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–+ servings
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5 from 13 votes

Broccoli Cauliflower Soup

By: Min Kwon | MJ and Hungryman
This broccoli cauliflower soup is creamy, cozy, and naturally thickened with white beans. An easy one-pot soup that’s healthy, filling, and perfect for family dinners.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
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Equipment

Ingredients 

  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, diced
  • 3 tablespoons all purpose flour
  • 4 cups vegetable broth
  • 1 cup milk
  • 16 ounces frozen broccoli florets
  • 16 ounces frozen cauliflower
  • 15 ounce cannellini beans, rinsed and drained
  • 1/2-1 teaspoon smoked paprika
  • salt and pepper to taste
  • 1 cup shredded cheddar cheese

Instructions 

  • Heat butter in a Dutch oven or large pot over medium heat. Add the onion, garlic, and carrots. Saute the vegetables for about 5 minutes or until they start to soften.
  • Thicken the soup: Sprinkle the flour over the vegetables and stir to coat the vegetables. Cook for 1-2 minutes, allowing the flour to slightly brown.
  • Add the liquid ingredients: Slowly pour in the broth scraping the bottom of the pot to lift off any bits of vegetables or flour. Then add milk.
  • Add broccoli, cauliflower, and beans and allow the soup to come to a gentle simmer (not boil). Reduce heat to low, cover, and simmer for 10-15 minutes or until the vegetables are tender. Be sure to stir occasionally.
  • Add salt and pepper and smoked paprika to taste.
  • Stir in grated cheese. Taste and adjust the seasoning if necessary.
  • Enjoy as is or blend until smooth using a high speed blender or an immersion blender. You can also blend half and keep the rest chunky.

Notes

  • Storage: First, cool the soup completely and transfer to an airtight container. Store in the refrigerator for up 4 days.
  • To freeze, transfer to freezer-safe containers or freezer bags, making sure to leave some space at the top of the container or bag for expansion. You can freeze for up to 3 months. Thaw soup in the refrigerator overnight.

Nutrition

Calories: 300kcal | Carbohydrates: 35g | Protein: 15g | Fat: 12g | Cholesterol: 34mg | Sodium: 256mg | Potassium: 969mg | Fiber: 8g | Sugar: 8g | Vitamin A: 4655IU | Vitamin C: 107mg | Calcium: 303mg | Iron: 3mg
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