The bread bowl my mom let me order the soup in probably helped too (thank you, Panera!). Now that I’m the one doing the cooking, healthy soup recipes appeal to me more than ever before. Soup tastes great leftover for lunches and dinners, and it stores and reheats like a dream. Be sure to indulge in some well-deserved back patting when you pull a container of this broccoli cauliflower soup from the freezer (assuming you have any leftover to freeze that is). You’ll also feel accomplished knowing that the rich, comforting meal you are enjoying is primarily composed of vegetables, with some wisely selected additions (ahem, CHEESE!). This hearty soup stars broccoli and cauliflower, along with a handful of carrots. It tastes wonderfully rich and creamy and is made of simple, wholesome ingredients. (Spoiler: if you are looking for a broccoli cauliflower cheese soup Velveeta recipe, this is not the one.) If, however, you are looking for a homemade, healthy broccoli cauliflower soup that tastes like the real deal, this recipe has you covered! A few simple swaps keep it on the lighter side, and it doesn’t skip an ounce of flavor. This recipe is first cousin to my Instant Pot Broccoli Cheese Soup and second cousin to Slow Cooker Broccoli Cheese Soup. Like those two soup recipes, it’s a super satisfying vegetarian meal that you’ll devour by the spoonful. The difference here is that I’ve upped the cauliflower ratio, which makes it even thicker and creamier, and this recipe cooks directly on the stovetop, no special appliances required.
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. 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
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.
Cheesy broccoli cauliflower soup for the healthy meal win! If you try this recipe, please leave a comment to let me know how it goes. I love hearing from you!
