Creamy Broccoli and Cauliflower Soup

This creamy broccoli and cauliflower soup is a lovely delicate soup that is warming and satisfying. A healthy soup that’s easy to make and ready in no time.

This broccoli and cauliflower soup is a lovely light soup that is also warming and satisfying. It’s easy to make, like most soups, and is perfectly delicious on its own, but I like to serve it with a little helping of grated mature cheddar cheese and some very good crusty bread. This soup is great for lunch or as a light supper.

How to Make Broccoli and Cauliflower Soup

1. Heat the oil in a saucepan, add the onion and cook gently over medium heat for 5 minutes. Then add the celery and cook for another 5 minutes until the onion is soft. Add the rest of the ingredients and stir well. Bring to the boil then reduce the heat and simmer with a lid on for 20 minutes.
2. Remove the bay leaves then blitz the soup with a hand-held blender until you have a smooth creamy soup.

Tips for Making your Best Broccoli and Cauliflower Soup

• Use a good quality low sodium stock.
• I always use fresh broccoli and cauliflower to make this. If you use frozen veg you can end up with slightly more watery soup, you may need to reduce the amount of stock if you do use frozen veg.
• Using a floury potato is the secret to this lovely creamy soup. If you want to make it even more creamy then you can add a little cream if you wish.

Making Ahead and Storing

You can make this a few days ahead of time if you need to. It can also be made the night before if you want and it to work the next day. This soup will keep in the fridge for 2 or 3 days just make sure you leave it to cool then store in a covered container in the fridge.

Can I Freeze Broccoli and Cauliflower Soup?

Yes, you can. Leave the soup to cool completely then transfer it to freezer-friendly containers. Make sure and label the containers. You can keep this in the freezer for up to 3 months. To defrost the soup you can leave it to defrost in the fridge the night before. You can reheat the soup on the hob.

Need More Tasty Lunch Ideas?

• Spiced Carrot and Lentil Soup
• Halloumi Wraps
• Broccoli Pasta Salad
• Portobello Mushroom Sandwich
• Autumn Squash Soup

Creamy Broccoli and Cauliflower Soup

This creamy broccoli and cauliflower soup is a lovely delicate soup that is warming and satisfying. Easy to make and ready in no time.

5 from 1 vote

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Course: Lunch

Cuisine: British

Keyword: broccoli and cauliflower soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Calories: 130kcal

Author: Michelle Alston

Ingredients

• 1 large onion (280g) finely chopped
• 1 tbs olive oil
• 1 stalk of celery chopped
• 1 medium floury white potato (200g) peeled and cut into small cubes
• 180 g fresh broccoli florets
• 250 g fresh cauliflower florets
• 1 litre low sodium vegetable stock
• 1 tbs thyme leaves
• 2 small dried bay leaves
• 1/4 tsp sea salt
• 1/2 tsp freshly cracked black pepper

To serve

• Freshly grated mature cheddar cheese
• Crusty bread

Instructions

• Heat the oil in a large saucepan, add the onion and cook gently over a medium heat for 5 minutes. Add the celery and cook for another 5 minutes until the onion is soft.
• Add the rest of the ingredients and stir well. 

  Bring to the boil then reduce the heat and simmer with a lid on for 20 minutes.
• Remove the bay leaves then blitz the soup with a hand-held blender until you have a smooth creamy soup.
• Serve with grated mature cheddar cheese if using and some good crusty bread.

Notes

• Nutritional Information - is approximate and is calculated using an online nutrition tool. It does not include cheese topping or bread.
• I use a low sodium vegetable stock to make this.
• Fresh cauliflower and broccoli will give you the best results. You can use frozen if you wish but you may need to reduce the amount of stock you use.
• Can I make this vegan? This soup is vegan, I haven't classified it as vegan as I have used cheese when serving it.
• Is this gluten-free? Once the stock you use is gluten-free then you're good to go.
• Making ahead, storing and freezing - This soup can be made up to 3 days ahead of time. It can be stored in the fridge in a sealed container. You can freeze this soup, let it cool then transfer to a freezer-friendly container. Keep in the freezer for up to 3 months. Defrost overnight in the fridge. Reheat on the hob, until piping hot.

Nutrition

Calories: 130kcal | Carbohydrates: 21.3g | Protein: 5.4g | Fat: 3.9g | Saturated Fat: 0.6g | Sodium: 307mg | Potassium: 751mg | Fiber: 6.3g | Sugar: 7.1g | Calcium: 99mg | Iron: 4mg

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*This recipe was first posted on January 8, 2018. It has now been updated with a step by step guide, more nutritional information, and expert tips.