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A rustic bowl of thick, creamy Broccoli Cauliflower Cheese Soup topped with shredded cheddar cheese and a sprig of fresh parsley.

Broccoli Cauliflower Cheese Soup

A comforting and creamy soup packed with the goodness of broccoli, cauliflower, and rich cheddar cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Comfort Food, Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 3 tablespoons Butter Use unsalted butter for control over salt.
  • 1 small Yellow Onion, Diced Adds sweetness and depth.
  • 4 cloves Garlic, Minced Fresh garlic gives extra flavor.
  • 1/4 cup All-Purpose Flour Helps thicken the soup.
  • 2 1/2 cups Chicken or Vegetable Stock Use homemade for best flavor.
  • 2 cups Half and Half Creates a rich, creamy texture.
Vegetables
  • 2 cups Broccoli Florets, Chopped A great source of vitamins.
  • 2 cups Cauliflower Florets, Chopped Adds a creamy texture when blended.
  • 1 large Carrot, Shredded Brings natural sweetness.
Seasoning and Cheese
  • 1/2 teaspoon Dijon Mustard Adds a delightful tanginess.
  • 2 cups Cheddar Cheese, Grated The star for gooey goodness.
  • to taste Kosher Salt and Freshly Ground Black Pepper Season to your liking.

Method
 

Preparation
  1. Melt the butter in a large pot over medium heat until bubbling lightly.
  2. Add the diced onion and minced garlic. Sauté for about 3-5 minutes until the onions are translucent and the garlic is fragrant.
  3. Sprinkle the flour over the vegetables, stirring constantly for 1-2 minutes to create a roux.
Cooking
  1. Gradually pour in the chicken or vegetable stock, stirring continuously to blend the roux smoothly.
  2. Bring the mixture to a gentle simmer and then stir in the chopped broccoli, cauliflower, and shredded carrot.
  3. Let the soup simmer for 15-20 minutes until all the veggies are tender.
  4. Blend the soup to your desired smoothness, leaving some chunks if you like texture.
  5. Return the soup to the pot and stir in the half and half, Dijon mustard, and grated cheddar cheese until melted.
  6. Season with salt and pepper to taste and serve hot.

Notes

For a creamy texture, consider using an immersion blender. Store leftovers in airtight containers in the fridge for up to 4 days or freeze for about 3 months. A grilled cheese sandwich makes a great dip for the soup!