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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Recipe Information
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)
Instructions
Wash and cut the broccoli and cauliflower into small, evenly-sized florets. Peel and dice the yellow onion. Mince the garlic cloves.
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.
Add the minced garlic and stir for about 1 minute, making sure not to burn it.
Toss in the broccoli and cauliflower florets, stirring to coat them in the butter and aromatics. Cook for an additional 5 minutes.
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.
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.
Stir in the heavy cream, salt, and black pepper. Taste and adjust seasoning if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley and grated Parmesan cheese if desired.
Serve warm with crusty bread or a side salad for a complete meal!
Nutrition Facts
Calories |
1560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 5735 mg | 249% | |
| Total Carbohydrate | 106.9 g | 39% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 28.0 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1068 mg | 82% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2958 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
