Broccoli Cauliflower Soup

Broccoli Cauliflower Soup

Broccoli Cauliflower Soup

Course: Mains
Servings: 6


  • 2 tsp butter
  • 1 cup chopped onions
  • 8 cups broccoli (florets and stems)
  • 8 cups cauliflower (florets and stems)
  • 4 cups low sodium vegetable or chicken broth
  • 2 bay leaves
  • 2 tsp fresh thyme (or ¾ teaspoon dried)
  • 2 cups milk of choice
  • Salt and pepper (to taste)
  • 1/2 cup shredded goat mozzarella or goat feta (optional)
  • 2 tbsp chopped fresh basil, for garnish


  • Melt butter in a large, heavy saucepan over medium heat. Add onions and sauté until soft. Add broccoli (reserving a few florets), cauliflower, broth, bay leaves, and thyme. Bring to a boil, reduce heat and simmer, covered, for about 30 minutes, stirring occasionally.
  • Discard the bay leaves. Process the mixture in a food processor, with an immersion blender, or in batches in a blender until smooth.
  • Return to saucepan. Add reserved broccoli florets and cook for 5 minutes. Add milk and cook until heated through. Season with salt and pepper. Serve garnished with cheese and basil.


Recipe adapted from Rosie Schwartz. 
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