This cozy and gloriously cheesy Broccoli Cauliflower Soup is quick, easy, and entirely from scratch! Top it with your choice of either T-Rex or vegetarian friendly toppings and get ready to faceplant!
I’m going to try and keep this post brief because you NEED this rockin’ recipe in your face, stat!
This dreamy, creamy soup has the ultimate cheesy broccoli soup vibe but with the added bonus of cauliflower for it’s awesome flavor and extra B vitamins.
It’s the perfect use for one of those 12 oz bags of chopped broccoli and cauliflower. I usually have one handy in my fridge to add to veggie trays or for an easy roasted veggie side dish. Now that this soup is an option, I have a feeling we’ll be enjoying it all Fall + Winter long.
It’s fast, flavorful, and ready to rock your socks! Let’s get our recipe on!
Tasty Topping Options
Toppings for this soup are totally optional. If you’d like to add a little something extra, feel free to top your bowl with veggie bacon bits (vegetarian) or crispy crumbled bacon (T-Rex option), extra grated cheddar cheese, scallions, chives, and/or broccoli sprouts.
I love it every which way!
Broccoli Cauliflower Soup
Boasting over 5 cups of healthy vegetables, this soup is ready to rock your face!
The recipe below yields approx. 8 cups (or 4 bowls) of of this totally tasty soup. It’s fantastic right away and can also be reheated the next day. Simply heat it up slowly so the cheesy broth stays nice and creamy.
Hungry? Meet me in the kitchen! We have soup to make. 😃
Broccoli Cauliflower Soup
Ingredients
- 12 oz bag of fresh chopped broccoli and cauliflower (or 3.5-4 cups chopped)
- 1 small yellow onion (1 ¼ cup diced)
- 2 large carrots (1 cup grated)
- 2-3 cloves garlic
- 2 ½ TBSP unsalted butter (divided)
- 3 TBSP flour
- 3 cups low-sodium vegetable broth or chicken broth if preferred
- ½ tsp sea salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- 6 oz freshly grated sharp cheddar cheese
- ½ cup heavy cream or half cream + half milk
TASTY TOPPING OPTIONS
- extra grated cheddar cheese
- crumbed cooked bacon or vegetarian bacon bits
- chopped green onion
- broccoli sprouts
Instructions
FIRST PREP THE VEGGIES
- Peel onion, carrots, and garlic cloves. Dice onion and mince garlic. Shred carrots or use pre-shredded.
- Regardless of using a whole head of broccoli/cauliflower or the bagged chopped veggies, we're going to chop them up smaller than normal. Dice the stems and chop florets into smaller pieces so we get a little goodness in each spoonful. See photo in post.
MEASURE OUT REMAINING INGREDIENTS
- Freshly grate 6 ounces sharp cheddar cheese. You'll use approx. 3/4 of a typical 8 oz block.(Bagged cheese will not melt properly into the broth) Set aside.
- Measure out and prep remaining ingredients for speedier soup assembly.
LET'S GET COOKING!
- In a large pot or dutch oven, melt 1 TBSP butter over medium-high heat.
- Add your onion and carrots and cook until tender. Reduce heat to medium and add remaining garlic and butter, sautéing briefly until fragrant.
- Add flour and mix well. Continue to stir, allowing the raw flour to cook off for 20-30 seconds or so.
- Add broccoli, cauliflower, and choice of broth. To prevent sticking, stir constantly as the soup bubbles and thickens.
- Season with garlic powder, salt, and pepper. Reduce heat to low (I set mine to 2), cover, and simmer for 10-15 minutes until broccoli and cauliflower are tender.
- Remove from heat and stir in heavy cream.
- Working in 3 batches, stir in grated cheeses until melted.
- Ladle soup into bowls and top with all your favorite toppings. Enjoy!
Notes
Nutrition
Q: Can I double the recipe?
Absolutely! This recipe is easily doubled to yield extra servings if needed.
Q: Can I use a whole head of broccoli and cauliflower?
Heck yes you can! For this recipe you’ll want 3 1/2 to 4 cups of chopped broccoli/cauliflower or 12 ounces by weight. If you’re doubling the recipe aim for 24 ounces of mixed broccoli and cauliflower or 7-8 cups, chopped.
Hope this is helpful and if any other questions pop up, I’ll be happy to help you using the comment from at the bottom of this post! xoxo
If you get a chance to try this cheesy broccoli cauliflower soup recipe, let me know!
Leave me a comment here (LOVE checking those daily!) and tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations. I can’t wait to see what you whip up!
Questions & Reviews
Delicious soup!
Trying to make GF. Should I use cup 4 cup flour or corn starch or something else???
Got a bag of mixed veggies broccoli, cauliflower, carrots and have yellow onions at hand. Some ground chicken as well as pork sausage. What do you recommend? I don’t want it too greasy but can render the sausage. Should I do Both or neither and make vegetarian? Can I use Vegit ot Spike seasoning? With the water???
Hi Kathy! These changes will make it a brand new soup/recipe and without testing it out myself, I can’t advise on all these changes together. You could still experiment if you’d like after using this recipe as the base. I have had some luck in the past with using cup-for-cup gluten-free flour in place of all purpose flour to make the roux for soups. Hope this helps!
I love this soup so much! 🍲😋
Oh my gosh, I love this soup so dang much!! 🍲😋