Broccoli, cauliflower, cheddar cheese, carrots, and broth—this creamy soup is everything you want on a cold day.
Okay, so let me just say—this Broccoli Cauliflower Cheese Soup was never meant to be anything special. It started off as one of those desperate “end of the week, what’s in the fridge?” situations. You know the kind where the broccoli’s looking kinda suspicious and the cauliflower might’ve seen better days, but you refuse to waste them because groceries are expensive and… guilt. So you dig out the half-open block of cheddar, the last carrot that rolled to the back of the crisper drawer, and hope for the best.
I had zero expectations. I just needed something warm and comforting. But the first spoonful? I think I actually said “oh my God” out loud in my kitchen, to no one. I’m not saying it fixed my week, but it definitely made me forget the fact I hadn’t done laundry in four days.
And here’s the funny part—my kid, who normally treats vegetables like they’re personal insults, asked for seconds. Seconds. I mean, I had to act cool about it, but inside I was doing mental cartwheels.
Why You’ll Love This Broccoli Cauliflower Cheese Soup Recipe?
Let’s be honest—when you hear Broccoli Cauliflower Cheese Soup, it doesn’t exactly scream excitement. It sounds like something someone makes you eat when you’re sick. But this one’s different. It’s creamy without being too heavy, cheesy without being greasy, and somehow still lets the veggies shine without tasting like punishment.
I’ll admit, I’m picky with creamy soups. Some are just… bleh. Too thick, too bland, too “why does this taste like warm paste?” But this? It’s cozy in the way that fuzzy socks and oversized sweatshirts are cozy. Plus, it comes together in one pot, which means less mess. And if you’re like me, that’s a big deal because who even likes doing dishes?
Ingredient Notes:
Alright, let’s break this down. I’m not trying to sound like a food snob here, but I do think it helps to know why certain ingredients matter. Also, if you’ve ever accidentally used sweetened almond milk in a soup, I feel you. We’ve all been there.
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Butter – This is the flavor base. I’ve tried using olive oil when I ran out, and… it’s fine. But butter’s better.
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Onion & Garlic – Not optional. These make your kitchen smell like you know what you’re doing.
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Flour – For thickening. If you’ve never made a roux before, don’t stress. Just stir until it stops smelling weird.
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Stock – Chicken stock adds depth, veggie stock keeps it meatless. Both work.
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Half and Half – I mean, you could use milk, but half and half makes it luxurious without going full “I just drank cream.”
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Broccoli & Cauliflower – Chop ‘em small. Big chunks make it clunky. You want them to melt into the soup a little.
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Carrot – Optional, but I love the color it adds. Plus, it’s sweet and balances the savory.
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Dijon Mustard – This is your “secret ingredient.” Don’t skip it unless you want boring soup.
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Cheddar Cheese – Sharp cheddar gives you that punchy flavor. Pre-shredded works, but freshly grated? Game changer.
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Salt & Pepper – Taste as you go. Trust your tongue more than the recipe.
How To Make Broccoli Cauliflower Cheese Soup?
This soup doesn’t ask much from you. A little stirring, some chopping, and some patience while things simmer. That’s it.
Step 1: Sauté the Good Stuff
Start by melting the butter in your biggest, coziest pot. Toss in the onions and cook till they’re soft, not browned—just translucent and smelling like something good is about to happen. Then stir in the garlic. Let it get fragrant. Don’t walk away. Garlic burns fast and bitter garlic is no one’s friend.
Step 2: Flour Power
Add the flour and stir, stir, stir. This is your thickener. It’ll look a bit clumpy at first, like a mistake. Just trust the process. After a minute or two, it should smell a little nutty. That’s your sign.
Step 3: Pour & Whisk
Slowly whisk in the stock first. Then add your half and half. This is when the soup base starts to look legit. Season with salt and pepper now—you’ll fine-tune later.
Step 4: Veggie Time
Add the broccoli, cauliflower, carrot, and Dijon. Stir everything in. Bring it to a gentle simmer—not a full boil, or the dairy might get cranky. Let it cook for about 15 minutes, just until the veggies are tender.
Step 5: Cheese Therapy
Turn off the heat before adding the cheese. Trust me on this—hot soup + cheese = smooth. Boiling soup + cheese = weird clumps. Stir it in a little at a time until everything’s melty and creamy and perfect. Taste it. Add more salt if you need to. Or pepper. Or more cheese. You’re the boss now.
Want To Save This Recipe?
Storage Options:
Honestly? We rarely have leftovers. But when we do, here’s how I keep it tasting like day-one soup:
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Fridge – Store in a sealed container for up to 4 days. It thickens as it sits, but a splash of broth or milk while reheating fixes that right up.
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Freezer – Okay, this part’s tricky. Cheese-based soups don’t love the freezer. If you must freeze it, do it before adding the cheese. Then stir in fresh cheese after you thaw it.
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Reheating – Low heat, gentle stirring. If you blast it in the microwave without stirring, it’ll break. And you’ll cry. (Maybe not literally, but emotionally? Yeah.)
Variations and Substitutions:
I’ve tinkered with this recipe so many times out of pure necessity—aka I forgot to buy something. It’s surprisingly forgiving.
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Dairy-Free? Swap the butter, half and half, and cheese for dairy-free alternatives. It’s a different vibe, but still tasty.
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Want Protein? Add shredded rotisserie chicken or even chickpeas. Heck, I threw in leftover turkey once. Nobody complained.
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No Flour? Use cornstarch. Just mix with a little cold water first and stir in while the soup’s hot.
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Different Cheese? Go for it. Pepper jack adds a kick, and Swiss gives it that grown-up flavor.
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Spicy Mood? Red pepper flakes. Hot sauce. Go nuts.
What to Serve with Broccoli Cauliflower Cheese Soup?
This soup’s great solo. But if you wanna bulk it up, here are some no-brainer pairings:
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Crusty Bread – Mandatory. Dip it. Wipe the bowl clean.
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Grilled Cheese – Total overkill… but in the best way possible.
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Side Salad – Just to feel like you’re being “balanced.”
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Baked Potato – When you’re super hungry and carbs sound like a good idea (they always do).
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Garlic Bread or Knots – A little fancy, a little extra. But hey, you deserve it.
Frequently Asked Questions:
Can I use frozen veggies?
Absolutely. Just thaw and drain ‘em first. Nobody likes watery soup.
How do I thicken it more?
Let it simmer uncovered longer or add more cheese. Or both. You do you.
That’s it, my friend. That’s the soup. Not perfect. Not fancy. But so good, and so real. I hope you try it—and not just because it’s full of veggies dressed up in cheese, but because something about it just feels like a hug in a bowl.
If you do make it, I’d love to know—did you add hot sauce? Eat it cold from the fridge the next day? Serve it in a mug while watching reruns of your favorite show?
Either way… I’m so glad we got to chat soup.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Broccoli Cauliflower Cheese Soup
Ingredients
- 3 tablespoons unsalted butter
- 1 small yellow onion finely diced
- 4 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken stock or vegetable stock
- 2 cups half and half at room temperature
- 2 cups broccoli florets chopped into bite-sized pieces
- 2 cups cauliflower florets chopped into bite-sized pieces
- 1 large carrot peeled and shredded
- 1/2 teaspoon Dijon mustard
- 2 cups sharp cheddar cheese freshly grated
- Kosher salt and freshly ground black pepper to taste
Instructions
Sauté the aromatics
- In a large pot or Dutch oven, melt the butter over medium heat. Once the butter is fully melted, add the diced onion and sauté for approximately 4 minutes, or until it begins to soften. Stir in the minced garlic and cook for an additional 1 minute, allowing the garlic to become fragrant.
Prepare the roux
- Sprinkle the flour evenly over the onion and garlic mixture. Stir constantly for 2 minutes to allow the flour to cook and develop a light, toasted aroma. This step ensures the soup thickens properly without any raw flour taste.
Incorporate the liquids
- Gradually whisk in the chicken or vegetable stock, ensuring a smooth consistency with no lumps. Once fully incorporated, whisk in the half and half. Season the mixture with kosher salt and freshly ground black pepper to taste.
Add vegetables and simmer
- Stir in the chopped broccoli, cauliflower, shredded carrot, and Dijon mustard. Bring the soup to a gentle simmer, not a boil, and cook uncovered for 15 minutes or until the vegetables are fork-tender.
Add the cheese
- Remove the pot from the heat. Gradually stir in the shredded cheddar cheese, one handful at a time, ensuring each addition melts fully before adding the next. Stir gently until the soup is smooth and creamy. Taste and adjust seasoning if needed.
Serve
- Ladle the soup into bowls and serve immediately. Garnish with additional cheese or cracked pepper if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
