Broccoli, Cauliflower and Cheese Soup
Hey there, friends! I’m beyond excited to share one of my all-time favorite comfort dishes with you today: Broccoli, Cauliflower and Cheese Soup. I stumbled upon this recipe years ago during a chilly fall evening when I was craving something hearty but didn’t want to spend hours in the kitchen.
Let me tell you, the first time I whipped up this Broccoli, Cauliflower and Cheese Soup, it was love at first spoonful—creamy, cheesy, and packed with veggie goodness!
My family, especially my picky eater of a son, couldn’t get enough of it. I remember him sneaking seconds (and thirds!) straight from the pot. So, if you’re looking for a crowd-pleaser, stick with me—let’s dive into making this Broccoli, Cauliflower and Cheese Soup together.
I’ve tweaked this recipe over time to get it just right, and I can’t wait to walk you through every step. Whether you’re a kitchen newbie or a seasoned home cook, I’ve got tips to make this Broccoli, Cauliflower and Cheese Soup a total breeze. Let’s get cooking!
Why You’ll Love This Recipe
I’ve found that Broccoli, Cauliflower and Cheese Soup is one of those dishes that just hits all the right notes. It’s got that velvety texture from the cheese, a subtle earthiness from the veggies, and it’s so darn satisfying on a cold day. Honestly, in my kitchen, it’s become a go-to for busy weeknights or when I’m hosting friends.
Plus, it’s super forgiving—you don’t have to be a pro to nail this Broccoli, Cauliflower and Cheese Soup. I’ve messed up plenty of recipes in my day, but this one always seems to come together, no matter how much I “wing it.” Trust me, if I can make it, so can you!
Ingredients List
Let’s talk ingredients for this Broccoli, Cauliflower and Cheese Soup. I’m a big believer in keeping things simple, so I stick to stuff you probably already have or can grab on a quick grocery run. I prefer fresh veggies when I can get ‘em, but frozen works just fine in a pinch (and honestly, sometimes it’s easier!). Here’s what you’ll need to whip up a pot of this comforting Broccoli, Cauliflower and Cheese Soup.
I usually buy my cheese in blocks and shred it myself—pre-shredded can be convenient, but it often has additives that mess with the melt. And for the broth, I’m team homemade if I’ve got it, but a good store-bought version saves the day when I’m short on time. Let’s break it down for this Broccoli, Cauliflower and Cheese Soup.
For the Soup Base
- 2 cups (about 300g) fresh broccoli florets, chopped into bite-sized pieces
- 2 cups (about 300g) fresh cauliflower florets, also bite-sized for even cooking
- 1 medium yellow onion, finely diced for flavor
- 2 cloves garlic, minced for that aromatic punch
- 4 tablespoons (60g) unsalted butter, for richness
- 4 cups (960ml) vegetable or chicken broth, low-sodium if you’re watching salt
- 1 cup (240ml) heavy cream, for that luscious texture
- 2 cups (200g) sharp cheddar cheese, shredded fresh for the best melt
- 1/4 cup (30g) all-purpose flour, to thicken things up
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper, for a little kick
- 1/2 teaspoon smoked paprika, optional but adds depth
This lineup for Broccoli, Cauliflower and Cheese Soup is pretty straightforward, right? I’ve got a few more tips on variations coming up, so don’t worry if you’re missing something!
Variations
I love how versatile Broccoli, Cauliflower and Cheese Soup can be. Over the years, I’ve played around with this recipe to suit different moods or whatever I’ve got in the fridge. Here are some twists on Broccoli, Cauliflower and Cheese Soup that I’ve tried and loved—maybe one’ll catch your eye!
Honestly, I’m all about making a recipe your own, so don’t be shy to experiment with this Broccoli, Cauliflower and Cheese Soup. My kids always ask for extra cheese (no surprise there), and I’ve obliged more times than I can count. Check out these ideas for your next pot of Broccoli, Cauliflower and Cheese Soup.
- Spicy Kick: Toss in a pinch of red pepper flakes or a diced jalapeño while sautéing the onions for some heat.
- Bacon Bliss: Add crispy crumbled bacon on top before serving—trust me, it’s a game-changer.
- Herby Vibes: Stir in a tablespoon of fresh thyme or rosemary for an earthy twist.
- Potato Power: Cube a small potato and cook it with the veggies for extra heartiness.
- Light and Lemony: Squeeze in some fresh lemon juice at the end for a bright pop.
- Cheesy Overload: Mix in a bit of gouda or gruyere with the cheddar for a fancier flavor.
- Vegan Swap: Use cashew cream and nutritional yeast instead of dairy—I tried this once and was shocked at how creamy it still was.
- Meat Lover’s: Throw in shredded rotisserie chicken for a protein boost.
Servings and Timing
Let’s chat about how much this Broccoli, Cauliflower and Cheese Soup makes and how long it’ll take ya. In my experience, this recipe is perfect for a family dinner or meal prep since it yields a decent amount. I’ve got the breakdown for you below.
Here’s the timing and servings for this Broccoli, Cauliflower and Cheese Soup:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 generous bowls
Step-by-Step Instructions
Alright, let’s roll up our sleeves and make this Broccoli, Cauliflower and Cheese Soup! I’ve broken it down into easy steps based on how I do it in my kitchen. I’ll toss in a few tricks I’ve learned along the way to keep things smooth.
Step 1: Prep Your Veggies
Start by chopping up your broccoli and cauliflower into small, even pieces. I’ve found that keeping ‘em bite-sized helps them cook evenly and blend better later. Set aside your prepped veggies while you grab a large pot.
Step 2: Sauté the Base
Melt the butter over medium heat in that pot, then toss in your diced onion and garlic. Stir ‘em around for about 3-4 minutes until they’re soft and smelling amazing. (Man, is there anything better than that buttery garlic aroma?)
Step 3: Make It Thick
Sprinkle in the flour and stir constantly for a minute or two to cook off that raw taste. It’ll look a bit pasty, but don’t worry—that’s your roux for thickening this Broccoli, Cauliflower and Cheese Soup. Slowly pour in the broth while whisking to avoid lumps.
Step 4: Cook the Veggies
Add your broccoli and cauliflower florets to the pot. Let this simmer for about 15-20 minutes until the veggies are tender enough to poke with a fork. I usually sneak a taste here to check—don’t judge me!
Step 5: Blend It Up
Grab an immersion blender (or carefully use a regular blender in batches) to puree the soup until it’s as smooth as you like. I prefer mine with a few chunks for texture, but go full-on velvety if that’s your jam when making Broccoli, Cauliflower and Cheese Soup.
Step 6: Cheese and Cream Time
Stir in the heavy cream and shredded cheddar over low heat until it’s all melty and dreamy. Season with salt, pepper, and smoked paprika if you’re using it. Taste-test your Broccoli, Cauliflower and Cheese Soup now—add more cheese if you’re feeling indulgent like I often do!
Nutritional Information
I’m not gonna lie, Broccoli, Cauliflower and Cheese Soup isn’t exactly diet food, but it’s got some solid nutrients thanks to the veggies. I like knowing what I’m eating, so here’s the breakdown per serving for this Broccoli, Cauliflower and Cheese Soup. Keep in mind, these are rough estimates based on my recipe.
- Calories: 380 per bowl
- Fat: 28g
- Protein: 12g
- Carbohydrates: 18g
- Sodium: 620mg
Healthier Alternatives
If you’re looking to lighten up this Broccoli, Cauliflower and Cheese Soup, I’ve got ya covered. I’ve swapped ingredients plenty of times when I’m trying to cut calories or just mix things up. Here are a few ideas for a healthier take on Broccoli, Cauliflower and Cheese Soup that still taste amazing.
- Lower Fat Cream: Use half-and-half or even whole milk instead of heavy cream to cut down on richness.
- Cheese Swap: Go for a reduced-fat cheddar or cut the amount in half and boost flavor with extra spices.
- Broth Boost: Add an extra cup of broth and reduce cream for a lighter Broccoli, Cauliflower and Cheese Soup.
- Veggie Puree: Blend in some cooked zucchini for extra thickness without the calories.
Serving Suggestions
I love getting creative with how I dish out Broccoli, Cauliflower and Cheese Soup. It’s awesome on its own, but pairing it with the right sides takes it to the next level. Here are a few ways I serve this Broccoli, Cauliflower and Cheese Soup at my table.
- With Bread: A crusty baguette or garlic bread for dipping is a must in my house.
- Topped Off: Sprinkle extra shredded cheese or some chopped chives on top for flair.
- Side Salad: Pair with a simple green salad to balance the richness of Broccoli, Cauliflower and Cheese Soup.
- Protein Add-On: Serve alongside grilled chicken for a heartier meal.
Common Mistakes to Avoid
I’ve made my fair share of oopsies while cooking Broccoli, Cauliflower and Cheese Soup, so let me save you some trouble. Trust me, I learned these the hard way! Here are pitfalls to dodge when making Broccoli, Cauliflower and Cheese Soup.
- Overcooking Veggies: Don’t let them turn to mush before blending—keep an eye on that fork-tender stage.
- Cheese Clumping: Add cheese slowly over low heat, or it’ll seize up. Been there, hated that!
- Skipping the Roux: Don’t skip the flour step, or your Broccoli, Cauliflower and Cheese Soup won’t thicken properly.
- Blender Mishaps: If using a regular blender, cool the soup slightly first—I’ve had hot soup explosions, and it’s not fun.
Storing Tips
Got leftovers of this Broccoli, Cauliflower and Cheese Soup? No problem! I’ve found these tips work best for keeping it tasty.
- Refrigerator: Store in an airtight container for up to 4 days—reheat gently to avoid separation.
- Freezer: Freeze Broccoli, Cauliflower and Cheese Soup for up to 2 months, but skip adding cream until reheating.
- Reheating: Warm on the stove over low heat, stirring often.
Frequently Asked Questions
I get a bunch of questions about Broccoli, Cauliflower and Cheese Soup, so let’s tackle some common ones. I’ve answered these based on my own trials in the kitchen. Hit me up if you’ve got more!
Can I use frozen veggies for this soup?
Absolutely, you can! Frozen broccoli and cauliflower work great for Broccoli, Cauliflower and Cheese Soup and save prep time. Just toss ‘em in straight from the bag; no need to thaw.
Can I make this ahead of time?
Yup, Broccoli, Cauliflower and Cheese Soup reheats beautifully. Make it a day or two ahead and store it in the fridge. Add a splash of broth when reheating if it thickens too much.
Is this soup gluten-free?
Not as written, due to the flour. But swap it for a gluten-free thickener like cornstarch, and you’re golden.
Can I skip the cream?
Sure thing! Use more broth or a bit of milk for a lighter version. It won’t be as rich, though.
How do I prevent curdling?
Don’t crank the heat too high when adding cream or cheese. Keep it low and slow, and you’re safe.
Can I add other veggies?
Definitely! Carrots or spinach blend in nicely for extra nutrition.
Why is my soup grainy?
That’s probably from the cheese breaking. Use fresh-shredded and add it gradually next time.
Can kids eat this?
Mine sure do! It’s a sneaky way to get veggies in, and they love the cheesy flavor.
Conclusion
Well, there ya have it—everything I know about making a killer Broccoli, Cauliflower and Cheese Soup! I hope my tips and stories inspire you to give this cozy dish a try in your own kitchen. If you whip up a batch of Broccoli, Cauliflower and Cheese Soup, let me know how it turns out—I’d love to hear!
Conclusion
I hope you enjoyed this recipe for Broccoli, Cauliflower and Cheese Soup! It’s truly one of my favorites, and I’m confident you’ll love it too. Remember to follow the steps carefully for the best results.
Don’t hesitate to experiment with your own variations and make this recipe your own. Happy cooking!
