This creamy broccoli cauliflower soup is lightened up but still lusciously rich thanks to the magical powers of pureeing cauliflower into a thick and creamy sauce.
We’re squeezing one more soup recipe in this winter season! I feel like we’ve been getting little glimpses of spring here and there, but a nice cozy bowl of soup is still calling my name. This broccoli cauliflower soup is packed with nutrients and comes together quickly on the stove.
Broccoli cheddar soup is found in a lot of restaurants and it’s usually super rich and indulgent. I’ve lightened it up a little here to make it less of a splurge but still equally delicious.
Cauliflower has a variety of vitamins and minerals including potassium, iron, and vitamin C. It’s also high in fiber and antioxidants. Even better, when pureed, cauliflower has a smooth and creamy texture which means we don’t have to use as much high fat milk to get a rich and creamy soup. That’s the real good stuff there. Of course, we are still using plenty of cheese because we like balance (and cheese).
How to Make Broccoli Cauliflower Soup
Start with the standard base of lots of soups – a mirepoix. A mirepoix is a combination of onions, celery, and carrots. You want about 2 cups of mirepoix, any combination of the three ingredients will work great. Saute them in some olive oil for five minutes, then add a minced garlic clove.
Then add chopped cauliflower and broccoli florets, dijon mustard (sounds weird, but I promise it doesn’t taste mustard-y) vegetable broth, and milk. Simmer away for 15-20 minutes. While the soup is simmering, make some homemade croutons. It’s totally worth the little bit of extra effort. Dice half a baguette and toss with olive oil, salt, and garlic powder. Bake in the oven on a sheet pan for 5-10 minutes until they are nice and golden brown to perfection.
Then comes the fun part. If you like your soups completely smooth and creamy, go ahead and either use an immersion blender and blend completely, or transfer the soup in batches to a blender and puree it that way. I like mine with some more texture, so I start by scooping most of the cauliflower and some broth and blending that until it’s creamy. I return that to the pot and scoop the remaining broccoli with some broth into the blender and do a few quick pulses to keep some texture. Combine everything back into the pot and add shredded cheddar cheese. Stir as the cheese melts away.
Taste and add some salt if necessary. Vegetable broths vary widely in sodium content, so don’t be afraid to season yourself. Extra onion or garlic powder with some fresh cracked pepper would also be a great addition.
Serve in bowls topped with homemade croutons and enjoy!
Try this soup this weekend and let me know how it goes! Also, be sure to sign up for the mailing list to get an email every time there’s a new post up. Thanks for stopping by the blog today!
Creamy Broccoli Cauliflower Soup
This creamy broccoli cauliflower soup is filling and nutritious, plus super flavorful and delicious.
- 1 tbsp olive oil
- 2 cup mirepoix any combination of onions, carrots, and celery
- 1 garlic clove
- 1 head cauliflower
- 2 broccoli stalks about 4 cups chopped
- 1 tbsp dijon mustard
- 3 cups low sodium vegetable broth
- 2 cups milk non dairy or 1% work great
- 3/4 cup sharp cheddar cheese
- 1/2 baguette
Dice the onion, carrots, and celery into small pieces. Heat a 6 qt dutch oven or other heavy bottom pan over medium heat and add olive oil. Add the diced veggies and saute for five minutes. Mince the clove of garlic and add to the pot.
Chop the cauliflower and broccoli into small florets and add to the pot along with a tablespoon of dijon mustard. Add 3 cups vegetable broth and 2 cups of milk and stir. Bring the pot to a simmer and cover to cook for 15-20 minutes until the vegetables are tender (so a fork can easily pierce a floret).
While the soup is simmering, dice the baguette into small cubes. Toss in olive oil, salt, and garlic powder and bake at 400 degrees for 5-10 minutes until golden brown. Keep an eye on them so they don't burn.
Once the vegetables are tender, you can either puree the entire soup with an immersion blender or by transferring the veggies and stock to a blender and pureeing in batches. I like to remove the cauliflower and some broth and puree it separately until smooth, then just pulse the broccoli with some broth so it still has some texture.
Return the soup to the pot, add any additional broth or water if desired to thin the soup out. Shred the cheddar cheese and add to the pot, stirring until it's all melted. Serve in bowls topped with homemade croutons and enjoy!
- If using a blender, be careful as hot liquids can expand and cause the lid to pop off unexpectedly.
- A mirepoix is just a combination of onion, carrots, and celery. Use whatever you have in your kitchen, and feel free to omit one if you don't care for it, just keep the total amount around 2 cups.
- I don't recommend pre shredded cheese, it usually has a coating on it that prevents it from melting smoothly.