Equal Parts Broccoli-Cauliflower Soup

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A velvety, nutrient-packed soup simmered with perfectly balanced portions of broccoli and cauliflower for a comforting meal. This soup recipe (vegetarian), ready in about 35 minutes, pairs broccoli florets, cauliflower florets, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 medium onion
• 2 cloves garlic
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until translucent.
2. Step 2: Add minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 cup broccoli florets and 1 cup cauliflower florets, then add vegetable broth, salt, black pepper, and dried thyme. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are very tender.
4. Step 4: Use an immersion blender to puree the soup until completely smooth, or transfer to a blender in batches.
5. Step 5: Return to pot and stir in 1/2 cup heavy cream. Heat gently for 2 minutes without boiling, then serve immediately.