Creamy Broccoli & Cauliflower Soup

This comforting, velvety soup highlights fresh (or frozen) broccoli and cauliflower. Blending creates natural creaminess without heavy dairy, but you can add cheese or cream for richness. It's healthy, packed with veggies, and ready in about 40 minutes. Serves 4-6.

Ingredients

• 1 tablespoon olive oil or butter

• 1 medium onion, diced

• 2-3 garlic cloves, minced

• 1 medium head broccoli (about 4 cups florets), chopped

• 1 medium head cauliflower (about 4 cups florets), chopped

• 2 medium carrots, sliced (optional, for sweetness)

• 4-6 cups vegetable or chicken broth (adjust for desired thickness)

• Salt and pepper to taste

• Optional add-ins for extra creaminess:

  • 1 cup shredded sharp cheddar cheese

  • ½ cup heavy cream or half-and-half

  • 1 teaspoon Dijon mustard

Instructions

1. Sauté the base: Heat the oil or butter in a large pot over medium heat. Add the diced onion (and carrots if using) and cook for 5-7 minutes until softened. Stir in the garlic and cook for 1 more minute until fragrant.

2. Add veggies: Add the chopped broccoli and cauliflower. Pour in the broth (start with 4 cups; add more later if needed). Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the vegetables are very tender.

3. Blend: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. (Or carefully transfer in batches to a blender.) For some texture, blend only part of it.

4. Finish: Stir in optional cheese until melted, or add cream for richness. Season with salt, pepper, and Dijon if using. Simmer 2-3 more minutes. If too thick, add more broth.

5. Serve: Ladle into bowls. Top with extra cheese, croutons, bacon bits, or fresh herbs. Enjoy with crusty bread!