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.
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Broccoli 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 tbsp (30 ml) olive oil
- 1/2 cup (100 ml) heavy cream
- 1/2 cup (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
If You Liked This Recipe, You’ll Love These
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- Chef Thomas Keller’s English Pea Soup
- Velvety Cream of Mushroom Soup with Truffle Oil
- 15-Bean Soup with Smoked Pork and Greens
Frequently Asked Questions
Can I leave out the heavy cream to make a lighter soup?
The article says you can omit the 1/2 cup heavy cream, but strongly advises against it: “I advise you not to. It will give your soup delicious, creamy texture.” If you do skip it, the blended broccoli and cauliflower alone will produce a smooth but noticeably thinner result.
Should I use water or chicken broth as the base?
The notes say to use chicken broth for a richer flavor, or water for a vegetarian option — either works in the 3-cup measure the recipe calls for. The soup gets most of its body from the blended vegetables, so the difference is mostly in depth of savory flavor.
How long does the soup keep, and can I reheat it?
The notes say the soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving — do not let it boil, as the recipe’s final step specifies, to prevent the cream from breaking or the texture from turning grainy.
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!!