Loaded with veggies and brimming with flavor, this creamy Broccoli-Cauliflower Soup is perfect for chilly days.
Gary Chapman’s 1992 book The Five Love Languages puts forth the idea that romantic partners learn the way each other best experiences love. Whether it’s quality time spent together, words of affirmation, or any of the other “love languages,” the idea is to figure out how to best love your partner. So what does a pop psychology book have to do with soup? For years, I have teased my husband that his love language is soup. He works outside, and especially when it’s chilly, a bowl of steaming homemade soup warms him to his core. It almost doesn’t matter what kind of soup, but he certainly has his favorites, with broccoli-cauliflower soup among them.
While broccoli cheese soup is more well-known, broccoli-cauliflower is similar, only with more veggies. It blends potatoes, carrots, onions, and, of course, broccoli and cauliflower.
This hearty broccoli-cauliflower soup is practically made for chilly days when you need something to warm you from the inside out. It’s a filling meal on its own, but also works as a side with your favorite sandwich. The flavors from the veggies, cheese, and creamy broth are the definition of homemade comfort, and the tablespoon of fresh lemon juice gives everything a little lift and brightness without overpowering the soup. Grab your spoon and get ready to warm up!
Bonus: Make this recipe gluten-free by using GF flour!
Immersion blenders
Immersion blenders (also known as stick blenders) are handheld wands that blend your ingredients right in the pot—no need to pour your soup into a separate blender container, and, therefore, less cleanup. They are useful for soups and sauces, allowing you to mash and blend the softened veggies so that you get a smoother texture. Don’t have an immersion blender? Either pour half of the soup into a standard blender or use a regular, handheld potato masher.
How do I store leftovers?
Broccoli-cauliflower soup refrigerates well in an airtight container for up to 3-4 days. You can also freeze it, which is a great idea for meal prep. Freeze portions in small containers (or a large portion for general use) for up to 3 months. Thaw overnight in the fridge or use the defrost setting on your microwave before reheating. To reheat, warm thoroughly in a saucepan over low heat.
Serving suggestions
Broccoli-cauliflower soup, especially when topped with bacon bits, cheddar cheese, and fresh parsley, is a wonderful meal on its own. We also enjoy serving it with a loaf of crusty Dutch Oven Bread for a filling lunch or simple supper. The soup pairs especially well with an Italian Drip Beef Sandwich or a Focaccia Sandwich.
Broccoli-Cauliflower Soup
Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 2 medium carrots diced
- 4 cups chopped broccoli florets and stalk pieces
- 4 cups chopped cauliflower
- 1 medium russet potato diced
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 3/4 cup half-and-half
- 1 tablespoon lemon juice
- 1 cup shredded cheddar cheese plus extra (for garnish)
- Kosher salt to taste
- Freshly ground black pepper to taste
- Fresh parsley chopped (for garnish)
- Cooked and crumbled bacon for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until soft.
- Stir in the minced garlic and diced carrots. Cook for 1-2 minutes until the garlic is fragrant.
- Add the broccoli, cauliflower, and diced potato to the pot. Sprinkle flour over the vegetables and stir for about 2 minutes to coat evenly.
- Pour in vegetable broth and half-and-half. Bring the mixture to a boil, then lower the heat and let it simmer for 15-20 minutes until the vegetables are tender.
- Stir in lemon juice and shredded cheddar cheese until the cheese melts. Season with salt and pepper.
- Use an immersion blender to blend half of the soup, leaving some chunks intact. Adjust the seasonings. If the soup is too thick, add a splash more of broth or half-and-half as needed.
- Serve warm, garnished with parsley and extra shredded cheese. If desired, sprinkle on the crumbled bacon.
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