Velvety Sour Cream Broccoli Cauliflower Chicken Soup
Discover the perfect blend of light and luxurious with my Velvety Sour Cream Broccoli Cauliflower Chicken Soup. This broth-based creation combines fresh broccoli and cauliflower with a tangy twist of sour cream, turning a simple broth into a creamy delight. Ideal for a chilly evening or a comforting lunch, it offers a smooth texture with a refreshing tang that awakens your palate. Give this recipe a try and enjoy a bowl of warmth and pure comfort!
INGREDIENTS YOU’LL NEED:
- 1 Onion (diced) – Adds a sweet and savory depth to the soup as it cooks down.
- 4 cloves Garlic (minced) – Brings a rich, aromatic flavor that enhances the broth.
- 3 Carrots (chopped) – Adds natural sweetness and color while providing a hearty texture.
- 1 Chicken Breast (large) – Provides tender, shredded protein that makes the soup more filling.
- 8 Cups Chicken Broth – Forms the flavorful base of the soup, keeping it rich yet light.
- 4 Cups Broccoli Florets (fresh) – Adds vibrant color and a mild, slightly earthy flavor.
- 4 Cups Cauliflower Florets (fresh) – Gives the soup a creamy texture and subtle nuttiness.
- Salt and Black Ground Pepper (to taste) – Enhances the overall flavor and balances the ingredients.
Sour Cream Roux:
- ¼ Cup Flour – Helps thicken the soup, giving it a velvety consistency.
- ½ Cup Water – Used to mix with the flour and create a smooth roux.
- ½ Cup Sour Cream – Adds a tangy richness, making the soup extra creamy and flavorful.
Simple Ingredients, Big Flavor – A Soup Everyone Will Devour:
- Creamy and Comforting – The blend of broccoli, cauliflower, and sour cream creates a rich, velvety texture that everyone will love.
- Nutritious Yet Delicious – Packed with fresh veggies and protein, it’s a wholesome meal that even picky eaters will enjoy.
- Easy One-Pot Meal – Simple to make with minimal cleanup, making it perfect for busy weeknights or cozy family dinners.
HOW TO MAKE THIS TANGY VEGETABLE CHICKEN SOUP?
Time needed: 1 hour
- Sauté the Aromatics:
In a large pot or Dutch oven over medium heat, add a drizzle of oil or butter. Add the diced onion and cook for about 3 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Cook the Chicken and Carrots:
Add the chopped carrots and the whole chicken breast to the pot. Pour in the chicken broth, stir, and bring to a gentle boil. Reduce the heat to low and let it simmer for about 15–20 minutes until the chicken is fully cooked. - Add the Broccoli and Cauliflower:
Remove the cooked chicken from the pot and set it aside to cool slightly. Add the broccoli and cauliflower florets to the simmering broth. Cook for about 20 minutes until the vegetables are tender. - Prepare the Sour Cream Roux:
In a small bowl, whisk together the flour, water, and sour cream until smooth. - Add the Roux:
Slowly pour the roux into the soup, stirring constantly to avoid lumps. - Shred the Chicken:
While the vegetables are cooking, shred the cooked chicken using two forks. Return the shredded chicken to the pot and stir to combine. - Simmer and Season:
Let the soup cook for another 5 minutes, stirring occasionally, until it thickens slightly. Season with salt and black pepper to taste. - Serve and Enjoy:
Ladle the soup into bowls and garnish with extra sour cream, shredded cheese, or fresh herbs if desired. Serve warm with crusty bread or crackers. Enjoy!
FAQ – FREQUENTLY ASKED QUESTIONS:
Absolutely! I prefer fresh for texture, but frozen works just fine. Just add it straight to the soup—no need to thaw first.
If you want a smooth soup texture use an immersion blender or a regular blender works too—just blend in batches and be careful with hot liquid!
I make sure to whisk it into the soup at the very end keeping the soup at a low simmer. This helps it blend smoothly without clumping.
Definitely! The flavors get even better after a day in the fridge. I just reheat it gently and stir well before serving.
Tangy Sour Cream Vegetable CHICKEN SOUP RECIPE ADD-INS AND VARIATIONS:
- Swap the chicken for a vegetarian option – If I want to make this soup meat-free, I simply leave out the chicken and use vegetable broth instead of chicken broth. It’s still just as hearty and flavorful!
- Use Greek yogurt instead of sour cream – When I want a lighter option, I swap the sour cream for plain Greek yogurt. It keeps the tangy creaminess while adding extra protein.
- Thicken with cornstarch instead of flour – If I need a gluten-free version, I whisk together 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the soup instead of the flour roux.
- Make it cheesy – I love stirring in shredded sharp cheddar or Parmesan at the end for an extra rich, cheesy flavor. It makes the soup even more indulgent!
- Add extra veggies – Sometimes I toss in spinach, kale, or even diced potatoes for more texture and nutrients. It’s a great way to use up extra produce.
- Make it spicy – When I’m in the mood for a little heat, I add a pinch of red pepper flakes, a dash of hot sauce, or even diced jalapeños for a spicy kick.
WHAT IS COMMONLY SERVED WITH SOUR CREAM VEGETABLE CHICKEN SOUP?
This Velvety Sour Cream Broccoli Cauliflower Soup goes great with a few simple sides. I like to serve it with warm bread or soft dinner rolls for dipping. A fresh salad with a light dressing adds a nice balance. For a heartier meal, a grilled cheese sandwich or roasted veggies work well. Crackers, garlic bread, or even a baked potato make great extras. A glass of white wine or a warm cup of tea makes it even better!
HOW TO STORE AND REHEAT Smooth and Tangy Broccoli Cauliflower Soup?
To store leftover soup, let it cool completely before transferring it to an airtight container. Keep it in the fridge for up to 3-4 days. When you’re ready to enjoy it again, simply reheat on the stovetop over medium heat, stirring occasionally, until it’s heated through. You can also microwave it in short intervals, stirring in between, until warm.
CAN LEFTOVER Broccoli Cauliflower Soup BE FROZEN FOR ANOTHER DAY?
Freezing this soup is a great way to save leftovers for later, but because it contains sour cream, the texture may change slightly when reheated. To freeze, let the soup cool completely, then pour it into airtight containers or freezer-safe bags, leaving some space for expansion. Freeze for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat slowly on the stove, stirring well to bring back its creamy texture.
LOOKING FOR MORE SOUP RECIPES? TRY THESE!
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Creamy Dreamy Marry Me Chicken Soup: This dish combines tender chicken, a rich, flavorful broth, and just the right touch of herbs and spices to create a bowl of pure magic.
Velvety Sour Cream Broccoli Cauliflower Chicken Soup
Equipment
- Large Dutch Oven
Ingredients
- 2 Tablespoons Olive Oil or Butter
- 1 Onion (diced)
- 4 cloves Garlic (minced)
- 3 Carrots (chopped)
- 1 Chicken Breast (large)
- 8 Cups Chicken Broth
- 4 Cups Broccoli Florets (fresh)
- 4 Cups Cauliflower Florets (fresh)
- Salt and Black Ground Pepper (to taste)
Sour Cream Roux (whisk together)
- ¼ Cup Flour
- ½ Cup Water
- ½ Cup Sour Cream
Instructions
- Sauté the Aromatics: In a large pot over medium heat, add a drizzle of oil or butter. Add the diced onion and cook for about 3 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Cook the Chicken and Carrots: Add the chopped carrots and the whole chicken breast to the pot. Pour in the chicken broth, stir, and bring to a gentle boil. Reduce the heat to low and let it simmer for about 15–20 minutes until the chicken is fully cooked.
- Add the Broccoli and Cauliflower: Remove the cooked chicken from the pot and set it aside to cool slightly. Add the broccoli and cauliflower florets to the simmering broth. Cook for about 20 minutes until the vegetables are tender.
- Shred the Chicken: While the vegetables are cooking, shred the cooked chicken using two forks. Return the shredded chicken to the pot and stir to combine.
- Prepare the Sour Cream Roux: In a small bowl, whisk together the flour, water, and sour cream until smooth. Slowly pour the roux into the soup, stirring constantly to avoid lumps.
- Simmer and Season: Let the soup cook for another 5 minutes, stirring occasionally, until it thickens slightly. Season with salt and black pepper to taste.
- Serve and Enjoy: Ladle the soup into bowls and garnish with extra sour cream, shredded cheese, or fresh herbs if desired. Serve warm with crusty bread or crackers. Enjoy!