When the weather turns cold, there’s nothing quite like a steaming bowl of creamy, cheesy soup to warm you up. This Broccoli Cauliflower Cheese Soup is rich, flavorful, and surprisingly easy to make. Loaded with fresh vegetables and melty cheddar, it’s the kind of comforting meal that tastes like it came straight from your favorite café—but better.
Broccoli Cauliflower Cheese Soup
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 3 tablespoons |
| Onion, diced | 1 small |
| Garlic, minced | 4 cloves |
| All-purpose flour | 1/4 cup |
| Chicken or vegetable stock | 2 1/2 cups |
| Half and half | 2 cups |
| Broccoli florets, chopped | 2 cups |
| Cauliflower florets, chopped | 2 cups |
| Carrot, shredded | 1 large |
| Dijon mustard | 1/2 teaspoon |
| Cheddar cheese, grated | 2 cups |
| Kosher salt and freshly ground black pepper | To taste |
Instructions:
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and minced garlic, cooking for 3–4 minutes until soft and fragrant. Sprinkle the flour over the mixture and stir constantly for 1–2 minutes to create a roux, which will give the soup its creamy texture.
Slowly pour in the chicken or vegetable stock while whisking to avoid lumps. Bring the mixture to a gentle simmer, then stir in the chopped broccoli, cauliflower, and shredded carrot. Let everything cook for 15–20 minutes, or until the vegetables are tender.
Using an immersion blender—or working carefully in batches with a standard blender—blend the soup until smooth and velvety. Return it to the pot over low heat, then stir in the half and half. Warm it through gently, making sure not to let it boil.
Add the Dijon mustard and grated cheddar cheese, stirring until the cheese melts completely and the soup becomes thick and luscious. Season to taste with salt and freshly ground black pepper.
Ladle the soup into bowls and, if you’d like, top with extra cheese, a sprinkle of pepper, or fresh herbs. Serve hot with crusty bread or crackers for the perfect comforting meal.
