Cheesy Broccoli Cauliflower Soup
Indulge in the comforting, velvety goodness of Cheesy Broccoli Cauliflower Soup, a creamy delight packed with wholesome vegetables and rich, melty cheeses. This hearty recipe combines tender broccoli and cauliflower florets simmered in a flavorful broth, thickened to perfection with a touch of heavy cream, milk, and flour for a luscious texture. Sharp cheddar and Parmesan cheeses melt into the soup, adding depth and a tangy, savory kick. Ready in just 45 minutes, this one-pot dish is perfect for chilly nights or as an ultimate crowd-pleaser at family dinners. Whether blended smooth or left slightly chunky for texture, this soup is topped off with optional croutons, extra cheese, or a dash of paprika for a gorgeous finish. It’s the ultimate marriage of comfort food and veggie-packed goodness!
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 0.5 cup shredded Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon paprika (optional)
- 2 tablespoons all-purpose flour
- 1 cup milk
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion and cook for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning.
Add the broccoli and cauliflower florets to the pot. Pour in the chicken or vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the vegetables are tender.
In a small bowl, whisk the all-purpose flour into the milk until smooth. Slowly stir this mixture into the pot to thicken the soup base.
Add the heavy cream, salt, pepper, and (optional) paprika for flavor. Simmer for another 5 minutes, stirring occasionally.
Lower the heat to avoid boiling and gradually stir in the shredded cheddar and Parmesan cheeses. Stir until fully melted and incorporated.
Use an immersion blender to partially blend the soup to your desired consistency. For a smoother texture, transfer the soup to a countertop blender in batches and blend carefully.
Taste the soup and adjust seasonings if needed.
Serve hot, garnished with extra cheese, croutons, or a sprinkle of paprika if desired. Enjoy!
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1334 mg | 58% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.7 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 432 mg | 33% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 226 mg | 5% | |
*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.
