The bread bowl my mom let me order the soup in probably helped too (thank you, Panera!).
Now that I’m the one doing the cooking, healthy soup recipes appeal to me more than ever before. Soup tastes great leftover for lunches and dinners, and it stores and reheats like a dream. Be sure to indulge in some well-deserved back patting when you pull a container of this broccoli cauliflower soup from the freezer (assuming you have any leftover to freeze that is).
You’ll also feel accomplished knowing that the rich, comforting meal you are enjoying is primarily composed of vegetables, with some wisely selected additions (ahem, CHEESE!).
This hearty soup stars broccoli and cauliflower, along with a handful of carrots. It tastes wonderfully rich and creamy and is made of simple, wholesome ingredients. (Spoiler: if you are looking for a broccoli cauliflower cheese soup Velveeta recipe, this is not the one.)
If, however, you are looking for a homemade, healthy broccoli cauliflower soup that tastes like the real deal, this recipe has you covered! A few simple swaps keep it on the lighter side, and it doesn’t skip an ounce of flavor.
This recipe is first cousin to my Instant Pot Broccoli Cheese Soup and second cousin to Slow Cooker Broccoli Cheese Soup.
Like those two soup recipes, it’s a super satisfying vegetarian meal that you’ll devour by the spoonful. The difference here is that I’ve upped the cauliflower ratio, which makes it even thicker and creamier, and this recipe cooks directly on the stovetop, no special appliances required.
Broccoli Cauliflower Soup
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion — chopped
- 2 large carrots — peeled and chopped into 1/4- to 1/2-inch dice
- 2 cloves garlic — minced
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
- ¼ cup white whole wheat flour — or all-purpose flour or gluten free flour
- 3 cups low sodium chicken stock
- 1 1/2 cups nonfat milk — for a richer soup, use whole milk
- 1 medium head broccoli — chopped into small florets
- 1 medium head cauliflower — chopped into small florets
- 1 teaspoon Dijon mustard
- 1 cup shredded sharp or extra sharp cheddar cheese — plus additional for serving
- 1/4 cup nutritional yeast or finely grated Parmesan — I love the nutritional yeast for its extra health benefits. You can also omit this and add an additional 1/2 cup shredded cheddar instead.
In a large pot, heat the oil and butter over medium-low heat until the butter melts. Add the onion and cook until it is very brown and soft, about 8 minutes (this develops big flavor so be patient). Increase the heat to medium. Add the carrots, and cook for 3 minutes, stirring occasionally. Stir in the garlic, salt, pepper, and thyme. Sprinkle the flour over the vegetables and mix to combine.
Cook until the flour disappears, about 2 minutes. Slowly stir in the broth. Add the milk, broccoli and cauliflower. Bring to a simmer. Place a lid over the pot, leaving it partially uncovered, and let simmer until the broccoli and cauliflower are tender, about 15 minutes, stirring occasionally.
Stir in the Dijon. With an immersion blender puree the soup until it is thick and creamy but still has some texture to it. (Alternatively, you can ladle a few scoops into a blender and puree a few batches. Be careful not to fill your blender more than halfway, as hot liquids like to splatter). Stir in the cheese. Continue stirring until the cheese is melted and the soup is creamy, 2 to 3 minutes. Taste the soup and season with additional salt and pepper to taste. Ladle the chowder into bowls, and serve warm, sprinkled with additional cheddar as desired.
- TO STORE: Store leftovers in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Gently rewarm soup in a Dutch oven on the stove over medium-low heat. You can also reheat this recipe in the microwave.
- TO FREEZE: Place soup in an airtight freezer-safe storage container, and freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- TO MAKE VEGAN: Use almond milk and a vegan butter. Omit the cheddar cheese, use nutritional yeast instead of Parmesan, and 1 tablespoon freshly squeezed lemon juice with the almond milk.