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Broccoli Cauliflower Soup

Broccoli cauliflower soup with a creamy, smooth texture made by simmering tender florets and blending until silky. Finished with melted sharp cheddar and optional cheddar-and-chives topping for extra flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Broccoli Cauliflower Soup Base
  • 3 cup broccoli florets
  • 3 cup cauliflower florets
  • 1 onion diced
  • 4 clove garlic minced
  • 4 cup vegetable or chicken broth
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp nutmeg
  • 1 salt and pepper to taste
  • 1 chives for topping
  • 1 extra cheddar for topping

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Sauté the aromatics and roux
  1. Melt the butter in a large pot over medium heat. Sauté the onion for 4 minutes until softened, then add the garlic and flour and cook for 1–2 minutes, stirring until fragrant.
  2. Gradually whisk in the broth until the mixture is smooth. Add the broccoli, cauliflower, garlic powder, and smoked paprika and stir to coat the vegetables.
Simmer until tender
  1. Simmer on medium heat for 15–18 minutes, until the broccoli and cauliflower are very tender. The soup should look thicker as the vegetables soften.
Blend and finish with cheddar
  1. Blend with an immersion blender until smooth. Stir in the cream until the soup turns a pale green-gold color.
  2. Reduce the heat to low, then stir in the shredded cheddar and nutmeg until the cheese is fully melted and the soup is glossy.
  3. Season with salt and pepper to taste, then serve immediately with extra cheddar and chives on top.

Notes

For the smoothest texture, blend in short pulses with the blender fully submerged to avoid splatter, then stir thoroughly after blending. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop, adding a splash of broth if needed. Freezing is not recommended because heavy cream can separate after thawing. For a lighter option, swap heavy cream for half-and-half (or lactose-free cream) for similar creaminess with fewer calories.