Broccoli, Cauliflower and Cheese Soup Recipe

Introduction

This Creamy Broccoli Cauliflower Cheese Soup is the ultimate easy and comforting meal. It’s a rich, velvety blend of two favorite vegetables in a cheesy, satisfying broth, perfect for a quick weeknight dinner. For another delicious way to enjoy broccoli and cheese, try this High Protein Broccoli Cheddar Soup Recipe. Ready in about 30 minutes, it’s a simple, family-friendly recipe that delivers maximum flavor with minimal effort.

Ingredients

This creamy Broccoli, Cauliflower and Cheese Soup starts with a classic, aromatic vegetable base that builds a rich and savory flavor foundation.

• 2 tablespoons olive oil (use regular or light – not extra virgin)
• 1 cup diced carrots (about 2 medium to large)
• 1 cup diced celery (about 2 large ribs)
• 1 cup diced onion (about 1 small to medium)
• salt and pepper (to taste)
• 3 tablespoons all-purpose flour
• 4 cups water
• 4 teaspoons chicken base (such as Better Than Bouillon)
• 3 cups fresh broccoli florets
• 3 cups fresh cauliflower florets
• 1 cup half and half
• 2 cups shredded sharp cheddar cheese

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This streamlined method for Broccoli, Cauliflower and Cheese Soup is about 25% faster than many traditional recipes, getting you from chopping to serving in well under an hour.

Step-by-Step Instructions

Step 1 — Prepare the Vegetables

Rinse one head of broccoli and one head of cauliflower. Cut them into small, uniform florets. Dice one medium onion and mince two cloves of garlic. Cutting the vegetables to a similar size ensures they cook evenly in your Broccoli, Cauliflower and Cheese Soup.

Step 2 — Sauté the Aromatics

In a large pot or Dutch oven, melt 2 tablespoons of butter or heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.

Step 3 — Cook the Vegetables

Add the broccoli and cauliflower florets to the pot. Pour in 4 cups of vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the vegetables are very tender when pierced with a fork.

Step 4 — Blend the Soup

Carefully puree the soup until smooth using an immersion blender directly in the pot. For a chunkier texture, you can blend only half. If using a countertop blender, work in batches and allow steam to escape to prevent pressure buildup.

Tip: Let the soup cool slightly before blending for safety and to preserve the vibrant green color of the broccoli.

Step 5 — Create the Cheese Sauce Base

In a separate saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for 1-2 minutes to make a roux. Gradually whisk in 2 cups of whole milk, continuing to whisk until the mixture thickens slightly, about 3-5 minutes.

Step 6 — Add Cheese and Combine

Reduce the heat to low. Gradually add 2 cups of freshly grated sharp cheddar cheese to the milk mixture, stirring constantly until completely melted and smooth. Pour this creamy cheese sauce into the blended vegetable soup and stir to combine thoroughly.

Tip: Use freshly grated cheese from a block, as pre-shredded cheese contains anti-caking agents that can make your soup grainy.

Step 7 — Season and Final Simmer

Season the Broccoli, Cauliflower and Cheese Soup with salt, black pepper, and a pinch of nutmeg or mustard powder to enhance the cheesy flavor. Heat the soup gently over low heat for another 5-10 minutes, stirring occasionally. Do not let it boil, as this can cause the cheese to separate.

Step 8 — Serve and Garnish

Ladle the hot soup into bowls. Garnish with extra shredded cheese, a sprinkle of chopped chives or parsley, and a crack of black pepper. Serve immediately with crusty bread for dipping.

Doneness Cue: The soup should be creamy, velvety, and hot throughout, with all flavors perfectly melded.

Nutritional Information

Calories	~280 kcal
Protein	~14 g
Carbohydrates	~18 g
Fat	~18 g
Fiber	~5 g
Sodium	~680 mg

Note: Estimates based on typical ingredients and serving size. This broccoli, cauliflower and cheese soup is a good source of vitamins C and K.

Healthier Alternatives

This classic Broccoli, Cauliflower and Cheese Soup is wonderfully adaptable. Here are several ingredient swaps to tailor it to different dietary needs without sacrificing its comforting essence.

• Lower-Carb / Keto — Replace the all-purpose flour with a small amount of xanthan gum or almond flour for thickening. The result is a rich, velvety soup that fits a low-carb lifestyle perfectly.
• Dairy-Free / Vegan — Use nutritional yeast and a splash of white miso paste instead of cheddar for a deeply savory, “cheesy” flavor. Blend in soaked raw cashews or a can of full-fat coconut milk for luxurious creaminess.
• Higher Protein — Stir in a cup of pureed white beans or cottage cheese during the blending stage. This boosts protein content while maintaining a smooth texture and mild flavor.
• Gluten-Free — Swap the all-purpose flour for an equal amount of cornstarch, arrowroot powder, or a gluten-free 1:1 baking flour blend to create the roux.
• Lower Sodium — Opt for a low-sodium vegetable broth and use a sharp, aged cheddar cheese. Its intense flavor means you can use less salt overall without compromising taste.
• Extra Veggie Boost — Add a handful of spinach or kale during the last few minutes of simmering for added nutrients and a pop of color.
• Lighter Version — Use low-fat milk or unsweetened almond milk and reduce the cheese quantity by half, replacing the richness with a tablespoon of Dijon mustard for tangy depth.
• Spicy Twist — Infuse the soup with a pinch of cayenne pepper, smoked paprika, or a diced jalapeño sautéed with the onions for a warming kick.

Serving Suggestions

• Pair this creamy Broccoli, Cauliflower and Cheese Soup with a crusty artisan bread or soft, warm dinner rolls for a classic and satisfying meal.
• For a lighter lunch, serve a smaller portion alongside a crisp green salad with a tangy vinaigrette to cut through the richness.
• Elevate your plating by garnishing with extra shredded sharp cheddar, crispy crumbled bacon, a swirl of cream, or a sprinkle of fresh chives.
• This soup is perfect for a cozy weeknight dinner, a comforting weekend lunch, or as a starter for a holiday meal.
• Make it a complete comfort-food feast by serving it with a grilled cheese sandwich for the ultimate dipping experience.
• For a heartier bowl, add a protein like shredded rotisserie chicken or cooked, crumbled sausage directly into the soup.
• Consider serving it in a hollowed-out bread bowl for a fun, rustic presentation that’s great for entertaining.

This versatile Broccoli, Cauliflower and Cheese Soup adapts beautifully to any occasion, from a quick family dinner to a more styled gathering.

Common Mistakes to Avoid

• Mistake: Overcooking the broccoli and cauliflower, which turns them mushy and dulls their flavor. Fix: Simmer just until fork-tender, usually 10-12 minutes, to preserve texture and a brighter taste.
• Mistake: Adding cheese directly to a boiling pot, causing it to seize and become grainy. Fix: Always remove the soup from heat and stir in shredded cheese off the burner until just melted.
• Mistake: Using only water as the broth base, resulting in a bland soup. Fix: Use a good-quality vegetable or chicken stock to build a deeply flavorful foundation.
• Mistake: Skipping the step of sautéing onions and garlic, missing a layer of savory sweetness. Fix: Cook them in butter or oil until soft and fragrant before adding other ingredients.
• Mistake: Blending the soup while it’s too hot, which can be dangerous and may not emulsify properly. Fix: Let it cool slightly and blend in batches, or use an immersion blender carefully.
• Mistake: Not adjusting the soup’s thickness, ending up with a texture that’s too thin or too thick. Fix: For a thicker soup, blend a portion of the vegetables; for thinner, add more broth or milk.
• Mistake: Using pre-shredded bagged cheese, which contains anti-caking agents that can hinder smooth melting. Fix: Shred a block of sharp cheddar or Gruyère yourself for the creamiest consistency.
• Mistake: Forgetting to season in layers, leading to a flat-tasting final dish. Fix: Season the aromatics, the broth, and again after blending and adding cheese.
• Mistake: Boiling the soup after adding dairy (milk, cream, or cheese), which can cause curdling. Fix: Warm dairy separately or add it at the very end over low heat, never letting it boil.

Storing Tips

• Fridge: Cool your Broccoli, Cauliflower and Cheese Soup completely before transferring it to an airtight container. It will keep well in the refrigerator for 3 to 4 days.
• Freezer: For longer storage, freeze this creamy soup in a freezer-safe container or heavy-duty bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently on the stovetop over medium-low heat, stirring frequently, until it reaches a safe internal temperature of 165°F (74°C). You can also reheat individual portions in the microwave, stirring every 30 seconds until hot.

Avoid leaving this dairy-based soup at room temperature for more than two hours to ensure food safety.

Conclusion

This Broccoli, Cauliflower and Cheese Soup is the ultimate comfort food, blending creamy textures with rich, cheesy flavor. It’s a simple, satisfying meal perfect for any day. Give it a try and let us know what you think in the comments! For another cheesy cauliflower delight, check out our The Best Cauliflower Mac And Cheese Recipe.

Print

Broccoli, Cauliflower and Cheese Soup

Print Recipe

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil (use regular or light – not extra virgin)
• 1 cup diced carrots (about 2 medium to large)
• 1 cup diced celery (about 2 large ribs)
• 1 cup diced onion (about 1 small to medium )
• salt and pepper (to taste)
• 3 tablespoons all-purpose flour
• 4 cups water
• 4 teaspoons chicken base (such as Better Than Bouillon)
• 3 cups fresh broccoli florets
• 3 cups fresh cauliflower florets
• 1 cup half and half
• 2 cups shredded sharp cheddar cheese

Instructions

1. In a large pot (I use a 4-quart or larger), heat the olive oil over medium heat. Add the carrots, celery, and onions. Season lightly with salt and pepper. Sauté until the veggies begin to soften, about 5 minutes.
2. Add the flour and cook for another minute, stirring.
3. Combine the water and chicken base. Add to the pot along with the broccoli and cauliflower.
4. Bring to a boil, then reduce the heat to a simmer. Cover the pot with a lid and simmer until the veggies are tender, about 10 minutes. Turn off the heat.
5. Using a potato masher, mash the veggies until they reach the desired consistency.
6. Add the half and half and the cheese. Stir until the cheese is melted. Taste and adjust seasoning if needed.

• Author: Olivia Bennett

FAQs

Can I make this Broccoli, Cauliflower and Cheese Soup ahead of time?

Yes, you can make this soup ahead. It stores well in the refrigerator for up to 3 days. Reheat it gently on the stovetop, adding a splash of milk or broth if it thickens too much.

What is the best type of cheese to use for this soup?

For the creamiest texture and richest flavor, use a good melting cheese like sharp cheddar or Gruyère. The cheese is key to the classic taste of this Broccoli, Cauliflower and Cheese Soup.

Can I freeze this soup?

We do not recommend freezing this Broccoli, Cauliflower and Cheese Soup. Dairy-based soups can separate and become grainy when thawed. For best results, enjoy it fresh or refrigerated.