This creamy and comforting Cauliflower and Broccoli Soup recipe is veggie packed and an easy way to get more vegetables into your family's diet. Ready in under 30 minute with just a few ingredients (you can even use frozen veg too), it's warming and easy to adapt with different cheeses and toppings, so there is something for everyone.
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You can't beat 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.
Believe it or not, this bright green broccoli and cauliflower soup is a favourite with kids. It's so creamy, and a great way to get some extra vegetables into them.
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 and it is only 306 calories per bowl.
If you want more cauliflower recipes, try our crispy Cauliflower Nuggets, comforting Cauliflower Mac and Cheese or our delicious Balsamic Roasted Cauliflower.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Broccoli and Cauliflower
- 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 cheese. 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, or use reduced fat creme fraiche to make it lighter.
- 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 - Generously season.
More ingredient substitutions and variations can be found in the recipe card.
How To Make Cauliflower and Broccoli Soup
- Step 1: 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.
- Step 2: Add the chopped broccoli and cauliflower and season.
- Step 3: Add the stock and stir well. Bring to the boil and simmer for 15 minutes.
- Step 4: Blend the soup and then stir in the milk, cream and cheese.
Serving Suggestions
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. Or a cheesy bagel that is melted under the grill or in the air fryer.
You can also keep things classic and just serve this soup with a French baguette that has been warmed up in the oven, or try making your own bread with our Slow Cooker Bread or Easy White Bread Loaf.
You could also add some crispy bacon on top. Make our Air Fryer Bacon, chop it up and then sprinkle on top.
Homemade Croutons
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. The perfect addition to cauliflower broccoli soup.
Just take a couple of slices of bread and cut into 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/160°C(fan)/350°F/Gas 4 for around 8 minutes.
Storage
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.
Dannii's Top Tips
- You can add Cheddar, Stilton or Parmesan on top of this soup to make it extra creamy.
- 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.
- To blend, try to use an immersion blender. If you are going to use a jug blender, then allow the cauli broccoli soup to cool completely before blending. You may need to do it in batches.
- Taste the soup before serving and then add more salt if needed.
Frequently Asked Questions
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.
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.
More Soup Recipes
If you've tried this cauliflower soup recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Cauliflower and Broccoli Soup
Ingredients
- 1 tablespoon Olive oil
- 1 head Cauliflower - chopped
- 1 head Broccoli - chopped
- 1 pinch Sea salt and ground 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
Instructions
- 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 ground 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.
Recipe Tips
- 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.
- To blend, try to use an immersion blender. If you are going to use a jug blender, then allow the cauli broccoli soup to cool completely before blending. You may need to do it in batches.
- Taste the soup before serving and then add more salt if needed.
Nutritional Information
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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.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Barry Harvey says
Can you use frozen Cauliflower and Broccoli
Dannii says
Yes, you can use frozen vegetables for this recipe and I have written about that in the FAQ section of the recipe. However, frozen veg 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.
Denise Mattison says
i made this and it has far too much broccoli in it. it went really green and didn't taste nice at all. next time i try i will at try half the broccoli.
Dannii says
It's cauliflower and broccoli soup, so it will have a fair amount of broccoli in it. It is equal amounts of broccoli to cauliflower. As the photos show, it is a green colour.
Jean b says
Great taste and texture
Better than at the restaurant
Dannii says
Thanks for the great review!
Natalie says
Beautiful soup. Wonderful creaminess. I have to give this a try. Thanks for dinner idea :)
Shadi Hasanzadenemati says
Love how easy this recipe is. Can’t wait to try it this weekend.thank you for the recipe!
Luci Petlack says
Ooh! I'm such a veggie soup lover this time of year!! Great idea to use a sharper cheese to use less - it worked perfectly!
Jessica Stroup says
I was looking for healthy comfort food and this hit the spot! So good!
Katherine says
Mmm cheesy, vegetable comfort food in a bowl! I love this.
Kristen says
This soup turned out really well. The flavor was great and it was simple to make, too!