Broccoli cauliflower cream soup is perfect when it turns colder! There is nothing like curling up in front of a warm fireplace with your favorite comforting dish. And, while it tastes amazing the first night you make it, the left overs are even better! This warm, comforting soup will quickly become one of your favorite fall recipes!
Cream of broccoli soup has always been one of my favorites. It is warm and has the best flavor. But, I take mine up a notice by adding cauliflower! YUM!!!
This recipe was created by accident many years ago. I was busy cutting up veggies to place in our food crisper, while making soup. I tossed in the broccoli and then grabbed the cauliflower and started cutting. However, instead of placing into the baggie for the fridge, I accidentally tossed into the pot on the stove!
The minute those veggies went kerplunk, I knew it was too late. I just continued cooking and hoped for the best. I was absolutely shocked at how amazing it tasted – as was my husband. Right there he told me that I had to make this cream of cauliflower and broccoli soup more often.
Not only did my husband love it, but my kids did too! They get a delicious bowl of warm soup that tastes amazing and I love that they are eating healthy veggies too! This really is the best cream of broccoli cauliflower soup recipe we’ve tried.
TIP: You may be tempted to use frozen vegegtables, but I’d recommend you not. The fresher veggies make the soup much better. But, if you must use frozen, please allow them to thaw completely before adding to them to the pot.
More delicious soups and chilis:Print
Cream of Broccoli Cauliflower Soup Recipe
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 mins
- 4 Tbsp butter
- 1/2 cup onion, finely chopped
- 2 cloves garlic, finely diced
- 3 cans chicken broth
- 4 cups of broccoli
- 2 cups cauliflower
- 3 Tbsp flour
- 1 1/2 cups of whole milk
- Salt, pepper, garlic powder (I use seasoning salt)
- Cut broccoli and cauliflower into bite size pieces.
- Boil broccoli and cauliflower directly in the chicken stock until al dente, about 10 minutes.
- In a large saucepan, melt 2 tablespoons of butter and add onion. Saute onions until soft and translucent.
- Add 2 more tablespoons of butter and the flour 1 tablespoon at a time, to make a rue.
- Once the mixture has created a rue (a paste like consistency) add milk/cream slowly to mixture slowly, whisking while mixture together.
- Split the broccoli/cauliflower mix in half. Take half of the mixture to a blender and puree until smooth. Pour mixture into the cream-rue mixture, add the remainder of the whole florets to the soup.
- Turn the stove top to down to low and allow the soup to simmer for at least 15 minutes.
- Stir soup every 5 minutes or so while it simmers to make sure the cream does not burn to the bottom of the pan.
- Taste and add more salt, pepper, garlic powder, seasoning salt as desired.