Broccoli and Cauliflower Soup

A deliciously delicate soup recipe that is so easy to make, this pretty pale green broccoli and cauliflower soup recipe has a wonderful, comforting creamy texture and subtle elegant flavours.

Broccoli and cauliflower soup recipe

Delicate and creamy without too much dairy, this lovely broccoli and cauliflower soup is tasty and satisfying but never heavy, velvety smooth and delicious.

See also

• Rich and elegant broccoli and stilton soup is a traditional favourite
• Slow cooker vegetable soup is as easy as it is satisfying and comforting
• For a warming and delicious nutritional boost, try this carrot and lentil soup

This lovely pale green soup is so creamy that you would never know there’s really not very much dairy here. Cauliflower gives a lovely texture that is almost mousse-like, as well as a wonderful, subtle flavour, so the cream or milk is optional, though a little cream does give it a deliciously velvety finish.

In fact, I think that cauliflower can be much underrated, which is a shame as it is such an adaptable vegetable and when treated right it lends that wonderful creamy texture to all sorts of dishes.

The trick to making this soup delicious is to cook the onion properly but avoid overcooking the broccoli and cauliflower. You need to separate the stalks from the florets and cook them separately.

This broccoli cauliflower soup recipe uses the whole vegetable, leaf, flower and stem, meaning there is no waste. It’s also great for batch cooking and freezing, so all round great for economy and convenience.

Why make broccoli and cauliflower soup

• it’s delicious with plenty of flavour and excellent creamy texture

• so easy to make

• tastes so good, you’d never know it’s really good for you!

• use up leftover cheese

• flexible recipe allows you to vary the quantities

• no waste and great for batch cooking

Broccoli cauliflower soup ingredients

• Broccoli – for body, colour and flavour as well as nutrition. A portion of broccoli more than covers your daily dose of vitamins C and K, and there’s plenty of other good stuff in there too, including vitamin A and folates.

• Cauliflower – for a deliciously creamy body to the soup and, again, cruciferous veg are good for you as well as tasty. The flavour is a subtle background to the other elements.

• Potato – for a thicker soup. You can vary the proportions in this broccoli and cauliflower soup without too much trouble but don’t go too heavy on the potato, as this may spoil the texture.

• Onion – one medium to large – this can be any type of onion – even a couple of shallots

• Stock – vegetable or chicken stock

• Parmesan cheese – freshly grated grana (use a vegetarian equivalent if you prefer) or if you don’t have it, a vintage cheddar is good too

• Butter and olive oil – I always use an extra virgin olive oil that is unrefined. The butter adds flavour. I like to use both for frying, but you can use one or the other if you prefer, or even ghee.

• Cream or milk – a little extra richness, though you can leave it out and add a little more stock

• Mustard – A dash of smooth Dijon mustard enhances the cheesiness without making the soup taste of mustard. I do not know how this culinary alchemy works, but I add a little mustard to almost every cheesy dish.

• Herbs – a bay leaf and mixed woody herbs or Italian seasoning

• Garlic

How to make broccoli cauliflower soup – step by step

Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this broccoli and cauliflower soup recipe perfectly every time.

Scroll down for the recipe card with quantities and more tips at the bottom of the page.

Step One – Prepare the vegetables. You don’t need to be too fussy about how you cut, as you will be blending the soup.

• Onion and garlic – peel and chop
• Broccoli and cauliflower – Chop thicker stems, and leaf stalks, cutting off any bits that are tough or discoloured, and separate the florets, breaking into bite sized pieces.
• Potato – Chop into 2 cm pieces. There is no need to peel if the skin is thin and in good condition, but remove any thicker, rougher skin.

Step Two – Melt the butter into the olive oil in the pan and sauté the onion so that it is soft and golden.

Step Three – Add the garlic, potato and mixed herbs to the pan, leaving the florets for later. Fry for a few minutes longer, until fragrant.

Step Four – Add the broccoli and cauliflower stems and leaf stalks, the bay leaf, mustard and the stock to the pan and bring to a simmer. Cook for 8–10 minutes until the potato has softened but not cooked through.

Step Five – Add the broccoli and cauliflower floret, as well as any leaves on top. Don’t sink them, as ideally you want them to steam cook. Cook for a further 5 minutes. Then remove the bay leaf.

Step Six – Blend the soup to a creamy consistency with a stick blender.

Helen’s Fuss Free Tip

A cheap stick/immersion blender is the simplest and best way to blend soup. I have had mine for years.

If you must use a jug blender with hot soup, never use the central bung. As you blend, it will generate steam which can blow the lid off and send scalding soup everywhere. Instead, cover with a folded piece of kitchen paper, then a tea towel over the top. Lift from time to time between each blend to allow the steam to escape.

Step Seven – Add the milk or cream (if using) and the grated cheese and stir though. Check the seasoning and adjust if necessary. Then serve hot.

Serving suggestion

Serve your broccoli and cauliflower soup with delicious homemade bread or toast.

I really like to garnish my soup for style and extra flavours and textures. Why not try some crunchy croutons or toasted seeds with a little extra grating of cheese, or a swirl of cream or creme fraiche and some chopped herbs.

Variations

• If you don’t eat parmesan, you could use a little strong cheddar or other hard grated cheese.

• For a vegan version, leave out all the dairy, add a little more stock or vegan cream, and add nutritional yeast to taste.

Storage

This recipe will serve four with some hearty bread, so if you are making it for one or two, you will have a second serving for tomorrow or to freeze for later.

Fridge – Once cool, cover and store in the fridge, where it will keep for up to three days. Reheat very gently in a pan on the stove or in a Pyrex jug in the microwave on half power.

Freezer – Transfer the cooled soup to airtight containers and freeze your broccoli and cauliflower soup for up to three months.

Reheating – Defrost in the fridge overnight, or alternatively on the kitchen counter for a few hours. Reheat your broccoli and Stilton soup in a pan on the stove top, or in a safe container in the microwave. Try not to boil it. When using the microwave, I like to use a Pyrex-style jug for ease of handling.

Read more on how to freeze soup here.

Hints and tips

• For the best results, cook the florets for less time than the rest of the vegetables. They are delicate and shouldn’t be overcooked, whereas the stems need a bit longer to be tender.

• There is no salt in the recipe for good reason. If you are using bought stock, it’s probably already in there, and the cheese can be salty too. Wait until the end and then check.

• You can always add more stock but you can’t take it away without overcooking the vegetables, so don’t get carried away. I prefer a thicker soup. It freezes better too.

• If you are cooking for the freezer, you can reduce the quantity of liquid, giving you a more concentrated, less space-hungry soup for the freezer that you can then dilute a little when you reheat it.

• Always make the most of a good soup with a good garnish. I like fresh herbs and swirl of cream.

FAQs

More soup recipes

• Beetroot soup – vibrant and earthy

• Creamy leek and potato soup – subtle and full of flavour

• Roast celeriac soup – velvety and delicious