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Broccoli Cauliflower Soup

Broccoli cauliflower soup made creamy with a smooth immersion-blended texture, then finished with melted sharp cheddar. Tender broccoli and cauliflower simmer together in broth, creating a pale green-gold bowl that’s easy to garnish with cheddar and chives.
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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, diced
  • 4 garlic, minced
Soup base and seasonings
  • 4 cup vegetable or chicken broth
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp nutmeg
  • 1 salt and pepper to taste
Cheese and toppings
  • 1 cup shredded sharp cheddar
  • 1 chives and extra cheddar for topping

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Melt the butter in a large pot, then sauté the diced onion for 4 minutes until softened.
  2. Add the minced garlic and flour, then cook for 1-2 minutes, stirring, until the mixture smells fragrant.
Simmer the vegetables
  1. Gradually whisk in the broth until smooth, with no flour lumps.
  2. Add the broccoli florets, cauliflower florets, garlic powder, and smoked paprika, then bring to a simmer.
  3. Simmer for 15-18 minutes until the vegetables are very tender, with a soft fork-tender texture.
Blend and finish
  1. Blend with an immersion blender until smooth, pausing to scrape the pot sides.
  2. Stir in the heavy cream until fully incorporated and the soup looks creamy.
  3. Reduce heat to low, then stir in the shredded sharp cheddar and nutmeg until melted.
  4. Season with salt and pepper to taste, then serve topped with extra cheddar and chives.

Notes

Pro tip: Whisk the broth in gradually right after adding flour so the soup stays silky without lumps. Store covered in the refrigerator for up to 4 days; reheat gently over low heat and stir well—add a splash of broth or milk if it thickens. Freezing is not recommended due to potential texture changes after blending and dairy melting. For a dairy-light swap, use half-and-half instead of heavy cream and reduce cheddar slightly, keeping the cheddar topping optional.