Broccoli and Cauliflower Soup
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This broccoli and cauliflower soup is light, smooth and comforting, with no cream needed. The potato helps give it a creamy texture once everything is blended.
This is one of the few creamy soups my kid loves, so I make it often. Sometimes I use more broccoli, other times more cauliflower. Feel free to adjust the quantities to your liking.
Ingredients
Olive oil: I usually use olive oil, but you can substitute it with another mild-flavored cooking oil.
Onion: Both white and yellow onions work well.
Broccoli and cauliflower: I like using fresh produce for the best possible flavor. However, frozen florets are also an option!
Potato: Cut it into small cubes so it cooks faster.
Fresh parsley: I add it to the pot with the other vegetables, not just as a garnish. It gives the soup a lovely fresh flavor, so I don’t recommend skipping it.
Water: If you have vegetable stock or chicken stock on hand, you can use it, but I recommend using less salt at the beginning and adjusting at the very end.
Toppings to try
Cheese: A little shredded cheese on top for a richer taste.
Pumpkin seed oil: A drizzle gives the soup a nuttier taste.
Nutritional yeast: You can use it instead of cheese if you can’t eat dairy.
Croutons: We love making homemade croutons in the air fryer. So easy and good.
Olive oil: A little drizzle just before serving.
What to serve with broccoli and cauliflower soup
This is a very light soup, not intended to replace a main meal when served on its own. Serve it as a starter or pair it with:
- A grilled cheese sandwich or another simple sandwich.
- Fresh crusty bread: This is the simplest option, but buttered toast is also delicious. Homemade potato bread is another good choice, especially toasted.
- A salad of your choice.
- Garlic bread.
- Quiche.
Frequently asked questions
For a richer flavor, stir in 1 cup of half-and-half or heavy cream, then bring the soup to a boil while stirring.
To make it thicker without adding cream, use less water or stock or add an extra potato.
Yes. This broccoli and cauliflower soup can be made up to 3 days in advance. Let it cool, then store it in an airtight container in the fridge. Reheat it on the stovetop.
It’s also a great option for meal prep as you can make a batch and enjoy it over the next few days.
Absolutely! Let the soup cool, then transfer it to a freezer-safe container or resealable freezer bag, leaving some room for expansion. Freeze for up to 3 months.
To thaw, place the frozen soup in the refrigerator overnight. Reheat it on the stovetop and bring it to a boil to restore its consistency.
Yes! I have made this soup with frozen broccoli and cauliflower, and it turned out great. There is no need to thaw the vegetables first. Simply add them to the pot and cook until tender.
You can start with the same amount of vegetables as stated in the recipe. Keep in mind that the cooking time can vary slightly.
More light soups you might like
Creamy Vegetable Soup: Another very easy soup, made with zucchini, carrots, celery and potatoes.
Carrot Ginger Soup: A smooth carrot soup with a little warmth from fresh ginger. Ready in about 30 minutes!
Creamy Broccoli and Celery Soup: If you like broccoli and are looking for another simple soup with a few ingredients, give this one a go.
If you prefer a richer, cheesy broccoli soup, you might also like my Instant Pot broccoli cheese soup.
Broccoli and Cauliflower Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 garlic cloves minced
- 4 cups broccoli florets see note 1
- 4 cups cauliflower florets see note 2
- 1 medium potato about 8 ounces (225 g), peeled and diced
- 1½ teaspoons salt plus more if needed
- black pepper a pinch
- ⅓ cup fresh parsley or to taste
- 5 cups water
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté until translucent. Add the garlic and cook for about a minute, stirring, until fragrant.
- Add the broccoli and cauliflower florets, diced potato, salt, black pepper, parsley and water. Bring to a boil, then reduce the heat to medium-low. Cover with a lid and simmer until the vegetables are soft, about 20 minutes. The potato should be easy to pierce with a fork. Tip: Cut the potato into small cubes to help it cook faster.
- Remove the pot from the heat and blend with an immersion blender until smooth.
- Taste and add more salt if needed. Serve warm.
Notes
- Broccoli: One head of broccoli (about 1 pound/450 grams before trimming) will give you approximately 4 cups of florets (about ½ pound/225 grams).
- Cauliflower: Half a head of cauliflower (about 1 pound/450 grams before trimming) gives you approximately 4 cups of florets, or 12 ounces/350 grams of trimmed florets.
- Potato: A little more or less potato is fine.
- Yield: About 6 cups of soup, enough for 4 servings of 1½ cups each or 6 smaller starter portions.
- Water or stock: You can use vegetable or chicken stock instead of water. Start with less salt and adjust the seasoning at the end.
- Frozen vegetables: Both broccoli and cauliflower can be used frozen without thawing. The cooking time may vary slightly.
- For a thicker soup: Use less water or stock or add an extra potato.
- For a richer soup: Stir in 1 cup of half-and-half or heavy cream and bring to a boil while stirring.
- Storage: Refrigerate in an airtight container for up to 3 days.
- Freezing and reheating: Freeze for up to 3 months in a freezer-safe container or bag, leaving room for expansion. Thaw overnight in the fridge and reheat on the stovetop, bringing the soup to a boil to restore its consistency.
- Optional toppings: Croutons, olive oil, pumpkin seed oil, nutritional yeast or shredded cheese.
Nutrition
Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.