Broccoli and Cauliflower Soup Made Simple
Warm, creamy, and oh-so-comforting, "Broccoli and Cauliflower Soup Made Simple" is the perfect go-to recipe for a cozy dinner or light lunch. Featuring the earthy flavors of fresh broccoli and cauliflower, this easy-to-make soup is elevated with sautéed onions, garlic, and a luscious swirl of heavy cream for a velvety texture. Ready in under an hour, it’s a fantastic option for busy weeknights or meal prep. The soup strikes the perfect balance of hearty and wholesome, with a touch of freshness from parsley and optional parmesan for a savory finish. Serve it with crusty bread, and you’ve got a nourishing, flavorful dish that will warm you from the inside out. Perfect for seasoned home cooks and beginners alike, this recipe is a must-try for any soup lover!
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Ingredients
- 300 grams broccoli florets
- 300 grams cauliflower florets
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 3 large garlic cloves
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley
- 0.25 cup grated Parmesan cheese (optional)
Directions
Step 1
Wash and cut the broccoli and cauliflower into small, evenly-sized florets. Peel and dice the yellow onion. Mince the garlic cloves.
Step 2
In a large pot, heat the olive oil and butter over medium heat. Once melted, add the diced onion and sauté for 3-4 minutes until translucent.
Step 3
Add the minced garlic and stir for about 1 minute, making sure not to burn it.
Step 4
Toss in the broccoli and cauliflower florets, stirring to coat them in the butter and aromatics. Cook for an additional 5 minutes.
Step 5
Pour in the vegetable broth, ensuring that the vegetables are fully submerged. Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the broccoli and cauliflower are tender.
Step 6
Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, blend the soup in batches using a countertop blender, being cautious of the hot liquid.
Step 7
Stir in the heavy cream, salt, and black pepper. Taste and adjust seasoning if needed.
Step 8
Ladle the soup into bowls and garnish with chopped fresh parsley and grated Parmesan cheese if desired.
Step 9
Serve warm with crusty bread or a side salad for a complete meal!
Nutrition Facts
| Serving size | (1900.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1559.6 |
| Total Fat 103.3g | 0% |
| Saturated Fat 52.7g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 229.6mg | 0% |
| Sodium 5734.6mg | 0% |
| Total Carbohydrate 106.9g | 0% |
| Dietary Fiber 27.4g | 0% |
| Total Sugars 28.0g | |
| Protein 58.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1067.8mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 2958.0mg | 0% |
Source of Calories