I love experimenting with broccoli cauliflower soup recipes that combine vibrant broccoli, tender cauliflower, and sharp cheddar cheese. A hint of garlic and onion infuses each spoonful as chicken broth and smooth milk join forces, creating a medley with satisfying creaminess. It’s a way to feature fresh vegetables just right.

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I was really excited to dive into this Broccoli, Cauliflower And Cheese Soup recipe. This creamy dish is packed with flavor and nutrients thanks to ingredients like 2 cups chopped broccoli florets, 2 cups chopped cauliflower florets, and a medium diced onion that brings a bit of sweetness.

I also love how the garlic and a splash of chicken broth (or veggie broth, if that’s more your style) marry together. When I mix in 1 1/2 cups milk, 2 tablespoons butter, and 2 tablespoons all-purpose flour, the base gets viscous and rich before I stir in 2 cups shredded cheddar cheese.

You can also adjust the salt and freshly ground black pepper to suit your taste. This soup has a twist reminiscent of some classic cauliflower broccoli soup recipes and even gives off hints of keto broccoli cauliflower cheese soup vibes.

Its unique flavor combo absolutely makes you want more veggies on your plate.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, its super easy to make even when I’m in a rush. The steps are simple and the soup all comes together real nicely which makes me feel like a cooking champ.

Second, I really dig the creamy, cheesy taste. Every time I take a spoonful, I get that perfect mix of crunchy veggies and melted cheddar, which makes me forget that I’m even eating something healthy.

Third, I appreciate how versatile it is. I can use chicken broth or veggie broth depending on my mood and it still turns out great. Knowing that I can tweak it gives me a little sense of control in the kitchen.

Finally, it makes me feel good about eating my vegetables. Even when I was a picky eater, recipes like these helped me enjoy the healthy stuff without even noticing it.

Ingredients

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Broccoli: High in fiber and vitamins, adds earthy flavor and vibrant color.
Cauliflower: Rich in fiber and vitamin C, offers crunch and mild taste.
Onion: Provides natural sweetness and antioxidants to enhance soup flavor.
Garlic: Adds pungent aroma and immune benefits, boosting the overall taste.
Chicken Broth: Creates a savory foundation, perfectly blending with veggies and spices.
Milk: Naturally imparts creaminess and mild sweetness, melding all ingredients together seamlessly.
Cheddar Cheese: Supplies protein with tangy richness, making the soup extra comforting.
Butter: Infuses richness and smooth texture, binding flavors together subtly.
Flour: Helps thicken the mixture for a velvety, hearty consistency.

Ingredient Quantities

2 cups chopped broccoli florets

2 cups chopped cauliflower florets

1 medium onion, diced

3 cloves garlic, minced

3 cups chicken broth (or veggie broth if you like)

1 1/2 cups milk (whole or 2% works best)

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups shredded cheddar cheese

Salt to taste

Freshly ground black pepper to taste

How to Make this

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1. In a large soup pot, melt the butter over medium heat, then toss in the diced onion and minced garlic and let it cook until the onions get soft and a bit translucent, about 3 minutes.

2. Sprinkle the all-purpose flour over the onions and garlic, stirring constantly for about a minute so the flour cooks off that raw taste.

3. Slowly pour in the chicken broth while stirring to keep things smooth and prevent those nasty lumps.

4. Once everything is well mixed, add in the chopped broccoli and cauliflower florets, then raise the heat until the soup starts to simmer.

5. Cover the pot lightly, lower the heat, and let the veggies simmer for about 10 to 15 minutes until they get tender but still have a bit of crunch.

6. Pour in the milk and stir to combine, then let the soup come back to a gentle simmer.

7. Simmer everything together for another 5 minutes so the soup thickens up nicely.

8. Remove the pot from heat and stir in the shredded cheddar cheese until it is completely melted into the soup.

9. Taste the soup and add salt and freshly ground black pepper as desired.

10. Serve the Broccoli, Cauliflower and Cheese Soup hot, and enjoy a bowl of creamy, cheesy goodness!

Equipment Needed

1. Large soup pot – used to melt the butter and simmer the veggies
2. Knife – for dicing the onion, mincing the garlic, and chopping the broccoli and cauliflower
3. Cutting board – to safely prep all the vegetables
4. Measuring cups and spoons – to accurately measure out the broth, milk, butter, and flour
5. Wooden spoon or spatula – for stirring the ingredients continuously
6. Stove – required to cook the soup
7. Ladle – for serving the finished soup neatly

FAQ

Can I make this soup vegetarian?

Yup, you can easily swap out the chicken broth for veggie broth and it still tastes great!

Do I have to use whole or 2% milk?

Not really, but whole or 2% milk makes the soup creamier, so its best if you stick with them.

How do I thicken the soup without lumps?

Just melt the butter and then stir in the flour to make a roux. Be sure to mix it well with the rest so you dont get lumps later on.

Can I add extra spices or herbs?

Sure, feel free to add a pinch of thyme or even a dash of paprika for a little extra flavor, but salt and pepper are usually enough.

Should I pre-cook the broccoli and cauliflower

Its best to add them along with the chicken broth and simmer until they become tender, so you still get some nice texture in your soup.

Broccoli, Cauliflower And Cheese Soup Recipe Substitutions and Variations

Instead of chicken broth, you could use a veggie broth or even a beef broth if you’re lookin for a richer flavor.
If whole milk isn’t on hand, try half & half or a mix of cream and water for a creamier texture.
Not a fan of cheddar? A blend of Monterey Jack and mozzarella can give the soup a milder yet tasty twist.
If you’re trying to cut out dairy or just ran out of butter, olive oil is a fine substitute to start off your sauté.
You can swap all-purpose flour with cornstarch as a thickener, just mix with a bit of cold water before adding it in.

Pro Tips

1. Try roasting the broccoli and cauliflower just a bit before you add them into the soup. It brings out a deeper flavor and gives a nice slightly charred taste that really makes the soup extra tasty.

2. When adding the cheese, take the soup off the heat for a minute or two so it doesnt get too hot. That way, the cheddar melts smoothly instead of clumping up or turning gritty.

3. Stir in your salt and pepper gradually, tasting as you go. It helps you balance the flavors better, making sure the soup isnt too bland or too salty.

4. For a richer flavor, you can substitute a part of the milk with a dollop of heavy cream when you add it in. This give the soup a creamier texture that many find super delicious.