Go Back
+ servings
Broccoli and cauliflower soup in a bowl topped with cheddar, some pieces of bread on the table and on the cutting board | Hurry The Food Up

Easy Broccoli and Cauliflower Soup

Course: Appetizers, Soups
Time: Max 30 min
Calories: 150 - 450 kcal
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3
Calories: 258kcal
Print Recipe Add to Collection


  • 1 onion
  • 1 tsp olive oil
  • ½ broccoli (2 cups, chopped, frozen is fine too)
  • ½ cauliflower (2 cups, chopped, frozen is fine too)
  • 4 cups vegetable broth (4 cups = 1 liter)
  • 1 cloves garlic
  • 1 tbsp dijon mustard
  • salt and pepper to taste
  • 1 tsp thyme, fresh (dried is fine too)
  • 1 tbsp basil, fresh (dried is fine too)
  • 1 cup cheddar cheese or ⅔ cup low fat cream (⅔ cup = 175ml)



  • Slice the onion into rings and throw it in a big pan with the olive oil.
    1 onion, 1 tsp olive oil
  • Cook on a low-medium for 3 minutes. Chop the garlic roughly and cook for another minute.
    1 cloves garlic
  • In the meantime, roughly chop the broccoli and cauliflower.
    ½ broccoli, ½ cauliflower
  • Make the veggie stock as per packet instructions.
    4 cups vegetable broth
  • Throw the broccoli and cauliflower into the pan.
  • Add the stock and simmer for fifteen minutes.
  • Turn the heat off and add the cheddar cheese. Hold just a little cheddar cheese back for serving. Add the thyme, basil and mustard. Give it all a good stir and let the flavours mix together for a few minutes.
    1 tsp thyme, fresh, 1 tbsp basil, fresh, 1 cup cheddar cheese, 1 tbsp dijon mustard
  • Finally, use a hand blender and give it a blend!
  • Serve with fresh bread and a few herbs of choice for garnish.



Calories: 258kcal | Carbohydrates: 20g | Protein: 15g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 1764mg | Potassium: 722mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1860IU | Vitamin C: 143mg | Calcium: 359mg | Iron: 2mg