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Broccoli Cauliflower Soup

Broccoli cauliflower soup is creamy and smooth, made by simmering tender florets and blending until silky. Finish with melted sharp cheddar and a sprinkle of cheddar and chives for a comforting pale green-gold bowl.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Broccoli Cauliflower Soup
  • 3 cup broccoli florets
  • 3 cup cauliflower florets
  • 1 onion, diced
  • 4 garlic, minced
  • 4 cup vegetable or chicken broth
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp nutmeg
  • 0.5 salt and pepper to taste
  • 0.5 chives and extra cheddar for topping

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics and thicken
  1. Melt the butter in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened.
  2. Add the minced garlic and flour, and cook for 1-2 minutes, stirring, until the flour smell cooks off.
Simmer vegetables
  1. Gradually whisk in the broth until the mixture is smooth.
  2. Add the broccoli florets, cauliflower florets, garlic powder, and smoked paprika.
  3. Simmer for 15-18 minutes until the vegetables are very tender.
Blend and finish
  1. Blend the soup with an immersion blender until smooth.
  2. Stir in the heavy cream.
  3. Reduce the heat to low, then stir in the shredded cheddar and nutmeg until melted.
  4. Season with salt and pepper to taste, then serve topped with extra cheddar and chives.

Notes

For the smoothest texture, blend while the soup is hot and blend in short pulses to avoid splatter. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove, adding a splash of broth or cream if it thickens. Freeze up to 2 months, though texture may be slightly grainier after thawing. For a lighter option, use half-and-half instead of heavy cream and consider reduced-fat cheddar.