Description
This creamy broccoli and cauliflower soup is smooth, comforting, and full of cozy flavor. Made with simple ingredients, it’s rich without being heavy, perfect for an easy lunch, light dinner, or meal prep option.
Ingredients
Main Ingredients
- 2 tbsp olive oil or butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 4 cups vegetable broth (or chicken broth)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
Dairy and Optional Ingredients
- ½ cup heavy cream or half-and-half
- Optional: ½ cup shredded cheddar or Parmesan cheese
Instructions
- Heat the fat: Heat olive oil or butter in a large pot over medium heat to create a flavorful base for the soup.
- Sauté onions: Add diced onion and cook for 4–5 minutes until soft and translucent, building depth of flavor.
- Add garlic: Stir in minced garlic and cook for 30 seconds until fragrant to enhance aroma and taste.
- Add vegetables and broth: Add broccoli florets, cauliflower florets, broth, salt, and pepper to the pot and bring the mixture to a boil.
- Simmer vegetables: Reduce heat and let soup simmer for 15–20 minutes until the vegetables are very tender and fully cooked.
- Blend soup: Use an immersion blender or transfer in batches to a blender, blending until smooth and creamy.
- Add cream and cheese: Return blended soup to low heat and stir in heavy cream or half-and-half and cheese if using.
- Final heat through: Heat gently for 2–3 minutes without boiling, then serve the soup warm for the best taste and texture.
Notes
- For extra richness, add cheese after blending.
- Use coconut milk for a dairy-free version (omit cheese).
- Soup thickens as it cools; thin with extra broth if needed.
- Store leftovers refrigerated for up to 4 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
