This creamy broccoli and cauliflower soup is incredibly comforting and flavorful, and made in just 25 minutes!
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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.
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.
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 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.
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.
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.
Frequently asked questions
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
Equipment
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.
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