Broccoli and cauliflower cheese soup

    35 min

    A favourite family dish is transformed into a tasty, speckled soup, perfect for a light lunch or supper.

    63 people made this

    Serves: 4 

    • 250 g (9 oz) broccoli, broken into florets
    • 250 g (9 oz) cauliflower, broken into florets
    • 1 shallot, or 50 g (1¾ oz) onions, chopped
    • 600 ml (1 pint) vegetable stock
    • 300 ml (10 fl oz) skimmed milk
    • 40 g (1½ oz) tiny pasta shapes for soup
    • 75 g (2¾ oz) half-fat mature Cheddar cheese, grated
    • 1 tablespoon chopped fresh chives
    • Salt and black pepper
    • To garnish: a pinch of grated nutmeg

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Put the broccoli, cauliflower, shallot, or onions, and stock into a large saucepan. Bring to the boil, cover, then reduce the heat and simmer for 10 minutes, or until the florets are tender. Purée in a food processor or with a hand-held mixer.
    2. Return the soup to the pan and add the milk and pasta. Gently bring it to a steady simmer, then cover and cook for a further 10 minutes, or until the pasta is tender.
    3. Stir in the cheese and chives, reserving some chives for a garnish, and simmer for a few more minutes, stirring occasionally, until the cheese has melted and the soup has thickened slightly. Do not boil it or the cheese will become stringy.
    4. Season to taste, garnish with the reserved chives and a sprinkling of nutmeg, and serve.
    5. Variation: use all broccoli or all cauliflower, if you prefer.
    6. Tip: this soup also freezes well.

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    Reviews in English (6)


    Used different ingredients. I used a blue cheese instead of chedder, and it was gorgeous! One of the nicest soups I have tasted  -  19 Nov 2008


    Yummy! I used broken spagetti, and also popped in a little bit of parmesan. Was delish!  -  10 Dec 2011


    I never follow the amounts specifically but turns out great every time.  -  14 Dec 2011