Broccoli Cauliflower Cheese Soup
This Broccoli Cauliflower Cheese Soup is a rich, creamy blend of tender vegetables and sharp cheddar cheese—perfect for cozy nights or elegant first courses.
4 Servings
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
To prepare this soup without gluten, substitute the all-purpose flour with a gluten-free all-purpose flour blend or use 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water. Add the slurry in place of the flour when the soup is simmering, and stir until thickened. Ensure that the Dijon mustard and stock are also labeled gluten-free, as some brands may contain traces of wheat.