Broccoli Cauliflower Soup is a cheesy vegetable soup that gets ready in less than thirty minutes, keeps the entire family happy (and full), and tastes heavenly.
We’re officially heading toward colder months, and I’m already all about soup. There’s something about a warm and soothing bowl that just hits the spot on a chilly day. And what’s even better is when veggies are the star, like this Broccoli Cauliflower Soup. It’s the perfect recipe for a pick-me-up kind of day.
This creamy broccoli cauliflower soup recipe that I’m sharing today is a super easy fix. You’ll have it ready in thirty minutes and yields six hearty servings.
What really works for me is the versatility. This creamy soup can be made in a large stock pot on the stovetop or in the instant pot – choose whatever cooking method suits you.
And, of course, it is good for the family. Veggies, cheese, milk – it is a powerful combination of vitamins with a balanced mix of protein, carbs, and fat!
Serve it with crusty bread (baguette, maybe?), crackers, or a side salad – all work perfectly! I also enjoy a grilled veggie sandwich on the side for a complete vegetarian meal. Mmm, so good!
Ingredient List for Cheesy Broccoli Cauliflower Soup
Sometimes soup recipe ingredient lists can get long, but trust me, these are simple ingredients and this is still a very easy soup recipe! Don’t let a lot of ingredients scare you off. And if you want to save time, grab yourself some precut broccoli, cauliflower, and matchstick carrots!
Vegetables cooked in butter – nothing beats that. They have a nice brown flavor and richness to them. Yum! If you’re out of butter, use olive oil. You’ll need about six tablespoons. If you’re using salted butter, go easy on the salt for later.
That’s the base of the soup. Vegetable stock is light and refreshing. Of course, you can use chicken stock or chicken broth if you like. Four cups will be enough.
Whole milk will bring creaminess and richness to the soup while keeping it lighter. If you want a heavier bite, use half and half or heavy cream. If you want to keep the soup purely vegan, coconut milk and/or cashew cream is your best alternative.
Grab a big block of cheddar cheese from the grocery store and grate it yourself. You can use your food processor or a box grater for it. It’ll melt like a dream. Cheese is broccoli’s BFF, so don’t skimp on it! You’ll need three full cups.
Flour works as a thickener in the recipe. If you’re following a gluten-free diet, you can use rice flour or cornstarch instead.
This soup is a vegetable lover’s dream. Here’s what all it has:
- Onion – Use a yellow onion to add subtle sweetness to the soup.
- Garlic cloves – Mince fresh garlic cloves for that irresistible aroma.
- Carrots – Add a little crunch and color with matchstick carrots.
- Broccoli florets – Make sure you wash the head of broccoli thoroughly first.
- Cauliflower florets – Chop the head of cauliflower into small pieces so they cook quicker.
This soup does not have any complicated spice combinations, just simple ones that bring out the flavor of the veggies. Stock a little bit of them:
- Salt – Sprinkle in salt as you go to make sure it doesn’t become too salty.
- Pepper – Freshly ground pepper is best for bringing out flavors in soups.
- Sweet paprika – It’ll add a nice smokiness to the soup.
Refer to the recipe card at the end of the blog post for exact measurements.
You can personalize the recipe to match your tastebuds. Red pepper flakes, cayenne pepper, chili powder – they all add a kick to the soup.
Fresh herbs like thyme, rosemary, or parsley are great options for a more aromatic flavor.
How to Make Broccoli and Cauliflower Soup
- In a large stock pot over medium heat, melt the butter. Add the diced onion and minced
garlic and sauté for two minutes. Stir in the flour and allow it to cook for one minute. Stir in the broth until it is a smooth
- Add broccoli, cauliflower, carrots, salt, pepper, and paprika. Bring to a boil.
- Reduce the heat and simmer until the vegetables are soft, about 20 minutes.
- Gradually stir in the milk or half and half.
- Next, gradually stir in the cheese, stirring continuously, until it melts.
INSTANT POT INSTRUCTIONS:
- Start the Instant Pot in sauté mode and melt the butter. Add the diced onion and minced
garlic and sauté for two minutes.
- Stir in the flour and allow it to cook for one minute. Stir in the broth until it is a smooth
- Add vegetable stock, broccoli, cauliflower, carrots, salt, pepper, and paprika. Press cancel and put the lid
on the Instant Pot with the vent in the sealing position.
- Set the Instant Pot on manual mode at high pressure for eight minutes.
- When the Instant Pot beeps, use the quick release method to release the pressure.
- Open the lid and set to sauté mode again. Gradually stir in the milk or half and half. Next,
gradually stir in the cheese, stirring continuously, until it melts. Press cancel and serve!
Tips and Tricks for Cauliflower and Broccoli Cheese Soup
Use these tips to nail your first attempt at this yummy soup recipe:
- Puree your soup in an immersion blender for a creamier version. If you want crunchiness and creaminess together – blend half of the broccoli and cauliflower florets before adding to the soup.
- Always add shredded cheese after turning the heat off. This way, your cheese won’t clump. Also, add it in batches to ensure it melts evenly.
- If you’re using coconut milk, adjust the ratio with vegetable stock. You’ll need more to match the creaminess of whole milk.
- Leave the cheese out for a vegan soup. Instead, sprinkle some nutritional yeast on top.
- Drizzle some Sriracha for added flavor if you like.
Frequently Asked Question
Can I Use Frozen broccoli and cauliflower?
Yes, you can! Just reduce the cooking time and keep an eye on them. They can get mushy if overcooked.
How should I store the leftover soup?
You can store cooled-to-room-temperature soup in an airtight container in your fridge for three days. When you’re ready to serve, reheat it in your microwave or on the stovetop in a Dutch oven.
Can I freeze this soup?
Of course, just leave the dairy out. Cook it without the dairy and freeze it in an airtight glass bowl. It’ll survive 2-3 months. When you want to serve it, thaw it completely and then reheat it on the stovetop. Add your dairy now.
If you make this Broccoli and Cauliflower Soup recipe, or any of my other healthy recipes, please leave a star rating below! It’s so helpful for other readers to see which recipes are tried and true! I’d also love to see it–share your photo of this dish and tag me on Instagram and I’ll feature you!
If you’d like more vegetable soup recipes, scroll below the recipe card and see some more favorites!Print
More Vegetable Soup Recipes