Creamy Broccoli and Cauliflower Cheese Soup Recipe

Delightfully thick and creamy, this broccoli cauliflower cheese soup is full of flavor and fresh vegetables. It’s a lighter, wholesome take on the classic broccoli cheddar soup — rich and cheesy while still being nourishing and packed with nutrients. The recipe comes together in about 30 minutes, making it an ideal weeknight meal that pairs well with crusty bread or a simple salad.

This version uses both roasted broccoli and cauliflower plus garlic, a bit of sautéed onion, vegetable broth, and shredded white cheddar cheese. Roasting the vegetables brings out sweetness and depth of flavor, while blending them with broth and cheese creates a smooth, velvety texture. For convenience, the soup can also be made with frozen florets if needed.

What You Need for Broccoli Cauliflower Cheese Soup

This blended soup relies on a handful of fresh, straightforward ingredients:

• Broccoli and cauliflower: Roasted florets form the base—about 9 cups total (for example, 5 cups broccoli and 4 cups cauliflower).
• Garlic: Roasting whole garlic cloves mellows and deepens the garlic flavor.
• Onion: A small amount of sautéed onion adds aromatic depth.
• Vegetable broth: Adds savory liquid to thin and season the blended soup.
• Shredded white cheddar: Provides creaminess and a savory finish; can be omitted or substituted for a dairy-free alternative.

Variations and Substitutions

Customize the soup to suit your preferences or what you have on hand:

• Vegetable blend: Add roasted carrots or potatoes for extra body and sweetness.
• Frozen vegetables: Use frozen florets if fresh aren’t available. Roast from frozen, adding 10–15 minutes to the cook time to allow for browning.
• Cheese options: Swap white cheddar for another melting cheese, or omit cheese and stir in a dairy-free cheese sauce for a vegan version.
• Thinner soup: Increase the amount of vegetable broth to reach your desired consistency.

FAQ

Soup Storage

This soup stores well and makes great leftovers. Cool to room temperature, then transfer to an airtight container and refrigerate for up to 5 days. Reheat gently over low heat, adding a splash of broth if the soup has thickened.

Freezing Broccoli Cauliflower Cheese Soup

You can freeze this soup, but for best texture freeze it before adding the cheese. Soups that contain dairy can separate when frozen and reheated. Freeze the base in freezer-safe containers for up to 3 months, then thaw and blend in fresh cheese or dairy-free alternative when reheating. If you’ve already added cheese before freezing, thaw slowly and reheat over very low heat while whisking in a little extra broth to smooth the texture.

Serving Suggestions

This soup is delicious served with a thick slice of crusty bread for dipping, or alongside a roasted main such as pot roast or baked lemon chicken. Garnish each bowl with freshly ground black pepper, a light sprinkle of extra shredded cheese, and a few roasted broccoli or cauliflower florets for texture and visual appeal.

Broccoli Cauliflower Cheese Soup — Recipe Overview

Summary: Cozy and comforting, this soup is ready in about 30 minutes and uses simple ingredients for a wholesome, creamy result.

Author: Lee Funke

Prep time: 10 minutes | Cook time: 20 minutes | Total: 30 minutes | Servings: 4

Ingredients

• 4 cups cauliflower florets
• 5 cups broccoli florets
• 10 cloves garlic, peeled
• 3 tablespoons olive oil, divided
• 1/2 medium yellow onion, finely diced
• 3 cups vegetable broth (more to thin, if desired)
• 2 cups shredded white cheddar cheese (optional or substitute)
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt, or to taste

Instructions

1. Preheat the oven to 400ºF (200ºC).
2. On a baking sheet, arrange the cauliflower, broccoli, and whole garlic cloves. Drizzle with 2–3 tablespoons of olive oil and toss so the vegetables are evenly coated.
3. Roast for about 20 minutes, or until the broccoli begins to brown and the vegetables are tender and caramelized.
4. While the vegetables roast, heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté the diced onion with a pinch of salt until translucent. Add the vegetable broth and bring to a gentle simmer for a few minutes to meld flavors.
5. Transfer the roasted vegetables, garlic, sautéed onions, and broth to a high-speed blender. Add the shredded cheese if using. Reserve a few roasted florets for garnish if desired.
6. Blend on high for about 1 minute, or until completely smooth and creamy. If the soup is too thick, blend in additional broth to reach your desired consistency.
7. Taste and adjust seasoning with salt and pepper. Serve hot with garnishes of your choice.

Tips & Notes

• Storage: Refrigerate in an airtight container up to 5 days.
• Freezing: For best texture, freeze before adding cheese. Freeze up to 3 months and add cheese when reheating. If frozen with cheese, reheat gently over low heat and stir in extra broth if needed.
• Texture: For the smoothest result, use a high-speed blender and blend while the soup is warm but not boiling.
• Adjustable thickness: Add more or less broth depending on whether you prefer a thick chowder-like soup or a thinner bowlable broth.

Nutrition (approximate per serving)

Calories: 418 kcal • Carbohydrates: 17 g • Protein: 19 g • Fat: 33 g • Fiber: 5 g • Sugar: 7 g

Nutrition figures are estimates and should be used as a guideline.