Creamy Broccoli Cauliflower Soup

This creamy, cheesy broccoli cauliflower soup is a comforting recipe to make this winter to warm you up from the inside out. This soup can be made in one pot, meal prepped, served as a starter, or enjoyed on its own. Who doesn’t love a good bowl of soup during the colder seasons?

Why you’ll love this broccoli cauliflower soup: 

• Creamy: This soup is made creamy with cream, butter, and cheese
• Comforting: The perfect comfort food for a cold winter day 
• Easy: Prep this in only 15-minutes and have it ready in under an hour 

Ingredient Notes: 

Broccoli: Broccoli is a good source of vitamin K and calcium, vital nutrients for maintaining strong, healthy bones. It also contains phosphorus, zinc, and vitamins A & C. 

Cauliflower: Cauliflower is an excellent source of antioxidants. It’s also high in choline that can be great for your brain/memory. Cauliflower has also been known to support hormonal balance, and your immune system.

How to make broccoli cauliflower soup: 

1. 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. 
2. Sweat this out for around 5 minutes.  Stir often to avoid burning.
3. Prepare the broccoli and cauliflower, cutting them into medium-sized pieces. 
4. Add the broccoli and cauliflower for 5 – 10 minutes before adding your salt, pepper, garlic/onion powder, and umami spice. 
5. Let this cook for another 10 minutes until the broccoli & cauliflower are slightly tender.
6. Add the bouillon paste and boiling water to the pot.
7. Allow cooking for 10 – 15 minutes on medium-high heat.
8. Remove one-half to two-thirds of the soup from the pot into a blender.
9. Blend until smooth, adding back into the pot. 
10. Add the heavy cream and cheddar cheese, stirring until cheese has melted and soup is smooth.
11. Adjust seasoning if desired. 
12. Serve immediately with fresh parsley + cream

Expert Tips & FAQ: 

Serving: Serve the soup with grated cheddar cheese or your favorite crackers!

Can I make this broccoli cauliflower soup vegan? Yes! Replace cheese and heavy cream with your favorite vegan options.

Storage: Store soup in the fridge in a tightly sealed container for 5 – 7 days or in the freezer for up to 1 month.

Is there an easy way to cut cauliflower or broccoli? Yes! Here are some easy instructions I found for you. 

Creamy Broccoli Cauliflower Soup

5 from 7 votes

This creamy, cheesy broccoli cauliflower soup is the perfect comforting recipe to meal prep, serve as a starter, or eat on its own.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Vegetarian

Cuisine Mediterranean-Inspired

Servings 4 -6

Calories 157 kcal

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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

Notes

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.

Nutrition

Serving: 6 | Calories: 157kcal | Carbohydrates: 14.6g | Protein: 8.3g | Fat: 16.3g | Saturated Fat: 7.5g | Polyunsaturated Fat: 1.1g | Trans Fat: 0.3g | Cholesterol: 32.7mg | Sodium: 947.9mg | Fiber: 4.6g | Sugar: 4.3g

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5 from 7 votes