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Serving: This soup is delicious on its own or paired with a light salad or sandwich for a complete meal.
Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk or broth if it thickens too much.
Freezing: The soup freezes well. Allow it to cool completely, then transfer it to an airtight container or freezer bags. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.
Variants:
Cheesy Broccoli and Cauliflower Soup: Add 1 cup of shredded cheddar cheese (or your favorite cheese) to the soup after blending, stirring until melted for a cheesy twist.
Spicy Broccoli and Cauliflower Soup: Add a pinch of red pepper flakes or a diced jalapeño while sautéing the onions and garlic for a bit of heat.
Vegan Version: Use coconut milk or almond milk instead of regular milk and skip the heavy cream for a dairy-free version of this creamy soup.
FAQ:
Q: Can I add other vegetables to this soup?
A: Yes! You can add carrots, celery, or even spinach for added flavor and nutrients. Just make sure to cook them along with the broccoli and cauliflower.
Q: Can I make this soup ahead of time?
A: Yes, this soup keeps well and even tastes better the next day as the flavors develop. You can prepare it ahead and store it in the fridge for up to 3 days or freeze it for later.
Q: How can I make the soup thicker?
A: If you prefer a thicker soup, you can blend it for longer or add a tablespoon of cornstarch or flour mixed with water to the soup while simmering. Stir until it thickens to your liking.
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