Creating a soup that brings comfort while offering texture and contrast is always a joy. This broccoli cauliflower cream soup with microgreens does exactly that. The base is smooth, creamy, and richly flavored, yet not overpowering. On top of that, we add tender steamed broccoli and cauliflower florets for a satisfying bite. A generous swirl of cream cheese sits at the center, melting into the soup gently, while the fresh microgreens give a crisp and peppery lift. Everything about this bowl reflects balance — soft, creamy textures with lively toppings. That’s exactly how we like it.
Why Choose Broccoli Cauliflower Cream Soup with Microgreens
We enjoy soup that surprises with layers of flavor and contrast in every spoonful. This broccoli cauliflower cream soup with microgreens offers both comfort and excitement. The blended base is delicate but full of personality. It carries the depth of roasted garlic and onion, mellowed with buttery cauliflower and brightened by broccoli. On top, the soft, lightly steamed florets give a fresh bite, while the cream cheese adds richness without heaviness. The microgreens? They finish the story. Their crispness makes the experience dynamic and vivid. We keep returning to this soup not just for its warmth, but for how complete it feels.
Ingredients
To make 3 to 4 servings:
- 250 g cauliflower florets (plus 8–10 reserved)
- 150 g broccoli florets (plus 8–10 reserved)
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 medium potato, peeled and cubed
- 2 tbsp olive oil
- 600 ml vegetable broth
- 80 ml plant-based cream or light cooking cream
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 2 tbsp cream cheese (for topping)
- A handful of microgreens (radish, arugula, or mixed)
This combination gives a creamy soup with a thick but silky texture. The extra florets add structure and freshness, while the microgreens provide contrast.
How to Prepare the Soup
Begin by heating olive oil in a deep pot over medium heat. Add chopped onion and garlic and stir until fragrant and slightly golden. Add cubed potato, cauliflower florets (reserve some), and broccoli florets (reserve some). Stir gently and cook for two to three minutes. Pour in the vegetable broth, bring to a simmer, and cover. Let it cook for about 15 minutes, or until the vegetables are fully soft. Turn off the heat and blend the soup using an immersion blender until completely smooth. Stir in the cooking cream and season with salt and pepper. Steam the reserved broccoli and cauliflower florets separately until just tender. Serve the blended soup warm in bowls, add a spoonful of cream cheese at the center, and top with the steamed florets and microgreens.
Serving Suggestions
This soup pairs beautifully with crusty sourdough or soft flatbreads. We often keep it simple — just the soup in a neutral ceramic bowl, the toppings placed with care, and the contrast between textures guiding the first spoonful. You can add toasted seeds for crunch, but we usually let the reserved florets and microgreens lead. For color, a slight drizzle of olive oil on top enhances the presentation. The cream cheese in the center softens gradually, enriching the broth as it melts. Every bite shifts between velvety base, soft florets, and fresh green sparks.
What Makes Broccoli Cauliflower Cream Soup with Microgreens Special?
We created this soup as a twist on the typical pureed dish. The structure comes not just from the base, but from what sits on top. The reserved vegetables aren’t leftovers — they’re essential. Their texture reminds us of the soup’s core ingredients. The cream cheese adds gentle indulgence, and the microgreens wake up the whole thing with bite. They don’t overwhelm. Instead, they balance. We believe soup should never feel flat, and this one never does. That contrast is what makes it work.
Other Variations to Explore
Feel free to personalize the blend depending on what’s available. Swap the potato with parsnip for a nuttier base. Add roasted celery root for extra earthiness. If you want a smoky version, roast the cauliflower and garlic before blending. The cream topping can change too — try cashew cream or whipped feta. And if microgreens are not available, a light mix of finely chopped parsley and lemon zest can deliver a similar touch. We’ve even topped it with croutons soaked in garlic oil for something more filling. The point is, this soup adapts easily to mood and season.
Final Thoughts on Broccoli Cauliflower Cream Soup with Microgreens
This broccoli cauliflower cream soup with microgreens always feels like the right choice when we want something both cozy and thoughtful. It has body, freshness, and a simple elegance that doesn’t require much effort. The cream cheese swirl and the brightness of the microgreens elevate it just enough to feel special. Every time we serve it, we notice the quiet moment of appreciation before the first spoonful. For more original combinations using microgreens, don’t miss our full collection of ideas in the Microgreens Recipes section. There, you’ll find more bowls, salads, and plates that follow the same approach: balance, taste, and creativity.
Discover more delicious soup ideas provided below to inspire your next comforting and flavorful bowl.