Creamy Broccoli and Cauliflower Soup

Let your tastebuds rejoice with this broccoli and cauliflower soup. Not only packed with vegetables but also with flavour. A creamy, dreamy, cheesy soup the whole family will love.

This soup is the ultimate in flavour. Which is a no brainer with the addition of cheese and cream, of course it is going to taste sensational! Don’t despair if you are after a low calorie, low-fat version of this recipe. I’ve included a skinny makeover in the recipe notes.

Ingredients

1. Chicken Stock: Store bought is fine, you can also use 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: I use standard pouring cream, low fat can be used too.
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.
8. Leek: This can be substituted with one white onion
9. Croutons: Optional for garnish
10. Chives: Optional for garnish

Recipe Walk Through

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 soup back to the stove over a low heat.

Add cream and stir through.

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

The Finishing Touches

I love to finish this soup off with some crunchy croutons and chives. The croutons for texture and the chives for their mild onion flavour.

Recipe

Broccoli and Cauliflower Soup

Recipe Author: Sara McCleary

Let your tastebuds rejoice with this broccoli and cauliflower soup. Not only packed with vegetables but also with flavour. A creamy, dreamy, cheesy soup the whole family will love.

There is a low fat version included too.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Main Course, Soup

Cuisine Australian

Servings 6

Calories 222 kcal

Equipment

• chopping board + sharp knife
• large heavy based pot with lid
• Stick blender

Ingredients

  

1x2x3x

• 1 tablespoon olive oil1 tablespoon olive oil
• 1 leek finely sliced (white part only)1 leek finely sliced (white part only)
• 2 garlic cloves crushed crushed2 garlic cloves crushed crushed
• 650 grams cauliflower cut into florets650 grams cauliflower cut into florets
• 400 grams broccoli cut into pieces400 grams broccoli cut into pieces
• 1 litre chicken stock1 litre chicken stock
• 120 grams vintage cheddar cheese roughly 1 cup, coarsely grated120 grams vintage cheddar cheese roughly 1 cup, coarsely grated
• 125 mls pouring cream (½ cup)125 mls 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)

Nutrition

Calories: 222kcalCarbohydrates: 13gProtein: 10gFat: 16gSaturated Fat: 9gCholesterol: 44mgSodium: 189mgPotassium: 601mgFiber: 4gSugar: 4gVitamin A: 1074IUVitamin C: 114mgCalcium: 224mgIron: 1mg

Keyword easy low fat soup recipe, 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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