This Cream of Broccoli and Cauliflower soup is hands down, one of the best soups I have ever eaten!
I’m a complete soup fanatic and will always take the opportunity to try a different soup when it presents itself. So, when I was introduced to my first taste of this broccoli and cauliflower soup, I just had to learn how to replicate it. I did, and put my own little spin on it in the process.
A lot of the broccoli and cauliflower soups I have come across, are generally of a smoother consistency and with a good amount of cheese mixed in.
This recipe has neither of those things, and is absolutely delicious for it’s more simplistic reasons.
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A Little Goes A Long Way…
While I enjoy a smooth, cream based soup, I really like the chunky aspect of this recipe. It makes it heartier and more filling.
The vegetables also have a little more crunch to them. Not a lot…just enough to add texture. I suppose, it is technically considered a chowder, due to it’s chunky consistency. Either way…Yum!
I love cheese just as anyone else, but I’m really not a big fan of a lot of cheese in my soups. I prefer to have the flavor, but without the thick heavy feeling cheesy soups tend to leave you with.
That’s why I love using the cheese as a finishing touch, rather than as a main component of the soup.
Overall, this recipe calls for a lot of the same ingredients as most other broccoli and cauliflower soups, but with a unique and delicious result all it’s own. You’ll want to add this one to your favorites list, for sure 😉
One thing worth noting is the final touch when serving.
I love crostini as you may have noticed, and all things dippy dippy, in general. Give me a chance to go the extra mile and add a finger food to a soup dish, and I will do it without even thinking.
Food is an experience, after all! Enjoy it as much as possible!
Tools You Will Need
- Cutting Board
- Sharp Chef Knife
- Medium Sauce Pan
- Large Whisk
- Measuring Cups
- Measuring Spoons
Ingredients
- 4 Tablespoons Butter
- 6 Tablespoons All Purpose Flour
- 4 Cups Milk (Keep 1 cup aside until the end.)
- 1/2 Cup Heavy Cream
- 1 Cup Chicken Broth (Keep 1/2 cup aside until the end.)
- 1 Large Broccoli Crown (Approx. 2 cups chopped.)
- 1/3 Head of Cauliflower (Approx. 2 cups chopped.)
- 2 Teaspoons Ground Black Pepper
- 2 Teaspoons Kosher Salt
- 2 Teaspoons Garlic Powder
- 1 Teaspoon Montreal Chicken Seasoning
For Topping
- Pinch Montreal Chicken Seasoning
- Shredded Cheese Blend
Prep Time: 5 min
Cook Time: 40 Min
Total Time: 45 Min
Servings: 4 @ 8 ounces each
Step By Step Instructions
1. Roughly chop about 2 cups each of the broccoli and cauliflower. Set aside.
2. Over medium low heat, melt 4 tablespoons of butter in a medium sauce pan.
3. Slowly whisk in 6 tablespoons of flour,until a thick roux forms. It will be lumpy in the beginning.
4. Once the flour and butter are completely mixed together, begin to slowly whisk in 3 cups of milk. Continue whisking until smooth and no lumps remain.
5. Slowly add the heavy cream, whisking to fully incorporate.
6. Slowly add 1/2 cup of chicken broth. You should come out with a nice smooth, creamy base.
7. Add the black pepper, salt, garlic powder, and Montreal seasoning. Whisk together.
8. Add the chopped broccoli and gently stir into cream.
9. Add the cauliflower and again, stir into the rest of the soup.
10. Cover with a lid and simmer on medium low for about 40 minutes, stirring occasionally.
11. After 40 minutes, lift the lid and your soup will look quite thick and chunky. Slowly stir in the remaining 1 cup of milk.
12. Stir in the remaining 1/2 cup of chicken broth.
***For a thinner consistency, continue to slowly add more broth until desired thickness is reached.
The end result will be a delicious creamy soup with bite sized chunks of tender vegetables.
***For the best results, I topped the soup with a pinch of montreal chicken seasoning and a bit of shredded cheese. I served with buttery Ritz crackers, and Oh My! Soo Good!
Final Thoughts
The thing I love the most about this soup (or chowder), is that it is light and refreshing enough for the warmer months of the year, yet just the perfect warm hearty soup you would want during the colder months.
It fills you up without making you feel full. The buttery flavor of the Ritz, along with the cheese and extra seasoning are the perfect finishing touches to make your taste buds happy!
Let us know how the soup turns out for you and if you added anything extra, besides the ritz!
Best Easy Chunky & Creamy Broccoli and Cauliflower Soup Recipe
Course: Soups, Appetizers, Lunch, DinnerCuisine: AmericanDifficulty: Easy4
5
minutes40
minutes45
minutesThis Cream of Broccoli and Cauliflower soup is, hands down, one of the best soups I have ever eaten. It has a nice smooth creamy base, with chunks of tender vegetables. It’s hearty and filling, and perfect for any time of the year!.
Ingredients
4 Tablespoons Butter
6 Tablespoons All Purpose Flour
4 Cups Milk (Keep 1 cup aside until the end.)
1/2 Cup Heavy Cream
1 Cup Chicken Broth (Keep 1/2 cup aside until the end.)
1 Large Broccoli Crown (Approx. 2 cups chopped.)
1/3 Head of Cauliflower (Approx. 2 cups chopped.)
2 Teaspoons Ground Black Pepper
2 Teaspoons Kosher Salt
2 Teaspoons Garlic Powder
1 Teaspoon Montreal Chicken Seasoning- For Topping
Pinch Montreal Chicken Seasoning
Shredded Cheese Blend
Directions
- Roughly chop about 2 cups each of the broccoli and cauliflower. Set aside.
- Over medium low heat, melt 4 tablespoons of butter in a medium sauce pan.
- Slowly whisk in 6 tablespoons of flour,until a thick roux forms. It will be lumpy in the beginning.
- Once the flour and butter are completely mixed together, begin to slowly whisk in 3 cups of milk. Continue whisking until smooth and no lumps remain.
- Slowly add the heavy cream, whisking to fully incorporate.
- Slowly add 1/2 cup of chicken broth. You should come out with a nice smooth, creamy base.
- Add the black pepper, salt, garlic powder, and Montreal seasoning. Whisk together.
- Add the chopped broccoli and gently stir into cream.
- Add the cauliflower and again, stir into the rest of the soup.
- Cover with a lid and simmer on medium low for about 40 minutes, stirring occasionally.
- After 40 minutes, lift the lid and your soup will look quite thick and chunky. Slowly stir in the remaining 1 cup of milk.
- Stir in the remaining 1/2 cup of chicken broth.
***For a thinner consistency, continue to slowly add more broth until desired thickness is reached.
Notes
- ***For the best results, I topped the soup with a pinch of montreal chicken seasoning and a bit of shredded cheese. I served with buttery Ritz crackers, and Oh My! Soo Good!
You always have amazing recipes! Can’t wait to try this one!
Thank you! Let us know how it turns out!
This looks really good. Will be trying it! YUMMMY!