Broccoli & Cauliflower Cheesy Soup: Cozy Bowl, Big Flavor

Forget limp salads and sad desk lunches. This Broccoli & Cauliflower Cheesy Soup is the heavy hitter that warms you up, fills you up, and makes your taste buds high-five.

It’s velvety, cheesy, and secretly loaded with vegetables like a stealth health ninja. Best part?

You can make it in one pot and have leftovers that actually get better tomorrow. If you need a dinner win, this is it—fast, comforting, and ridiculously craveable.

What Makes This Recipe Awesome

• One-pot wonder: Minimal dishes, maximum reward.
  

  You’ll be done before your takeout app even loads.

• Thick, creamy, not heavy: We use a small roux and milk instead of a vat of cream. Still decadent, just smarter.
• Texture control: Blend it silky or keep some chunks for bite.
  

  Your ladle, your rules.

• Budget-friendly: Broccoli, cauliflower, and cheddar—nothing fancy, everything delicious.
• Family-proof: Even veggie skeptics say yes when cheese is invited to the party.

Broccoli & Cauliflower Cheesy Soup: Cozy Bowl, Big Flavor

Recipe by Wendy CarterCourse: Soup

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

320

kcal

Ingredients

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil (prevents the butter from browning too fast)

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• 3 cups broccoli florets (about 1 medium head)

• 3 cups cauliflower florets (about 1 small head)

• 3 tablespoons all-purpose flour

• 4 cups low-sodium chicken or vegetable broth

• 1 cup whole milk (or 2% for lighter, half-and-half for richer)

• 1 cup shredded sharp cheddar cheese (freshly grated)

• 1/2 cup shredded Gruyère or Monterey Jack (optional, for extra melt)

• 1 teaspoon Dijon mustard

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon nutmeg (optional but excellent with cheese)

• Salt and black pepper to taste

• Red pepper flakes (optional, for gentle heat)

• 2 tablespoons chopped chives or parsley for garnish

• Croutons or crusty bread for serving (highly recommended)

Step-by-Step Instructions

• Heat the pot: Heat a large pot over medium. Add butter and olive oil. When melted and shimmering, add onion and a pinch of salt. Cook 4–5 minutes until translucent.
• Add garlic: Stir in garlic and cook 30 seconds until fragrant. Don’t brown it—burnt garlic = instant regret.
• Add flour: Sprinkle in flour and stir to coat the onions, forming a roux. Cook 1 minute to remove raw flour taste.
• Add broth and veggies: Gradually whisk in broth to avoid lumps. Add broccoli and cauliflower, smoked paprika, nutmeg, and a few grinds of pepper.
• Simmer: Bring to a simmer, cover, and cook 10–12 minutes until vegetables are fork-tender.
• Add milk and Dijon: Reduce heat to low. Stir in milk and Dijon. Don’t let it boil after milk is added—keep it gentle.
• Blend: Blend to your preferred texture—use an immersion blender for smooth, or blend half and return for a chunky-creamy combo. FYI, vent the blender lid if using a countertop blender.
• Add cheese: Turn heat to low. Add cheddar (and Gruyère/Jack if using) in small handfuls, stirring constantly until melted and silky. Season with salt and pepper. Add a pinch of red pepper flakes if you like a tiny kick.
• Taste and tweak: More salt? More Dijon for tang? You’re the boss.
• Serve: Ladle into bowls, garnish with chives, and serve with croutons or bread.

Make-Ahead & Storage Guide

• Make-ahead: Cook through step 7 (blending). Cool, refrigerate up to 2 days.
  

  Reheat gently, then add cheese before serving for best texture.

• Fridge: Fully cooked soup keeps 3–4 days. Reheat on low, stirring often.
  

  If it thickens, add a splash of broth or milk.

• Freezer: Dairy can separate when frozen. If you must freeze, do so before adding cheese and milk.
  

  Thaw overnight, reheat gently, then add dairy and cheese fresh.

• Meal prep: Portion into single-serve containers for grab-and-go comfort lunches. Office microwave heroes unite.

Health Benefits

• Cruciferous power: Broccoli and cauliflower bring fiber, vitamin C, vitamin K, and phytonutrients like sulforaphane that support cellular defense.
• Protein + calcium: Cheese and milk add protein and bone-loving calcium.
  

  Balanced comfort, not chaos.

• Smarter creaminess: A simple roux and milk deliver body without relying on heavy cream. Your jeans will thank you.
• Satiety factor: Fiber + protein keeps you full longer, so 9 p.m. snack raids are less likely.
  

  IMO, that’s a win.

  
  

Nutrition Stats

Approximate per serving (1/6 of recipe):

• Calories: ~320
• Protein: ~14 g
• Carbohydrates: ~22 g
• Fiber: ~5 g
• Total Fat: ~18 g
• Saturated Fat: ~10 g
• Sodium: ~690 mg (varies with broth and cheese)
• Calcium: ~30% DV
• Vitamin C: ~90% DV

These values are estimates and will vary based on brands and exact measurements.

Little Mistakes, Big Impact

• Boiling after dairy: High heat can split the milk and make cheese grainy. Keep it low and slow.
• Pre-shredded cheese: Those anti-caking agents fight smooth melting.
  

  Freshly grate for the win.

• Adding cheese too fast: Dumping the whole bag creates clumps. Add in handfuls, stirring between additions.
• Skipping seasoning: Vegetables and dairy love salt and acid.
  

  Taste and adjust—maybe a splash of lemon if it needs brightness.

• Overcooking veggies: Mushy florets dull the flavor and color. Cook to tender, not tragic.

Creative Alternatives

• Low-carb boost: Swap some milk for unsweetened almond milk and use extra sharp cheddar for maximum flavor with less dairy.
• Vegan version: Use olive oil, skip roux and blend in 1 small potato for body, add vegetable broth, and finish with 1 cup unsweetened oat milk plus 1/2 cup vegan cheddar.
  

  Nutritional yeast adds cheesy depth.

• Protein upgrade: Stir in shredded rotisserie chicken or crispy bacon bits. Or top with a poached egg—brunch energy.
• Spice lane: Add 1/2 teaspoon curry powder or a pinch of cayenne.
  

  Smoked paprika can be doubled for BBQ vibes.

• Garnish game: Toasted almonds, garlic croutons, a swirl of pesto, or a dollop of Greek yogurt. Fancy without trying too hard.

FAQ

Can I use frozen broccoli and cauliflower?

Yes.

Add them straight from the freezer and simmer a few extra minutes until tender. They blend beautifully, though the soup may be slightly thinner—just simmer a bit longer to reduce.

What cheese melts best?

Sharp cheddar for flavor, with Gruyère or Monterey Jack for meltability.

Avoid aged, super-dry cheeses that turn gritty. Freshly grated is key.

How do I make it gluten-free?

Use a 1:1 gluten-free flour blend for the roux or skip the flour and thicken by blending more veggies.

A slurry of cornstarch and cold milk also works at the end.

Can I make it in a slow cooker?

Yes. Add onions, garlic, broccoli, cauliflower, broth, spices; cook on low 4–5 hours until tender.

Blend, then stir in warm milk and cheese on low until melted. Don’t boil.

How do I fix a soup that’s too thin?

Simmer uncovered to reduce, or blend more of the vegetables.

As a last resort, whisk 1 teaspoon cornstarch into 2 tablespoons cold milk, stir in, and heat gently.

Why is my soup grainy?

Likely overheated after adding cheese or used pre-shredded cheese. Keep heat low, add cheese gradually, and avoid boiling post-dairy.

Recipe Reflections

This soup is a masterclass in simple moves that pay off.

Sauté the aromatics, simmer the veg, blend, then coax in the cheese with patience and low heat—bam, restaurant-level comfort.

It’s the kind of recipe that turns weeknights around and makes leftovers a flex, not a chore.

Keep this one in the rotation and you’ll always have a warm, cheesy ace up your sleeve.