If you love cauliflower soup, try this broccoli cauliflower soup. It combines two classic vegetables in one cozy, satisfying recipe.
The cauliflower soup is milder, smoother, slightly nutty, and a little sweeter. The one with broccoli is stronger and more savory. Broccoli adds a greener, earthier, slightly bitter flavor, while cauliflower keeps it creamy and mellow.
This combination is comforting, filling, and perfect with bread or a simple sandwich on the side.
Table of Contents
Broccoli Cauliflower Soup Recipe
Key Ingredients
Broccoli and cauliflower give the soup more depth than either one alone, with broccoli’s slight bitterness balancing the cauliflower’s mild sweetness.
Sharp cheddar melts into the broth and gives the soup its rich, savory backbone. Don’t use mild cheddar. It disappears into the background and leaves the soup tasting like plain vegetable broth with cream.
Flour helps thicken the soup. It gives the broth a creamy, spoon-coating texture instead of leaving it thin.
Nutmeg adds subtle warmth to the cheesy vegetable soup. You may not notice it right away, but it helps round out the overall flavor.
Tips to Make It Perfect
Cook the flour for a full minute before adding liquid: Stir the flour into the hot butter and cook it for about a minute before adding the broth. This removes the raw flour taste and gives the soup a better flavor.
Blend only half the soup: I blend about half and leave the rest chunky. This keeps the soup creamy while still giving you pieces of broccoli and cauliflower in every bite.
Add the cheese over low heat: Turn the heat down before adding the cheese. Add it a handful at a time and let each batch melt before adding more. I suggest you do this to keep the soup smooth and prevent the cheese from turning grainy.
Here’s how to make the Broccoli Cauliflower Soup:
Broccoli Cauliflower Soup
A creamy, cheesy soup loaded with both broccoli and cauliflower, simmered in a rich vegetable broth and finished with sharp cheddar. A cozy way to eat your greens.
Ingredients
- 2 cupsbroccoli florets (chopped small)
- 2 cupscauliflower florets (chopped small)
- 2 tablespoonsbutter
- 1 mediumyellow onion (diced)
- 2 clovesgarlic (minced)
- 3 tablespoonsall-purpose flour
- 4 cupsvegetable broth
- 1 cupwhole milk
- 1½ cupsshredded sharp cheddar cheese
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ teaspoonground nutmeg
Instructions
- 1Melt the butter in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Add the garlic and cook for 30 seconds.
- 2Sprinkle the flour over the onion and stir constantly for 1 minute to cook off the raw flour taste.
- 3Slowly whisk in the vegetable broth, then add the broccoli and cauliflower. Bring to a simmer and cook for 12 to 15 minutes until the vegetables are tender.
- 4Use an immersion blender to puree about half the soup, leaving the rest chunky for texture.
- 5Stir in the milk and heat through without boiling. Add the cheddar a handful at a time, stirring until melted between additions.
- 6Stir in the salt, black pepper, and nutmeg.
- 7Ladle into bowls and serve hot.
Nutrition per serving
📌 Notes
- Chop the vegetables small so they cook through evenly in the simmer time.
- Don't let the soup boil after the cheese goes in. High heat makes cheese soup turn grainy and separate.
- Add the cheese gradually and let each handful melt before adding more for the smoothest texture.
- Blending only half the soup keeps some texture instead of turning it into a completely smooth puree.
How to Pair
Broccoli Cauliflower Soup tastes creamy, earthy, and gently savory. So, it pairs well with crisp sides, hearty sandwiches, and light drinks.
- Serve it with toasted sourdough, garlic bread, or buttery dinner rolls for dipping.
- Pair it with a grilled cheese sandwich, turkey panini, or ham croissant for a filling lunch.
- Add a crisp green salad, roasted chickpeas, or apple slaw for fresh flavor and texture.
- Enjoy it with sparkling water, dry white wine, or unsweetened iced tea.
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