Go Back

Broccoli Cauliflower Soup

Broccoli cauliflower soup made creamy with a flour-butter roux and an immersion-blended smooth finish. Tender florets simmer until soft, then sharp cheddar melts in for a thick, comforting texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

broccoli florets
  • 3 cup broccoli florets
cauliflower florets
  • 3 cup cauliflower florets
onion, diced
  • 1 onion, diced
garlic, minced
  • 4 clove garlic, minced
broth
  • 4 cup vegetable or chicken broth
heavy cream
  • 1 cup heavy cream
shredded sharp cheddar
  • 1 cup shredded sharp cheddar
butter
  • 3 tbsp butter
flour
  • 3 tbsp flour
garlic powder
  • 1 tsp garlic powder
smoked paprika
  • 0.5 tsp smoked paprika
nutmeg
  • 0.25 tsp nutmeg
salt and pepper to taste
  • 1 salt and pepper to taste
chives and extra cheddar for topping
  • 1 chives and extra cheddar for topping

Equipment

  • 1 Dutch oven

Method
 

Build the base
  1. Melt butter in a large pot over medium heat until fully melted, then watch for a light sizzle when you add aromatics.
  2. Sauté the diced onion for 4 minutes, stirring occasionally, until it turns soft and translucent.
  3. Add the minced garlic and flour and cook for 1-2 minutes, stirring constantly, until the mixture smells toasted and looks slightly thick.
Simmer the vegetables
  1. Gradually whisk in the broth until smooth, then scrape the bottom of the pot so no flour lumps remain.
  2. Add the broccoli, cauliflower, garlic powder, and smoked paprika, stirring until the florets are coated.
  3. Simmer for 15-18 minutes until the vegetables are very tender and easily pierced with a fork.
Blend and finish
  1. Blend with an immersion blender until smooth, pausing to ensure no large chunks remain.
  2. Stir in the heavy cream until the soup looks uniformly pale green-gold.
  3. Reduce heat to low, then stir in the shredded cheddar and nutmeg until melted and glossy.
  4. Season with salt and pepper to taste, then serve topped with extra cheddar and chives for a fresh finish.

Notes

For the smoothest texture, blend in short bursts so the soup doesn’t get foamy, then stir well before adding cheddar. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 2 months. If you want a lighter option, use half-and-half instead of heavy cream (the soup will be slightly less thick).