Broccoli Cauliflower Soup Recipe
Broccoli Cauliflower Soup is a creamy, comforting, and nutritious soup made with fresh broccoli and cauliflower, simmered in a flavorful broth, and blended into a smooth, velvety texture. It’s a hearty, satisfying dish that’s perfect for a light lunch, dinner, or as a starter. The combination of these two cruciferous vegetables creates a balanced, nutrient-rich soup that is both rich in flavor and easy to make. It can be enjoyed as is or topped with a sprinkle of cheese, fresh herbs, or crunchy croutons.
Ingredients:
2 cups broccoli florets
2 cups cauliflower florets
1 medium onion, chopped
2 garlic cloves, minced
4 cups vegetable or chicken broth
1 cup milk or cream (for a creamier soup)
2 tablespoons olive oil
1 teaspoon dried thyme (optional)
Salt and pepper to taste
1/2 cup shredded cheddar cheese (optional, for garnish)
Instructions:
1. Saute: In a large pot, heat olive oil or butter over medium heat. Add the diced onions and cook until softened, about 3–4 minutes. Add minced garlic and cook for another 1–2 minutes until fragrant.
2. Add vegetables: Add the broccoli and cauliflower florets to the pot, stirring to coat them in the onion and garlic mixture.
3. Simmer: Pour in the vegetable or chicken broth, enough to cover the vegetables. Bring the mixture to a boil, then reduce heat and simmer for about 15–20 minutes, or until the vegetables are soft.
4. Blend: Using an immersion blender (or a regular blender in batches), blend the soup until smooth and creamy. For a chunkier texture, you can blend only part of the soup.
5. Adjust seasoning: Season with salt and pepper to taste. Stir in cream or milk if desired for extra creaminess.
6. Serve: Garnish with shredded cheese, a drizzle of olive oil, or fresh herbs if desired. Serve hot with crusty bread or a light salad.
Notes:
Texture: You can control the soup’s texture by adjusting how much you blend it. For a completely smooth soup, blend thoroughly; for more texture, leave some vegetable chunks.
Dairy-Free Option: To make the soup dairy-free, omit the cream or use a non-dairy alternative like coconut milk or almond milk.
Flavor Additions: Add spices such as paprika, cumin, or nutmeg to deepen the flavor. You can also include a sprinkle of cheese or crispy bacon bits for added richness.
Storage: This soup keeps well in the fridge for 3–4 days and can also be frozen for up to 2 months.
Nutritional Information (per serving, based on 1 cup serving without cream or cheese):
Calories: 120 kcal
Carbohydrates: 10g
Protein: 4g
Fat: 8g
Fiber: 4g
The soup is naturally low in calories and carbs, making it a great option for those on a low-carb or keto diet. It’s also packed with fiber, vitamins, and antioxidants from the broccoli and cauliflower.