Warm yourself up with a healthy bowl of this Broccoli Cauliflower Soup! It is filled with veggies and spices that will fill up your soul with goodness!
There is nothing cozier than a warm bowl of soup on a cold day. And having one that is packed with vegetables and also tastes great is the making of a perfect family meal.
I love this soup. It is the perfect consistency and filled with cheesy goodness that is sure to satisfy any palate. It can be hard for my kiddos to eat vegetables on their own, but if they’re mixed into a soup like this one or my Cheesy Cauliflower Soup, they don’t even taste them!
Table of Contents
Recipe Ingredients
White Cheddar Cheese – A creamy and smooth flavor to round out this delectable soup.
Potatoes – A starchy vegetable that is added in to give this soup a heartier consistency and flavor.
Whole Milk – To add creaminess into the soup base.
For a full list of ingredients and amounts see the recipe card below.
How to Make Broccoli Cauliflower Soup
Step 1: In a large pot or Dutch oven heat the butter and oil over medium heat until the butter melts. Then, add in the onion and cook until it’s light brown and soft, about 10 minutes.
Step 2: Next, add in the carrots and cook for 3 minutes stirring occasionally.
Step 3: Then add in the garlic, salt, pepper, thyme, and basil. Sprinkle the flour over the vegetables and stir to combine.
Step 4: Next, slowly stir in the broth, whole milk, cauliflower florets, broccoli florets, and potato and bring everything to a simmer. Place the lid partially over the pot and let simmer for 15 minutes stirring occasionally.
Step 5: Then add the Dijon mustard and stir in. Next, using an immersion blender, or transferring to a blender, blend the soup until you reach your desired consistency. If you’re using a standard blender, you only need to blend for a few seconds to reach a thick soup consistency.
Step 6: Transfer the soup back into the Dutch oven and add in the white cheddar and parmesan cheese and stir until the cheese has melted.
Step 7: Finally serve with a slice of crusty bread and garnish with additional white cheddar cheese and enjoy!
FAQs
Yes. If you swap out the chicken stock for vegetable stock you’re all set!
Of course! I would be sure to add in meat that has already been cooked into the soup after you blend it to your desired consistency and continue with the rest of the steps.
Storage Information
You can store this soup recipe in an airtight container in your refrigerator for 3-4 days. If you want to freeze this soup you can store it in your freezer for up to 2 months.
To reheat, thaw overnight in the fridge and then add the soup to a large saucepan over medium heat until everything has warmed through. For a quicker reheating place the soup in your microwave and heat until everything has warmed through.
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Broccoli Cauliflower Soup Recipe
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Ingredients
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 medium yellow onion - chopped
- 2 large carrots - peeled and diced
- 2 cloves garlic - minced
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp dried thyme
- 1/4 tsp dried basil
- 1 medium potato - peeled and chopped
- 1/4 cup all-purpose flour
- 3 cups chicken stock
- 1 1/2 cups whole milk
- 1 medium head broccoli - chopped
- 1 medium head cauliflower - chopped
- 1 tsp Dijon mustard
- 1 cup white cheddar cheese - shredded
- 1/4 cup parmesan cheese - shredded
Instructions
- In a large pot or Dutch oven heat the butter and oil over medium heat until the butter melts. Then add in the onion and cook until it’s light brown and soft, about 10 minutes.
- Next, add in the carrots and cook for 3 minutes stirring occasionally.
- Then add in the garlic, salt, pepper, thyme, and basil. Sprinkle the flour over the vegetables and stir to combine.
- Next, slowly stir in the broth, milk, cauliflower, broccoli, and potato and bring everything to a simmer. Place the lid partially over the pot and let simmer for 15 minutes stirring occasionally.
- Then add the Dijon mustard and stir in. Next, using an immersion blender, or transferring to a blender, blend the soup until you reach your desired consistency. If you’re using a standard blender, you only need to blend for a few seconds to reach a thick soup consistency.
- Transfer the soup back into the Dutch oven and add in the white cheddar and parmesan cheese and stir until the cheese has melted.
- Finally serve with a slice of crusty bread and garnish with additional white cheddar cheese and enjoy!
