We have lightened up a classic here to make a broccoli cauliflower soup that is not only hearty and comforting but also gluten-free, lower in carbs and absolutely delicious. Chock full of veggies, this is a soup that really sticks to the ribs and leaves your belly wholly satisfied.
This soup really lends itself to being mopped up with a big hunk of fresh crusty bread. In fact, the kids loved it so much that the bread was used to ensure immaculately clean bowls once the soup had been guzzled down.
Troubleshooting: Making Broccoli Cauliflower Soup In The Instant Pot/Pressure Cooker.
Do I have to sauté the onions, carrots and garlic?
You don't have to do anything you don't want to. If you want to save a couple of minutes on the recipe then by all means go ahead. I have made this soup multiple times and I really feel like it tastes better when the onions, carrots, and garlic have been sautéed and get a little bit of caramelization on the edges.
But it is definitely not necessary, and if you are in a hurry then just skip this step, dump everything in the pot and be on your merry way.
Making Broccoli Cauliflower Soup On The Stove Top
This can absolutely be made on the stovetop. It just takes a wee bit more time, but don't worry it will taste just as good.
To make Broccoli Cauliflower Soup on the stovetop simply:
- Follow the first two steps in a large saucepan.
- Then bring to a simmer and cook until the broccoli and cauliflower are both very tender. This should take about 30 minutes.
- Once tender, remove the pot from the heat and stir in the spices, herbs, and cheese.
- Blend and serve.
Speaking of blending....I am so happy to be reunited with my immersion blender so I don't have to scoop the soup out into the blender. This is the one I have and I absolutely recommend.
Funny story....my mother-in-law bought me that immersion blender when I was 21 and all I could think was "when am I EVER going to use that thing???"....and I never did. Until I hit 30 and now I use the dang thing every bloody day!!
Substitutions To Make Broccoli Cauliflower Soup Suit Your Diet
Make It Gluten Free
You are in luck as this soup is almost certainly gluten-free, only dependant on the mustard you use.
Most prepared mustards are gluten-free. However, a few prepared mustards are made with either wheat flour or malt vinegar. Just be sure to read the ingredient list to make sure your prepared mustard does not contain those ingredients.
Make It Dairy Free
Cheese is a BIG part of this recipe.
If you can't have cheese then you can try either a vegan cheese substitute or adding a little bit of nutritional yeast. I have not tested this recipe with either, so if you do then be sure to pop back and let us know how it went.
Make It Vegan
Same as above. The only non-vegan elements of this soup would be the cheese. Sub in some vegan cheese substitute or some nutritional yeast and pop back to let us know how it turned out!
In Need Of More Soups?
Soups have become my love language over the years. They are easy to make and can be prepared quickly in a pressure cooker, lovingly on a stovetop or when you aren't even at home in a slow cooker.
If you need some more soups in your life then check these out:
- Broccoli Cheddar Soup In The Instant Pot
- Rustic Sausage and Bean Soup
- Cauliflower Soup with Carrot, Cumin, and Lentil
- Creamy Irish Mushroom and Potato Soup
- Cream of Celery Soup.
Which one will you make first?
Recipe
Instant Pot Cheesy Broccoli and Cauliflower Soup
Ingredients
- 2 tablespoon olive oil or cooking oil of choice
- 1 medium onion finely diced
- 2 cups diced carrots
- 3 cloves garlic minced
- 4 cups chicken or vegetable stock
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 1 teaspoon dijon mustard
- ½ tsp ground paprika
- ¼ teaspoon ground turmeric
- 3 cups sharp cheddar cheese shredded
- salt and pepper to taste
Instructions
- Press the Sauté button on the Instant Pot and add the olive oil. Once oil is hot stir in the onion and carrots and cook about 2-3 minutes, or until the onion is translucent.
- Stir in the garlic and cook for 1 minute. Stir in the broth.
- Add the broccoli and cauliflower to the pot, pop on the lid, and set Instant Pot to cook at High Pressure for 8 minutes.
- At the end of 8 minutes, do a quick release of pressure, open the lid and turn the pot off. Add in the paprika, turmeric, and dijon and stir until incorporated.
- Add the cheese and stir, mixing well until fully melted. Once melted season to taste.
- At this point I like to blend the soup in the pot with an immersion blender to make a super creamy soup. Alternatively you can just take half the soup and blend until smooth and creamy and then add it back to the pot. It makes for a thicker soup.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Ashley says
Have you tried to freeze this soup? Wanting to make a big batch and freeze leftovers but don't want a broken or gritty soul when thawed!
Donna says
I haven't sorry. I think it would be fine, especially if you grated your own cheese, and didn't use the pre-grated stuff...however I can't say 100%, and I completely know what you means by broken and gritty soul 😂 nothing more depressing!
Karen Brucia says
I would love to make this soup but do not have tumeric. Can it be left out or substituted with something else?
Donna says
You can definitely leave it out!
Heidi Scarfone says
This soup is yummy...I’m a bit confused though because you mention adding milk and cream in the stove top recipe yet I don’t see anything in the instapot recipe...do we add milk or cream in the insta pot soup once it’s cooked? I did the insta pot recipe...
Donna says
Hi Heidi, so glad you enjoyed the soup! Thanks so much for pointing that out, no milk and cream required. I have been updating a few recipes to include both stovetop and instant pot directions and must have made a mistake. All fixed now 🙂
Samantha LaVallee says
I didn't see anything about milk or cream in recipe am I blind or is it not in it?
Donna says
Hi Samantha, no there is no milk or cream in this recipe, the blended cauliflower with the stock makes a super creamy mixture. You can always add some milk or cream as well if you prefer though
Karen Henderson says
Can you use frozen Broccoli and Cauliflower?
Donna says
I haven't but seeing as it is blended at the end (so it doesn't matter if it gets mushy) I am sure it would work out just fine!
Lauren says
So delicious! I’ve made it a few times this Winter.
Donna says
Yay! So nice to warm up with a nice bowl of soup 🙂
Martha List says
Where is the complete recipe? You say can be made vegan, gluten free, diet but the complete recipe is not shown!
Donna says
Hi Martha, the recipe card is at the bottom of the post and has the full recipe. There are tips on substitutions for making it vegan and gluten-free within the post itself, about halfway down the page. Hope that helps.
Samantha LaVallee says
Do u have to blend soup? Or would it be ok just chopped finely or?
Donna says
To get the creaminess and the smooth texture you will need to blend the soup. If you don't mind a chunkier texture then finely chopped will work just fine, but the soup will not be creamy.
alkimos says
Yummmm this looks so comforting! I love this soup Must try.
Megan Ellam says
Looks delicious Donna! As I am freezing here in Thornton I am getting ready to bust out my Instant Pot for the first time and try some new recipes. Thanks for a great recipe.
Donna says
Oh my goodness the weather has just taken a huge turn hasn't it!! We were swimming in the ocean last week and this week I can't seem to wear enough layers to warm me up!