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Zoomed in image of a serving of Broccoli and Cauliflower soup with crispy bacon pieces and grated cheese

Broccoli And Cauliflower Soup

Broccoli and Cauliflower Soup is a thick, creamy and nutritious soup that makes a perfect dinner on a cold winter's night.
5 from 5 votes
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Course: Dinner
Cuisine: Healthy Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 serves
Calories: 419kcal
Cost: $10


  • Stove-top or Thermomix


  • 1 tbs butter
  • 3 tsp 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


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.


Liquid Vegetable Stock - If you make your own Thermomix vegetable stock concentrate, you can make your own liquid stock. The ratio is 1 tablespoon of concentrate for every 500ml of water. A good quality, shop-bought liquid stock will also be perfectly fine to use!
Pureeing the Soup - 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 may cause the lid to loosen or come off and could result in burns.
Freezer Friendly - 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.
Storing & Freezing - 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.
Serving suggestions:
Crusty white bread rolls, Sourdough breadSavoury muffins or Pull-apart loaf.


Calories: 419kcal | Carbohydrates: 33g | Protein: 24g | Fat: 24g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1328mg | Potassium: 1165mg | Fiber: 8g | Sugar: 12g | Vitamin A: 7184IU | Vitamin C: 210mg | Calcium: 570mg | Iron: 3mg