Broccoli and Cauliflower Cream Soup

  • Difficulty: Ultra Basic
  • 30 minutes
  • 2 servings

This broccoli and cauliflower cream soup really brings out the best of both veggies, binding their flavors together. Thicken the soup with heavy cream to make it extra rich and creamy, and add a few rosemary sprigs in the recipe as well. Their flavor will fit just right in this mix!

Ingredients Needed for Broccoli and Cauliflower Cream Soup

    8 cauliflower florets
    8 broccoli florets
    1 tablespoon vegetable oil
    1 carrot, thinly sliced
    1 tablespoon butter
    ½ teaspoon sugar
    ¼ cup chicken stock
    2 rosemary sprigs
    ½ cup heavy cream

How to Make Broccoli and Cauliflower Cream Soup

  1. Add water n a large pan, add salt and bring it to a boil.
  2. Add the broccoli and cauliflower and boil them until they are completely cooked and tender.
  3. Heat the vegetable oil in a skillet over medium heat. Add the sliced carrot, butter, and a slight hint of sugar.
  4. Mix until the butter and sugar are melted, then add half of the chicken stock.
  5. Add the rosemary sprigs and continue cooking until the carrot is tender. Remove the rosemary.
  6. Add all of the veggies into your food processor. Pour the heavy cream and the remaining chicken stock. Season with salt and pepper.
  7. Blend everything into a smooth cream. If necessary, add some more chicken stock.

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