This creamy broccoli and cauliflower soup is a wholesome blend of hearty vegetables, rich cheddar, and fresh spinach, creating a smooth, comforting bowl in just over 30 minutes.
Packed with fiber, antioxidants, and a touch of plant-based goodness, it’s a light yet satisfying option.
Low in carbs, with minimal saturated fat, this soup is perfect for quick weeknight dinners, cozy lunches, or meal-prep for healthy eating all week.
Creamy Broccoli & Cauliflower Soup
Equipment
- 1 Large Pot or Dutch Oven (6-8 quart)
- 1 Immersion Blender or Regular Blender
- 1 Wooden spoon
- 1 Chef’s Knife
- 1 Cutting Board
- Measuring Cups & Spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- ¼ teaspoon red pepper flakes adjust to taste
- 2 broccoli crowns about 6 cups, cut into florets
- 1 medium cauliflower head about 4 cups, cut into florets
- 2 teaspoons salt
- 8 cups vegetable or chicken broth or water
- 1 bay leaf
- 3 cups fresh spinach packed
- ½ cup sharp cheddar cheese grated
- 1 tablespoon lemon juice
Instructions
- Sauté Aromatic Base: Begin by heating 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, stirring frequently until softened and slightly golden. This step builds the flavor foundation. Add the minced garlic and red pepper flakes, cooking for another minute until fragrant but not burnt.
- Incorporate Vegetables: Add the broccoli florets, cauliflower florets, and salt to the pot. Stir well to coat the vegetables in the aromatic oil and seasonings, ensuring even flavor distribution. Allow them to cook for 1-2 minutes before adding liquid, which helps enhance their natural flavors.
- Simmer Until Tender: Pour in the vegetable or chicken broth (or water) and add the bay leaf. Increase heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let the soup simmer uncovered for about 15 minutes, or until the broccoli and cauliflower are fork-tender but not mushy. Stir occasionally to ensure even cooking.
- Add Fresh Spinach: Remove the bay leaf carefully and discard it. Add the packed fresh spinach to the hot soup and stir until it wilts completely, which should take about 1 minute. The residual heat will preserve its bright green color and delicate texture.
- Blend to Creamy Perfection: Turn off the heat. Using an immersion blender, blend the soup directly in the pot until silky smooth. Alternatively, transfer the soup in batches to a blender, covering the lid with a towel to avoid splatters, and blend until smooth before returning it to the pot.
- Finish with Cheese & Lemon: Place the pot back on low heat and stir in the grated sharp cheddar cheese until it melts fully, infusing the soup with a rich, velvety texture. Add the lemon juice and stir to combine, bringing a fresh, tangy note to balance the creaminess.
- Serve and Garnish: Ladle the soup into bowls while hot. Garnish with fresh herbs, an extra sprinkle of cheddar, or crispy bacon for a gourmet touch. Serve immediately with crusty bread or a light salad for a complete meal.
Notes
- For a spicier version, increase the red pepper flakes or add a finely chopped jalapeño when sautéing the onions and garlic.
- To achieve an extra creamy texture, stir in a splash of heavy cream, coconut milk, or cashew cream after blending.
- Use fresh vegetables whenever possible; frozen broccoli and cauliflower can work in a pinch but may slightly change the texture.
- Cheese options: Sharp cheddar works best, but Gruyère, Fontina, or a mild Swiss can provide a unique flavor twist.
- Blending tip: If using a blender, fill only halfway and hold the lid with a kitchen towel to prevent hot splashes.
- Meal prep: This soup keeps well in the fridge for up to 3 days and freezes beautifully for up to 2 months.
Chef’s Secrets To Perfect Soup
The secret to making this broccoli and cauliflower soup truly exceptional lies in layering flavors.
Sautéing onions until golden and garlic until fragrant creates a savory base that elevates the vegetables.
Using both broccoli and cauliflower gives the soup a balance of sweetness and earthiness.
Blending while the soup is still hot ensures a velvety, smooth texture, and finishing with cheese and lemon adds depth and brightness.
For extra richness without heaviness, a touch of cream or plant-based milk can be added after blending.
Serving Suggestions For Maximum Enjoyment
This soup shines when served hot with thoughtful garnishes. Sprinkle fresh parsley, chives, or thyme for an herbal lift.
Crispy bacon bits or toasted nuts add a satisfying crunch, while extra shredded cheddar melts into the warm soup for a comforting treat.
Pair it with crusty whole-grain bread, garlic croutons, or a simple side salad to create a complete, balanced meal.
For meal prep, portion into containers with garnishes on the side to keep textures fresh.
Storage Tips For Freshness
To keep the soup tasting its best, store it in an airtight container in the fridge for up to three days.
Allow it to cool slightly before refrigerating to prevent condensation. When freezing, divide the soup into single or family-sized portions in freezer-safe containers, leaving a little space for expansion.
Reheat gently over low-medium heat, stirring occasionally, and add a splash of broth, water, or milk to restore the creamy consistency if it thickens.
Avoid reheating in high heat to preserve flavor and texture.
Frequently Asked Questions
1. Can I make this soup vegan?
Yes! Simply replace cheddar cheese with a vegan cheese or nutritional yeast, and use vegetable broth instead of chicken broth. The soup will remain creamy and flavorful.
2. Can I use frozen vegetables?
Absolutely. Frozen broccoli and cauliflower can be used if fresh isn’t available. Reduce simmering time slightly to prevent overcooking and ensure a smoother texture.
3. How can I make the soup extra creamy?
Blending thoroughly is key. For added richness, stir in a small amount of heavy cream, coconut milk, or cashew cream after blending. The soup will be luxuriously smooth without overpowering flavors.
4. Is this soup low in carbs?
Yes, it is naturally low in carbohydrates due to its primary vegetable base. It’s also high in fiber, making it a filling and nutritious option for a balanced diet.
5. Can I meal prep or freeze this soup?
Yes, this soup is perfect for meal prep. Store in airtight containers in the fridge for up to three days or freeze for up to two months. Reheat gently and add a splash of liquid to maintain creaminess.
