Creamy Broccoli and Cauliflower Soup Recipe
Description
This Creamy Broccoli and Cauliflower Soup is a rich, comforting, and nutritious dish perfect for chilly days. Made with fresh vegetables, aromatic herbs, and a creamy base (with dairy-free options available), this soup is light yet satisfying. It’s packed with fiber, vitamins, and antioxidants, making it a delicious and wholesome meal for lunch or dinner.
Ingredients
For the Soup Base:
- 2 tbsp olive oil or butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 celery stalk, chopped
- 1 medium potato, diced (for creaminess, optional)
Vegetables & Broth:
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 4 cups vegetable or chicken broth
- 1 tsp dried thyme
- ½ tsp dried oregano
- Salt & black pepper to taste
- ½ tsp red pepper flakes (optional, for heat)
For Creaminess:
- ½ cup heavy cream, coconut milk, or Greek yogurt
- ½ cup shredded cheddar cheese (optional, for extra richness)
For Garnish:
- Fresh parsley or chives, chopped
- Extra shredded cheese or a drizzle of olive oil
Instructions
1. Sauté the Aromatics
- Heat olive oil or butter in a large pot over medium heat.
- Add onion, garlic, carrots, and celery, and sauté until softened (about 5 minutes).
2. Cook the Vegetables
- Add potato (if using), broccoli, cauliflower, broth, thyme, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for 20 minutes, or until vegetables are tender.
3. Blend the Soup
- Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
- For a chunkier texture, blend only half and leave some whole vegetable pieces.
4. Add Cream & Cheese
- Stir in heavy cream, coconut milk, or Greek yogurt for a creamy consistency.
- If using, mix in cheddar cheese and let it melt.
5. Serve & Enjoy
- Ladle into bowls, garnish with fresh parsley, chives, or extra cheese, and serve warm!
Notes & Tips
✅ For a Thicker Soup: Use an extra potato or cauliflower to make it naturally creamy without dairy.
✅ For Extra Protein: Add shredded chicken or cooked lentils.
✅ Make It Vegan: Use coconut milk or cashew cream instead of dairy.
✅ Storage: Keeps well in the fridge for 4 days and freezes for up to 3 months.
✅ Reheating Tip: If reheating from frozen, thaw overnight in the fridge and warm on the stove with a splash of broth.
Servings & Nutritional Information
Servings: 4–6
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | 200–250 kcal |
| Protein | 8g |
| Carbohydrates | 20g |
| Fiber | 6g |
| Fat | 10g |
| Vitamin C | 100% DV |
| Calcium | 20% DV |
Values vary based on ingredients and portion sizes.
Health Benefits of Broccoli and Cauliflower Soup
✅ Boosts Immunity: Broccoli and cauliflower are rich in vitamin C and antioxidants.
✅ Supports Digestion: High fiber content aids gut health and digestion.
✅ Heart-Healthy: Olive oil and vegetables promote good cholesterol levels.
✅ Low in Calories: A light yet filling soup perfect for weight management.
✅ Anti-Inflammatory Properties: The cruciferous vegetables help reduce inflammation in the body.
Q&A Section
Q1: Can I make this soup without blending?
Yes! Leave the vegetables whole for a chunkier texture, or mash them lightly.
Q2: What’s the best dairy-free substitute for cream?
Coconut milk, cashew cream, or blended white beans work well.
Q3: Can I add other vegetables?
Absolutely! Zucchini, leeks, or spinach are great additions.
Q4: Can I make this soup in a slow cooker?
Yes! Add all ingredients (except cream and cheese) and cook on low for 6 hours or high for 3 hours. Blend and stir in cream before serving.
Q5: What pairs well with this soup?
Serve with crusty bread, grilled cheese, or a side salad for a complete meal.
This Broccoli and Cauliflower Soup is a perfect balance of comfort and nutrition!