Broccoli, Cauliflower And Cheese Soup Recipe

I whipped up a version of Healthy Broccoli Cauliflower Soup that transported me to cherished flavors. I started with butter, diced onion and garlic then added cauliflower and broccoli with a blend of hearty broth, cream and sharp cheddar. This twist melds familiar ingredients into a surprising yet satisfying bowl.

I’ve always been surprised by how a twist on a classic can really change up your soup game. Recently I tried my Broccoli, Cauliflower and Cheese Soup recipe and I honestly think it’s one of my favorites now.

I start by melting 2 tablespoons of butter in my pot and toss in a diced medium yellow onion along with 2 cloves of garlic, minced just right (or a bit extra if you’re into that). Next, I stir in 3 cups of chopped cauliflower florets and 3 cups of chopped broccoli florets.

Once they’re lightly softened, I pour in 4 cups of either chicken or veggie broth and let it simmer before adding 1 cup of whole milk or heavy cream. I finish it off with 2 cups of shredded sharp cheddar cheese, seasoning with salt and pepper.

It’s a recipe that nods to the best of healthy and rich broccoli cauliflower soup recipes around without being too fussy. Enjoy!

Why I Like this Recipe

1. I really love how this soup comes out super creamy and cheesy while still packing lots of healthy veggies.
2. I appreciate that it’s so easy and fast to make, which is great when im in a rush but still want something homemade.
3. I like that I can blend it to be super smooth or leave it chunky whichever way i feel like it that day.
4. I enjoy how versatile it is because i can add even more veggies like carrots if i want to mix it up.

This soup is my go-to when i want something comforting and not too heavy. Its a creamy broccoli, cauliflower and cheese soup that takes the classic version and turns it up a notch with extra veggies. Its ready in less than an hour so i can whip it up even on my busiest days. The blend of melted cheddar and smooth cream makes it totally delish and satisfying even if i dont feel like spending hours in the kitchen.

Ingredients

• Butter adds rich flavor and smooth texture, making the soup feel luxurious.
• Medium yellow onion contributes mild sweetness and provides simple carbohydrates.
• Garlic offers a punchy taste along with antioxidants that help boost your health.
• Cauliflower brings fiber and vitamins while keeping the flavor light and nutty.
• Broccoli is packed with vitamins and fiber, giving the dish an earthy kick.
• Sharp cheddar not only melts well but adds protein and a tangy bite.
• Optional carrots deliver extra vitamins and a subtle natural sweetness.

Ingredient Quantities

• 2 tablespoons butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced (or more if you like it extra garlicky)
• 3 cups chopped cauliflower florets
• 3 cups chopped broccoli florets
• 4 cups chicken or veggie broth
• 1 cup whole milk or heavy cream
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• Optional: 1 cup diced carrots if you want even more veggies

How to Make this

1. Melt the butter in a large pot over medium heat then add the diced onion and minced garlic; cook until the onion feels soft, about 3-4 minutes.

2. Toss in the chopped cauliflower and broccoli (and carrots if you’re using those) to the pot and stir so everything gets mixed well.

3. Pour in the chicken or veggie broth so that all the veggies are covered then add a pinch of salt and pepper.

4. Bring the mix to a simmer and let it cook for about 15-20 minutes until the veggies are nice and tender.

5. Lower the heat a bit then slowly stir in the whole milk or heavy cream; mix it until it’s smooth and creamy.

6. If you like a smoother soup, use an immersion blender on low speed for about a minute, but it’s also fine if you prefer it chunky.

7. Stir in 1 cup of the shredded sharp cheddar cheese until it’s melted into the soup.

8. Taste the soup and season with a bit more salt and pepper if needed.

9. Let the soup sit for 2 minutes off the heat so all the flavors can blend well.

10. Serve hot in bowls with the rest of the shredded cheese sprinkled on top or with some crusty bread on the side if youre feelin’ extra cheesy.

Equipment Needed

1. Large pot
2. Stove
3. Knife
4. Cutting board
5. Measuring cups and spoons
6. Spatula or wooden spoon
7. Immersion blender (optional if you want smoother soup)
8. Ladle
9. Bowls for serving

These are the essentials you need to whip up this soup. Enjoy cookin’!

FAQ

Broccoli, Cauliflower And Cheese Soup Recipe Substitutions and Variations

• If you dont have butter, olive oil or ghee works just as well
• If yellow onion is scarce, red or white onion can be substituted
• If you dont have chicken or veggie broth, mix some bouillon cubes with water
• For whole milk or heavy cream, you can try using coconut milk or evaporated milk
• If sharp cheddar is low on your list, a mix of mozzarella and Monterey Jack is a good alternative

Pro Tips

1. Try roasting the cauliflower and broccoli a bit before adding the broth to really bring out their taste. It makes the soup taste deeper and nuttier.
2. If you like it extra creamy, gradually warm up the milk or cream with a little brothy mix before stirring it in so it doesn’t curdle, which can happen if its too cold.
3. To add an extra kick, you might toss in a dash of garlic powder or even a pinch of cayenne pepper along with the salt and pepper; it’s an easy way to boost the flavor without overdoing it.
4. If you use an immersion blender, try pulsing it in short bursts instead of blending all at once so you still get some chunks; it adds a nice texture and makes it less mushy sometimes.