The Best Ever Creamy Cheesy Broccoli and Cauliflower Soup
There are certain recipes that just wrap you up in a cozy blanket, and for me, this Cheesy Broccoli and Cauliflower Soup is definitely one of them. It’s the ultimate comfort food!
I first perfected this recipe one brutal snowy Tuesday when my kids were home sick. We needed something hearty, warm, and deceptively easy dinner. This soup delivered, tasting just like that expensive restaurant classic but made right in my kitchen.
Since then, it has become our most requested family favorite. It’s rich, incredibly creamy, packed with veggies, and honestly, the sharp cheddar cheese makes it absolutely irresistible. Trust me, you need to make this!
Why You’ll Love This Recipe
❤️ A Bowl of Pure Comfort:
- Quick & Easy: Ready in about 40 minutes, perfect for busy weeknights.
- Hidden Veggies: It’s loaded with fresh broccoli and cauliflower, making it feel wholesome.
- Freezer Friendly: Makes great leftovers and freezes beautifully (with a few tips below!).
- Better Than Restaurant Quality: It achieves that perfect creamy consistency every single time.
- Kid-Approved: The cheesy base ensures even picky eaters devour their vegetables!
What You Need
You only need a few simple pantry staples and fresh ingredients for this recipe! We rely heavily on sharp cheddar and good quality broth to build that amazing depth of flavor.
Check the full printable recipe card below for detailed measurements and exact instructions for the best results.
Expert Tips for Perfect Creaminess
💡 Pro Tips for Success:
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can make your soup grainy. Shredding block cheese ensures a smooth, velvety finish.
- Temper the Roux: When adding the milk/broth mixture to the butter/flour roux, add it slowly and whisk constantly. This prevents lumps and creates a smooth base.
- Do Not Boil After Adding Cheese: Once you add the sharp cheddar, keep the heat low or turn it off completely. High heat will cause the dairy proteins to separate, resulting in a grainy texture.
- Chop Size Matters: Cut the broccoli and cauliflower into small, bite-sized florets so they cook quickly and evenly.
Variations & Substitutions
This recipe is highly flexible! Feel free to mix and match vegetables or adjust the richness to fit your diet.
- Make it Gluten-Free: Substitute the all-purpose flour in the roux with cornstarch (slurry mixed with water) or use a GF all-purpose blend.
- Boost the Protein: Add shredded cooked chicken or bacon crumbles right before serving.
- Different Cheeses: Try Gruyère for a nuttier flavor, or Monterey Jack for stretchier melt.
- Keto/Low Carb Option: Skip the roux entirely. Instead, use xanthan gum (1/2 tsp) to thicken the heavy cream and broth mixture.
Storage & Freezing
If you have any delicious leftovers (which is rare!), here is how to keep them fresh and reheat them perfectly.
Storage: Store cooled soup in an airtight container in the refrigerator for up to 4 days.
Reheating: Gently reheat on the stovetop over medium-low heat. If it has thickened too much overnight, add a splash of milk or broth while reheating to restore the consistency.
Freezing (Warning): Cream-based soups can separate when thawed. If freezing, use less dairy cream initially, or plan to reheat very slowly and whisk in a fresh splash of heavy cream before serving.
FAQ (Frequently Asked Questions)
Q: Why did my cheese soup turn grainy?
A: This almost always happens if the soup comes to a hard boil after the cheese has been added, or if you used pre-shredded cheese containing high amounts of anti-caking agents.
Q: Can I use frozen vegetables?
A: Yes! You can substitute frozen broccoli and cauliflower, but do not thaw them first. Add them directly to the simmering broth and cook until tender. You may need to simmer 5-10 minutes longer.
Q: Do I need to blend the soup?
A: I prefer to leave chunks for texture, but if you want a super smooth consistency, use an immersion blender to puree about half the soup before adding the heavy cream and cheese.
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Creamy Cheesy Broccoli and Cauliflower Soup (Easy Comfort)
Ingredients
- 4 tbsp unsalted butter
- 1/2 cup finely diced yellow onion
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 1 cup whole milk
- 2 cups broccoli florets, chopped small
- 1 cup cauliflower florets, chopped small
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, freshly shredded
- Salt and black pepper to taste
Instructions
- Step 1 In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
- Step 2 Whisk in the flour and cook for 2 minutes, creating a roux. This step removes the raw flour taste.
- Step 3 Slowly pour in the broth and whole milk, whisking constantly to prevent lumps until the soup base is smooth.
- Step 4 Bring the mixture to a low simmer. Add the broccoli and cauliflower florets. Simmer uncovered for 10-15 minutes, or until the vegetables are tender.
- Step 5 Reduce the heat to the lowest setting (do not boil!). Stir in the heavy cream.
- Step 6 Gradually add the freshly shredded cheddar cheese, stirring until completely melted and smooth. Season generously with salt and pepper.
- Step 7 Serve immediately with crusty bread or croutons.
Ingredients
- 4 tbsp unsalted butter
- 1/2 cup finely diced yellow onion
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 1 cup whole milk
- 2 cups broccoli florets, chopped small
- 1 cup cauliflower florets, chopped small
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, freshly shredded
- Salt and black pepper to taste
