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Broccoli Cauliflower Soup

Broccoli cauliflower soup with a creamy, smooth immersion-blended texture and tender florets simmered until soft. Finished with melted sharp cheddar and a cozy garlic-powder warmth.
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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: 385
Ingredients Equipment Method Notes

Ingredients
  

Vegetable base and aromatics
  • 3 cup broccoli florets
  • 3 cup cauliflower florets
  • 1 onion
  • 4 clove garlic
  • 4 cup vegetable or chicken broth
Creamy cheddar roux and seasonings
  • 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
  • 1 salt and pepper to taste
Toppings
  • 1 chives and extra cheddar for topping

Equipment

  • 1 Dutch oven

Method
 

Sauté and build the soup
  1. Melt the butter in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened and fragrant.
  2. Add the minced garlic and flour, then cook for 1-2 minutes, stirring constantly, until lightly golden and aromatic.
  3. Gradually whisk in the broth until smooth, then add the broccoli and cauliflower along with the garlic powder and smoked paprika.
Simmer until tender
  1. Simmer for 15-18 minutes, stirring occasionally, until the broccoli and cauliflower are very tender.
Blend and finish creamy
  1. Blend with an immersion blender until smooth, then stir in the heavy cream.
  2. Reduce heat to low and stir in the shredded cheddar and nutmeg until fully melted and creamy.
  3. Season with salt and pepper to taste, then serve hot with extra cheddar and chives on top.

Notes

For the smoothest texture, blend fully after the soup is tender; if it’s too thick, loosen with a splash of broth. Store covered in the refrigerator up to 4 days; reheat gently over low heat to avoid breaking the creaminess. Freezing is okay for up to 2 months, but the texture may slightly change after thawing. For a lighter option, replace the heavy cream with half-and-half (or evaporated milk) for a less rich finish.