Homemade Broccoli Cauliflower Soup Recipe
There’s nothing quite as comforting as a warm bowl of homemade soup, especially when it’s packed with fresh vegetables and creamy goodness. This Broccoli Cauliflower Soup is a simple, hearty, and wholesome recipe that comes together effortlessly. Whether you’re looking for a low-carb meal, a cozy lunch, or a healthy dinner option, this soup is a perfect choice.
Why You’ll Love This Soup
- Healthy & Nutritious – Packed with vitamins from broccoli and cauliflower, plus the benefits of bone broth or vegetable broth.
- Rich & Creamy – Even without heavy carbs, this soup has a luxurious texture thanks to cheese and cream.
- Quick & Easy – Ready in just 30 minutes, making it a great option for busy days.
- Customizable – You can easily tweak the ingredients to fit your dietary needs.
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Ingredients You’ll Need
For the Soup:
- 2 tablespoons butter – For sautéing and adding richness.
- 1 small onion, diced – Adds a mild sweetness and depth of flavor.
- 3 cloves garlic, minced – Gives the soup a deliciously aromatic base.
- 4 cups broccoli florets – Fresh or frozen both work well.
- 4 cups cauliflower florets – Adds creaminess without extra starch.
- 4 cups broth (chicken or vegetable) – The base of the soup.
- 1 cup heavy cream – Makes the soup velvety smooth.
- 1 ½ cups shredded cheddar cheese – Adds a rich, cheesy flavor.
- ½ teaspoon salt – Enhances all the flavors.
- ½ teaspoon black pepper – A subtle heat to balance the creaminess.
- ¼ teaspoon nutmeg (optional) – A hint of warmth and depth.
For Garnishing:
- Crumbled crispy bacon (optional but delicious!)
- Extra shredded cheddar cheese
- Fresh parsley or chives
How to Make Broccoli Cauliflower Soup
1. Sauté the Aromatics
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté until softened, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
2. Cook the Vegetables
Add the broccoli and cauliflower florets to the pot, then pour in the broth. Bring to a gentle boil, then reduce the heat and let it simmer for about 15 minutes or until the vegetables are tender.
3. Blend to Perfection
Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunkier texture, only blend half of the soup and leave some pieces intact. If you’re using a regular blender, work in batches and be cautious of the hot liquid.
4. Add the Cream & Cheese
Lower the heat to low and stir in the heavy cream, shredded cheddar cheese, salt, and black pepper. Continue stirring until the cheese is completely melted and the soup is creamy. If you’re using nutmeg, add it now for extra depth of flavor.
5. Serve & Enjoy
Ladle the soup into bowls and top with crispy bacon, extra cheese, or fresh herbs for added flavor. Serve hot with a side of crusty low-carb bread or a simple green salad.
Tips & Variations
- Make It Dairy-Free – Swap out the heavy cream for coconut milk and use nutritional yeast instead of cheddar cheese.
- Boost the Protein – Add cooked shredded chicken or crispy pancetta for a heartier meal.
- Spice It Up – A pinch of red pepper flakes or smoked paprika gives a little heat.
- Use Different Cheeses – Try Gruyère, Parmesan, or Monterey Jack for a twist in flavor.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Let the soup cool completely before freezing in freezer-safe containers for up to 2 months.
- Reheat: Warm on the stove over low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or cream to loosen it.
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Final Thoughts
This Broccoli Cauliflower Soup is a wonderful addition to any meal plan. It’s satisfying, full of nutrients, and incredibly easy to make. Whether you’re following a low-carb diet or just want a cozy homemade soup, this recipe is sure to be a hit! Enjoy and happy cooking.
