Tamara Novacoviç really isn’t a huge fan of soups, but this creamy meeting between broccoli and cauliflower wins her over.
By Tamara Novacoviç
I’m not a fan of soups, but cream soups I could eat anytime. My favorite ones are this broccoli-cauliflower soup and mushroom cream soup. 
There is something comforting yet light about vegetable cream soups. Yes, I put heavy cream in mine, just ’cause I like it creamy like that, but you can omit it. However, I advise you not to. It will give your soup delicious, creamy texture. Broccoli and cauliflower get along very well, I tell you.
PrintBroccoli and cauliflower cream soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This comforting broccoli and cauliflower cream soup is rich and creamy, thanks to the addition of heavy cream, making it a delightful dish even for those who aren’t typically soup lovers.
Ingredients
- 1 small broccoli, chopped
- 1 small cauliflower, chopped
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 0.4 cups (100 ml) heavy cream
- 0.4 cups (100 ml) milk
- 3 cups (720 ml) water or chicken broth
- Salt and pepper, to taste
- Parsley, for garnishing
Instructions
- Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for about 5 minutes, until the onion is soft and translucent.
- Add the chopped broccoli and cauliflower to the pot, stirring to combine with the onion.
- Pour in the water or chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the vegetables are completely cooked and tender.
- Remove the pot from the heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
- Return the soup to the pot, if necessary, and stir in the heavy cream and milk. Season with salt and pepper to taste.
- Heat the soup gently over low heat until warmed through, but do not let it boil.
- Serve hot, garnished with parsley.
Notes
For a lighter version, you can omit the heavy cream, but it adds a delicious creamy texture. Use chicken broth for a richer flavor, or water for a vegetarian option. This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4
- Sodium: 300
- Fat: 10
- Carbohydrates: 12
- Fiber: 3
- Protein: 4
- Cholesterol: 30
I am so glad I found your site!! I do not have a stomach & I do make a lot of soups (mostly cream) & I am so glad to have found these… I will definitely be trying some of these recipes…without a stomach I do have to eat a lot of dishes that are either pureed or soup so I am anxious to try these!!
Does this reheat well? How many servings does it make?
Looks yummy! Will try tonight and let you know!
Kristina :-)
thank you, glad you like it!
Soup was amassing. I used cream cheese with garlic and herbs instead of cream. It was so rich and creamy. Everyone wanted more!!