Broccoli and Cauliflower Soup is a thick, creamy and nutritious soup that makes a perfect dinner on a cold winter's night. Just 10 minutes prep time and ready to eat in just 40 minutes - a guaranteed warm winner with the whole family!
In winter, I love nothing more than snuggling up on a comfy chair and wrapping my hands around a big bowl of warm soup.
And of course, the only thing that makes a bowl of healthy, nutritious soup better, is a homemade roll, savoury muffin or scroll on the side for dipping!
Ham and Cheese Scrolls, Ham, Cheese and Zucchini Muffins, Homemade Soft and Fluffy White Rolls and Cheese and Bacon Muffins served on the side are just a few of my favourites.
For more serving suggestions, scroll down to the FAQ section!
Why You're Going To Love This Recipe
Serve your Broccoli and Cauliflower Soup just the way you like it!
Either blended till it's smooth and creamy and served in a mug, or slightly chunky in a bowl, and reminiscent of a hearty vegetable stew.
- Simple! - You only need basic ingredients, and there is very little preparation involved.
- Perfect for the freezer – This Broccoli and Cauliflower Soup is freezer-friendly. The soup can be defrosted and reheated in the microwave or on the stove-top.
- Seasonal - always best to use vegetables in season when they're at their best, in this case winter veggies - maybe you even grow your own?
- Hearty - This thick and creamy soup makes a hearty and filling lunch or dinner, with little else required!
What You Need
My Broccoli and Cauliflower Soup is made using just a few basic ingredients and healthy vegetables.
Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method.
- butter - in a savoury recipe, using either salted or unsalted butter will be perfectly fine. You can simply adjust your seasoning as needed.
- minced Garlic - store-bought minced or chopped garlic is a great time-saver, and can be stored for a long time in the refrigerator. Fresh garlic, minced in a garlic press, produces the best flavour, but store-bought is completely fine too!
- brown Onion - available all year round. Most recipes call for a medium brown onion without specifying a weight; I recommend a weight of approximately 110-150 grams.
- carrots - another vegetable that is always available, a budget friendly ingredient.
- plain flour – also known as all-purpose flour, this doesn't contain any raising agents. When added to soups and stews, it acts as a thickening agent.
- vegetable stock liquid - a good quality, shop-bought liquid stock is perfectly fine to use, however if you make your own Thermomix vegetable stock concentrate, you can make your own liquid stock by ratio of 1 tablespoon of concentrate for every 500ml of water.
- milk – I use full-fat or full-cream milk for all my cooking.
- cauliflower - there are many varieties of cauliflower, of which the most common is the white cauliflower.
- broccoli - a healthy and versatile vegetable that can be used in everything from salads to quiches.
- tasty or cheddar cheese
- bacon - although the bacon pieces are optional, I highly recommend that you add these crispy little bits of flavour when you serve the soup!
Step By Step Instructions
With very little prep required, this soup will be ready in just 40 minutes from start to finish!
Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method.
Step 1: Sauté
Melt the butter in a large pot on the stove.
Then, add the chopped onion, minced garlic and chopped carrots.
Sauté for 5 minutes, until the onion is translucent and the carrots start to soften.
Step 2: Add The Flour And Liquid Ingredients
Add the plain flour and stir until vegetables coated.
Stir continuously while adding the vegetable stock liquid.
Add the milk and continue to stir.
Step 3: Add The Vegetables And Simmer
Add the chopped cauliflower and broccoli. Season with salt and pepper.
Simmer and cook for 15 minutes, stirring occasionally.
Step 4: Add The Cheese And Blend
Reduce the heat and add the grated cheese, stirring it through the soup.
Blend half of the soup until smooth.
Return the blended soup to the saucepan and stir through.
Serve with cooked bacon pieces and extra grated cheese.
Expert Tips
Frozen broccoli and cauliflower can be substituted. Use 4 cups of frozen, chopped broccoli and cauliflower to replace the fresh vegetables. It is best to defrost the vegetables in a colander to drain the excess liquid first.
Simply allow the soup to cool completely and then freeze in airtight containers for up to 3 months. Defrost and reheat in the microwave or on the stove-top.
Leaving the soup uncovered for about 5 minutes will cool it enough to safely purée or blend it. If you skip this step, there is a risk that the steam from the hot soup will build pressure in the food processor or blender. This will cause the lid to come off and could result in burns.
Some serving suggestions are:
* Crusty white bread rolls
* Sourdough bread, rubbed with a garlic clove, and lightly brushed with olive oil before being toasted
* Savoury muffins
* Pull-apart loaf
Store any leftover soup in an airtight container in the fridge for up to 2 days. Alternatively freeze in an airtight container for up to 3 months.
Related Recipes
Hearty, thick and chunky soups can easily be a main meal by themselves and they feature regularly on my meal plan during winter.
- Potato and Leek Soup with Crispy Bacon - A hearty and creamy potato & leek soup that will be ready on the table in 30 minutes... the perfect healthy winter soup recipe.
- 20 Minute Chicken & Corn Soup - A thick and creamy Chinese chicken & corn soup recipe that will on the table in just 20 minutes... and tastes even better than your local Chinese takeout version!
- Pea & Ham Soup - A hearty and healthy pea and ham soup made using split peas and a ham hock cooked in the slow cooker until thick, creamy and with tender pull-apart meat.
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Broccoli And Cauliflower Soup
Ingredients
- 1 tbs butter
- 3 teaspoon minced garlic
- 1 brown onion medium, finely chopped
- 150 g carrots (~ 2 medium), finely chopped
- 3 tbs plain flour
- 875 ml liquid vegetable stock (see notes) (3½ cups)
- 125 ml full fat whole milk (½ cup)
- 1 small whole cauliflower cut into florets
- 1 small whole broccoli cut into florets
- salt and pepper to season
- 160 g grated cheese (1.5 cups) tasty or cheddar
- bacon and extra cheese to serve, optional
Instructions
Conventional Method
- Place the butter into a pot on the stove-top over medium heat. Add the minced garlic, chopped onion and carrot and sauté for 5 minutes or until soft.
- Add the plain flour and stir until vegetables coated.
- Slowly add the liquid vegetable stock, stirring continuously.
- Add the milk and continue to stir.
- Add the chopped cauliflower and broccoli and season with salt and pepper.
- Bring to a simmer and cook for 15 minutes, stirring occasionally.
- When the vegetables are soft, reduce the heat to low and add the grated cheese. Stir through.
- Place half of the soup into a blender, allow to cool slightly and then blend until smooth. Return to the rest of the soup and stir through. Note: if you would like the soup to be smoother, blend the entire soup.
- Serve with cooked bacon pieces and extra grated cheese.
Thermomix Method
- Chop the cauliflower for 2 seconds, Speed 8. Set aside in a separate bowl.
- Chop the broccoli for 2 seconds, Speed 8. Set aside with the cauliflower.
- Chop the onion for 3 seconds, Speed 7.
- Add butter, minced garlic and chopped carrot & sauté for 5 minutes, 100 degrees, Speed 2.
- Add the plain flour and mix for 10 seconds, Speed 2.
- Add vegetable stock liquid, milk and chopped cauliflower and broccoli to the onion mix & cook for 20 minutes, 100 degrees, Speed 3.
- Allow to cool slightly, add the grated cheese and blend for 30 seconds, gradually increasing to Speed 8.
- Serve with cooked bacon pieces and extra grated cheese.
Melanie Jones says
Could I use coconut milk to make this dairy free
Lucy says
I haven't personally tried that sorry!
Jen says
This sounds amazing, can’t wait to make it! Do you just use the florets from the cauliflower and broccoli or do you add everything (stems etc). Thanks!
Lucy says
Hi Jen, I mainly use the florets but I suppose you could use everything!!
Justine says
Really enjoyed this soup. Lovely smooth texture packed full of goodness. Thanks! I will make it again.
Lucy says
I'm so thrilled you liked it!
Laura says
I'm wanting to make this with home grown broccoli and cauliflower but need to avoid both onion and garlic; will this still work without it or should I replace it with something else?
Lucy says
Hi Laura, that will be fine!
Tamara says
Hi sorry have tired baby brain. I have thermomix veg stock and I’m just confused how much I need to use for this recipe?
Lucy says
Hi Tamara, I would use 3 tablespoons 🙂