Broccoli Cauliflower Cheese Soup
This Broccoli Cauliflower Cheese Soup is creamy, comforting, and packed with hearty vegetables and rich cheddar flavor. It’s the perfect cozy meal for chilly days—smooth, velvety, and full of nutrition. You can serve it with crusty bread, crackers, or even inside a bread bowl for a heartwarming meal that feels like a hug in a bowl.
Ingredients
Butter – 3 tablespoons
Onion, finely chopped – 1 small
Garlic cloves, minced – 2
All-purpose flour – 3 tablespoons
Chicken or vegetable broth – 4 cups (960 ml)
Broccoli florets – 2 cups, chopped into small pieces
Cauliflower florets – 2 cups, chopped into small pieces
Carrots, thinly sliced or grated – 1 medium (optional for color and sweetness)
Milk or half-and-half – 2 cups (480 ml)
Heavy cream – ½ cup (120 ml)
Shredded sharp cheddar cheese – 2 cups (200 g)
Salt – ½ teaspoon
Black pepper – ¼ teaspoon
Ground nutmeg – a pinch (optional, enhances the cheese flavor)
Instructions
- Sauté the aromatics:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook for about 4–5 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. - Make the roux:
Sprinkle the flour evenly over the butter and onion mixture. Stir continuously for 1–2 minutes to form a smooth paste. This step removes the raw flour taste and helps thicken the soup later. - Add the broth and vegetables:
Gradually pour in the chicken or vegetable broth while whisking to avoid lumps. Once the mixture is smooth, add the chopped broccoli, cauliflower, and carrots if using. Bring to a gentle boil, then reduce the heat to medium-low. Cover and simmer for about 15–20 minutes, or until the vegetables are tender enough to be easily pierced with a fork. - Blend for a creamy texture:
Using an immersion blender, carefully blend the soup directly in the pot until it reaches your desired consistency. For a chunkier texture, pulse only a few times, or for a smooth velvety soup, blend fully. If you don’t have an immersion blender, transfer the soup in batches to a countertop blender (let it cool slightly before blending for safety). - Add milk and cream:
Return the soup to low heat. Stir in the milk and heavy cream, mixing gently until the soup becomes creamy and rich. Do not let it boil at this stage, as that can cause the dairy to curdle. - Add cheese and seasonings:
Gradually add the shredded cheddar cheese, one handful at a time, stirring constantly until melted and smooth. Season with salt, pepper, and a pinch of nutmeg if desired. Taste and adjust the seasoning as needed. - Serve warm:
Ladle the soup into bowls and garnish with a sprinkle of extra cheddar cheese or fresh herbs like parsley or chives for a pop of color. Serve hot with warm bread or crackers on the side.
Pro Tips
For a thicker soup, add an extra tablespoon of flour to the roux or simmer uncovered for a few minutes after blending. Use freshly shredded cheese for the best melting texture—pre-shredded cheese contains anti-caking agents that can make the soup grainy. You can substitute half the cheddar with Gruyère or Monterey Jack for a richer flavor. Leftovers store well in the refrigerator for up to 4 days and reheat beautifully on low heat. This soup also freezes well—just cool completely before storing in airtight containers.
