Broccoli and cauliflower soup is my choice every time over broccoli cheddar, and here's why. Essentially, it's exactly the same soup: it's made the same way, has the same basic ingredients (with the addition of cauliflower of course), and it even tastes almost exactly the same. The key difference is the cauliflower acts like a thickening agent, making it the perfect consistency.
Did I mention how easy it was? Because it is. You can definitely whip this up on a weeknight any time.
Broccoli and cauliflower soup is cozy, comforting, and packed full of vegetables. Add the cheese and you've got a perfect soup.
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Frequently Asked Questions
It depends. It's packed full of veggies, which is great, but it also contains a lot of dairy for a higher fat content. You can definitely make it lighter by using skim milk and a lower fat cheese.
Yup. Use the sauté function for your veggies off the start, then add your broccoli, cauliflower and broth. Set to pressure cook on high for 3 minutes, then quick release. Set it back to sauté setting and carry on as usual.
Yes, definitely. Just let them thaw first before you use them.
Why You're going to Love this Recipe
- It's super easy. Sauté, simmer, blend, melt, and go.
- The ingredient list is really straightforward, although you can do some customization if you want!
- It's soooooo comforting. Honestly, there's nothing better than a steaming bowl of this with some crusty bread or homemade biscuits!
- It has two cups of cheddar cheese. Enough said.
Nothing on this list is going to surprise you, I don't think. That being said, feel free to swap out the milk for a plant-based option, same with the stock and the cheese! This soup is really versatile, so change it up to suit you!
- Carrots, onion, celery: this is going to form part of the flavor base for our soup. Don't skip on any of it, they're important.
- Garlic: see above. you don't need to worry about chopping things too finely in this recipe, as we're going to be blending most of it anyway.
- Hot pepper flakes: These are optional, but I highly recommend them. They definitely bring something extra to the whole soup.
- Broccoli and cauliflower: the stars of this show. The broccoli is bringing the flavor. The cauliflower flavor is more subtle - but it provides a creamy, thick texture to the soup that makes it a stick-to-your-ribs type of meal.
- Stock: I'm using chicken stock, but you can definitely substitute for vegetable. Totally delicious.
- Milk: This is providing some body for the soup. You can swap out for plant-based options here if you wish.
- Cheese: Cheesy goodness all the way. Here for the flavor and the stringy cheese pulls. If dairy isn't your thing, than leave the cheese out and sprinkle in some nutritional yeast instead.
- Salt & pepper: super important in this recipe. The salt really helps bring out the flavor of the broccoli.
- Cornstarch slurry: this is optional. If you like a super thick soup, then by all means, add this right at the end. I found that I didn't need it though.
How to Make Broccoli and Cauliflower Soup
This is definitely an easy recipe, but let's walk through it together.
Step 1: Sauté your Vegetables
Heat your olive oil in a large saucepan or Dutch oven over medium-high heat. Next, add your carrots, celery and onion. Let them mingle together in the pan for about five minutes, until they start to soften.
Then, add your garlic and hot pepper flakes, and cook for another minute or so.
Step 2: Add the Broccoli, Cauliflower, and Stock
Dump those vegetables into the pot, and add the stock. Don't worry if it isn't covering the vegetables completely, that's totally fine. We're going to be adding lots of milk later, so we don't want to add too much liquid and thin the soup out.
Step 3: Turn up the Heat
Turn the heat up to high, and get the soup to a rolling boil. Once it's boiling, turn it down again until it's just a gentle simmer. Cover it with a lid, and cook for 25-30 minutes.
The broccoli and cauliflower should be fork tender.
Step 4: Blend
Using an immersion blender, blend the soup together until it's as smooth or chunky as you want.
If you're using a stand blender, carefully transfer the soup to the blender, blend and return to the pot.
Step 5: Add the Dairy, Seasoning
Add the milk and the cheese, and stir until the cheese melts. Add the salt and pepper.
Step 6: Serve!
Tips & Tricks
- Want to take this soup to the next level? Use homemade chicken broth!
- You don't have to add the hot pepper flakes, but they really give the soup a little something extra. Feel free to scale up or back the amount you use.
- For deeper flavor, try using old, sharp cheddar cheese.
- DO NOT skimp on the salt. This soup really leans on it to bring out the best in the flavor of the broccoli.
- You can totally make this with vegetable broth for a vegetarian option.
- I kept this version simple in terms of the flavoring, but feel free to experiment with different spices and herbs.
Storage and Reheating
This will keep in the fridge in an airtight container for up to four days. To reheat, heat in a saucepan over medium on the stove. Or, just chuck it in the microwave. Also totally fine.
Can you Freeze it?
Yes, you can. Store it in an airtight container in the freezer for up to three months. Let it thaw, and then reheat by whisking it gently over medium heat (the whisking will help keep the dairy from separating after it's been in the freezer).
What to Serve with It
To me, this soup is screaming for some French onion grilled cheese. Ooo or also a Caesar salad. It would also be great along side a French dip, or a fried chicken sandwich. Or, check out some of the other sides below!
Other Awesome Sides
Broccoli and Cauliflower Soup
- Immersion Blender or Stand blender
- 2 tablespoon olive oil
- 1 carrot grated
- 2 stalks celery diced
- 1 onion chopped
- 3 cloves garlic smashed
- 1 teaspoon red pepper flakes optional
- 2 heads broccoli chopped
- 1 head cauliflower chopped
- 3 C chicken broth (or vegetable broth)
- 2 C milk
- 2 C cheddar cheese grated
- 2 teaspoon salt
- ¼ teaspoon black pepper
- Heat olive oil in a large saucepan or Dutch oven over medium high heat. Add the carrot, celery and onion. Sauté for about five minutes, until the vegetables start to soften.
- Add the garlic and hot pepper flakes if using, and cook for another minute.
- Add the broccoli, cauliflower, and stock. Turn the heat up and bring to a boil. Once boiling, turn the heat back down to a simmer, cover with a lid, and let cook for 20-25 minutes. The broccoli and cauliflower should be fork tender.
- Using an immersion blender (or transferring the soup to a stand blender), blend the soup until smooth. You can also leave it a bit chunky if you want!
- Add the milk, cheese, pepper and salt. Stir until the cheese is melted.
- Serve with extra cheese, sour cream, and bacon on top, if desired.