Servings
Font
Back
0 from 0 votes

Broccoli Cauliflower Soup

This easy Broccoli Cauliflower Soup tastes rich and comforting, but is lightened up with healthy ingredients! Packed with veggies and yummy, cheesy flavor!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 7 servings
Calories: 249 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 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
  • ¼ 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 ½ 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
  • ¼ 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.

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.

Notes

  • 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.

Nutrition Information

Serving 1(of 7); 1 generous cup Calories 249kcal (12%) Carbohydrates 21g (7%) Protein 14g (28%) Fat 14g (22%) Saturated Fat 6g (30%) Cholesterol 27mg (9%) Potassium 815mg (23%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 3822IU (76%) Vitamin C 120mg (133%) Calcium 257mg (26%) Iron 2mg (11%)

Nutrition Facts

Serving: 7servings

Amount Per Serving

Calories 249

% Daily Value*

Serving 1(of 7); 1 generous cup
Calories 249kcal 12%
Carbohydrates 21g 7%
Protein 14g 28%
Fat 14g 22%
Saturated Fat 6g 30%
Cholesterol 27mg 9%
Potassium 815mg 17%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 3822IU 76%
Vitamin C 120mg 133%
Calcium 257mg 26%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.