Broccoli and cauliflower soup is a creamy, comforting, and nutritious dish that artfully combines the distinct flavors and textures of both cruciferous vegetables. The soup is known for being hearty yet often healthy, and its flavor profile can range from a light, vegetable-forward broth to a rich, cheesy indulgence.

 

The soup is typically blended into a smooth and creamy consistency using an immersion or standard blender. This rich texture is often achieved by pureeing the vegetables themselves (sometimes with potatoes, beans, or a flour-based roux) rather than relying solely on heavy cream, making it satisfying yet potentially lightened-up.

While the primary flavor comes from the two main vegetables, it is often enhanced with a savory base of sautéed onions and garlic. Common additions like sharp cheddar cheese, a touch of Dijon mustard, or a pinch of red pepper flakes introduce a savory, tangy, and sometimes spicy kick that cuts through the richness.

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Creamy Broccoli Cauliflower Soup

December 29, 2017 By Ameera and Robin 6 Comments

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Looking for that special Whole Food Plant Based goodness in a soup?  If so, then this Creamy Broccoli Cauliflower Soup is just for you.  It is as creamy and full of deliciousness. Enjoy this healthy and wholesome Whole Food Plant Based soup.  It’s perfect comfort food, so good!

Broccoli and cauliflower are perfectly paired together

Our recommendation is to use fresh broccoli and cauliflower rather than frozen.  You can use frozen veggies, but then you are missing out on the luscious broccoli stems. LOL  Seriously, they taste so nice floating in the soup giving it sustenance and extra texture.

The soup flavors are perfectly balanced, the minute you taste it, you will understand what I mean.  All the components of the soup stand on their own, yet when combined they are divine.  The best part is that unlike most cream soups, this Whole Food Plant Based soup is full of healthy goodness that you can eat and eat, and if you are like TP109, eat some more! HAH!

What’s better than snuggling up on a cold winter day with a hot bowl of soup to warm your hands and delight your tummy?  If I could feed the world, I would feed everyone bowls upon bowls filled with luscious soups, all kinds of lovely soups.  Think of me as the Willy Wonka of soups, just call me “Souper” Robin.  HAH!

Ameera here! 

“Souper Robin!”  HAHAHAH, wow, that’s a good one Mom!  You totally crack me up 😀

You are indeed the queen of soups.  I know how much you love to make soup, probably where I get my love of soup making too!  Our Creamy Broccoli Cauliflower Soup is so silky and smooth.  I love that it has a lot of depth, and it is so easy to make.

But what I loved most was Dad’s reaction when he first tried it.  He totally flipped out!  He loved it so much; he kept coming back for more and more, and yet more.   I mean, where does he put it all; he is so skinny!  Life can be unfair like that.  I wish I could eat and eat and never gain any weight!  Who doesn’t, am I right?

Products used:

• 8-Quart ceramic/enamel lined Dutch oven or large kitchen soup stock pot
• Immersion blender
• Optional Storage: Half-gallon glass mason jars

Description

Looking for that special Whole Food Plant Based goodness in a soup?  If so, then this Creamy Broccoli Cauliflower Soup is just for you.  It is as creamy and full of deliciousness. Enjoy this healthy and wholesome Whole Food Plant Based soup.  It’s perfect comfort food, so good!

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Ingredients

Scale1x2x3x

• 1 small to medium yellow onion, finely diced
• 2 celery stalks, finely diced
• 2 carrots, finely diced
• 1 carrot, cut in matchsticks (reserve until later)
• 1 large head cauliflower, cut into small pieces
• 3 broccoli branches, cut the heads into small florets (reserve a few florets *)
• 3 broccoli stems from the broccoli heads listed above, remove the tough exterior and cut the stem into matchsticks * (reserve until later)
• 2 cups water
• 3 cups reduced-sodium vegetable broth
• 2 cups unsweetened almond milk (or other plant milk)
• 2 teaspoons sea salt (+/- to taste)
• ¼ cup nutritional yeast
• 1 Tablespoon freeze dried shallots (optional)
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon of thyme

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Instructions

1. In a large ceramic/enamel lined Dutch oven, add the diced onions, diced carrots, and diced celery, and sauté until translucent, about 5 minutes or until the veggies are tender. (If needed to prevent sticking, add 1- 2 Tablespoons of vegetable broth or water).
2. Add the cut-up cauliflower and the cut-up broccoli to the pot. Reserve a few broccoli florets for later, decorative use.
3. Add the water, vegetable broth, and sea salt, and bring to a boil, reduce heat and simmer for 20 minutes to ensure the cauliflower and broccoli are very tender.
4. Remove the pot from the heat and puree the soup with an immersion blender until smooth. This make take about 3-5 minutes.
5. Place the pot back on the burner, add the freeze-dried shallots, garlic powder, onion powder, thyme, nutritional yeast and unsweetened almond milk, and bring to a boil, then immediately reduce heat to a simmer. Simmer for 5 minutes.
6. Add the matchstick carrots, matchstick broccoli stems, and the reserved broccoli florets; simmer for 10 minutes.
7. Taste the seasonings. Add more if needed.
8. Serve: Top individual servings with snipped chives.

How to Make Creamy Broccoli and Cauliflower Soup

This lighter soup tastes anything but low-fat! The keys are using one fully flavored cheese (I like extra sharp white cheddar) to give yourself max flavor bang, then reinforcing it with a rich salty element, like Parmesan or nutritional yeast.

The Ingredients

• Broccoli. The heart and soul of this easy, cheesy soup. Broccoli is a wonderful addition to soup because it’s rich in Vitamin-C, Vitamin-K, and fiber.
• Cauliflower. Cauliflower adds delicious body and creaminess to the soup, but its flavor is almost imperceptible. Similarly to broccoli, it’s packed with fiber, Vitamin-C, Vitamin-K, and folate. Cauliflower makes a great soup texture, try it in my Cauliflower Soup.
• Carrots. I love sneaking additional veggies into my recipes, and carrots are the perfect fit here. They bring a lovely flavor and tons of Vitamin-A and potassium.
• Onion. Sautéing the onion until it’s nice and caramelized gives the soup a richer flavor; this is a tip I picked up from my Instant Pot Lentil Soup.
• Milk. To help create a creamy, rich, and thick soup. If you want a more indulgent taste, you can use 2% or whole milk.
• Thyme. The earthy flavor of thyme pairs nicely with the other ingredients in this soup.
• Dijon Mustard. It wakes up and intensifies the cheesy flavors of the soup.
• Sharp Cheddar Cheese. Hello, gooey cheesy wonderfulness! Sharp cheddar is flavorful enough to shine through in this soup.
• Parmesan or Nutritional Yeast. Either of these gives the soup a bit of saltiness and more dimension. Nutritional yeast is a great vegan substitution for Parmesan, as it has a similar nutty and “cheesy” flavor. If you’re looking for more ways to use this versatile ingredient, check out all my nutritional yeast recipes.

The Directions

1. Melt the butter in a large pot. Brown the onions with the carrots and seasoning, then stir in the flour.
2. Once the flour disappears, stir in the broth, milk, broccoli, and cauliflower. Let simmer until tender.
3. Stir in the Dijon. Blend to your desired consistency, and stir in the cheese. Serve warm with desired toppings, and DIG IN!

Recipe Adaptations

• Roasted Broccoli Cauliflower Soup. Follow the recipe for my Cauliflower Chowder, swapping half of the cauliflower for broccoli.
• Potato Cauliflower and Broccoli Soup. Add 1 small Yukon gold potato, peeled and diced, to the recipe with the carrots.
• Vegan Broccoli Cauliflower Soup. Use almond milk, non-dairy butter, and nutritional yeast; omit the cheddar. The soup won’t have as rich of a flavor. To thicken it up more, you could add a potato, following the suggestion above, or add raw cashews as in this vegan Instant Pot Carrot Soup and this vegan Potato Leek Soup.

Make Ahead and Storage Tips

• Make Ahead. Chop all the veggies ahead of time, and store them in the refrigerator for up to 3 days in advance.
• To Refrigerate. Store leftovers in an airtight storage container in the refrigerator for up to 4 days.
• To Reheat. Gently rewarm soup in a Dutch oven on the stove over medium-low heat. You can also reheat this recipe in the microwave.
• To Freeze. To freeze cheesy broccoli cauliflower soup,  place it in an airtight freezer-safe storage container, and freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make This Recipe

• Immersion Blender. The easiest and least messy way to create creamy soups.
• Classic Dutch Oven. If you love making homemade soups on the stove, this is a worthy investment piece.
• Ladle. An essential tool for transferring soups to bowls and storage containers.

Easy Broccoli and Cauliflower Soup – The True Superfood (5 min prep!)

• By Dave Bell
• Updated on Dec 03, 2021

Checked for accuracy by James LeBaigue MSc

• SAVE TO FAVOURITES
• COMMENT
• JUMP TO RECIPE

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You’d be forgiven if you think we’re obsessed with broccoli and cauliflower.

Not only do we now have broccoli and cauliflower soup, we also have a broccoli and cauliflower salad, and a roasted Mediterranean broccoli and cauliflower bake. That’s a lot of broccoli and cauliflower. And you know why?

Because it rocks. It’s that simple.

It’s tasty, it’s filling, it’s nutrient dense and it’s cheap.

Superfoods get shouted about all the time. Like a z-list celebrity they rise and fall from grace; sometimes you can get hold of them, sometimes you can’t. Prices tend to stay high, however.

What makes them so super, anyway?

Broccoli and cauliflower don’t cause anywhere near the excitement the latest grain or berry that grows only in moonlight on the mysterious plains near the magical waterfall does, but they should.

Both are cruciferous vegetables and are incredibly high in nutrients and vitamins. But we’ve talked about this before. You can find all the veggie goodness details and research right here and here.

What I’m more interested in today is the cooking method.

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Boiling? Roasting? Steaming? Frying?

Although all forms of cooking result in some loss of vitamins within vegetables, it is generally regarded that steaming is one of the best ways to cook veg, and boiling is not.

That’s mostly because the water soluble vitamins in veg will leak out into the water when boiled. Then they’ll be poured down the plughole when the veg is ready.

But not if you make soup! Those lovely vitamins will be retained and eaten – by you. Pretty awesome, huh?

So, make broccoli and cauliflower soup and enjoy the vitamins and nutrients at their best.

How to eat broccoli and cauliflower soup

Our filling and healthy broccoli cauliflower soup is versatile and can be eaten on different occasions.

You can have it as a wholesome meal with a side of whole-grain toast and green salad. It can also be an appetizer, which will stop you from eating more for the main course.

Cheddar cheese will make this broccoli and cauliflower soup extra creamy and flavourful. You can also use some cream as an alternative or just keep it vegan with nutritional yeast.

Broccoli – always a great idea

Broccoli is one of the foremost vegetables to come to mind when thinking about green vegetables rich in nutrients.

This superfood contains many vitamins and minerals vital to our health – vitamins A (in the form of carotenoids), B (especially folate), C, E, K, and phosphorus, calcium, iron, zinc, magnesium, potassium, and selenium.

100 grams of broccoli provides 34 calories, 2.8 g of protein, 2.6 g of dietary fiber, and has 89% water content.

The high fiber and water content reduce appetite and increase overall satiety. So this broccoli and cauliflower soup can help you to fill up and support your weight loss goals.

In addition to that, the high fiber content in broccoli draws helps to slow down absorption of food which can contribute to improved cholesterol and blood sugar readings. One review showed improved insulin resistance in type 2 diabetes patients who consumed broccoli sprouts daily for a month.

Perks of being a cauliflower

Cauliflower is also powered by vitamins – B (folate), C, K, and minerals – phosphorus, biotin, potassium, and magnesium.

100 grams of cauliflower provides 25 calories, 1.9 g of protein, 2 g of dietary fiber, and has 92% water content.

Just like broccoli, cauliflower is high in fiber and water content and promotes fullness. The fiber also supports digestive health by improving bowel functions.

There are many interesting ways to serve cauliflower – roasted or steamed as a side dish, fried, baked with cheese, as the main ingredient in a curry.

Broccoli-cauliflower duo for weight loss

In this broccoli and cauliflower soup recipe, two powerful vegetables come together to help you on your weight loss journey (more vegetarian weight loss soups this way!). They both offer a nutrient-rich profile with enough fiber and water to promote satiety.

It’s very important to make certain that all the calories you consume have nutritional value, especially while losing weight. This healthy broccoli and cauliflower soup recipe takes care of that.

More than 50 studies concluded that increasing fiber intake by 14 g a day over about four months provided a 10% decrease in daily caloric intake and body weight loss of 2 kg.

This creamy broccoli and cauliflower soup can slow down your digestion thus reducing calorie intake throughout the day (it’s one of our favorite filling low calorie soups for a reason!).

If you want to lose weight on a vegetarian diet and learn more healthy veggie recipes, check out our free vegetarian weight loss meal plan.

🥦 Cauliflower and Broccoli Soup Recipe

Ingredients

• 1 cup cauliflower florets
• 1 cup broccoli florets
• 1 small onion (chopped)
• 2 cloves garlic (chopped)
• 1 tbsp olive oil or butter
• 3–4 cups vegetable stock or water
• Salt to taste
• ½ tsp black pepper
• ¼ tsp nutmeg (optional)
• ¼ cup milk or cream (optional, for creaminess)

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How to Make

1. Sauté the base
   Heat oil or butter in a pot. Add onion and garlic. Sauté until soft and fragrant.
2. Add vegetables
   Add cauliflower and broccoli. Stir for 1–2 minutes.
3. Cook
   Pour in vegetable stock or water. Bring to a boil, then simmer for 12–15 minutes until vegetables are tender.
4. Blend
   Let it cool slightly, then blend until smooth using a blender or hand blender.
5. Season & finish
   Return soup to the pot. Add salt, pepper, nutmeg, and milk/cream if using. Simmer for 2–3 minutes.

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Tips for Best Flavor

• Roast cauliflower & broccoli first for a deeper, nutty taste
• Skip cream for a vegan or low-calorie version
• Add a little cheese for extra richness
• Adjust thickness with warm water or stock

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Serving Suggestions

• Serve hot with toasted bread or croutons
• Drizzle olive oil on top
• Sprinkle roasted seeds or herbs for crunch

1. Flavor Profile

• Cheesy and Savory: Most recipes incorporate cheddar cheese, creating a sharp, savory flavor profile similar to broccoli-cheddar soup.
• Subtle & Nutty: Cauliflower adds a mild, earthy, and slightly nutty taste that blends well with the stronger broccoli flavor.
• Rich & Aromatic: Aromatics like onions and garlic are typically sautéed in butter or olive oil, establishing a savory base, while spices like nutmeg, thyme, or white pepper are sometimes added for depth.
• Tangy Kick: Many recipes include a dash of Dijon mustard, which balances the richness of the cream and cheese. 

3. Key Ingredients and Variations

• Core Ingredients: Broccoli florets, cauliflower florets, onions, garlic, and vegetable or chicken stock.
• Creaminess Agents: Heavy cream, milk, cheddar cheese, or sometimes white beans are used to enhance the creaminess.
• Optional Enhancements: Toppings like crispy bacon, fresh chives, or extra cheese are common.
• Vegan Option: Can be made by using olive oil instead of butter, nutritional yeast or vegan cheese, and dairy-free milk.
• Roasted Variant: Roasting the broccoli and cauliflower before blending creates a deeper, more caramelized flavor. 

• 1 tbsp olive oil
• 200g/7oz cauliflower florets (approx. ½ small cauliflower)
• ½ tsp cumin seeds
• freshly ground sea salt and black pepper
• 1 brown onion, roughly chopped
• 2 large garlic cloves, minced
• 1.2 litres/2 pints vegetable stock
• 400g/14oz broccoli florets (approx. 1 small head broccoli, stem included)

Method

1. Preheat the oven to 200C/180C Fan/Gas 6. Toss the cauliflower florets with ½ a tablespoon of olive oil, the cumin seeds and a generous amount of salt and pepper. Roast for 15 minutes on a baking tray until the florets are just starting to char.
2. Heat the remaining ½ tablespoon of oil in a large lidded saucepan over a medium heat. Gently fry the onion with a pinch of salt for 8–10 minutes until the onion is soft and slightly golden. Add the garlic to the pan and cook for a further minute until aromatic.
3. Add the cooked cauliflower florets to the pan, as well as any cumin seeds left on the tray. Then add the vegetable stock and the broccoli, turn up the heat and bring the soup to the boil, before reducing to a gentle simmer. Simmer with the lid on for 15–20 minutes until the broccoli and cauliflower are both tender.
4. Using a stick blender, blitz the soup until smooth. Check the seasoning and serve.

Ingredients you’ll need:

• For the vegetables this recipe uses cauliflower, broccoli and spinach. The spinach is blended in seamlessly and doesn’t overpower the cauliflower broccoli flavor in the soup.
• The soup’s base is built by sautéing onions and garlic in olive oil. This adds a richness to the broth.
• A pinch of red pepper flakes is added for a spicy kick that balances the overall taste, if you like something spicier, you can always add more.
• I always add a bay leaf to a soup because it adds a layer of depth and complexity.
• For the liquid, I like to use water in vegetable-based soups so that the broth doesn’t overpower the flavor, but you could also use vegetable or chicken broth.
• To finish, a touch of lemon juice adds brightness while grated sharp cheddar infuses the soup with rich and savory notes. If you don’t have lemon juice, lime juice would also work.

Expert tips

1. For a richer, greener soup, I use broccoli crowns or florets rather than the broccoli stem. They hold more flavor and keep the color vibrant.
2. To give the soup a spicy kick, you can add more chili flakes or sauté some chopped jalapeño with the onions and garlic.
3. The cauliflower and cheese lend a creamy texture to the soup. However, for an even creamier version, you can add a splash of heavy cream.

• Texture: Generally, it is blended into a velvety smooth,, or slightly creamy consistency, though some recipes leave it chunky for texture. Cauliflower acts as a natural thickener when blended, reducing the need for heavy cream or flour.
• Flavor Profile: The soup is savory and satisfying, often enhanced by aromatics like sautéed onions, garlic, and sometimes leeks. While often paired with sharp cheddar cheese for a “broccoli-cheddar” flavor, it is just as popular in healthier, dairy-free versions that focus on the natural flavor of the roasted or boiled vegetables.
• Appearance: Usually a light green or pale beige color, depending on the ratio of broccoli to cauliflower and if it is blended with herbs like spinach for added color.

• Onions: Onions serve a great purpose in soups, which is why you may notice it in most soup recipes! Onions provide nice caramel flavors from sautéing them, as well as umami.
• Garlic: Did you know the more you cut or slice the garlic, the more flavor it will give your soup? If you do not prefer the garlic flavor, toss the whole garlic clove into the soup, and you will hardly know there’s any garlic in the soup. For a stronger garlic flavor, cut the garlic clove into 8 slices so more allicin can be formed.
• Carrots: I love the flavor carrots add to soup and, they provide an excellent source of Vitamin A and fiber.
• Cauliflower: Most cauliflower soups lack flavor, but this broccoli and cauliflower soup packs a flavorful punch. Cauliflower is a good source of fiber, Vitamin C and K.
• Broccoli: The broccoli compliments the cheddar in this recipe perfectly and is loaded with vitamin C and antioxidants, which are great for your immune system during the colder months.
• Other ingredients needed in this recipe: butter, chicken broth (or vegetable broth), flour, cheddar cheese, heavy whipping cream, red pepper chili flakes (optional), dried basil, salt and pepper.