbs for broccoli and cauliflower soup are basil, thyme, oregano, dill, or marjoram.

Perfect Soup Sides

How to make creamy Broccoli and Cauliflower Soup

Scroll to the bottom of the page for a printable version of this recipe.

Sara's Top Recipe Tips

Use frozen vegetables

The great thing about this recipe is you can use frozen vegetables. If you do be aware that you may need to reduce the amount of stock used in the recipe. Frozen vegetables contain more moisture than fresh vegetables.

Double Up

Make double the amount and freeze the leftover broccoli and cauliflower soup in individual portions. This makes for an easy lunch, or simply pull out as many servings as you need for an easy freezer meal.