Best Broccoli Cauliflower Cheese Soup Recipe

I’m excited to share my Broccoli Cauliflower Cheese Soup that’s packed with vegetables and cheesy flavor and includes a surprising twist you won’t expect.

I never thought a pot of vegetables could keep me guessing like this Broccoli Cauliflower Cheese Soup does. I start with a bit of unsalted butter and finish by folding in sharp cheddar cheese shredded until it melts into a silky, slightly stubborn body.

Some call similar bowls Cheddar Cauliflower And Garlic Soup or just Broccoli Cauliflower Soup, but this one hides tiny surprises in the mouth that pull you back for another spoon. Its flavors change as it cools, textures pop up where you least expect them, and somehow it never feels fully solved until you taste it.

Ingredients

• Crunchy green, full of fiber and vitamin C, adds fresh earthiness to the soup, really.
• Mild nutty flavor, gives body and creaminess, low carb yet filling vegetable, nice.
• Sharp cheddar melts silky, gives tangy cheesy punch and hearty savory depth, yum.
• Yukon Gold adds starch for thickness, creamy mouthfeel, keeps soup comforting, old school.
• Whole milk and cream bring richness, balance saltiness, make soup luxuriously smooth, silky.
• Onion gives sweetness, garlic gives warmth, together build savory base, not overpowering, true.
• Fat combo boosts flavor, helps saute veggies, adds silkiness and rounded taste, golden.

Ingredient Quantities

• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium yellow onion chopped
• 3 cloves garlic minced
• 2 tablespoons all purpose flour
• 4 cups low sodium chicken or vegetable stock
• 2 cups whole milk
• 1 cup heavy cream
• 4 cups broccoli florets about 1 medium head
• 4 cups cauliflower florets about 1 medium head
• 2 medium Yukon Gold potatoes peeled and diced
• 2 to 3 cups sharp cheddar cheese shredded
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground nutmeg
• 1 teaspoon kosher salt plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon Worcestershire sauce optional
• 2 tablespoons chopped fresh parsley optional

How to Make this

1. Prep everything first: chop the onion, mince the garlic, peel and dice the Yukon Golds, cut broccoli and cauliflower into florets, shred 2 to 3 cups sharp cheddar, measure stock, milk and cream. Grating cheese fresh helps it melt better, trust me.

2. In a large heavy pot over medium heat melt 3 tablespoons unsalted butter with 2 tablespoons olive oil. Add the chopped onion and a pinch of salt and cook until soft and translucent, about 5 to 7 minutes. Stir in the garlic and cook 30 to 45 seconds until fragrant.

3. Sprinkle 2 tablespoons all purpose flour over the softened onions and garlic and stir constantly 1 to 2 minutes to cook out the raw flour taste. Don’t let it brown, you just want a light roux.

4. Slowly whisk in 4 cups low sodium chicken or vegetable stock, then add 2 cups whole milk and 1 cup heavy cream. Bring the mixture up to a gentle simmer while whisking so it stays smooth.

5. Add the diced potatoes, 4 cups broccoli florets and 4 cups cauliflower florets. Increase heat just until the pot returns to a simmer, then reduce to medium-low and cook until the potatoes and veggies are tender, about 12 to 15 minutes.

6. Choose your texture: use an immersion blender to purée half or most of the soup for a creamy but still chunky texture, or transfer batches to a blender for a smoother finish. If you like it chunky, just mash a few potatoes with the back of a spoon. Be careful with hot splashes.

7. Turn the heat down to low. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon ground nutmeg, 1 teaspoon kosher salt (plus more to taste), 1/2 teaspoon freshly ground black pepper and 1 teaspoon Worcestershire sauce if using. Taste and adjust seasoning now.

8. Remove pot from the heat and add the shredded sharp cheddar a handful at a time, stirring until each addition melts into the soup. Do this off the heat to avoid grainy, separated cheese. If soup becomes too thick, stir in a little extra milk or stock to thin.

9. Finish with 2 tablespoons chopped fresh parsley if you like, give a final taste and adjust salt and pepper. Serve hot with crusty bread. Leftovers keep well refrigerated for 3 to 4 days and actually taste better the next day.

Equipment Needed

1. Large heavy pot or Dutch oven (about 6 to 8 quart)
2. Chef’s knife
3. Cutting board
4. Vegetable peeler
5. Measuring cups and spoons
6. Whisk
7. Silicone spatula or wooden spoon
8. Immersion blender or high speed blender (careful with hot liquids)
9. Box grater for shredding cheddar and a ladle for serving

FAQ

Best Broccoli Cauliflower Cheese Soup Recipe Substitutions and Variations

• Unsalted butter: if you’re out, use equal parts ghee or olive oil (3 Tbsp). If you only have salted butter, go ahead but cut the 1 tsp kosher salt to about 3/4 tsp, you can always add more later. Browning the butter gives a nice nutty kick too.
• Whole milk + heavy cream: swap the 2 cups milk + 1 cup cream for 3 cups half and half, or for a lighter bowl use 3 cups whole milk plus 2 Tbsp melted butter. For a dairy free option try 2 cups unsweetened oat or soy milk plus 1 cup cashew cream (blend soaked cashews with water) but watch for a slight flavor change.
• Sharp cheddar: use grated Gruyere, Colby Jack, or a mix of mild cheddar and Parmesan for a similar melty, savory profile. For vegan cheese, stir in 3 to 4 Tbsp nutritional yeast with cashew cream or a vegan shredded cheese, and add a pinch of mustard for extra tang.
• Chicken or vegetable stock: use low sodium vegetable broth if you want vegetarian, or dissolve 1 to 2 tsp bouillon paste or cube in 4 cups hot water if thats all you got. For deeper umami try substituting half the stock with mushroom broth or concentrated beef stock for richer flavor.

Pro Tips

– Fresh grated cheese is everything. Pre-shred your cheddar from a cold block, keep it chilled, and add it off the heat in small handfuls so it melts smooth. If it starts to look grainy, stir in a splash of hot milk or stock and keep stirring, that usually brings it back together.

– Control the thickness with the potatoes and stock, not just the roux. Don’t overcook the flour in the beginning, but also keep some extra warm stock or milk on hand so you can thin the soup at the end without watering down the flavor. If it gets too thin, mash a few potatoes in the pot to thicken it naturally.

– For brighter color and better texture, add the broccoli later or blanch it first. Broccoli gets dull and mushy if it simmers too long, so either toss it in the last 5 minutes or boil it separately for 1 minute then shock in ice water. Roasting a few florets and using them as a garnish gives a nice contrast too.

– Be careful when blending hot soup. If you use a blender, cool it slightly and only fill jars halfway, hold the lid with a towel, and vent a little so steam can escape, otherwise you’ll get a face full of scalding soup. An immersion blender is safer, and pulsing it instead of running full blast gives you better texture control.