There’s nothing quite like coming home to a warm, comforting bowl of homemade soup, especially when it’s packed with nutritious vegetables and wrapped in a blanket of rich, creamy cheese. Today, I’m excited to share my favorite recipe for Broccoli, Cauliflower, and Cheese Soup – a dish that transforms simple ingredients into something truly spectacular.
Why You’ll Love This Recipe
I’ve spent years perfecting this recipe, and I can confidently say it’s become a staple in my household. What makes this soup special isn’t just its incredible flavor – it’s also incredibly versatile and forgiving. Whether you’re a seasoned cook or just starting your culinary journey, this recipe will guide you to success.
Key Features
- Ready in under 45 minutes
- One-pot recipe for easy cleanup
- Freezer-friendly
- Kid-approved
- Naturally gluten-free (with appropriate stock)
- Customizable to your taste preferences
Ingredients
For the Base
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh broccoli florets | 3 cups | Cut into bite-sized pieces |
| Cauliflower florets | 3 cups | Cut into bite-sized pieces |
| Yellow onion | 1 medium | Finely diced |
| Garlic cloves | 4 large | Minced |
| Butter | 4 tablespoons | Unsalted preferred |
| All-purpose flour | 1/4 cup | For thickening |
| Vegetable stock | 4 cups | Low sodium recommended |
| Heavy cream | 1 cup | Room temperature |
| Whole milk | 1 cup | Room temperature |
For the Cheese Mixture
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp cheddar cheese | 2 cups | Freshly grated |
| Gruyere cheese | 1 cup | Freshly grated |
| Cream cheese | 4 ounces | Softened |
Seasonings
| Ingredient | Amount | Notes |
|---|---|---|
| Salt | 1 teaspoon | To taste |
| Black pepper | 1/2 teaspoon | Freshly ground |
| Nutmeg | 1/8 teaspoon | Freshly grated |
| Cayenne pepper | Pinch | Optional |
Kitchen Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Sharp knife
- Cutting board
- Box grater
- Measuring cups and spoons
- Wooden spoon
- Immersion blender (or regular blender)
- Ladle
Step-by-Step Instructions
Preparation Phase
- Wash and cut broccoli and cauliflower into uniform, bite-sized florets
- Dice onion and mince garlic
- Grate all cheeses (except cream cheese)
- Bring stock to room temperature
- Measure out remaining ingredients
Cooking Process
- In your Dutch oven, melt butter over medium heat. Add diced onions and cook until translucent (5-7 minutes)
- Add minced garlic and cook until fragrant (30 seconds)
- Sprinkle flour over the butter mixture, stirring constantly (2-3 minutes)
- Gradually whisk in vegetable stock, ensuring no lumps form
- Add broccoli and cauliflower florets
- Bring to a simmer and cook until vegetables are tender (15-20 minutes)
- Reduce heat to low and stir in heavy cream and milk
- Add softened cream cheese and stir until melted
- Gradually add grated cheeses, stirring until completely melted
- Season with salt, pepper, nutmeg, and cayenne (if using)
Final Steps
- Use immersion blender to partially blend soup, leaving some chunks for texture
- Taste and adjust seasoning as needed
- Let sit for 5 minutes before serving
Pro Tips from My Kitchen
I’ve learned a few crucial things while making this soup over the years:
- Always grate your own cheese. Pre-shredded cheese contains anti-caking agents that can make your soup grainy
- Room temperature dairy products are essential for preventing curdling
- Don’t rush the cheese-melting process – low and slow is key
- For extra flavor, roast the vegetables before adding them to the soup
- Save some of the smaller broccoli florets to add as garnish
Nutritional Information
Per serving (1.5 cups):
| Nutrient | Amount |
|---|---|
| Calories | 385 |
| Total Fat | 28g |
| Saturated Fat | 17g |
| Cholesterol | 85mg |
| Sodium | 680mg |
| Total Carbohydrates | 18g |
| Dietary Fiber | 4g |
| Protein | 19g |
| Calcium | 45% DV |
| Vitamin C | 120% DV |
| Vitamin A | 25% DV |
| Iron | 8% DV |
Storage and Reheating
Storage Options
- Refrigerator: Up to 4 days in an airtight container
- Freezer: Up to 3 months in freezer-safe containers
Reheating Guidelines
- Stovetop: Heat over medium-low, stirring occasionally
- Microwave: Heat in 30-second intervals, stirring between each
- Add a splash of milk if soup is too thick when reheating
Serving Suggestions
I love serving this soup with:
- Crusty artisan bread or homemade croutons
- Fresh chives or green onions
- Extra grated cheese
- Crispy bacon bits
- Roasted pumpkin seeds
- A side salad with vinaigrette dressing
Common Questions and Answers
Q: Can I make this soup vegetarian?
A: Yes! Simply ensure you’re using vegetable stock and verify that your cheeses are made with vegetarian rennet.
Q: How can I make this soup lower in calories?
A: You can substitute half-and-half for the heavy cream and use light cream cheese. While it won’t be quite as rich, it will still be delicious.
Q: Can I use frozen vegetables?
A: Absolutely! Just add them directly to the soup without thawing, but you may need to adjust the cooking time slightly.
Q: Why did my cheese clump up?
A: This usually happens when the heat is too high or the cheese is added too quickly. Make sure your heat is on low and add the cheese gradually, stirring constantly.
Q: Can I make this in a slow cooker?
A: Yes, but add the dairy products in the last 30 minutes of cooking to prevent curdling.
Q: How can I make the soup thicker?
A: Create a slurry with equal parts cornstarch and cold water, then stir it into the simmering soup until it reaches your desired consistency.
Troubleshooting Tips
| Problem | Cause | Solution |
|---|---|---|
| Grainy texture | Heat too high or cheese added too quickly | Reduce heat and add cheese gradually |
| Too thick | Too much flour or cheese | Thin with warm milk or stock |
| Too thin | Not enough thickener | Make a cornstarch slurry to thicken |
| Curdled appearance | Dairy added to hot liquid too quickly | Temper dairy products before adding |
| Bland taste | Insufficient seasoning | Add salt, pepper, or additional cheese |
Recipe Variations
Dairy-Free Version
Replace dairy ingredients with:
- Coconut cream for heavy cream
- Nutritional yeast for cheese
- Plant-based milk
- Dairy-free cream cheese alternative
Spicy Version
Add any of these to taste:
- Red pepper flakes
- Diced jalapeños
- Hot sauce
- Cracked black pepper
- Smoked paprika
Loaded Version
Top with:
- Crispy bacon
- Sour cream
- Chives
- Extra cheese
- Crispy onions
