"My boss brought this soup to the office one fine day and I was hooked on it from the first taste. It is a snap to make and the flavors are mild, yet very distinct. My kids loved it the first time I made it at home and it instantly became known as 'Tim Perry's Soup.' You might like a stronger curry flavour or a creamier soup, so adjust the seasonings to your taste. It's ready within the hour, but the longer it simmers the better the flavor. Serve with crusty bread and butter." — Sheila Kampman
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onion, finely chopped
cauliflower, finely chopped
broccoli, finely chopped
chicken bouillon granules
salt and pepper to taste
shredded Cheddar cheese
Loved this....although I made some changes....I sauteed the onion, 2 cloves of minced garlic, and some baby carrots in some evoo. Then I added 2 bunches of broccoli and a large head of cauliflower washed and cut into small pieces, added pepper, crushed thyme and a sprinkle of cayenne(didn't have any curry). I let that cook for about 5-7 minutes, then added the chicken broth(low sodium) and added an extra cup of water with a chicken boullion packet. Let that cook until the veggies were tender and then I whipped it through my food processor making sure I left some chunks for texture. Added that back to the pot, mixed 1% milk with the flour, let that thicken, adjusted the seasonings, and added 1 pk of shredded cheddar and the kernels of 1 leftover corn on the cob shaved off. (It was like I cleaned out the fridge!) What a fabulous soup!!! Nice and thick and rich with so many veggies.....even my 1 year old loved it....will make again and keep in my rotation for the fall/winter!!
This was an interesting one. I love broccoli cheese soups, and I love curry, but I guess I just don't love them together. I thought it was a wierd combo. It also didn't get very creamy, although I let it cook awhile, hoping it would thicken. Then I pureed some of, but it just gave it a wierd flourescent green color.
I thought this recipe was excellent. My entire family enjoyed it. Like everyone else, I made a few changes to it though.
I initially sauteed the vegetables in oil to soften them. Once tender, I added my "broth."
I added a total of 8 cups of "broth" - well, water, and added two chicken and one vegetable bouillon cubes. That made this soup go a lot further, and still retained the taste.
I used two bunches of broccoli, and half a head of cauliflower. I also shredded in two carrots, and added 4 cloves of garlic, minced.
I then used a hand blender in the pot to smooth out the soup. Next time I may leave some chunks to add a little more texture.
Overall, I was very pleased with this soup, and will definitely make it again.
This was fantastic soup. I made it even easier by using frozen broccoli and cauliflower. The curry was a nice touch. I'll definitely put this on a regular rotation! Thanks!
Really good flavor. I altered slighty since we are vegetarian, used vegetable broth and vegetable bouillon. Also added some minced garlic and chopped red pepper. Used 1/2 cup of heavy cream and 1/2 cup milk. Turned out so good!! Thanks
Pretty darn good, I like the combine of the cauliflower/broccoli. I used fat free half and half instead of milk. Came out great. This will be a regular :)
This was good. I followed the suggestions of other reviewers by softening the onions in some butter and I also added chopped carrots. I coursley chopped the vegetables. I took out most of the mixture (leaving some chunks) and blended it and then put it all back in the pot. I used half/half unstead of milk. Creamy and good.
My husband, who does not like soup, loved this soup!! I have made twice now in the past couple of weeks as I had an abundance of cauliflower. The first time according to directions, the second as a vegetarian alternative (no chicken broth or bouillon) This is delicious - tweaked a bit due to other reviews, specifically blending everything to get a thicker texture of soup. Will pass along to others and make again and again! Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Tim Perry's Soup (Creamy Curry Cauliflower and Broccoli Soup)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 348
** Calories from Fat: 180
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