Go Back

Broccoli Cauliflower Soup

Broccoli Cauliflower Soup made creamy with a roux (butter and flour) and immersion-blended vegetables for a silky texture. Finish by melting sharp cheddar on low heat for a smooth, cozy bowl with green-gold color.
Print Recipe Pin Recipe
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
  

Vegetables and aromatics
  • 3 cup broccoli florets
  • 3 cup cauliflower florets
  • 1 onion
  • 4 garlic
Soup base
  • 4 cup vegetable or chicken broth
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar
Seasonings
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp nutmeg
  • 0.5 salt and pepper to taste Use to season; exact amount varies by preference.
Toppings
  • 1 chives and extra cheddar for topping

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Melt the butter in a large pot over medium heat, then sauté the diced onion for 4 minutes, stirring occasionally until softened and fragrant.
  2. Add the minced garlic and flour, then cook for 1-2 minutes, stirring constantly to eliminate the raw flour taste.
Simmer until tender
  1. Gradually whisk in the broth until smooth, then add the broccoli, cauliflower, garlic powder, and smoked paprika.
  2. Simmer for 15-18 minutes at a gentle boil until the broccoli and cauliflower are very tender, with florets easily pierced with a fork.
Blend and finish
  1. Blend the soup with an immersion blender until smooth, then stir in the heavy cream until incorporated.
  2. Reduce 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 with extra cheddar and chives.

Notes

Pro tip: if the soup seems too thick after blending, loosen it with a splash of broth; it thickens as it cools. Store covered in the refrigerator up to 4 days and reheat gently over medium-low. Freezing is not recommended because cream-based soups can separate after thawing. For a dairy-light swap, use evaporated milk plus a reduced amount of cheddar and stir in at the very end to limit splitting.