Creamy Cheddar Broccoli Cauliflower Soup
This soup is what I make when I want something warm, cheesy, and honestly just good after a long day. It comes together in about 30 minutes with a handful of basic ingredients, no roux required.
The cauliflower blends into a silky base, while the broccoli adds those little flecks of green and a fresh, grassy edge. Sharp cheddar melts in at the end to give it that savory, rich finish.
What Makes This Soup a Keeper
You get a bowl that tastes way more indulgent than it is. There is no heavy cream base here, just half-and-half and a generous amount of cheddar, so it feels creamy without weighing you down.
The texture is the part I look forward to most. Immersion blending turns the cauliflower nearly smooth, but I always leave a few tiny broccoli bits un-blended for some substance. It is warming in that specific way only a bowl of soup can be, with a sharp cheese note that keeps each spoonful interesting.
Ingredients
- 2 tbsp unsalted butter: or olive oil, for sautéing
- 1 medium yellow onion, diced: about 1 cup
- 3 cloves garlic, minced: use fresh, not jarred
- 4 cups broccoli florets: from about 1 large head, tough stems trimmed
- 3 cups cauliflower florets: from 1 small head, core removed
- 4 cups vegetable broth: low-sodium so you control the salt
- 1/2 cup half-and-half: heavy cream works too for a richer finish
- 1 1/2 cups shredded sharp cheddar cheese: about 6 oz, shredded from a block melts smoother
- Salt and black pepper: to taste
- Pinch of ground nutmeg: optional, just a whisper
Variations and Substitutions
- Use frozen vegetables: swap in a 12 oz bag each of frozen broccoli and cauliflower. Simmer until heated through and tender, then blend.
- Make it dairy-free: use olive oil, full-fat coconut milk instead of half-and-half, and a good vegan cheddar shred or 3 tbsp nutritional yeast for that savory note.
- Add a potato: toss in one peeled, diced russet potato with the florets. It adds even more body.
- Change the cheese: smoked gouda, fontina, or a sharp white cheddar are all great. A little parmesan grated in at the end works well too.
- Go for a spicy kick: a pinch of red pepper flakes in with the garlic gives it a gentle heat.
Canned Salmon Loaf goes great with this soup for soaking up every last bite.
How to Make Creamy Cheddar Broccoli Cauliflower Soup
Step 1: Sauté the Onion and Garlic
Melt the 2 tbsp butter in a large pot or Dutch oven over medium heat. Once it stops foaming, add the diced onion and cook, stirring now and then, for about 5 minutes, until it turns soft and translucent. Toss in the minced garlic and cook for 30 seconds more, just until it smells fragrant.
You will get that lovely buttery garlic smell drifting up pretty fast. Do not let the garlic brown or it will turn bitter, so keep it moving.
Step 2: Simmer the Vegetables
Add the 4 cups broccoli florets, 3 cups cauliflower florets, and 4 cups vegetable broth to the pot. Increase the heat to high and bring it to a boil, then reduce the heat to maintain a gentle simmer. Cover and cook for 15 to 18 minutes, until both vegetables are very tender when you poke a floret with a fork.
The broccoli should lose its raw bite and the cauliflower should almost fall apart. If the liquid level seems low, just add a splash more broth or water, but it should be fine covered over low heat.
Step 3: Blend Until Smooth
Remove the pot from the heat. Use an immersion blender to purée the soup directly in the pot until it is as smooth as you like it. I go for mostly smooth with a few small flecks still visible for texture. If you only have a regular blender, work in batches, filling the jar no more than halfway and removing the center cap to let steam escape.
Take care with the hot liquid. I drape a kitchen towel over the blender lid and hold it down firmly just to be safe. Blend each batch until creamy, then return it all to the pot.
Step 4: Stir in the Cheddar and Ladle
Set the pot back over low heat. Pour in the 1/2 cup half-and-half and sprinkle in the 1 1/2 cups shredded cheddar a handful at a time, stirring gently after each addition. Keep the heat low and stir just until the cheese melts completely and the soup is hot, about 2 minutes. Taste and season with salt, black pepper, and that optional pinch of nutmeg.
Ladle the soup into bowls while it is still steaming. A little extra shredded cheddar on top and a crack of black pepper makes it look like you spent way more time than you actually did. Serve it right away while it is still silky and hot.
Tips for the Best Broccoli Cauliflower Soup
- Cut the florets into roughly equal sizes so everything softens at the same rate. No one wants a crunchy chunk in a blended soup.
- Use cheese you grate yourself. Pre-shredded bags have anti-caking agents that can make the soup slightly grainy.
- Do not let the soup boil once the cheese goes in. Low, gentle heat is the key to a smooth, velvety finish.
- Taste before salting. The broth and cheese both bring salt, so you may need less than you think.
Storing Leftovers
Refrigerate: Cool the soup completely, then store in an airtight container in the fridge for up to 4 days. The flavor often deepens by the next day.
Reheating: Warm gently on the stovetop over low heat, stirring often. Do not let it boil or the cheese may separate. A splash of broth or milk can loosen it if it thickened in the fridge.
Freeze: The cheese can turn grainy after thawing. If you plan to freeze it, puree the cooked vegetables in broth and freeze the base before adding the half-and-half and cheddar. When ready to eat, thaw, reheat, then stir in the dairy just before serving.
What to Serve With Creamy Cheddar Broccoli Cauliflower Soup
A thick slice of crusty sourdough is my go-to for dunking. For something with crunch, a simple arugula salad dressed with lemon and olive oil cuts right through the richness. And if you want to lean all the way into comfort food, a grilled cheese on the side never hurts.
Frequently Asked Questions
Can I use milk instead of half-and-half?
You can, but the soup will be thinner. Whole milk is your best bet; lower-fat milks are more likely to curdle when heated.
Do I need to peel the broccoli stems?
No. Trim off the tough, woody bottom inch, but the rest of the stem is tender once simmered and blends right into the soup.
Can I make this in a slow cooker?
Yes. Sauté the onion and garlic first, then transfer to a slow cooker with the vegetables and broth. Cook on low for 4 to 5 hours or high for 2 to 3 hours, until tender, then blend and finish with the cheese and half-and-half right before serving.
Creamy Cheddar Broccoli Cauliflower Soup Recipe
Ingredients
Method
- Melt butter in a large pot over medium heat. Add onion and cook 5 minutes until soft. Stir in garlic and cook 30 seconds.
- Add broccoli, cauliflower, and broth. Bring to a boil, reduce heat, cover, and simmer 15 to 18 minutes until very tender.
- Remove from heat. Blend with an immersion blender until smooth. If using a regular blender, blend in batches, venting the lid.
- Return pot to low heat. Stir in half-and-half and cheddar a little at a time until melted and hot, about 2 minutes. Season with salt, pepper, and nutmeg. Ladle into bowls and serve warm.
Notes
