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    Home » Recipes » Blog

    The best Creamy Broccoli and Cauliflower Soup

    September 7, 2020 By Sara McCleary Updated March 22, 2022 - This post may contain affiliate links

    Jump to Recipe
    broccoli and cauliflower soup pinterest pin

    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.

    Broccoli and cauliflower soup topped with croutons and chives in a bowl with a spoon on the side.
    top your soup with fresh chopped chives and croutons

    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

    Broccoli and cauliflower soup ingredients laid out on tiles.
    wholesome and delicious 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.
    Bowl of soup topped with croutons and chives sitting on a plate.
    jazz your soup up with toppings

    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

    There is a vast selection of bread that can be readily purchased to go with your soup. Serve them fresh, warm from the oven, or toasted.

    If you want something quick and simple to make at home 4 ingredient cheese and bacon rolls are perfect.

    • Warm Irish potato bread
    • Piragi, Latvian bacon buns (I always have some in my freezer)
    • Homemade or store bought garlic bread
    • Sliced and grilled Turkish bread
    • Fluffy garlic butter breadsticks
    • Buttermilk and chive scones or easy flaky biscuits
    • Delicious buttermilk cornbread

    How to make creamy Broccoli and Cauliflower Soup

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

    Leeks being sautéed in a pot.
    cook leek slowly

    Place a large heavy based pot or dutch oven over medium heat. Heat oil, then add leek.

    Cook leek until soft and translucent, be careful not to burn. This will take 8 minutes. Add garlic last minute or two.

    Add cauliflower and broccoli.

    Add stock until vegetables are just covered (approximately 1L). Add a little extra water if needed.

    Give the mixture a stir to combine.

    Soup ingredients in a large pot ready to cook.
    add fresh cauliflower and broccoli

    Broccoli cauliflower and leek in stock in a large pot after cooking.
    simmer in chicken broth with lid on until tender

    Bring to the boil then reduce heat to a simmer partially covered with pot lid for around 20 minutes or until vegetables are tender.

    Remove pot from the heat and leave to cool slightly.

    Add cheese and stir to combine.

    Adding cheese to the soup pot.
    add tasty cheddar cheese
    Soup being blended in the cooking pot with a stick blender.
    so simple with a stick blender

    Using a stick blender, blend the ingredients in the cooking pot.

    If you don't have a stick blender, blend in batches in a blender. Be careful as the mixture is hot.

    Return soup back to the stove over low heat.

    Add cream and stir through.

    Taste broccoli and cauliflower soup, season with salt as required.

    Cream being stirred into the soup in a pot.
    last step adding the cream
    Chives being sprinkled into a bowl of soup.
    sprinkle with fresh herbs

    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.

    The best way to freeze broccoli cauliflower soup?

    Yes you can freeze the soup. Once the soup has cooled place in a freezer safe container with a layer of plastic wrap over the surface of the soup. This will prevent ice crystals and freezer burn.
    Alternatively freeze in individual portions in smaller containers or zip-lock bags.
    Broccoli cauliflower soup will keep in the freezer for 3 months.
    Thaw and reheat in the microwave or on the stovetop.

    Can I prepare this soup ahead of time?

    There are various ways you can prepare creamy cauliflower broccoli soup ahead of time.
    Make it completely and freeze it until needed.
    Make it completely a day or two beforehand and store in an air tight container in the fridge.
    Prep the soup ahead of time by cutting up the vegetables and storing in an airtight container in the fridge up to two days in advance.

    What is the best way to reheat soup from frozen?

    From frozen allow the soup to thaw completely in the fridge before re-heating it in the microwave or in a pot on the stovetop.
    Alternatively, use the defrost function on the microwave to defrost the soup, and then heat on high.

    broccoli and cauliflower soup in a bowl topped with croutons and chives

    Creamy Broccoli and Cauliflower Soup

    Recipe Author: Sara McCleary
    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.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Main Course, Soup
    Cuisine Australian
    Servings 6
    Calories 222 kcal

    Ingredients

    • 1 tablespoon olive oil
    • 1 leek | finely sliced (white part only)
    • 2 garlic cloves crushed | crushed
    • 650 grams (1 lb 7oz) cauliflower | cut into florets
    • 400 grams (14 oz) broccoli | cut into pieces
    • 1 litre (4 cups) chicken stock
    • 120 grams (4 oz) vintage cheddar cheese roughly 1 cup, coarsely grated
    • 125 mls (½ cup) pouring cream (½ cup)

    Instructions
     

    • Place a large heavy based pot or dutch oven over a medium heat. Heat oil, then add leek.
    • Cook leek until soft and translucent, be careful not to burn. This will take 8 minutes. Add garlic last minute or two.
    • Add cauliflower and broccoli.
    • Add stock until vegetables are just covered (approximately 1L). Add a little extra water if needed.
      Give the mixture a stir to combine.
    • Bring to the boil then reduce heat to a simmer partially covered with pot lid for around 20 minutes or until vegetables are tender.
    • Remove pot from the heat and leave to cool slightly.
    • Add cheese and stir to combine.
    • Using a stick blender, blend the ingredients in the cooking pot.
      If you don’t have a stick blender, blend in batches in a blender. Be careful as the mixture is hot.
    • Return blended soup in pot back to the stove over a low heat. Add cream and stir through.
      Taste and season with salt as required.
    • Serve with crunchy croutons and fresly chopped chives

    Notes

    Healthier Version
    • Replace the chicken stock with water.
    • Omit the cheese or use a low fat cheese.
    • Do not use cream. Luckily cauliflower is very creamy when blended anyway.
    Vegan Version
    • Replace the chicken stock with vegetable stock or water.
    • Use vegan cheddar cheese.
    • Do not use cream. Luckily cauliflower is very creamy when blended anyway.
    Cooks Notes
    All oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
    • 1 teaspoon equals 5ml
    • 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    • 1 cup equals 250ml (Nth America use 237ml)
    • 4 teaspoons equals 1 tablespoon
    • I use the below unless specified in my recipes;
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large).
     
    NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

    Nutrition

    Calories: 222kcalCarbohydrates: 13gProtein: 10gFat: 16gSaturated Fat: 9gCholesterol: 44mgSodium: 189mgPotassium: 601mgFiber: 4gSugar: 4gVitamin A: 1074IUVitamin C: 114mgCalcium: 224mgIron: 1mg
    Keyword recipes using broccoli, soup with cheese
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
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    Reader Interactions

    Comments

    1. Glyn

      August 16, 2021 at 10:55 am

      5 stars
      Hi Sara,
      This has become one of my most favorite soups. It is so creamy and tasty. The flavors are decadent. I have already ready made this twice and now am onto my third time.

      Reply
      • Sara McCleary

        August 17, 2021 at 11:18 am

        Hi Glyn
        Doing a happy dance that this is one of your favourite soups. Hearing feedback like that always makes me happy. Glad to hear you are enjoying it.
        Cheers, Sara

        Reply
    2. Sue R

      July 02, 2021 at 11:48 am

      5 stars
      Hi Sara! This was so nice. I made it last night and had left overs for lunch today. The only thing I did differently was I added one diced potato to make it more filling as it was all I made for dinner and used broccolini instead of broccoli as it was on special and I'm lazy so it's easy to chop faster. lol. Topped it with some rye garlic/herb croutons. So good! Thanks for the ideas.

      Oh and yes lockdown sucked more this time but then we only had one up here ever before in the north. Just found out it's over. Only lasted 3 days!!!!!!!! Woo hoooooooooo! No new cases here from that woman from Brisbane that brought the Delta strain. Hope it stays that way. Stay safe. Xx

      Reply
      • Sara McCleary

        July 20, 2021 at 1:02 pm

        Hi Sue
        The addition of the potato was a great idea, glad you enjoyed the soup. Glad that your lockdown was short and sweet. As you know I am in Sydney, who knows when ours will finish. It's all rather depressing. I've just spend the past three days cooking up a storm, stay tuned 😉
        Cheers, Sara

        Reply
    3. Alexandra

      September 10, 2020 at 5:10 pm

      5 stars
      Absolutely delicious - we would be happy to curl up on the sofa and enjoy this tasty soup anytime!

      Reply
      • Sara McCleary

        September 16, 2020 at 10:17 am

        Hi Alexandra, thanks so much! It is curl up in comfort kind of soup.

        Reply
        • Lorraine Campbell

          July 29, 2021 at 1:14 pm

          My husband said this is the best soup he's ever had! And he is super fussy.

          Reply
          • Sara McCleary

            August 17, 2021 at 11:19 am

            Hi Lorriane
            I'm very happy to hear that the recipe is satisfying a fussy eater!
            Cheers, Sara

            Reply
    4. Farah

      September 10, 2020 at 4:51 pm

      5 stars
      I can't think of a better match then broccoli and cauliflower together- can't believe I haven't tried this before! Thanks for the wonderful recipe.

      Reply
      • Sara McCleary

        September 16, 2020 at 10:16 am

        Hi Farah, os glad you are loving the combination!

        Reply
    5. Jessie

      September 10, 2020 at 1:36 pm

      5 stars
      We the last few days here have been soup weather and this one would be perfect! Adding to my list to make.

      Reply
      • Sara McCleary

        September 16, 2020 at 10:13 am

        H Jessie, it has been a great recipe up my sleeve for those soup kind of days. Hope you enjoy when you make.

        Reply
    6. Janelle • Plant Based Folk

      September 10, 2020 at 11:59 am

      5 stars
      I love the combination of the broccoli and the cauliflower together. Yum - great recipe

      Reply
      • Sara McCleary

        September 16, 2020 at 10:13 am

        Thanks so much Janelle, it is a winning combo.

        Reply
    7. Beth

      September 10, 2020 at 11:31 am

      5 stars
      Yum! My husband is going to love this recipe! I can't wait to make this! It looks so delicious and tasty!

      Reply
      • Sara McCleary

        September 16, 2020 at 10:12 am

        Hi Beth, hope that hubby loves it as much as mine did 🙂

        Reply

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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