Description

This Creamy Broccoli and Cauliflower Soup is the ultimate comfort food for chilly evenings or busy days. It’s rich, creamy, and loaded with the goodness of broccoli and cauliflower, making it both nutritious and delicious. Whether you’re whipping up a quick lunch or a satisfying dinner, this one-pot recipe is a guaranteed winner. The subtle spices, creamy texture, and optional Parmesan garnish bring all the flavors together beautifully.

Ingredients

Scale

1 tablespoon olive oil
1 small onion (chopped)
2 cloves garlic (minced)
4 cups broccoli florets
4 cups cauliflower florets
4 cups vegetable broth (or chicken broth)
1 cup heavy cream (or milk for a lighter version)
Salt and pepper (to taste)
1/2 teaspoon dried thyme (optional)
1/2 cup grated Parmesan cheese (optional, for garnish)
Fresh parsley or chives (chopped (optional, for garnish))

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Instructions

Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3–4 minutes.
Add the vegetables: Stir in the broccoli and cauliflower florets, cooking for 2–3 minutes to coat them in the onion and garlic mixture.
Simmer the soup: Pour in the vegetable (or chicken) broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for 15–20 minutes, or until the vegetables are tender.
Blend the soup: Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the mixture in batches to a countertop blender and blend until smooth, then return it to the pot.
Add the cream: Stir in the heavy cream (or milk) and season with salt, pepper, and dried thyme if using. Simmer for another 2–3 minutes to warm through.
Garnish and serve: Ladle the soup into bowls and garnish with grated Parmesan cheese, chopped parsley, or chives, if desired. Serve hot with crusty bread or crackers on the side.

Notes

Make It Vegan: Swap the heavy cream for coconut milk or cashew cream, and skip the Parmesan cheese.
Consistency: Blend part of the soup for a chunkier texture or the entire batch for a smooth, velvety soup.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Blending and simmering
Cuisine: American