Velvety Broccoli Cauliflower Cheese Soup
Warm up with a bowl of velvety broccoli cauliflower cheese soup, the ultimate comfort food that blends two wholesome vegetables into a rich, creamy, and cheesy delight. This hearty soup features tender broccoli and cauliflower florets, simmered in a flavorful base of chicken or vegetable stock, whole milk, and heavy cream. A trio of cheeses—sharp cheddar, savory Parmesan, and silky cream cheese—creates an irresistibly smooth texture and depth of flavor. Perfectly seasoned with garlic, onions, and a hint of paprika, this dish is both cozy and indulgent, ideal for a weeknight dinner or a leisurely lunch. Ready in just 45 minutes, it's a satisfying option for the whole family and pairs beautifully with crusty bread or crackers. Perfect for lovers of cheesy soups, this recipe is a must-try for anyone seeking a nourishing and decadent meal.
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 large Garlic cloves, minced
- 3 cups Broccoli florets
- 3 cups Cauliflower florets
- 4 cups Chicken or vegetable stock
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 4 ounces Cream cheese, softened
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the broccoli and cauliflower florets to the pot and stir to combine with the onion mixture.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Pour in the chicken or vegetable stock, stirring constantly, and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the broccoli and cauliflower are tender.
Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender, then return it to the pot.
Stir in the milk, heavy cream, cheddar cheese, Parmesan cheese, and cream cheese until all the cheeses are melted and fully incorporated. Make sure to stir frequently to prevent sticking.
Season the soup with salt and black pepper, adjusting to taste. If desired, sprinkle with paprika for added color and flavor.
Serve hot with crusty bread or crackers. Enjoy!
Nutrition Facts
Calories |
3341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.1 g | 346% | |
| Saturated Fat | 166.5 g | 832% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 837 mg | 279% | |
| Sodium | 9424 mg | 410% | |
| Total Carbohydrate | 99.3 g | 36% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 43.7 g | ||
| Protein | 137.4 g | 275% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3506 mg | 270% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2546 mg | 54% | |
*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.
