Broccoli Cauliflower Cheese Soup – Cozy, Creamy, and Packed with Flavor
When the weather turns chilly, there’s nothing more comforting than a big bowl of Broccoli Cauliflower Cheese Soup. This rich and velvety soup is loaded with tender vegetables, creamy broth, and sharp cheddar cheese that melts right in for the ultimate cozy meal. It’s simple, hearty, and guaranteed to warm you from the inside out — perfect for weeknights or lazy weekends!
Ingredients
- 3 tablespoons butter
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 2½ cups chicken or vegetable stock
- 2 cups half and half
- 2 cups chopped broccoli florets
- 2 cups chopped cauliflower florets
- 1 large carrot, shredded
- ½ teaspoon Dijon mustard
- 2 cups grated cheddar cheese
- Kosher salt and freshly ground black pepper, to taste
Instructions
Step 1. Sauté Aromatics
In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté for 3–5 minutes until soft and fragrant.
Step 2. Make the Roux
Sprinkle the flour over the onion and garlic, stirring constantly for about 1–2 minutes to cook the flour and form a light roux.
Step 3. Add Stock
Gradually pour in the chicken or vegetable stock while whisking to avoid lumps. Bring the mixture to a gentle simmer — it will start to thicken slightly.
Step 4. Add Vegetables
Add the chopped broccoli, cauliflower, and shredded carrot. Stir well, cover, and let the soup simmer for 15–20 minutes until all the vegetables are tender.
Step 5. Blend and Add Cream
Blend the soup to your desired consistency — leave some texture or make it silky smooth. Return to the pot and stir in the half and half.
Step 6. Finish with Flavor
Add Dijon mustard and grated cheddar cheese, stirring until the cheese melts completely into the soup. Season with salt and freshly ground black pepper to taste.
Step 7. Serve
Ladle into bowls, garnish with extra cheese or fresh herbs, and serve warm with crusty bread or crackers. Pure comfort in every spoonful!
Why You’ll Love This
- Ultra-creamy and rich — tastes like it came from a cozy café.
- Loaded with real vegetables and wholesome ingredients.
- Perfect for meal prep — reheats beautifully throughout the week.
- Family-friendly and freezer-friendly.
Storing and Reheating Tips
- To store: Refrigerate leftovers in an airtight container for up to 4 days.
- To reheat: Warm gently over medium-low heat, adding a splash of milk or broth to loosen the texture.
- To freeze: Cool completely and store up to 2 months. Thaw overnight before reheating.
FAQs
Can I use frozen broccoli or cauliflower?
Yes, absolutely! Just add them directly from the freezer and cook until tender — no need to thaw first.
Can I make this soup vegetarian?
Use vegetable stock instead of chicken broth and skip the bacon or meat toppings.
What cheese works best?
Sharp cheddar gives the best flavor, but you can mix in gouda, gruyere, or Monterey Jack for extra creaminess.
Conclusion
This Broccoli Cauliflower Cheese Soup is creamy, cheesy, and full of flavor — the kind of soup that turns a simple night into something special. Each spoonful delivers that perfect balance of warmth and comfort. Pair it with toasted bread, a fresh salad, or enjoy it on its own for a cozy, satisfying meal any day of the week.
Broccoli Cauliflower Cheese Soup Recipe
Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins
Yield: 6 servings | Course: Soup | Cuisine: American Comfort Food
Ingredients
- 3 tbsp butter
- 1 small onion, diced
- 4 cloves garlic, minced
- ¼ cup flour
- 2½ cups chicken or vegetable stock
- 2 cups half and half
- 2 cups chopped broccoli
- 2 cups chopped cauliflower
- 1 carrot, shredded
- ½ tsp Dijon mustard
- 2 cups grated cheddar cheese
- Salt and pepper to taste
Instructions
- Sauté onion and garlic in butter until soft.
- Whisk in flour and cook 1–2 minutes to form a roux.
- Add stock and simmer until slightly thickened.
- Stir in broccoli, cauliflower, and carrot. Simmer 15–20 minutes.
- Blend to desired texture, then add half and half.
- Stir in mustard and cheddar cheese until melted. Season to taste.
- Serve hot with bread or crackers.
Pro Tip: For extra depth, roast the broccoli and cauliflower before adding them — it gives the soup a subtle smoky flavor!