You can’t have enough winter soup recipes, and this one is divine. A thick and creamy soup that’s so simple to prepare, it’s one of the best cauliflower and broccoli soups around!
Using your slow cooker, fresh winter produce and cream cheese at the end – it’s simply delicious.
If you enjoy this recipe, you may also like my collection of slow cooker soup recipes, featuring twelve easy soups perfect for cooler days.
Originally published March 24, 2020. Updated March 5, 2026
Why This Recipe Works So Well
This slow cooker cauliflower and broccoli soup is creamy, comforting and incredibly easy to make. It’s perfect for busy winter evenings when you want a warm meal ready to serve.
It’s much easier for me to pop the slow cooker on either in the morning or midday, then serve up a warm meal when the family is ready later that night.
Use in season vegetables for best value
Soup is often a perfect way to make the most of fresh winter vegetables. It’s always best to buy produce that’s in season as it tends to be the best quality and price. It also keeps the menu varied over the year and introduces new tastes to the family.
Over winter, some key vegetables to look out for are broccoli, pumpkin, cauliflower and potatoes.
Ingredients for Slow Cooker Cauliflower and Broccoli Soup
I chose to use a combination of cauliflower and broccoli, they were both a great size, so they went a long way in this recipe and made it very affordable.
You can dish it up straight from the slow cooker and if you have any leftovers, you can freeze it and heat it up again on another chilly winter’s night.
I’ve popped a quick video below showing how I store leftover soup in portions for the freezer. It makes life so much easier later on.
This is not the watery soup you sometimes see. This one is thick and full of flavour – the six garlic cloves help with that! You can easily thin it down with some cream after you have prepared it but we prefer to keep it thick as it is such a satisfying meal.
How to serve this soup
This is lovely served with Easy Cheese Puffs, but it would also be perfect with cheesy toast or garlic bread.
Cauliflower has a subtle flavour but is certainly popular in my family! In the past it was usually only boiled heavily and served on the side, but now it is used in things such as rice, pizza bases, cheese sauces and more!
It is fast becoming the new super-food. You can easily prepare this soup without the broccoli, you will end up with a lovely dreamy cauliflower soup.
But for extra greens, added flavour and colour the broccoli brings it is definitely well worth trying them together.
Try this Crusty Slow Cooker Cheesy Loaf – it would be perfect with this soup on a winters day
Slow cooker soups are wonderfully easy, but a few simple techniques can make them even better. I explain them in my guide on how to make the best slow cooker soup.
Slow Cooker Cauliflower & Broccoli Soup Recipe
Cauliflower & Broccoli Soup
A thick and delicious soup - the slow cooker allows the flavours to develop, finished with cream cheese, its filling, nutritious and divine!
Ingredients
- 1 Head of Cauliflower (approx 1.2kg), rinsed, diced into large florets
- 1 Head Broccoli, rinsed, diced into large florets
- 6-8 Garlic Cloves, peeled
- 1/2 Onion, diced
- 3 Cups Chicken Stock, 750 mils
- 1/2 teaspoon Salt
- 1 teaspoon Pepper, ground
- 225 grams Cream Cheese
- 100 Grams Cheese, I used a hard aged cheese, grated
Instructions
- In a large slow cooker add the garlic cloves and the diced onion
- Add to this the cauliflower and broccoli, chicken stock, salt and pepper, stir and cover
- Cook on high for 4 hours, stirring 2-3 times during cooking
- Once time is up add the cream cheese and grated cheese
- Using a stick blender, food processor or blender mix the soup until it is thick and creamy and no lumps remain
- The soup is supposed to be super thick
- Serve with fresh toppings, anything from chives, parsley, peppers, bacon, tiny broccoli florets to bring out the flavours of the soup
- Leftover soup can be stored in the fridge for up to 5 days, or can be frozen in an airtight container
Notes
You will need a slow cooker and either a stick blender, heat-proof blender or food processor to blend the soup once cooked
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 268Total Fat: 20gSaturated Fat: 11gUnsaturated Fat: 9gCholesterol: 58mgSodium: 602mgCarbohydrates: 13gFiber: 3gSugar: 6gProtein: 11g
This nutrition calculation for Just Slow Cooker Recipes has been automated, please use your discretion with the calculation and use your own if unsure.
I hope you enjoy this delicious winter warming soup, and keep an eye out for more soup recipes coming your way.
More Delicious Slow Cooker Soup Recipes
If you love the look of this soup – be sure to check out my other delicious slow cooker soups – below are some of my favourites
Slow Cooker Carrot & Ginger Soup
Slow Cooker Pumpkin & Potato Soup
Thank you so much for stopping by to check out my latest recipe and others on my blog. If you are not already be sure to follow me on Facebook or Instagram for more Slow Cooker deliciousness, and you can register your email in the subscription box below to receive all my recipes as I publish them.
Happy Cooking!
Anna
You can find the original post and more at Just A Mum
Outstanding! Huge fan of your new site & the variety of easy recipes. Made this for lunch yesterday – taste & texture is perfect. Carrot & Ginger Soup next – thank you 😊
Wonderful! Thank you, I’ll keep uploading each week.
Making this recipe right now for hands-free cooking on a Saturday afternoon. Have tried so many versions of this soup. This one can’t help but be good.
Love and appreciate the simplicity of it.
Might add a can of white chicken breast meat for extra protein near the end /may lessen the cream cheese slightly- and not purée/emulsify all. Maybe mushrooms next time?
No pure vegetarians here – but we love vegetables…. Thank you for sharing.