This creamy and healthy broccoli and cauliflower soup is packed with veggies and nutrients, making an easy and comforting lunch or dinner.
This flavor-rich stovetop soup with cauliflower and broccoli falls into the healthy soup recipes category that any beginner cook can make. I often make this soup for dinner, as it is done in 30 minutes, and the kids love it.
Don’t you cook soups? Especially in autumn and winter, soups are warming and satisfying. Paired with a piece of bread, they can even replace the main meal. While some soups are perfect year-round, I reserve specific ones for early spring, like this nettle or dandelion soup, featuring fresh greens at their most nutritious as they emerge from the ground. On the other hand, I make rosehip soup in autumn, when rosehips are in season.
Why you will love this creamy broccoli and cauliflower soup?
- Using this cauliflower and broccoli soup recipe before the main meal aids digestion and prevents overeating during the main course.
- This easy broccoli soup contains few calories, making it a delicious and nutrient-rich option.
- Easy to prepare, this filling soup offers a quick and convenient choice for busy days.
- This easy soup uses healthy ingredients suitable for a low-carb diet.
- A great method to incorporate vegetables discreetly, like in this Hungarian soup húsleves
- Provides versatile serving options; see the note below.
Ingredients for broccoli and cauliflower soup
I used half a head of broccoli, half a head of Romanesco, and half a head of cauliflower in this soup. Still, you can opt for just broccoli and cauliflower if you prefer.
Broccoli – use small florets or cut larger ones into small pieces, just like in this creamy broccoli salad. You can also use frozen broccoli.
Cauliflower – Use half of the small cauliflower, split in small florets. You can use the leftover in cauliflower risotto.
Romanesco Broccoli, also called simply romanesco, is in fact, a cultivar of cauliflower, not broccoli (1)
Leek – use both parts of the leek, the green and white. Just remove the wooden end and dark green parts. The green part is tastier and rich in Vitamin C.
You may also like this cauliflower leek soup.
Garlic clove – Adjust to taste. I used one clove of garlic, but if you like a strong flavor, use more garlic. Or leave it out or replace it with garlic powder.
Vegetable or chicken broth – I like to buy organic that is free of pesticides and GMOs. I also check that it is free of MSG, natural flavorings, or dehydrated vegetables.
Milk – you’ll also want to use half & half or whole milk to give the soup the right amount of creaminess and texture. A full-fat milk is best to make the soup the most delicious.
Butter or vegetable oil
Nutmeg – A warm and earthy nutmeg brings a distinctive aroma to this creamy soup.
Salt and Pepper
Tools
Large soup pot, instant pot or Dutch oven
Use an immersion blender or regular blender to achieve a deliciously creamy texture.
How to make broccoli and cauliflower soup
First step: Sauté leek
Wash the leek thoroughly and cut it into thin slices. In a large pot, heat butter or vegetable oil over medium heat. Add chopped leek and minced garlic and sauté until the leek is nice and caramelized, giving the soup a richer flavor.
Second step: Add Vegetables
Add the broccoli and cauliflower florets (and Romanesco, if you use) to the pot and stir to combine. Add nutmeg, salt, and pepper, and stir the soup well.
Third step: Pour Broth and Cook the Soup
Pour in the vegetable broth. Bring the mixture to a boil and then reduce the heat to a simmer on medium-low heat until broccoli and cauliflower are tender, about 15 minutes.
If you find yourself unsure or if your stove varies, refer to this guide how long to boil cauliflower.