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    Home » Vegetable Soups

    Broccoli and Cauliflower Soup

    Posted: Oct 11, 2020 · Updated: Feb 27, 2022 by Tonje

    Jump to Recipe

    This creamy broccoli and cauliflower soup is incredibly comforting and flavorful, and made in just 25 minutes!

    Broccoli and cauliflower soup in bowls with shredded cheese on top.
    Jump to:
    • Ingredients
    • Instructions
    • Top tips
    • Serving suggestions
    • Variations
    • Leftovers
    • Frequently asked questions
    • You might also like these recipes
    • Recipe

    This post may contain affiliate links. Read more about it in the privacy policy.

    I absolutely love creamy vegetable soups! I have previously shared some of my favorite recipes, such as apple and parsnip soup and pumpkin and sweet potato soup, which my readers have absolutely loved.

    This broccoli and cauliflower soup is fantastic because it's so comforting and creamy, without adding any cream whatsoever. When blended, these vegetables get that fantastic texture all on their own.

    I also love how quick and easy this recipe is, and very few, basic ingredients are needed. This is one of my go-to simple dinners for cold winter nights, or even as a lunch after a long morning walk in the refreshing fall weather.

    This dish is also gluten free, nut free, soy free and vegetarian. It can be made vegan and dairy free by using a vegan milk alternative such as oat milk or almond milk.

    A bowl of broccoli cauliflower soup, with a spoon stirring it.

    Ingredients

    Broccoli and cauliflower: The main stars of this dish. I prefer to use fresh vegetables, but if you have frozen broccoli and cauliflower, that also works.

    Garlic, onion, nutmeg and thyme: These ingredients are all added for flavor. Feel free to omit or substitute anything you don't like or have available. Nutmeg is a fantastic ingredient in soups, and the garlic and onion give the flavor an extra dimension.

    Milk: I use oat milk, as that's what I prefer, but you can use any milk that you like, including regular cow's milk or soy milk. A small splash of milk makes the soup extra creamy and delicious. You can also use a little Greek yogurt or creme fraiche instead.

    Vegetable broth: This flavorful liquid is a staple in vegetable soups, and adds so much flavor. You can make your own broth, buy cartons or cans of vegetable broth, or use hot water along with bouillon powder or a stock cube.

    Ingredients required to make broccoli and cauliflower soup laid out on a table.

    Instructions

    Prepare your ingredients. Dice onion, and chop the broccoli and cauliflower into small florets. Grate or finely dice garlic. It's easier to cook the vegetables evenly if the florets are of similar sizes, but they don't have to look nice - they will be blended anyway!

    Onions in a pot.

    Heat up some oil in a pot, and sauté diced onion until it's soft and translucent. Add garlic, and sauté for another minute.

    Broccoli and cauliflower in a pot.

    Add broccoli and cauliflower florets, along with the seasoning and vegetable broth.

    Cover with a lid, and leave the vegetables to simmer for 15-20 minutes, or until they are soft enough to easily pierce with a fork.

    Blend the soup smooth with an immersion blender or a regular blender. If you use a normal standing blender you should blend the soup in batches and be careful not to overfill the container.

    Stir through some oat milk, or your milk of choice, to make the soup extra creamy. Serve the soup as is, or topped with some shredded cheddar or croutons for some extra bite.

    Two bowls of cauliflower broccoli soup with spoons in them.

    Top tips

    Here is my very best advice to help you succeed with the recipe:

    • I prefer to use an immersion blender to make my vegetable soups smooth. You simply stick it in the pot of vegetables, without having to transfer it to a separate container. They are super cheap, and I highly recommend purchasing one if you don't own one already.
    • Allow the soup to simmer until the vegetables are soft throughout. This is a key part to making the soup completely smooth.
    • Sautéing the garlic and onions before you add the remaining ingredients will make their flavor milder and more palatable. I recommend doing this in most dishes, including soups.

    Serving suggestions

    Soup is commonly served as a starter or main dish for lunch or dinner. This recipe makes 4 servings if it's served as a main course, or 6-8 if served as a starter.

    If you want, you can add more to the dish by serving it with some toppings, such as a spoonful of creme fraiche or Yogurt, croutons, shredded cheese or pumpkin seeds.

    You can also serve it with some bread on the side. This is a great way to make the meal feel a little extra filling.

    Cauliflower and broccoli soup topped with cheddar.

    Variations

    Although the base recipe is fantastic, you can try any of these variations if you want to change up the dish a little:

    Extra veggies: Since the soup is blended, you can easily sneak in some extra vegetables without anyone noticing. For example, you could add potatoes, carrots, spinach, kale, leeks or celery. Perfect for increasing the amount of vegetables in the dish, or for using up leftover raw or cooked veg.

    Added protein: Add protein to the dish with white beans such as cannellini beans or butter beans. These beans will be blended smooth, and you will not be able to notice that they are added, but it will make the soup more nutritious and filling. You can also use shredded cheese, which will add both protein and fat to the dish.

    Herbs: Try different seasoning by adding various fresh or dry herbs. The recipe calls for thyme to be added, but dill, basil, mint and parsley are great alternatives worth trying.

    Leftovers

    You can store leftover broccoli and cauliflower soup in a sealed container in a refrigerator for up to 4 days. The dish can also be frozen for up to 6 months.

    Defrost and reheat the soup in a microwave or on the stove top, and serve it warm.

    A close up of a bowl of soup.

    Frequently asked questions

    Can you use frozen broccoli and cauliflower?

    Absolutely. This recipe can be made with fresh or frozen vegetables.

    You might also like these recipes

    • Slow Cooker Pumpkin Soup
    • Spicy Tomato Soup
    • Minty Pea Soup
    • Thai Chicken Noodle Soup
    • Spicy red lentil soup
    • Potato and Carrot Soup
    • Carrot soup with ginger
    • Spring Onion Soup

    If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!

    Recipe

    Broccoli and Cauliflower Soup.

    Broccoli and Cauliflower Soup

    This creamy broccoli and cauliflower soup is incredibly comforting and flavorful, and made in just 25 minutes!
    Created by: Tonje
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 mins
    Cook Time 20 mins
    Course Soup
    Cuisine American, British
    Servings 4
    Calories 132 kcal

    Equipment

    • Immersion Blender
    Prevent your screen from going dark

    Ingredients
      

    • 1 broccoli
    • 1 cauliflower
    • 2 garlic cloves
    • 1 onion
    • 4 ½ cup vegetable stock
    • ½ cup oat milk (or other milk of your choice)
    • 1 teaspoon dried thyme
    • ½ teaspoon pepper
    • ¼ teaspoon nutmeg

    Instructions
     

    • Prepare your ingredients. Dice onion, and chop the broccoli and cauliflower into small florets. Grate or finely dice garlic. It’s easier to cook the vegetables evenly if the florets are of similar sizes, but they don’t have to look nice – they will be blended anyway!
    • Heat up some oil in a pot, and sauté diced onion until it’s soft and translucent. Add garlic, and sauté for another minute.
    • Add broccoli and cauliflower florets, along with the seasoning and vegetable broth.
    • Cover with a lid, and leave the vegetables to simmer for 15-20 minutes, or until they are soft enough to easily pierce with a fork.
    • Blend the soup smooth with an immersion blender or a regular blender. If you use a normal standing blender you should blend the soup in batches and be careful not to overfill the container.
    • Stir through the oat milk, or your milk of choice, to make the soup extra creamy. Serve the soup as is, or topped with some shredded cheddar or croutons for some extra bite.

    Video

    Notes

    • I prefer to use an immersion blender to make my vegetable soups smooth. You simply stick it in the pot of vegetables, without having to transfer it to a separate container. They are super cheap, and I highly recommend purchasing one if you don’t own one already.
    • Allow the soup to simmer until the vegetables are soft throughout. This is a key part to making the soup completely smooth.
    • Sautéing the garlic and onions before you add the remaining ingredients will make their flavor milder and more palatable. I recommend doing this in most dishes, including soups.
    • You can store leftover broccoli and cauliflower soup in a sealed container in a refrigerator for up to 4 days. The dish can also be frozen for up to 6 months.

    Nutrition

    Calories: 132kcalCarbohydrates: 27gProtein: 8gFat: 1gSaturated Fat: 1gSodium: 1167mgPotassium: 965mgFiber: 8gSugar: 11gVitamin A: 1572IUVitamin C: 207mgCalcium: 160mgIron: 2mg
    Keyword broccoli, cauliflower, gluten free, vegan
    Tried this recipe?Mention @hintofhealthyfood or tag #hintofhealthy!
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    Hi, I'm Tonje! I make easy and healthy everyday recipes that your family will love. Browse my recipe collection to discover new favorites, and make sure to let me know what you think!

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