This easy broccoli cauliflower soup is based on another simple recipe template I use a lot.
There are gazillions of recipes for “cream of vegetable soup” and/or “pureed vegetable soup” online and in cookbooks that are virtually all the same with very minor differences among them.
(Trust me, I’ve spent more time than I should’ve comparing and contrasting them.)
The more you cook and read about cooking, the more you begin seeing patterns that let you rely less on recipes, which can make the process a whole lot easier and more fun 🙂
To make a ‘cream of’ or ‘pureed’ vegetable soup, like this broccoli cauliflower soup, all you need to do is cook a vegetable or some combination of vegetables with some seasonings until tender.
Then puree the mixture until it’s creamy and reheat it with or without a little cream or butter.
That’s really all there is to it!
If the vegetables you’re using don’t have a lot of body or if you prefer thicker soups, adding a peeled and chopped medium sized baking potato or 1/3 cup rice will help.
It also will add creaminess without the cream, something I first read in Julia Child’s cookbook, The Way to Cook back in the 1990’s, when even she seems to have been affected by the low-fat craze!
Adding a bit of cream or butter at the end will make your broccoli cauliflower soup incredibly smooth and rich. But this is totally optional. Sometimes I do. sometimes I don’t. It depends on the day, whether I’m at goal and how virtuous I’m feeling.
Without the cream, a serving of this deliciously nourishing satisfying broccoli cauliflower soup has just 3 Weight Watchers PointsPlus.
You can puree your soup in a blender or food processor, with an immersion blender or with an old-fashioned food mill. I like my blender best. (Last year, I finally bought the Vitamix I’d been coveting for years and now use it every chance I get!)
For a super quick and easy soup, you can even use frozen vegetables, which is what I did yesterday to make this broccoli cauliflower soup.
I will give you the basic recipe for a simple broccoli cauliflower soup along with several variations so you can see how variable this delicious satisfying soup can be.
Broccoli Cauliflower Soup Recipe
You can use either fresh or frozen broccoli and cauliflower in whatever proportions you prefer to make this broccoli cauliflower soup. I used a frozen package of broccoli cauliflower blend since that’s what I had on hand. If you are in a hurry, skip cooking the onion in the butter, before adding the broccoli, cauliflower and stock. Just put everything in the pot and let it simmer.
Once the soup is finished, if it seems too thick you can thin it to your desired consistency by adding more stock or water a little at a time.)
For a delicious burst of flavor, add a handful of fresh basil to this broccoli cauliflower soup when you puree it and garnish with some grated Parmesan cheese.
- 2 teaspoons butter or olive oil
- 1 medium onion, chopped
- Salt and freshly ground pepper to taste
- 1 to 1½ pounds broccoli and cauliflower florets (about 4 cups)
- 1 medium baking potato, peeled and chopped
- 4 to 5 cups chicken stock, vegetable stock or water
- ¼ to 1 cup cream, if desired
- Chopped fresh parsley, for garnish if desired
- Put the butter in a large, deep pot set over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until the onion is soft, about 5 minutes.
- Add the broccoli, cauliflower, potato and stock. Bring the mixture to a boil then reduce the heat and simmer gently until the vegetables are tender, 10 to 15 minutes. (You'll want to give the pot an occasional stir to prevent sticking.)
- Carefully puree the soup until smooth. If you're using a blender, be sure to let the mixture cool a bit and do it in batches, only filling the blender halfway, to prevent any exploding soup accidents. (It's also a good idea to remove the cap from the hole of the blender's lid and cover the hole with a dish towel while blending to allow the heat to escape and prevent splattering.)
- Give the pot a quick rinse and then add the soup back to the pot set over low to medium low heat. Season to taste with salt and pepper. Stir in the cream, if desired, and heat gently.
Other Variations and Combinations Beyond Broccoli Cauliflower Soup:
Butternut Squash Coconut Soup: Use peeled and chopped butternut squash. Substitute 2 cups coconut milk for 2 cups of the stock. Add 2 tablespoons chopped garlic and 1 ½ tablespoons curry powder with the vegetables.
Carrot Ginger Soup: Use sliced carrots instead of broccoli and cauliflower. Add 1 tablespoon minced fresh ginger with the vegetables. Add ½ cup orange juice and a small drizzle of maple syrup when you puree it.
Cream of Asparagus Soup: Use trimmed asparagus cut into 1-inch pieces. Add 1/4 teaspoon dried thyme with the vegetables. Stir in 1/4 cup cream and 2 to 3 tablespoons lemon juice at the end.
Cream of Mushroom Soup: Use 1 pound button mushrooms, trimmed and chopped and 4 cups stock. Add 1/4 to 1 cup cream at the end.
Creamy Parsnip Soup: Use 1 pound parsnips, peeled and sliced into 1-inch pieces, 2 apples, peeled, cored and cut into 1-inch pieces, 2 cups chicken stock and 4 cups water. Stir in 1/2 cup cream at the end.
Curried Zucchini Soup: Use sliced zucchini (about 3 medium). Add 2 garlic cloves minced and 2 teaspoons curry powder with the vegetables.
Creamy Sweet Potato Soup – Simply Recipes
Cream of Spinach Soup – Being Suzy Homemaker
Pureed White Bean and Winter Squash Soup – New York Times
Homemade Creamy Tomato Soup – Simple Daily Recipes
15 Minute Creamy Corn and Potato Soup – Hungry Desi
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*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.
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