Broccoli Cauliflower Soup is a creamy, cheesy vegetable soup that comes together in under thirty minutes. It’s comforting on chilly days, family-friendly, and full of flavor.
As the weather cools, a warm bowl of soup becomes irresistible. This Broccoli and Cauliflower Soup highlights vegetables with a rich, cheesy base and simple pantry ingredients. It’s versatile, quick to prepare, and makes six generous servings.
You can prepare this soup on the stovetop in a large stockpot or use an Instant Pot for an even faster method. Either way, you’ll end up with a satisfying bowl that pairs beautifully with crusty bread, crackers, or a fresh side salad.
Ingredient List for Cheesy Broccoli Cauliflower Soup
This soup uses straightforward ingredients. If you want to save time, use precut broccoli, cauliflower, and matchstick carrots.
Butter
About 6 tablespoons of butter give the vegetables a rich, golden flavor. If you prefer, substitute olive oil. If using salted butter, reduce additional salt to taste.
Vegetable Stock
Four cups of vegetable stock form the light, flavorful base. You may substitute chicken stock or broth if you prefer.
Whole Milk
Two cups of whole milk add creaminess without being overly heavy. For a richer soup, use half-and-half or heavy cream. For a dairy-free alternative, use canned coconut milk or cashew cream and adjust the liquid ratio as needed.
Cheddar Cheese
Use three cups of freshly grated sharp cheddar for the best melting texture and flavor. Grating from a block melts more smoothly than pre-shredded cheese.
Flour
Six tablespoons of flour help thicken the soup. For a gluten-free version, substitute rice flour or cornstarch (use cornstarch mixed with a small amount of cold water to avoid lumps).
Vegetables
- 1 cup diced yellow onion — adds sweetness and depth
- 1 tablespoon minced garlic — for aroma and savory flavor
- 2 cups matchstick carrots — color and slight crunch
- 3 cups broccoli florets, cut into small pieces
- 3 cups cauliflower florets, cut into small pieces
Spices
- 1 teaspoon coarse salt, adjusted to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sweet paprika for a hint of smokiness
Optional flavor boosters include red pepper flakes, cayenne, or chili powder for heat, and fresh herbs such as thyme, rosemary, or parsley for brightness.
How to Make Broccoli and Cauliflower Soup
STOVETOP INSTRUCTIONS
- In a large stockpot over medium heat, melt the butter. Add the diced onion and minced garlic and sauté for about two minutes until softened.
- Stir in the flour and cook for one minute to form a light roux. Gradually whisk in the vegetable stock until smooth and combined.
- Add the broccoli, cauliflower, carrots, salt, pepper, and paprika. Bring the mixture to a gentle boil.
- Reduce the heat and simmer until the vegetables are tender, about 20 minutes.
- Remove the pot from the heat and gradually stir in the milk or half-and-half. Add the shredded cheddar a little at a time, stirring continuously until the cheese melts and the soup is smooth. Serve hot.
INSTANT POT INSTRUCTIONS
- Set the Instant Pot to sauté mode and melt the butter. Sauté the diced onion and garlic for two minutes.
- Stir in the flour and cook for one minute. Add the vegetable stock and whisk until smooth.
- Add broccoli, cauliflower, carrots, salt, pepper, and paprika. Close the lid and set the valve to sealing.
- Cook on high pressure for 8 minutes, then perform a quick release.
- Open the lid and return to sauté mode. Stir in the milk or half-and-half, then add the cheddar gradually, stirring until melted and silky. Serve immediately.
Tips and Variations
- For a smoother texture, use an immersion blender to puree the soup. Blend half for a balance of creaminess and vegetable texture.
- Add shredded cheese only after lowering the heat or removing the pot from the heat to prevent clumping. Add cheese in small batches so it melts evenly.
- If using coconut milk, increase the vegetable stock slightly to achieve the desired consistency.
- To make the soup vegan, omit dairy and finish with nutritional yeast for a cheesy flavor, or use a plant-based cheese alternative.
- A dash of hot sauce or Sriracha can brighten and spice the final dish.
Storage and Freezing
Store cooled soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop to avoid separating the dairy. To freeze, omit the dairy when cooking. Freeze the cooled soup in airtight containers for 2–3 months. Thaw completely, reheat, and stir in milk or cream and cheese before serving.
Frequently Asked Questions
Can I use frozen broccoli and cauliflower?
Yes. Reduce the cooking time and monitor the texture to avoid overcooking, which can make the vegetables mushy.
How should I reheat leftovers?
Reheat on the stovetop over low to medium heat, stirring occasionally, or microwave in short intervals. Add a splash of milk if the soup becomes too thick.
More Vegetable Soup Recipes
Carrot and Lentil Soup
Autumn Squash Soup
Quick and Easy Vegan Mushroom Soup
Chickpea Soup
Cold Busting Soup
Spicy Black Bean Soup
Sweet Potato Soup
If you enjoy a creamy soup with chicken, consider a hearty Creamy Chicken Tortilla Soup for more protein.