Creamy Broccoli Cauliflower cheese Soup is a rich, velvety, and comforting dish that’s perfect for chilly days or as a satisfying starter to any meal. Loaded with tender broccoli and cauliflower florets, a creamy base, and plenty of melted cheese, this soup strikes the perfect balance of nutrition and indulgence. Easy to make and packed with flavor, it’s a family-friendly recipe that’s sure to become a favorite.
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For the Soup
- 2 tbsp (30 g) unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups (950 ml) vegetable or chicken broth
- 2 cups (480 ml) whole milk or heavy cream
- 2 cups (200 g) chopped broccoli florets
- 2 cups (200 g) chopped cauliflower florets
- 1/4 cup (30 g) all-purpose flour
- 2 cups (200 g) shredded sharp cheddar cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 tsp smoked paprika (optional)
- 1/2 tsp ground mustard (optional)
- Salt and pepper to taste
For Garnish
- Croutons
- Shredded cheese
- Chopped fresh parsley
Directions
Step 1: Sauté the Aromatics
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
- Add the minced garlic and cook for 1 minute until fragrant.
Step 2: Add the Vegetables
- Stir in the broccoli and cauliflower florets. Cook for 2-3 minutes, stirring occasionally.
Step 3: Make the Base
- Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in the broth and milk, ensuring there are no lumps. Bring the mixture to a simmer.
Step 4: Cook the Vegetables
- Cover and simmer the soup for 10-15 minutes, or until the broccoli and cauliflower are tender.
Step 5: Blend the Soup (Optional)
- Use an immersion blender to partially blend the soup for a creamier texture while leaving some chunks for a hearty consistency. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Step 6: Add the Cheese
- Reduce the heat to low and stir in the cheddar and Parmesan cheeses, along with the smoked paprika and ground mustard (if using). Stir until the cheese is fully melted and the soup is smooth. Season with salt and pepper to taste.
Step 7: Serve
- Ladle the soup into bowls and garnish with croutons, shredded cheese, and fresh parsley if desired. Serve warm.
Notes
- Vegetarian option: Use vegetable broth for a vegetarian-friendly soup.
- Make it thicker: For a thicker soup, use heavy cream instead of milk, or add an extra tablespoon of flour.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed.
- Freezing: This soup freezes well, but omit the cheese before freezing. Add it when reheating for the best texture.
Why This Recipe Works
The combination of broccoli and cauliflower provides a nutrient-rich base while the creamy, cheesy broth delivers indulgent flavor. The optional blending step lets you customize the texture, making it smooth or chunky according to your preference.
Conclusion
Creamy Broccoli Cauliflower Cheese Soup is a hearty and delicious way to enjoy your vegetables while indulging in a creamy, cheesy treat. Perfect for a cozy dinner or as a starter for a special meal, this recipe is both easy to prepare and endlessly satisfying. Try it today and savor the comforting flavors of this classic soup!
Frequently Asked Questions
Can I make this Creamy Broccoli Cauliflower Cheese Soup ahead of time?
Yes, you can prepare this soup ahead of time. The soup can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if needed to reach your desired consistency. For longer storage, freeze the soup *before* adding the cheese; add the cheese when reheating for the best texture.
What substitutions can I make for the ingredients in this soup?
You can substitute the broccoli and cauliflower with other vegetables like carrots, celery, or even spinach, though the flavor profile will change. For a vegetarian option, use vegetable broth instead of chicken broth. If you don’t have all-purpose flour, you can use cornstarch (use 2 tablespoons) or tapioca starch (use 2 tablespoons) as a thickener. If you’re out of cheddar, try Monterey Jack or a similar melting cheese, and for Parmesan, you can use Pecorino Romano.
How do I know when the broccoli and cauliflower are perfectly cooked in the soup?
The broccoli and cauliflower are done when they are tender but still retain a bit of bite, usually after simmering for 10-15 minutes. You should be able to easily pierce them with a fork. Visually, they will have softened and changed color, and their texture should be yielding, not crunchy. Overcooking can lead to mushy vegetables, so keep an eye on them and check frequently.
Can I double or scale up this Creamy Broccoli Cauliflower Cheese Soup recipe?
Yes, you can easily double or scale up this recipe. When doubling, use a larger pot to accommodate the increased volume of ingredients. You may need to increase the cooking time slightly, especially for the vegetables. For a larger batch, consider using an immersion blender to simplify the blending process. Ensure you taste and adjust the seasoning as needed, especially the salt and pepper.
What are the nutritional benefits of this Creamy Broccoli Cauliflower Cheese Soup?
This soup is packed with nutrients! Broccoli and cauliflower are excellent sources of vitamins C and K, as well as fiber and antioxidants. The cheese contributes calcium and protein. The broth provides hydration and may contain some vitamins depending on the type used. This soup is a great way to incorporate vegetables into your diet while enjoying a comforting and flavorful meal.
Creamy Broccoli Cauliflower Cheese Soup
This creamy and delicious broccoli cauliflower cheese soup is perfect for a cold day. It's packed with vegetables and rich in flavor, sure to be a family favorite!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups broccoli florets fresh or frozen
- 2 cups cauliflower florets fresh or frozen
- 1 cup shredded cheddar cheese sharp
- 2 cups chicken broth low sodium
- 1 cup heavy cream
- 1 tbsp butter unsalted
Instructions
Preparation Steps
- In a large pot, melt the butter over medium heat.
- Add broccoli and cauliflower florets to the pot. Cook for 5 minutes, stirring occasionally.
- Pour in chicken broth and bring to a boil. Reduce heat and let simmer for 15 minutes until vegetables are tender.
- Stir in heavy cream and shredded cheddar cheese. Stir until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste and serve hot.
Notes
This soup can be easily frozen for later use. Just reheat over a low flame before serving.
