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.
- 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 in small florets. You can also use frozen broccoli.
Cauliflower – Use half of the small cauliflower, split in small florets. You can ferment the leftover.
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.
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.
Fourth step: Pour the milk
Stir in the milk and simmer for additional 5-10 minutes. Lastly, add heavy cream and season with salt and pepper.
Fifth step: Garnish and Serve
Serve hot, and ladle the soup into bowls. Garnish the bowl of soup with a few slices of chili peppers.
Note: Puree the soup if you like this chunk-free broccoli cauliflower soup. Blend the soup before serving using an immersion blender or transfer the soup to a blender in batches to puree until smooth.
Alternatively, blend half the soup, leaving some chunky for texture.
Variations of this broccoli soup
- If you’re a cheese lover, stir in the cheese: Greate cheddar cheese to the soup for a cheesy broccoli cauliflower.
- Stir in curry powder, turmeric, and cumin to make a flavorful soup with an aromatic curry profile.
- Offer lemon wedges on the side. Squeezing fresh lemon juice into the soup just before eating can brighten the flavors.
- Replace milk and heavy cream with coconut milk for a rich tropical flavor.
How to serve this healthy broccoli cauliflower soup
I love this soup with a dollop of plain Greek yogurt or sour cream to make this soup thick and creamy.
Alternative, Serve the soup with homemade croutons or a side of toasted whole-grain bread.
Consider serving the soup in hollowed-out bread bowls for a cozy and creative presentation.
How to store this healthy soup
Allow it to cool to room temperature, and store the soup in an airtight container before transferring it into the fridge. Store it in the refrigerator for up to 3-4 days.
If you want to store the soup longer, freeze it. Once the soup has cooled, pour it into a freezer-safe container and freeze it for 2-3 months.
Can you make this vegetable soup vegan?
To make this creamy broccoli cauliflower soup vegan, replace cow’s milk with a plant-based alternative like almond milk, and ensure the broth is vegetable-based instead of animal-based. Also, use vegetable oil instead of butter.
More cozy soup recipes or dips to love
Creamy Broccoli and Cauliflower soup
Equipment
- Cast Iron Dutch Oven with Lid
- Hand Blender Multiquick Vario
- Vitamix Blender
Ingredients
- 1 cup Cauliflower split in small florets
- 1 cup Broccoli split in small florets
- 1 cup Romanesco split in one florets
- 1 Leek
- 1 Garlic clove
- 4 cups Vegetable broth
- 1 cup milk or half-and-half
- 2 tbsp Vegetable oil or butter
Seasoning
- Nutmeg
- Salt and pepper
To garnish
- a few slices Chili peppers
- 1 dollop of cream
Instructions
- [mv_schema_meta name="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.
- [mv_schema_meta name="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 give the soup a good stir.
- [mv_schema_meta name="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
- [mv_schema_meta name="Pour the milk"]Stir in the milk and simmer for additional 5-10 minutes. Lastly, add heavy cream and season with salt and pepper.
- [mv_schema_meta name="Garnish and Serve"]Serve hot, and ladle the soup into bowls. Garnish the bowl of soup with a few slices of chili peppers.
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