This creamy broccoli cauliflower cheese soup is thick, velvety, and packed with tender vegetables in a rich cheddar broth. Finished with buttery homemade garlic croutons, it has everything you want in a warm, comforting bowl of soup. If you love cozy recipes like my Better Than Panera Crockpot Broccoli Cheddar Soup, Two-Cheese Potato and Cauliflower Soup, and Creamy Corn and Bacon Chowder, this easy one-pot dinner deserves a spot on your cold-weather menu.
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Why You’ll Love This Broccoli Cauliflower Cheese Soup
- Rich, creamy, and extra cheesy
- Made in one pot on the stovetop
- Ready in about 45 minutes
- Filled with broccoli and cauliflower
- Easy to make with fresh or frozen vegetables
- A delicious way to serve more vegetables
- Perfect for cold-weather dinners
- Even better topped with homemade garlic croutons
What Is Broccoli Cauliflower Cheese Soup?
Broccoli cauliflower cheese soup is a creamy vegetable soup made with tender broccoli, cauliflower, aromatics, broth, cream, and plenty of freshly shredded cheddar cheese.
It has the familiar flavor of broccoli cheddar soup, but cauliflower makes the soup thicker, heartier, and even creamier. Partially blending the vegetables creates a velvety base while leaving enough florets whole to give the soup a homemade texture.
The final result is a comforting, restaurant-style cheese soup that is surprisingly easy to prepare at home.
Ingredients You’ll Need
For the soup
- Butter: Used to sauté the vegetables and make the roux.
- Onion: A yellow or sweet onion creates a flavorful base.
- Carrots: Add subtle sweetness and classic broccoli cheese soup flavor.
- Garlic: Fresh garlic gives the soup more savory depth.
- Flour: Thickens the broth and gives the soup its creamy consistency.
- Chicken broth: Use a flavorful, reduced-sodium broth so you can control the salt.
- Broccoli: Fresh florets provide the best texture, but frozen broccoli also works.
- Cauliflower: Makes the soup hearty, creamy, and packed with vegetables.
- Heavy cream: Creates a rich, velvety broth.
- Sharp cheddar cheese: Freshly grated cheddar melts more smoothly than packaged shredded cheese.
- Dijon mustard: A small amount strengthens the cheddar flavor without making the soup taste like mustard.
- Seasonings: Salt, black pepper, garlic powder, paprika, and a pinch of cayenne bring everything together.
For the garlic croutons
- Crusty bread
- Melted butter
- Garlic powder
- Salt
- Black pepper
Fresh or Frozen Vegetables
Fresh broccoli and cauliflower give this soup the best overall texture, especially if you want to leave some small vegetable pieces in the finished soup.
Frozen vegetables are a convenient alternative and do not need to be thawed first. Add them directly to the simmering broth, but check them a few minutes early because frozen florets can soften faster than fresh ones.
How to Make Broccoli Cauliflower Cheese Soup
1. Sauté the vegetables
Melt the butter in a large Dutch oven or heavy soup pot over medium heat. Add the diced onion and carrots and cook for approximately five minutes, stirring occasionally, until they begin to soften.
Add the minced garlic and cook for another 30 seconds.
2. Make the creamy base
Sprinkle the flour over the vegetables. Stir continuously for one to two minutes so the raw flour flavor cooks out.
Slowly pour in the chicken broth while whisking or stirring to prevent lumps. Scrape the bottom of the pot to incorporate all the flavorful browned bits.
3. Add the broccoli and cauliflower
Stir in the broccoli, cauliflower, garlic powder, paprika, salt, black pepper, and cayenne.
Bring the soup to a gentle simmer. Reduce the heat, cover, and cook for 15 to 20 minutes, or until the vegetables are tender.
4. Blend part of the soup
Use an immersion blender to blend a small portion of the soup directly in the pot. Only blend enough to thicken the broth while leaving plenty of visible broccoli and cauliflower pieces.
You can also transfer two cups of soup to a regular blender, blend until smooth, and carefully return it to the pot.
5. Add the cream and cheese
Reduce the heat to low and stir in the heavy cream and Dijon mustard.
Add the shredded cheddar cheese one handful at a time, stirring until each addition melts before adding more. Do not allow the soup to boil after adding the cheese.
Taste and adjust the seasonings before serving.
6. Make the garlic croutons
While the soup cooks, toss cubed bread with melted butter, garlic powder, salt, and pepper. Arrange the bread on a baking sheet and bake at 375°F for 10 to 14 minutes, turning once, until golden and crisp.
Ladle the soup into bowls and top with garlic croutons, extra cheese, and freshly cracked black pepper.
Tips for the Creamiest Cheese Soup
- Shred the cheese yourself. Packaged shredded cheese contains anti-caking ingredients that can make the soup grainy.
- Keep the heat low when adding the cheese.
- Add the cheese gradually instead of adding it all at once.
- Do not boil the soup after adding the cream and cheese.
- Use sharp or extra-sharp cheddar for the strongest cheese flavor.
- Blend only part of the soup so it remains creamy but still has plenty of homemade texture.
- Cut the broccoli and cauliflower into small, similarly sized pieces so they cook evenly.
- If the soup becomes too thick, stir in a little additional broth or milk.
Make It Your Own
This creamy broccoli cauliflower soup is easy to adjust with ingredients you already have.
- Add crispy bacon for a smoky, salty finish.
- Stir in shredded chicken to make it a complete meal.
- Use white cheddar for a milder restaurant-style flavor.
- Replace half the cheddar with smoked Gouda.
- Add diced Yukon Gold potatoes for a heartier soup.
- Stir in chopped spinach before serving.
- Add crushed red pepper for a little heat.
- Serve it in a toasted bread bowl.
- Top each serving with roasted broccoli or cauliflower.
- Use vegetable broth to make the soup vegetarian.
What to Serve with Broccoli Cauliflower Soup
This rich cheese soup is filling enough to serve on its own, but it also pairs well with:
You can find even more cold-weather meal ideas in my collection of easy soup and stew recipes.
PrintCreamy Broccoli and Cauliflower Cheese Soup
This creamy broccoli cauliflower cheese soup is filled with tender vegetables and sharp cheddar in a rich, velvety broth. Finished with homemade garlic croutons, it is an easy one-pot comfort food dinner ready in about 45 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: DINNER | SOUP
- Method: STOVETOP
- Cuisine: American
- Diet: (if using veg broth), Vegetarian
Ingredients
For the Broccoli Cauliflower Cheese Soup
- 4 tablespoons butter
- 1 medium yellow onion, finely diced
- 1 large carrot, finely diced or shredded
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 4 cups reduced-sodium chicken broth or vegetable broth
- 3 cups small broccoli florets
- 3 cups small cauliflower florets
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¾ teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 pinch cayenne pepper, optional
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 3 cups freshly shredded sharp cheddar cheese
For the Garlic Croutons
- 4 cups cubed crusty bread
- 3 tablespoons butter, melted
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 375°F if making the homemade garlic croutons.
- Melt 4 tablespoons of butter in a large Dutch oven or heavy soup pot over medium heat.
- Add the diced onion and carrot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and cook for another 30 seconds.
- Sprinkle the flour over the vegetables. Cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.
- Slowly pour in the chicken broth while whisking or stirring continuously. Scrape the bottom of the pot and continue stirring until the broth is smooth.
- Add the broccoli, cauliflower, garlic powder, paprika, salt, black pepper, and cayenne pepper.
- Bring the soup to a gentle simmer. Reduce the heat, cover, and cook for 15–20 minutes, or until the broccoli and cauliflower are tender.
- Use an immersion blender to blend approximately one-third of the soup. Leave plenty of broccoli and cauliflower pieces intact for texture.
- Reduce the heat to low. Stir in the heavy cream and Dijon mustard.
- Add the shredded cheddar one handful at a time, stirring until completely melted before adding more. Do not allow the soup to boil after adding the cheese.
- Taste the soup and adjust the salt and pepper as needed.
- To make the croutons, toss the bread cubes with 3 tablespoons of melted butter, garlic powder, salt, and black pepper.
- Arrange the bread cubes in a single layer on a baking sheet. Bake for 10–14 minutes, turning once, until golden brown and crisp.
- Ladle the soup into bowls and serve warm with homemade garlic croutons, if desired.
Notes
- Shred the cheddar directly from a block for the smoothest, creamiest soup. Packaged shredded cheese contains anti-caking ingredients that may produce a grainy texture.
- Keep the heat low when adding the cream and cheese.
- Do not boil the soup after adding the cheese because excessive heat can cause it to separate.
- If the soup is too thick, stir in additional broth, milk, or cream until it reaches your preferred consistency.
- Fresh or frozen broccoli and cauliflower can be used. Frozen vegetables may cook more quickly.
- For completely smooth soup, blend the entire batch. For a more natural homemade texture, blend only about one-third.
- Substitute vegetable broth for chicken broth to make the soup vegetarian.
- Refrigerate leftover soup in an airtight container for up to 4 days.
- Reheat gently over low heat, adding a splash of broth or milk if needed.
- Store the garlic croutons separately at room temperature to keep them crisp.
Storage and Reheating
Refrigerator
Allow the soup to cool before transferring it to an airtight container. Refrigerate it for up to four days.
Reheating
Reheat the soup gently in a saucepan over low to medium-low heat, stirring frequently. Add a splash of broth, milk, or cream if it has thickened in the refrigerator.
Avoid boiling the soup because excessive heat can cause the cheese and cream to separate.
Freezing
Cream-based cheese soups can sometimes develop a grainy texture after freezing. For the best results, freeze the soup before adding the cream and cheese.
Thaw it overnight in the refrigerator, reheat it gently, and then stir in the cream and freshly shredded cheese.
Store the croutons separately at room temperature so they remain crisp.
Frequently Asked Questions
Can I use frozen broccoli and cauliflower?
Yes. Add the frozen vegetables directly to the soup without thawing them first. They may cook a little faster than fresh vegetables, so begin checking them after approximately 10 minutes.
How do I thicken broccoli cauliflower soup?
Partially blending the cooked vegetables naturally thickens the soup. You can also simmer it uncovered for several minutes or make an additional slurry with one tablespoon of cornstarch and two tablespoons of cold water.
Why did my cheese soup become grainy?
Cheese soup can become grainy if packaged shredded cheese is used or if the soup gets too hot. Use cheese freshly grated from a block, reduce the heat to low, and add it gradually.
Can I make this soup without heavy cream?
Yes. Whole milk or half-and-half can be substituted, although the finished soup will be slightly less rich. Avoid skim milk because it will not create the same creamy consistency.
Can I blend the entire soup?
You can blend all of it if you prefer a completely smooth soup. However, leaving some broccoli and cauliflower pieces whole gives it a heartier texture.
Can I make it gluten-free?
Replace the flour with a cornstarch slurry. After the vegetables are tender, combine three tablespoons of cornstarch with three tablespoons of cold water and stir it into the simmering soup.
Final Thoughts
This creamy broccoli cauliflower cheese soup turns simple vegetables into a cozy dinner everyone will look forward to. It is rich and cheesy without losing the fresh flavor and homemade texture of the broccoli and cauliflower.
The buttery garlic croutons make it feel extra special, but the entire meal is still easy enough to prepare on a busy weeknight. Save this recipe for the next time you need a warm, satisfying soup that brings everyone back for another bowl.
