This cheesy soup is loaded with broccoli and cauliflower for a satisfying meal that is secretly healthy! If you’re craving hearty comfort food, this soup is the solution!

Creamy Broccoli Cauliflower Soup

I love making broccoli cheddar soup and I started thinking about how to sneak in even more vegetables to this type of soup. It turned out to be easier than I thought! By adding cauliflower to the mix, I was able to create a cream of broccoli soup that was so delicious and hearty!

Ingredients & Substitutions

  • Butter– Adds richness and flavor; substitute with olive oil, coconut oil, or non-dairy butter.
  • Onion– This adds a savory base. You can substitute the onion for two shallots.
  • Celery– This is an easy way to add additional vegetables without a strong flavor.
  • Carrots– Gives a subtle sweetness to the soup and it’s a great way to sneak in additional vegetables.
  • Garlic– I like the flavor of fresh garlic, but you can substitute with garlic powder.
  • Thyme– Ground thyme adds a savory, earthy flavor.
  • Flour– A little all-purpose flour helps thicken the broth. You can substitute this for gluten-free flour if necessary.
  • Vegetable Broth– I recommend using a flavorful vegetable broth such as the Better Than Boullion vegetable base or Edward & Son’s Not Chicken Broth. My favorite boxed broth is the Ocean’s Halo Not Chicken Broth.
  • Broccoli– You can use fresh or frozen broccoli.
  • Cauliflower– Similarly, you can use fresh or frozen cauliflower.
  • Cheddar Cheese– Extra sharp cheddar cheese adds a savory, creamy flavor to the soup. A little goes a long way when you’re using a flavorful cheese.

How to Make Broccoli Cauliflower Soup

How to Store and Reheat Leftovers

To store leftovers, allow the soup to cool to room temperature before refrigerating it in airtight containers. Enjoy within 3-4 days. When reheating, use either the stovetop or microwave method, adding a splash for broth if needed to achieve the desired consistency. Heat gently to avoid the dairy from separating and reheat in smaller batches, if needed.

Frequently Asked Questions

  • Can I use frozen vegetables? Yes! I’ve tested this recipe with frozen broccoli and cauliflower and it works great.
  • Can I freeze leftover soup? Unfortunately, I do not recommend freezing this soup. Cheesy soups tend to separate when frozen.
  • Can I make this vegan? I’d recommend making my vegan broccoli soup instead.
  • Can I add more protein? Try my high protein broccoli cheddar soup, which is high in protein!
  • How should I blend the soup? I like to use an immersion blender so I don’t have to transfer the soup out of the pot. It also allows you to control how chunky you want to make the soup. But if you don’t have an immersion blender, carefully transfer the soup to a blender, add cheddar, and process until smooth, about one minute. Be sure to allow steam to escape through the blender vent and cover with a kitchen towel to avoid splattering.

What to Serve with Soup

Looking for what to serve with this cream of broccoli cauliflower soup? I love pairing this soup with my Mediterranean Veggie Sandwich! It’s a great way to add some extra veggies to your plate. Or try one of these delicious side dish ideas to transform your soup into a hearty and filling meal!

Creamy Broccoli Cauliflower Soup

More Soup Recipes

If you love this soup, be sure to try my roasted cauliflower soup, high protein broccoli cheddar soup, classic broccoli cheddar soup, or garlic bread soup.

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Creamy Broccoli Cauliflower Soup

Creamy Broccoli Cauliflower Soup

  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This cheesy soup is loaded with broccoli and cauliflower for a satisfying meal that is secretly healthy! If you’re craving hearty comfort food, this soup is the solution!


Ingredients

Units Scale
  • 2 tablespoons butter
  • 1 large onion, diced
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 2 medium garlic cloves, minced
  • 1/2 teaspoon thyme
  • 1/4 cup flour
  • 6 cups vegetable broth
  • 1 pound broccoli, florets roughly chopped into 1-inch pieces,
  • 1 lb cauliflower chopped into 1-inch pieces
  • 4 ounces sharp cheddar cheese, shredded (1 cup)

Instructions

  1. Heat the butter in a large pot or Dutch oven over medium-high heat.
  2. Add onion, celery, and carrots and cook, stirring frequently, for about 10 minutes.
  3. Add garlic and continue to cook for one minute.
  4. Add flour and continue to cook for two minutes, stirring until the flour evenly coats the vegetables.
  5. Add the broth, broccoli, and cauliflower. Cover and increase heat to high until simmering.
  6. Reduce heat to low and simmer until broccoli and cauliflower are very soft, about 20 minutes, stirring occasionally during cooking.
  7. Allow the soup to cool slightly, then add the cheese and use an immersion blender to blend until slightly chunky. (If you do not have an immersion blender, carefully transfer the soup to a blender, add cheddar, and process until smooth, about 1 minute. Be sure to allow steam to escape through the blender vent.)
  8. Return soup to Dutch oven and reheat if needed. Season with salt and pepper to taste.