This creamy, cheesy broccoli cauliflower soup is the perfect comforting recipe to meal prep, serve as a starter, or eat on its own.
2 tbsp olive oil
1 medium yellow onion
1 medium head cauliflower
1 large head broccoli
1 knob butter
2 tsp salt
1 tsp black pepper
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp umami spice
1 tbsp bouillon paste
4 cups boiling water
½ cup heavy cream
¾ cup cheddar cheese (grated)
fresh Italian parsley
For the soup, in a large soup pot add the olive oil and heat for 20-30 seconds on medium-low heat before adding your yellow onion.
Sweat this out for around 5 minutes. Stir often to avoid burning.
Prepare the broccoli and cauliflower, cutting them into medium-sized pieces.
Add the broccoli and cauliflower for 5 – 10 minutes before adding your salt, pepper, garlic/onion powder, and umami spice.
Let this cook for another 10 minutes until the broccoli & cauliflower are slightly tender.
Add the bouillon paste and boiling water to the pot.
Allow cooking for 10 – 15 minutes on medium-high heat.
Remove one-half to two-thirds of the soup from the pot into a blender.
Blend until smooth, adding back into the pot.
Add the heavy cream and cheddar cheese, stirring until cheese has melted and soup is smooth.
Adjust seasoning if desired.
Serve immediately with fresh parsley + cream
Serve the soup with grated cheddar cheese or your favourite crackers!
Replace cheese and heavy cream with your favorite vegan options.
Store soup in the fridge in a tightly sealed container for 5 – 7 days or in the freezer for up to 1 month.
- Serving Size: 6
- Calories: 157
- Sugar: 4.3g
- Sodium: 947.9mg
- Fat: 16.3g
- Saturated Fat: 7.5g
- Unsaturated Fat: 1.1g
- Trans Fat: 0.3g
- Carbohydrates: 14.6g
- Fiber: 4.6g
- Protein: 8.3g
- Cholesterol: 32.7mg
Keywords: creamy, cheese, one, pot