Cauliflower and broccoli soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Broccoli soup
  • Broccoli cauliflower soup

A great way to use up cauliflower and broccoli. The cauliflower cooks down to make it a creamier consistency, but it's actually quite low in calories. Sometimes I add chunks of sausage for a more filling soup.

38 people made this

IngredientsServes: 4

  • 250g cauliflower, diced
  • 250g broccoli, diced
  • 1 litre vegetable stock
  • 2 tablespoons diced onion
  • 1 clove garlic, crushed
  • 50g sliced sausage (optional)
  • salt and pepper, to taste

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. In a saucepan, simmer the broccoli and cauliflower in the stock until soft, about 25 minutes.
  2. Add the onion, garlic and sausage; simmer for 10 more minutes. Season with salt and pepper, to taste.

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Reviews in English (1)

First time making this and yes I enjoyed it. I used the blender at the end which turned it into a chowder.-04 Nov 2017

Slow Cooker Cauliflower & Broccoli Soup

With the cold weather upon us, it’s now definitely moving into winter which means it’s time to bring out the slow cooker. With my kids involved in so many winter sports, I often don’t have as much time to prepare dinner. It’s much easier for me to pop the slow cooker on either in the morning or midday, then serve up a warm meal when the family is ready later that night.

Soup is often a perfect way to make the most of fresh winter vegetables. It’s always best to buy produce that’s in season as it’s always the best quality and price. It also keeps the menu varied over the year and introduces new tastes to the family.

Over winter, some key vegetables to look out for are broccoli, pumpkin, cauliflower and potatoes.

I chose to use a combination of cauliflower and broccoli, they were both a great size, so they went a long way in this recipe making it super affordable. You can dish it up straight from the slow cooker and if you have any leftovers, you can freeze it and heat it up again on another chilly winter’s night.

This is not the watery soup you sometimes see, this one is thick and full of flavour – the 6 garlic cloves help with that! You can easily thin it down with some cream after you have prepared it but we prefer to keep it thick as it is such a satisfying meal.

Today I served this mine with my Easy Cheese Puffs but it would be perfect with some cheesy toast or garlic bread.

Cauliflower has a subtle flavour but is certainly popular in my family! In the past it was usually only boiled heavily and served on the side, but now it is used in things such as rice, pizza bases, cheese sauces and more!

It is fast becoming the new super-food. You can easily prepare this soup without the broccoli, you will end up with a lovely dreamy cauliflower soup.

But for extra greens, added flavour and colour the broccoli brings it is definitely well worth trying them together.

Do you love Slow Cooker Meals?

Recipe Summary

  • 1 teaspoon extra-virgin olive oil, or as needed
  • ½ yellow onion, chopped
  • 1 leek, diced
  • 3 cloves garlic, minced
  • 1 head cauliflower, cut into florets
  • ½ head broccoli, cut into florets
  • 3 red potatoes, cut into bite-size pieces
  • 1 (32 ounce) carton low-sodium vegetable broth
  • water to cover
  • 1 tablespoon nutritional yeast, or more to taste
  • ½ teaspoon ground turmeric
  • 1 bay leaf
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 (12 fluid ounce) can fat-free evaporated milk
  • 3 tablespoons whole wheat flour, or as needed
  • 1 tablespoon curry powder

Heat olive oil in a stockpot over medium-low heat cook and stir onion, leek, and garlic until fragrant, 3 to 5 minutes. Add cauliflower, broccoli, and potatoes to onion mixture cook and stir until potatoes are lightly browned, about 5 minutes.

Increase heat to medium-high stir broth and enough water to cover vegetables into mixture. Stir curry powder, turmeric, bay leaf, salt, black pepper, and cayenne pepper into broth-vegetable mixture. Loosely cover pot with a lid and bring soup to a boil reduce heat and simmer until vegetables are softened, 20 to 25 minutes.

Whisk milk and flour together in a bowl until smooth and thickened stir into soup along with nutritional yeast until soup is slightly thickened, about 5 minutes. Remove soup from heat and allow to slightly cool and thicken.

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For the blending of this soup, we’d recommend you use a stick blender or throw it in a blender. As far as stick blenders go, you want one that’s going to last and that has a metal stick.

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What to serve it with

This soup is really low in calories, so we usually have it as a starter or serve it with a sandwich. A grilled cheese sandwich is perfect with these and total comfort food. You could also serve it with a chicken or turkey sandwich for a bit of a protein boost.

You can also keep things classic and just serve this soup with a French baguette that has been warmed up in the oven, or some croutons on top. Or both. You could even go all out and make your own bread. Why not try our Garlic and Rosemary Focaccia?

How to Make Cauliflower and Broccoli Soup

  1. Soften onions and carrots in a Dutch oven or large saucepan.
  2. Add garlic, spices, cauliflower, and broccoli.
  3. Pour in vegetable broth and coconut milk.
  4. Simmer for 15 minutes.
  5. Blend part of the soup with an immersion blender or regular blender.
  6. Serve!

Broccoli and Cauliflower Soup

We’ve all had the cheese-laden broccoli soup in the past. It’s so yummy and satisfying, but it’s not really a healthy soup. Since I knew I wanted to add more vegetables to my routine, plus wanted a warm soup, I decided to try using broccoli and cauliflower in a different way. The result was this rich, creamy, and smooth soup that has tons of flavor, without all of the added calories.

While this isn’t completely keto, it is a great low-carb option that you can add to your routine regularly. If you want, you can add our keto breadsticks as a side that fits perfectly with the flavors of this soup!

Can I Freeze This Healthy Cauliflower Soup?

Of course, you can freeze this soup! In fact, since both broccoli and cauliflower can be expensive during some seasons, I love making big batches when I catch a good sale on fresh veggies.

To make this as a freezer meal, prepare as directed, and simply pour into your favorite freezer bag or freezer storage container. Label and date the container, and freeze. This recipe is good for up to 4 months in the freezer.

Can I Make this Soup Vegan?

Yes! I am excited to say this is a very simple recipe to make into a vegan soup. All you have to do is remove the Parmesan cheese and add in nutritional yeast in its place. Now, nutritional yeast is a different but similar flavor profile, so you may want to adjust the amount used until you have a taste you prefer. This broccoli and cauliflower soup may also be just fine without the added cheese.

Can I Use Frozen Broccoli and Cauliflower Instead of Fresh?

Yes, it is very easy to use frozen veggies in this recipe. I find that the broccoli and cauliflower soup has a better texture when using fresh vegetables, but the frozen options work just fine and give the same flavor.

Brooke’s Tip: When in a rush, you can even use riced cauliflower and broccoli as the base for this soup. The same flavors happen, but you have a little more texture to the mixture, and it isn’t as necessary to blend before serving.


  • Broccoli
  • Cauliflower
  • Garlic
  • Olive oil
  • Shallot
  • Unsweetened almond milk
  • Parmesan cheese
  • Salt
  • Black pepper

How to Make Broccoli and Cauliflower Soup

Start by preparing your cauliflower and broccoli. You will need to rinse, and break apart the head, then chop into smaller pieces. These don’t have to be exact as they will be blended later.

Boil the vegetables until tender, then drain and set aside.

Next, you will saute the garlic and shallot, before adding all ingredients together and blending until smooth, or desired texture.

Season with salt and pepper to taste before serving. You can sprinkle with freshly grated Parmesan if desired.

Super easy, right? And it only takes about 40 minutes – including chopping all the veggies. You’ll be sitting down to a bowl of this warm and comforting soup before you know it!

Keto Broccoli Cheese Soup

If you want to keep this all-time favorite coups recipe, it is thick and creamy while still being low carb and gluten free, you need to make it without the usual roux or cornstarch slurry for thickening.

How can you thicken broccoli cheddar soup without flour?

In this recipe, I swap out the flour for… cauliflower! Yes, is this cruciferous vegetable can become cauliflower tots, then it can certainly make a delicious creamy soup.

As a bonus, you’ll sneak in some extra veggies by thickening it with cauliflower while keeping it low carb and gluten free. You won’t believe how silky smooth is it, with all the cheesy flavor you love.

Some keto broccoli cheese soup recipes use pureed broccoli. But by using cauliflower you still keep the carb count low without giving it a strange greenish color.

So not only is this a gluten free soup recipe, but it’s also low carb broccoli cheese soup. It only has 9 grams of carbs per serving. And that can easily be reduced to make it keto by skipping the carrots and even using less onion. There is even the option of swapping some of the chicken broth for heavy cream if that’s what you prefer.

Despite this change, I don’t call this Creamy Cauliflower Broccoli Cheddar Cheese Soup for nothing. It is so velvety and smooth! You might be licking the bowl yourself.

What makes this cauliflower broccoli cheddar soup healthier?

There’s no cream, no butter, and no flour for thickening, making this a naturally gluten free and low carb broccoli cheese soup recipe. That means there are not unrefined carbs or extra fat so that you can still use just enough cheese to make it rich and flavorful. And when it comes to cheese, the sharper the better, because then you don’t have to use as much to still have it taste super cheesy.

And since the soup is made from cauliflower, plus all of the broccoli swimming in that sea of golden goodness, it is full of good vegetable nutrition. Both are low in calories and excellent sources of fiber and vitamins A, C, E, and K, as well as the B vitamins including folic acid. Broccoli is an excellent plant source of protein and calcium. And cauliflower is filled with compounds that may help prevent cancer.

This comforting and easy soup recipe is a healthy copycat of your favorite Panera Broccoli Cheddar Soup. Sneak in some extra veggies by thickening it with cauliflower while keeping it low carb and gluten free. You won’t believe how creamy and silky smooth is it, with all the cheesy flavor you love.

Broccoli Cauliflower Soup Recipe

Cream of broccoli cauliflower soup is perfect when it turns colder! There is nothing like curling up in front of a warm fireplace with your favorite comforting dish. And, while it tastes amazing the first night you make it, the leftovers are even better! This warm, comforting soup will quickly become one of your favorite fall recipes!

Cream of broccoli soup has always been one of my favorites. It is warm and has the best flavor. But, I take mine up a notice by adding cauliflower! YUM.

This recipe was created by accident many years ago. I was busy cutting up veggies to place in our food crisper, while making soup. I tossed in the broccoli and then grabbed the cauliflower and started cutting. However, instead of placing into the baggie for the fridge, I accidentally tossed into the pot on the stove!

The minute those veggies went kerplunk, I knew it was too late. I just continued cooking and hoped for the best. I was absolutely shocked at how amazing it tasted – as was my husband. Right there he told me that I had to make this cream of cauliflower and broccoli soup more often.

Not only did my husband love it, but my kids did too! They get a delicious bowl of warm soup that tastes amazing and I love that they are eating healthy veggies too! This really is the best broccoli cauliflower soup we’ve tried.

TIP: You may be tempted to use frozen vegetables but I recommend you do not. The fresher veggies make the soup much better. But, if you must use frozen, please allow them to thaw completely before adding to them to the pot.

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