This Broccoli Cauliflower Soup is bound to be a fall favorite with how creamy and vibrantly green it is!
It’s that time of the year, folks! I’m officially dusting off the ol’ recipe book and sharing with you all of my fall favorites. From hearty soups to warm pastries, and every pumpkin-spiced thing in between, I’ve got an entire season’s worth of recipes for you to try, and hopefully love! And today, it’s all about soup season.
If you tell me you don’t celebrate soup season, it’s like telling me you don’t celebrate Halloween. It’s a fun and festive time of year full of treats! Maybe it’s because my birthday is in October, and I’m totally obsessed with all things surrounding the month – scary movies, elaborate costumes, and delicious soups included. Soup season is one of my favorite times of year, and today’s recipe is a testament to that!
Broccoli cauliflower soup is kind of like a healthier take on a classic Broccoli Cheddar Soup, with a puréed texture not unlike a potato soup. It’s served warm, it’s smooth and creamy, and it even has a little cheesy element to it! It’s also a much lighter soup than others, using vegetable broth and a little milk as the base. Most importantly, broccoli cauliflower soup features all of my favorite vegetables – broccoli, cauliflower, and carrots – for an incredibly healthy and hearty meal that’s mmm mmm, delicious!
Is Broccoli Cauliflower Soup Healthy?
This broccoli cauliflower soup recipe is a healthy rendition of the classic dish, avoiding heavy cream and loads of cheese. Instead, my soup is made with a nutrient-packed vegetable broth, and just a little added milk for creaminess (which you can ditch if you’d like). I top my broccoli cauliflower soup with freshly shredded cheddar cheese for added flavor, which is also an optional step.
All in all, the soup is a low-calorie, highly nutritious vegetarian dish, and can easily be made vegan by swapping the milk and cheese to dairy-free alternatives!
Make Your Own Croutons
Now, if you’re anything like me, you can’t have soup without croutons. I love making my own croutons at home, alongside whatever soup I’m stewing up!
This is the best Homemade Croutons Recipe, and it uses olive oil to crisp up the croutons instead of the more unhealthy alternatives you might find in store-bought croutons. It only takes about twenty minutes to whip these babies up, so you can work on them while your broccoli cauliflower soup is simmering – they’re also great for making ahead of time and using with leftover soup!
How to Make Ahead and Store
You can store this broccoli cauliflower soup in a covered container for about 4 days in the fridge. For longer storage, let the soup chill in the fridge, then transfer it to a freezer-safe container and freeze for 4 to 6 months. Reheat your soup on low heat in a Dutch oven or over the stove.
Serving Suggestions
I could eat this broccoli cauliflower soup all by itself and be totally satisfied, but it also makes for an amazing half portion of soup combined with a salad or sandwich!
Pair it with a sweet salad like this Kale Salad with Cranberries to balance out the earthy flavors in the soup. Or, if you’re more of a sandwich person, try this Gluten-Free Grilled Cheese Hummus Sandwich with Pumpkin.
Happy soup season, and happy eating!
Ingredients
- 2 1/2 tablespoons olive oil
- 1/2 large onion diced
- 3 cloves garlic minced
- 3 medium carrots diced
- 1 head broccoli chopped into florets
- 1 head cauliflower chopped into florets
- 3 tablespoons all purpose flour
- 4 cups vegetable broth
- 1 1/4 cups milk
- 3/4 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
- 3/4 cup shredded cheddar cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, then sauté until onion is translucent. Add carrots, broccoli, and cauliflower, and cook for 5 minutes. Sprinkle in the flour and mix to coat the vegetables; cook for 1 to 2 minutes.
- Pour in broth and milk, then add the seasonings. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes or until vegetables are tender.
- Use an immersion blender to purée the soup until smooth. Remove from the heat and adjust the seasonings to taste. Stir in cheddar cheese until melted and serve immediately.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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