Let your tastebuds rejoice with this broccoli and cauliflower soup. A cheesy, creamy, easy recipe packed with flavour. I also include recipes for a low-calorie and a vegetarian / vegan version that the whole family will love.
Cream of broccoli cauliflower 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!
To cover all bases I have included low-calorie, vegetarian and vegan versions of the recipe. Plus a great range of soup topper ideas.
Along with my hearty ham and lentil soup and scrumptious clam chowder this soup is a family favourite. I hope you enjoy this delicious cauliflower and broccoli soup as much as we do.
Sara xxx
Contents
Ingredients
- Chicken Stock: Homemade chicken stock is great, but store-bought is perfectly fine. You can also subsitute vegetable stock or water.
- Olive Oil: Use a mild flavoured olive oil. This can be substituted for any mild tasting oil of your choice.
- Cauliflower: You can use frozen cauliflower in this recipe.
- Broccoli: You can use frozen broccoli in this recipe.
- Cream: I use standard pouring cream, low fat can be used too.
- Garlic: If not using fresh garlic, 1 teaspoon of crushed garlic from a jar/tube can be substituted.
- Vintage Cheddar: Any sharp tasting cheese can be used.
- Leek: This can be substituted with one white onion
- Croutons: Optional for garnish
- Chives: Optional for garnish
How to make Creamy Broccoli and Cauliflower Soup
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.
Sara's Top Tips
- For convenience use frozen broccoli and frozen cauliflower for this soup. Along with chicken stock from the pantry, you will have dinner ready in a flash.
- Make a double batch and freeze half for dinner, or in smaller portions for work lunches.
- Serve with a side of warm Irish potato bread or quick 4 ingredient cheese and bacon rolls.
- Add some dried chilli flakes when adding the garlic to give the soup an extra kick.
Tasty Soup Toppers
I love to top this soup off with crunchy croutons and chives. The croutons for texture and the chives for their mild onion flavour. Below are some other tasty options to tantalise your tastebuds.
- 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.
Recipe Variations
Low-Calorie Creamy Broccoli Cauliflower Soup
- 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.
Vegetarian Version
- Replace chicken stock with vegetable stock or water.
Vegan Version
- Replace chicken stock with vegetable stock or water.
- Use unsweetened almond milk instead of cream.
- Replace cheese with 2 tablespoons of nutritional yeast.
Broccoli Cauliflower Soup FAQs
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.
There are various ways you can prepare creamy cauliflower broccoli soup ahead of time.
Make it completely and freeze until needed.
Make it completely a day or two before hand 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.
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.
Printable Recipe
Broccoli and Cauliflower Soup
Special Equipment
- chopping board + sharp knife
- large heavy based pot with lid
- Stick blender
Ingredients
- 1 tablespoon olive oil
- 1 leek finely sliced (white part only)
- 2 garlic cloves crushed crushed
- 650 grams cauliflower cut into florets
- 400 grams broccoli cut into pieces
- 1 litre chicken stock
- 120 grams vintage cheddar cheese roughly 1 cup, coarsely grated
- 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
- 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.
- 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.
- 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;
Nutrition
Glyn
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.
Sara McCleary
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
Sue R
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
Sara McCleary
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
Alexandra
Absolutely delicious - we would be happy to curl up on the sofa and enjoy this tasty soup anytime!
Sara McCleary
Hi Alexandra, thanks so much! It is curl up in comfort kind of soup.
Lorraine Campbell
My husband said this is the best soup he's ever had! And he is super fussy.
Sara McCleary
Hi Lorriane
I'm very happy to hear that the recipe is satisfying a fussy eater!
Cheers, Sara
Farah
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.
Sara McCleary
Hi Farah, os glad you are loving the combination!
Jessie
We the last few days here have been soup weather and this one would be perfect! Adding to my list to make.
Sara McCleary
H Jessie, it has been a great recipe up my sleeve for those soup kind of days. Hope you enjoy when you make.
Janelle • Plant Based Folk
I love the combination of the broccoli and the cauliflower together. Yum - great recipe
Sara McCleary
Thanks so much Janelle, it is a winning combo.
Beth
Yum! My husband is going to love this recipe! I can't wait to make this! It looks so delicious and tasty!
Sara McCleary
Hi Beth, hope that hubby loves it as much as mine did 🙂