Broccoli Cauliflower Soup | FoodByMaria Recipes

Vegetarian

Creamy Broccoli Cauliflower Soup

Prep

15 minutes

Cook

40 minutes

Yield

4-6

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?

Broccoli Cauliflower Soup in a bowl on a counter

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 

Broccoli Cauliflower Soup in a bowl on a counter

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.

Broccoli Cauliflower Soup in a bowl on a counter

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. 

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Creamy Broccoli Cauliflower Soup

  • Author: Maria Koutsogiannis
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4-6 1x
  • Category: Vegetarian
  • Method: Cook
  • Cuisine: Mediterranean Inspired
  • Diet: Vegetarian

Description

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


Ingredients

Scale

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 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

 

Gemma

Who else came here because they saw foodbymaria’s Instagram page?

Maria Koutsogiannis

hahahah! love it!

River

Cool recipe, I’m going to attempt to recreate this tonight for my roomie and I!

Maria Koutsogiannis

Let me know how it went please!

Matilda

My whole family loved this soup. I recommend doubling the recipe! I will definitely make this again. Easy, delicious, and healthy.

Maria Koutsogiannis

I am so glad you loved this!

Evelyn

Made this for dinner tonight and it was so yummy! A great way to use any extra cauliflower and broccoli!!!!

Maria Koutsogiannis

yes!! I love that!

Francesca

Amazing flavor, creamy, and with the right balance, not overpowering.
A thumbs up to your soup!

Maria Koutsogiannis

Thank you so much hun!

Giselle T

I made this soup for my husband and our kids and everyone loved it! It was such a hit! Thanks so much 🙂

Maria Koutsogiannis

You are so welcome! Thank you so much for your support!

Giselle

I made the soup for my husband and our kids and everyone loved it! It was such a hit! Thanks so much 🙂

Maria Koutsogiannis

You are so welcome!

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