Go Back
–+ servings
Broccoli Cauliflower Soup Recipe

Broccoli Cauliflower Soup

iamwinfred
This Broccoli Cauliflower Soup is a creamy, cheesy, and comforting one-pot meal that comes together in about 45 minutes. The cauliflower blends into a velvety body without a mountain of extra cream, while the broccoli adds a fresh green flavor. Sharp cheddar melts in for richness, making it hearty enough for a weeknight dinner yet elegant enough to serve guests.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 380 kcal

Equipment

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

Ingredients
  

  • 3 tablespoons unsalted butter 42g
  • 1 large yellow onion about 1 1/2 cups or 225g, diced
  • 2 medium carrots peeled and diced
  • 4 cloves garlic minced
  • 3 tablespoons all-purpose flour 24g
  • 4 cups low-sodium chicken broth or vegetable broth 960ml
  • 1 medium head cauliflower about 4 cups or 500g, cut into small florets
  • 1 large head broccoli about 4 cups or 400g, cut into small florets, stems peeled and chopped
  • 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 240ml
  • 1/2 cup heavy cream 120ml
  • 2 cups freshly shredded sharp cheddar cheese divided; 1 1/2 cups for soup, 1/2 cup for topping; about 225g
  • 2 tablespoons fresh chives finely chopped, for garnish

Instructions
 

  • Rinse and pat dry the broccoli and cauliflower, then cut into 1-inch florets. Peel and chop the broccoli stems, dice the onion and carrots, mince the garlic, and shred the cheddar, setting aside 1/2 cup for topping.
  • Melt the butter in a large Dutch oven over medium heat. Add the diced onion and carrots and cook for 6 to 8 minutes, stirring often, until soft and translucent.
  • Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste.
  • Slowly pour in the broth about 1 cup at a time, stirring well after each addition to prevent lumps. Add the cauliflower, broccoli florets and stems, bay leaf, thyme, salt, and pepper, then bring to a boil.
  • Reduce the heat to medium-low, partially cover, and simmer for 15 to 20 minutes until the cauliflower is very soft. Discard the bay leaf.
  • Remove from heat and rest for 5 minutes. Blend with an immersion blender until smooth, or pulse for a more rustic texture. If using a countertop blender, work in batches and vent the lid for steam.
  • Return the pot to low heat and stir in the whole milk and heavy cream. Warm gently for 3 to 5 minutes until steaming hot, but do not let it boil.
  • Remove from heat and add 1 1/2 cups of the shredded cheddar one handful at a time, stirring until each handful melts. Taste and adjust salt and pepper, thinning with warm broth or milk if needed.
  • Ladle into warmed bowls and top each with reserved cheddar and chopped fresh chives. Serve hot.

Notes

  • Shred your own cheese from a block; pre-shredded cheese contains anti-caking starches that can leave the soup grainy.
  • Add the cheese off the heat and keep the heat low once the dairy goes in to prevent the soup from separating.
  • Cut the florets the same size so they cook evenly and nothing turns mushy.
  • Use the peeled broccoli stems; they add sweetness and body to the soup.
  • Do not overcook the broccoli past 20 minutes or the color dulls and the soup can take on a strong cabbage-like smell.
  • Season in layers: salt with the vegetables and adjust again at the end for the best flavor.
  • A teaspoon of lemon juice at the end brightens the whole pot.
  • For a dairy-free version, use olive oil, vegetable broth, unsweetened oat or full-fat coconut milk, and dairy-free cheddar.
  • To freeze, prepare the soup before adding the milk, cream, and cheese; freeze for up to 3 months and stir in the dairy and cheese after reheating.
  • Leftovers keep in an airtight container in the refrigerator for up to 4 days; reheat gently over low heat with a splash of milk or broth.

Nutrition

Serving: 1BowlCalories: 380kcalCarbohydrates: 16gProtein: 14gFat: 29gSaturated Fat: 17gSodium: 800mgFiber: 5g
Keyword broccoli cauliflower soup, cheddar broccoli soup, creamy vegetable soup, easy weeknight soup, one pot soup
Tried this recipe?Let us know how it was!