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Warm up with this comforting quick and easy Broccoli and Cauliflower Soup recipe. You’ll have a hug in a bowl in about 20 minutes, ready for a healthy lunch or a no-fuss vegetarian family meal. Try the trick of frozen veg for an ultra simplified version!

A bowl of green soup, made up of broccoli and cauliflower, with cheese and croutons on top.

When the weather turns colder it can be tricky to come up with healthy lunch recipes. Hello Broccoli and Cauliflower Soup!

I don’t know about you but when I’m cold the thought of a salad for lunch makes me shudder a bit.

Soup, my friends, is a healthy hug in a bowl that we all need at lunchtime or even for a lazy dinner.

This recipe is really quick to make (even better if you batch cook and freeze). Serve it with crusty bread and extra cheese and you are good to go.

We can simplify this even more by using all frozen veg (the best hack because – no chopping!) and if you’d rather make it in the slow cooker instead, the instructions are below.


Why you’ll love this Broccoli and Cauliflower Soup recipe

⭐️ So tasty, quick and hardly any effort

⭐️ No prep – just throw it all in

⭐️ Delicious leftovers – cook once, eat twice!


A white tablecloth with bowl filled with green Broccoli and Cauliflower Soup, topped with cheese and croutons.

How I came up with this soup recipe

I know making homemade soup can be a bit daunting, but once you’ve tried one or two recipes, you’ll see that they’re actually really simple

Just a bit of chopping and then it’s all in the pan until it’s time to blend. 

Of course, there’s the slow cooker method too if you’d prefer to do the prep earlier in the day (I have to say, this is so good when you know you’re going to be pushed for time when lunch or dinner comes around.)

I wanted to create a soup recipe that involved loads of goodness and flavour, but also didn’t take too much chopping or peeling. 

Broccoli and Cauliflower tick those boxes! Plus they’re great value for money, easy to get hold of, and quite often they’re the veggies we have in the fridge already, so we can use up what’s left.

They taste amazing together AND we can even buy them as frozen ingredients, so all we have to do is put them in the pan (we can also use frozen onion and garlic for prep that takes seconds).


More soup recipes 

⭐️ Slow Cooker Cream of Vegetable ⭐️

⭐️ Easy Tomato Soup ⭐️

⭐️ Slow Cooker French Onion Soup ⭐️

⭐️ Courgette Soup ⭐️

⭐️ Parsnip Soup ⭐️

⭐️ Pea and Ham Soup ⭐️


Broccoli & Cauliflower Soup Ingredients

Pan of vegetables to make broccoli and cauliflower soup with cheddar cheese recipe before cooking on white marble background.
  • Broccoli 
  • Cauliflower
  • Onion
  • Garlic
  • Salt and freshly ground black pepper
  • Stock
  • Milk
  • Cheddar cheese

To serve (optional):

  • Cheese
  • Croutons – Homemade or shop bought

How to make Broccoli and Cauliflower Soup

  1. Wash and chop the broccoli and cauliflower into large chunks. Finely slice your onion and crush the garlic. (If you’re using frozen, simply put everything in the pan.)
  2. Put the veggies, garlic, stock and seasoning into a large pan and bring to the boil, then simmer for about 15 minutes or until the vegetables are just cooked through.
  3. Remove from the heat and add milk and cheese. Blend until smooth.
  4. Top with remaining cheese and croutons if you like.

Substitutions

  • Vegan – Simply omit the cheese in this recipe and swap the milk for a dairy-free version, and it will be suitable for vegans. Check your stock packet to make sure

Leftovers

In the fridge Broccoli and Cauliflower Soup can be cooked and kept in an airtight container for around 3-4 days in the fridge.

This is a perfect make-ahead or batch cook recipe. It just needs reheating on the hob until warmed through before serving.

In the freezer You can also freeze the soup in an airtight container for 2-3 months. You should defrost it overnight in the fridge and reheat thoroughly.

Top tips

How to make Broccoli and Cauliflower Soup in the slow cooker

Add the same ingredients and cook on HIGH for 3-4 hours or LOW for 5-6 hours. Perfect for straight after a winter’s walk! 

Stock 

You can use vegetable or chicken stock in this recipe, depending on your preference. If you like a thinner soup, add slightly more, or less for a thicker heartier version. I like Marigold Boullion Powder.

Toppings 

You can put any cheese you like into this soup. It would be delicious with Parmesan, Stilton or Gruyere, or a combination. It is a great way of using up leftover bits of cheese in your fridge. Croutons would also be good.

What to serve with this 

You can simply enjoy this with some chunky bread on the side, but if you’d like to make it as part of a bigger meal, you could make cheese on toast, a jacket potato, or a nice sandwich like a Tuna Melt.

FAQs

Do I need a blender to make this recipe?

Honestly? Yes. I think you do. You could mash everything when it’s well cooked, but you just aren’t going to get that smooth soft soup texture we are looking for.

A hand blender is a really good buy and they start from about £15. A simple one from Amazon is a good starting buy if you fancy making soups.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

4.69 from 29 votes

Broccoli and Cauliflower Soup {Easy 20 Minute Recipe}

This easy Broccoli and Cauliflower Soup recipe makes a quick family lunch or no-fuss dinner. Full of nutrients and flavour, you can batch cook for convenience and use frozen veg for a super quick method!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients 

  • 400 g Broccoli
  • 400 g Cauliflower
  • 200 g Onions
  • 2 Cloves garlic
  • Salt and freshly ground black pepper, To taste
  • 750 ml Stock, Good quality
  • 300 ml Milk
  • 120 g Cheddar cheese

To serve (optional):

  • 50 g Cheddar cheese
  • Croutons, Homemade or shop bought

Instructions 

  • Wash and chop the broccoli and cauliflower into large chunks. Finely slice your onion and crush the garlic.  
  • Put the broccoli, cauliflower, onions, garlic, stock and plenty of salt and pepper into a large saucepan. 
  • Bring to the boil and simmer for 15 minutes or until the vegetables are just cooked through.
  • Remove from the heat. Add the milk and cheese and blend until smooth.
  • Heat through again before serving if needed.
  • Top with the remaining grated cheese and croutons if using.

Notes

Vegetables: Either fresh or frozen is fine to use.
Stock: You can use vegetable or chicken stock in this recipe, depending on your preference. If you like a thinner soup, add slightly more, or less for a thicker heartier version. I like Marigold Boullion Powder.
To make in the slow cooker: Add the same ingredients and cook on HIGH for 3-4 hours or LOW for 5-6 hours. 
Optional toppings: You can put any cheese you like into this soup. It would be delicious with Parmesan, Stilton or Gruyere, or a combination. It is a great way of using up leftover bits of cheese in your fridge. Croutons would also be good.
Vegan: Simply omit the cheese in this recipe and swap the milk for a dairy-free version.

Nutrition

Calories: 287kcalCarbohydrates: 23gProtein: 18gFat: 14gSaturated Fat: 9gCholesterol: 46mgSodium: 1110mgPotassium: 846mgFiber: 5gSugar: 11gVitamin A: 1600IUVitamin C: 141.6mgCalcium: 481mgIron: 1.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch, Main Course, Soup
Cuisine: Soup
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Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

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10 Comments

  1. 5 stars
    I had a half bag of frozen broccoli, mostly stalks, taking up space in my freezer, so I just halved the recipe. It turned out great 😊 The only change I made was roasting my broccoli instead of boiling.

  2. 5 stars
    I used mixed frozen cauliflower and broccoli to make the prep even quicker. Made this a few times now . Great recipie.

  3. 5 stars
    really lovely, so pleased with how this turned out, made a lovely winter lunch for friends with some crusty bread,

  4. 5 stars
    Fab.. 👏👏👏👏 I parboiled the veg first and then used the soup maker to do the rest. Gorgeous consistency and flavour.

  5. 5 stars
    I loved the recipe, so tasty!! My at the time 10 month old did, I did and also my mum did! Thanks for a great recipe. I’ve since found out I’m milk and eggs intolerant 🙁 I’m going to try and use unsweetened oat milk instead of the regular milk and just leave the cheese out… I’ve not found any milk free cheese yet that tastes nice so I can’t substitute it. Hope it’ll still be nice eek! Here goes!

  6. 5 stars
    It’s the first time I have made my own “home made soup” it was quick, very easy and tasted lovely. Full marks, many thanks