Broccoli Cauliflower Cheese Soup
Cozy up to a bowl of creamy, velvety goodness with this Broccoli Cauliflower Cheese Soup—your ultimate comfort food for chilly days! Packed with nutrient-rich broccoli and cauliflower, this hearty soup gets its luxurious texture from a blend of sharp cheddar and Parmesan cheeses, paired with a rich base of whole milk and heavy cream. The flavors are elevated with sautéed onions, garlic, and a touch of paprika for garnish, making every spoonful irresistible. Perfect as a satisfying main or a flavorful starter, this soup is easy to make in just 45 minutes and pairs wonderfully with crusty bread or crackers. Whether you’re looking for a wholesome meal or a comforting way to enjoy more veggies, this cheesy delight is sure to hit the spot!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 3 cups broccoli florets, chopped
- 3 cups cauliflower florets, chopped
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 0.5 teaspoons ground black pepper
- 1 teaspoon salt (adjust to taste)
- 0.25 teaspoons paprika (optional, for garnish)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot, heat the unsalted butter and olive oil over medium heat until the butter is melted.
Add the diced yellow onion and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent.
Add the minced garlic and cook for 1 additional minute, until fragrant.
Stir in the all-purpose flour to create a roux. Cook for about 2 minutes while stirring constantly to remove the raw flour taste.
Slowly pour in the vegetable broth while whisking to avoid lumps. Bring the mixture to a gentle simmer.
Add the chopped broccoli and cauliflower florets to the pot. Cover and let simmer for 10–15 minutes, or until the vegetables are tender.
Reduce the heat to low. Stir in the whole milk and heavy cream, and allow the soup to heat through without boiling.
Using an immersion blender, blend the soup until smooth, or leave some chunks if you prefer a slightly textured soup. If you don’t have an immersion blender, transfer the soup to a blender in batches and carefully blend, then return it to the pot.
Stir in the shredded sharp cheddar cheese and grated Parmesan cheese, one handful at a time, until fully melted and incorporated.
Season the soup with ground black pepper and salt to taste. Simmer for an additional 5 minutes, stirring occasionally.
Remove from heat and ladle the soup into bowls. Garnish with a light sprinkle of paprika and freshly chopped parsley if desired.
Serve immediately with crusty bread or crackers for dipping.
Nutrition Facts
Calories |
3266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.7 g | 293% | |
| Saturated Fat | 133.8 g | 669% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 659 mg | 220% | |
| Sodium | 7118 mg | 309% | |
| Total Carbohydrate | 168.0 g | 61% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 56.6 g | ||
| Protein | 138.9 g | 278% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 3441 mg | 265% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 5485 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
