This creamy and comforting Cauliflower and Broccoli soup is veggie packed and an easy way to get more vegetables in to your family's diet. Ready in under 30 minutes, it's warming and easy to adapt with different cheeses and toppings, so there is something for everyone.
We love a hearty and veggie packed soup in winter time. Sandwiches don't quite cut it, and as long as there is bread involved then the kids are happy.
There are plenty of vegetables in this soup, but it really doesn't taste like it because of the creaminess. It tastes far more indulgent than it actually is.
Why you will love it
- Veggie packed
- Just 306 calories per bowl
- Cheesy and creamy
- A good way to use up broccoli and cauliflower
- A soup that kids love
- Onion - You could swap this for shallots if you prefer, and this would give the soup a slightly sweeter taste.
- Garlic - To save yourself some time, use some of that lazy ready chopped garlic in a jar.
- Cheese - We used a mature cheddar. It has a really strong flavour, so you don't need to use as much of it.
- Milk - You can used skimmed, semi-skimmed or whole milk.
- Cream - We used single cream and it just gives the soup a little something extra. You could leave it out if you wanted to.
- Stock - Try to use the best quality stock you can buy. If you are making this for young children, then use a low salt stock.
- Salt and Pepper
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Heat the oil in a large soup pan and add the onion and garlic. Cook on a low heat for 3-4 minutes until softened.
Two: Add the chopped broccoli and cauliflower and season.
Three: Add the stock and stir well. Bring to the boil and simmer for 15 minutes.
Four: Blend the soup and then stir in the milk, cream and cheese.
What to serve it with
This soup is really low in calories, so we usually have it as a starter or serve it with a sandwich. A grilled cheese sandwich is perfect with these and total comfort food. You could also serve it with a chicken or turkey sandwich for a bit of a protein boost.
You can also keep things classic and just serve this soup with a French baguette that has been warmed up in the oven, or some croutons on top. Or both. You could even go all out and make your own bread. Why not try our Garlic and Rosemary Focaccia?
Soup and bread is such a classic combination. But why not take the humble slice of bread and butter up a gear and make your own crunchy croutons? Not just any croutons, but cheesy, herby croutons. They are so easy to make, and a great way to use up bread that is going a little stale.
Just take a couple of slices of bread and cut in to 1 inch cubes and scatter on a baking tray. Drizzle with olive oil and sprinkle with Parmesan (or grated cheddar) and sprinkle with dried oregano.
Put them in a preheated oven at 180°C/350°F/Gas 4 for around 8 minutes.
This can be kept in an airtight container in the fridge 3-4 days. Reheat on the hob (stove top) until cooked through, about 5 minutes.
If you want to freeze the soup, put it in an airtight container, leaving a gap of about 1cm (0.5 inch). This will keep in the freezer for 2-3 months. Defrost in the fridge over night before reheating.
Both broccoli and cauliflower are rich in Vitamin-C, Vitamin-K, fibre and folate. Broccoli also contains Vitamin-A and cauliflower is rich in B vitamins and antioxidants, and is known to help with eye health.
This soup is also really low in calories and fat too. It doesn't taste healthy though, and actually tastes far more indulgent then it actually is.
We recommend using a strong flavour cheese in this, as you won't need to use a lot of it. You could swap the mature cheddar for stilton and it would be like a broccoli and stilton soup, but with cauliflower mixed in to it.
Yes, you can use frozen vegetables for this recipe, however that tends to give you a much more watery soup. If you are using frozen vegetables, then you will need to reduce the amount of stock you have used.
When vegetables are cooking in water, the water soluble vitamins from the vegetables will escape out into the water. Normally, the water is then poured away when the veg is ready to eat. By using the cooking water in the soup (rather than just stock), all the vitamins lost from the cooking process will be retained.
Yes, this can be done on the slow cooker instead and it makes it an even easier meal. Simply put all the ingredients in your slow cooker and cook on high for 3 hours or low for 6 hours.
• You can add cheddar, stilton or Parmesan on top of this soup.
• Use a really good quality stock cube, as you will taste the difference. If you are making this for kids, then use a low sodium stock cube.
More soup recipes
Cauliflower and Broccoli Soup
- 1 tablespoon Olive oil
- 1 head Cauliflower - chopped
- 1 head Broccoli - chopped
- 1 pinch Sea salt and black pepper
- 1 Onion - diced
- 2 Garlic cloves - crushed
- 700 ml (3 cups) Vegetable stock
- 300 ml (1.25 cups) Skimmed milk
- 100 ml (0.5 cups) Single cream
- 100 g (0.75 cups) Mature cheddar
- Heat 1 tablespoon Olive oil in a large soup pan and once hot, add 1 Onion and 2 Garlic cloves. Cook on a gentle heat for 3-4 minutes.
- Add 1 head Cauliflower, 1 head Broccoli and season with 1 pinch Sea salt and black pepper.
- Add 700 ml Vegetable stock and bring to the boil. Simmer for 15 minutes.
- Blend until smooth and then stir in 300 ml Skimmed milk, 100 ml Single cream and 100 g Mature cheddar.
- You can add cheddar, stilton or parmesan on top of this soup.
- Use a really good quality stock cube, as you will taste the difference. If you are making this for kids, then use a low sodium stock cube.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.