Broccoli Cauliflower Soup Recipe

This Broccoli Cauliflower Soup Recipe is the cozy bowl I make the minute the weather turns cold.

It is creamy, cheesy, and loaded with two of my favorite vegetables.

I started making it after falling for my broccoli cheddar soup and wanting something a little lighter that still felt rich.

Adding cauliflower gave me a silky body without a mountain of extra cream.

Everything cooks in one pot, and the whole thing is done in about 45 minutes.

It is easy enough for a busy weeknight and pretty enough to serve to guests.

If you have ever wanted a homemade soup that tastes like it came from a good bistro, this is the one.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes
Servings	6 servings (about 1 1/2 cups each)
Difficulty Level	Easy

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Why You’ll Love This Broccoli Cauliflower Soup Recipe

This soup hits that sweet spot between hearty and light.

The cauliflower turns velvety when blended, and the broccoli gives it a fresh, green flavor that keeps every spoonful interesting.

• It is ready in 45 minutes. Most of the time is hands-off simmering.
• It uses simple ingredients. You will find everything at a regular grocery store.
• It tastes rich without being heavy. A little cream and cheddar go a long way.
• It is full of vegetables. Kids and picky eaters usually have no idea how much green they are eating.
• It is easy to customize. Swap the broth, change the cheese, or add toppings to make it yours.
• It reheats beautifully. Leftovers make an easy lunch all week.

You might also enjoy: Roasted Cauliflower Soup

Ingredients

This soup uses a short list of everyday ingredients.

A good sharp cheddar cheese makes a big difference, and if you enjoy silky blended soups, my cream of broccoli soup uses a similar base.

• 3 tablespoons unsalted butter
• 1 large yellow onion, diced (about 1 1/2 cups)
• 2 medium carrots, peeled and diced
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth or vegetable broth
• 1 medium head cauliflower, cut into small florets (about 4 cups)
• 1 large head broccoli, cut into small florets, stems peeled and chopped (about 4 cups)
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 cups freshly shredded sharp cheddar cheese, divided (1 1/2 cups for the soup, 1/2 cup for topping)
• 2 tablespoons fresh chives, finely chopped, for garnish

Kitchen Equipment Needed

You do not need anything fancy for this recipe. A heavy pot and a way to blend the soup are the two most important tools.

• Large Dutch oven or heavy-bottomed soup pot (5 to 6 quarts)
• Immersion blender or a countertop blender
• Sharp chef’s knife
• Large cutting board
• Box grater for shredding the cheddar
• Wooden spoon, whisk, and ladle
• Measuring cups and spoons

Read Also: Copycat Panera Broccoli Cheddar Soup Recipe

Recommended Products for This Recipe

These are my personal recommendations based on years of making soup in my own kitchen.

None of them are required, but each one makes this recipe easier or tastier, and if you love creamy blended soups, my cream of cauliflower soup uses the same one-pot approach.

1. Le Creuset Enameled Cast Iron Dutch Oven

I reach for my enameled Dutch oven every time I make soup because it holds steady, even heat.

That means your onions soften without scorching, and the flour never sticks to the bottom. It is an investment, but it will last for decades.

Get it on Amazon

2. Breville Immersion Blender

A good immersion blender lets you puree the soup right in the pot, so there is no sloshing hot liquid into a countertop blender.

It gives you a smooth, velvety texture in about a minute. Cleanup is also much faster.

Get it on Amazon

3. Cabot Extra Sharp Cheddar Cheese Block

Sharp cheddar is the flavor backbone of this soup, and a block you shred yourself melts far better than the pre-shredded kind.

Pre-shredded cheese is coated with starch that can make the soup grainy.

A bold, aged cheddar keeps every bowl tasting rich.

Get it on Amazon

4. Victorinox Fibrox Pro Chef’s Knife

You will be cutting a lot of florets, and a sharp knife makes that job quick and safe.

This one is lightweight, comfortable, and stays sharp for a long time. It is the knife I recommend to every beginner.

Get it on Amazon

Step-by-Step Instructions: How to Make Broccoli Cauliflower Soup

1. Prep the Vegetables

• Rinse the broccoli and cauliflower under cold running water, then pat them dry.
• Cut the cauliflower into small florets about 1 inch wide, discarding the tough core and any leaves.
• Cut the broccoli into small florets about 1 inch wide.
• Peel the tough outer layer off the broccoli stems, then chop the tender centers into 1/2-inch pieces. Do not throw the stems away, because they add great flavor and body.
• Dice the onion into 1/2-inch pieces, peel and dice the carrots, and mince the garlic.
• Shred the cheddar from the block using the large holes of a box grater, then set aside 1/2 cup for topping.
• Measure the milk and cream and keep them close to the stove.

2. Sauté the Onion and Carrots

• Place a large Dutch oven or soup pot over medium heat.
• Add the butter and let it melt completely until it is foamy.
• Add the diced onion and carrots to the pot.
• Cook for 6 to 8 minutes, stirring often, until the onion is soft and translucent and the carrots are beginning to soften.
• Lower the heat if the vegetables start to brown. You want them sweet and soft, not browned.

3. Add the Garlic and Flour

• Stir in the minced garlic and cook for about 1 minute, just until it smells fragrant.
• Sprinkle the flour evenly over the vegetables.
• Stir constantly for 1 to 2 minutes to cook out the raw flour taste.
• The mixture will look like a thick, pale paste coating the vegetables. This is exactly what you want, because it will thicken the soup.

4. Add the Broth and Vegetables

• Slowly pour in the broth, about 1 cup at a time, whisking or stirring well after each addition to prevent lumps.
• Scrape the bottom of the pot with a wooden spoon to loosen any browned bits.
• Add the cauliflower florets, broccoli florets, and chopped broccoli stems.
• Drop in the bay leaf, then add the dried thyme, kosher salt, and black pepper.
• Increase the heat to high and bring the soup to a boil.

5. Simmer Until Tender

• Reduce the heat to medium-low so the soup simmers gently.
• Partially cover the pot and cook for 15 to 20 minutes, stirring occasionally.
• The soup is ready when the cauliflower is very soft and easily crushed against the side of the pot with a spoon.
• Fish out the bay leaf and discard it.

6. Blend the Soup

• Remove the pot from the heat and let the soup rest for about 5 minutes so it cools slightly.
• If you are using an immersion blender, blend directly in the pot until smooth. For a more rustic soup, pulse a few times and leave some small pieces of vegetables.
• If you are using a countertop blender, work in batches and fill the blender no more than halfway. Remove the center cap from the lid and cover the opening with a folded kitchen towel, so steam can escape safely.
• Pour the blended soup back into the pot if you used a countertop blender.

7. Stir in the Milk and Cream

• Return the pot to low heat.
• Pour in the whole milk and heavy cream, stirring well.
• Warm the soup gently for 3 to 5 minutes, until it is steaming hot.
• Do not let it boil after adding the dairy, because high heat can cause it to separate.

8. Melt in the Cheese

• Remove the pot from the heat.
• Add 1 1/2 cups of the shredded cheddar, one handful at a time, stirring until each handful melts before adding the next.
• Taste the soup and add more salt and pepper if needed.
• If the soup is thicker than you like, stir in a splash of warm broth or milk until it reaches your preferred consistency.

9. Garnish and Serve

• Ladle the hot soup into warmed bowls.
• Top each bowl with a sprinkle of the reserved 1/2 cup cheddar and a pinch of chopped fresh chives.
• Serve right away while the soup is hot and creamy.

Another favorite: Cauliflower Soup Recipe

Tips for The Best Broccoli Cauliflower Soup

A few small habits make the difference between a good soup and a great one.

These are the tricks I rely on every time, and the same smooth-blending technique is the secret behind my potato leek soup.

• Shred your own cheese. Pre-shredded cheese contains anti-caking starches that can leave the soup grainy.
• Add the cheese off the heat. Melting it gently in hot soup keeps the texture smooth.
• Cut the florets the same size. Even pieces cook at the same rate, so nothing turns mushy while the rest is still firm.
• Use the broccoli stems. Peeled and chopped, they add sweetness and thickness.
• Do not overcook the broccoli. Simmering past 20 minutes dulls the color and can give the soup a strong cabbage-like smell.
• Season in layers. A little salt with the vegetables and a final adjustment at the end gives the best flavor.
• Add a squeeze of lemon. One teaspoon of lemon juice at the end brightens the whole pot.

Serving Suggestions

This soup is filling on its own, but a few simple sides turn it into a complete meal.

Pair it with something crusty for dipping, or add a fresh salad on the side for contrast.

• Crusty bread, warm dinner rolls, or buttery garlic toast for dipping
• A grilled cheese sandwich cut into triangles
• A simple green salad with a sharp vinaigrette
• Crispy croutons or oyster crackers on top
• Crumbled crispy bacon and extra cheddar for a loaded bowl
• Served in warm ceramic soup bowls to keep it hot longer

For something to dip, try: Buttery Dinner Rolls

Variations of Broccoli Cauliflower Soup

Once you have the classic version down, it is easy to change things up.

Try one of these ideas to match your mood or what is in your fridge, and for a heartier bowl I like to borrow ideas from my ham and potato soup.

• Dairy-free: Replace the butter with olive oil, use vegetable broth, and swap the milk and cream for unsweetened oat milk or full-fat coconut milk. Skip the cheese or use a dairy-free cheddar.
• Lighter version: Use all milk instead of the cream and reduce the cheese to 1 cup.
• Loaded with ham: Stir in 1 cup of diced cooked ham after blending.
• Add a potato: Simmer one peeled, diced Yukon Gold potato with the vegetables for an extra-thick soup.
• Roasted flavor: Roast the cauliflower and broccoli at 425°F for 20 minutes before adding them to the pot.
• Spicy kick: Add a pinch of cayenne or a few dashes of hot sauce with the cheese.
• Different cheese: Try Gruyere, pepper jack, or a mix of white cheddar and Parmesan.

Storage and Reheating

Leftover soup keeps very well, so this is a great recipe for making ahead.

Let it cool completely before storing, because putting hot soup straight into the fridge can raise the temperature of your other food.

• Refrigerator: Store in airtight glass containers for up to 4 days.
• Freezer: For the best texture, freeze the soup before adding the milk, cream, and cheese. Pour into freezer-safe soup freezer trays or bags and freeze for up to 3 months.
• Thawing: Move frozen soup to the refrigerator overnight before reheating.
• Stovetop reheating: Warm over low heat, stirring often, until steaming. Add a splash of milk or broth if it has thickened.
• Microwave reheating: Heat single portions in 60-second bursts, stirring between each one.
• Finishing frozen soup: Stir in the milk, cream, and cheese after reheating the thawed base.

Read Also: Fall Soup Recipes

Nutritional Facts

The numbers below are approximate and based on 6 servings of about 1 1/2 cups each, made with chicken broth, whole milk, heavy cream, and sharp cheddar.

Your results will vary a bit depending on the brands you use, and I keep a pot of vegetable soup in my rotation when I want an even lighter option.

• Calories: about 380
• Protein: about 14 g
• Carbohydrates: about 16 g
• Fat: about 29 g
• Saturated fat: about 17 g
• Fiber: about 5 g
• Sodium: about 800 mg

Health Benefits of Key Ingredients

Broccoli and cauliflower are both cruciferous vegetables, and they bring plenty of nutrition to the pot.

Here is what each key ingredient adds to your bowl.

• Broccoli: A good source of vitamin C, vitamin K, folate, and fiber.
• Cauliflower: Provides vitamin C, vitamin K, and choline, and has a mild flavor that blends into a creamy texture.
• Carrots: Rich in beta-carotene, which the body turns into vitamin A.
• Garlic and onion: Add flavor along with natural plant compounds.
• Cheddar and milk: Supply protein and calcium, which support strong bones.
• Chives: A light source of vitamin K with a fresh, mild onion flavor.

For another veggie-forward bowl, try: Lentil Spinach Soup

FAQs About Broccoli Cauliflower Soup

1. Can I use frozen broccoli and cauliflower?

Yes, frozen vegetables work well in this recipe. Use about 24 ounces total (two 12-ounce bags) and add them straight from the freezer.

You may need to simmer the soup 3 to 5 minutes longer, because the pot will cool down when the frozen vegetables go in.

2. Why did my soup turn grainy or separate?

This usually happens when the soup gets too hot after the dairy or cheese goes in.

Keep the heat low once you add the milk and cream, and stir in the cheese off the heat.

Pre-shredded cheese can also cause a grainy texture, so shred your own from a block.

3. How do I thicken the soup if it is too thin?

The easiest fix is to blend the soup a little longer, since the cauliflower and broccoli release starch as they break down.

You can also simmer it uncovered for 5 to 10 minutes to reduce.

For a quick shortcut, add one peeled and diced potato to the pot next time.

4. Can I make this soup without cream?

Absolutely. Replace the cream with an extra 1/2 cup of whole milk, or use half-and-half for a middle ground.

The soup will be slightly lighter, but the blended cauliflower still keeps it creamy.

5. Can I make this in a slow cooker?

You can, although the texture is best when the vegetables are cooked on the stovetop.

If you prefer a slow cooker, sauté the onion, carrots, garlic, and flour first, then cook everything with the broth on low for 4 to 5 hours.

Blend, then stir in the dairy and cheese at the end, just like in my crockpot potato soup.

Conclusion

This Broccoli Cauliflower Soup is simple, comforting, and endlessly adaptable.

It has become one of my go-to recipes whenever I want something warm, wholesome, and a little bit indulgent.

I hope you give this Broccoli Cauliflower Soup a try this week, because a pot of it makes the whole house feel cozy.

If you make it, leave a comment below and tell me how it turned out, or share it with someone who loves a good bowl of soup.

Recommended:

• Winter Soups and Stews
• Broccoli Cheese Casserole Recipe
• Cheesy Cauliflower Casserole
• Garlic Parmesan Mashed Cauliflower
• Herb Roasted Vegetables