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Broccoli Cauliflower Soup

Broccoli cauliflower soup with a smooth blended texture and a cheesy finish—sautéed onion and garlic are thickened with a flour-butter roux, then simmered until the florets turn very tender. Finish by melting sharp cheddar and adding heavy cream for a pale green-gold, creamy bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and aromatics
  • 3 cup broccoli florets Use fresh or frozen florets; keep pieces similar in size for even cooking.
  • 3 cup cauliflower florets Use fresh or frozen florets; keep pieces similar in size for even cooking.
  • 1 onion Diced medium so it softens in the sauté time.
  • 4 garlic Minced for quick aromatics when added with the flour.
Soup base
  • 4 cup vegetable or chicken broth Choose broth to control flavor; chicken broth gives a deeper savory taste.
  • 3 tbsp butter Used to sauté and build the roux.
  • 3 tbsp flour Thickens the soup after whisking in broth.
Seasoning and flavor
  • 1 tsp garlic powder Adds savory garlic flavor throughout the soup.
  • 0.5 tsp smoked paprika Provides gentle smokiness without making it spicy.
  • 0.25 tsp nutmeg Stirs in at the end for warm, subtle aroma.
  • 1 salt and pepper Season gradually; adjust to taste after blending and before serving.
Creamy and cheesy finish
  • 1 cup heavy cream Stir in after blending for a silky texture.
  • 1 cup shredded sharp cheddar Add off heat or on low so it melts smoothly.
  • 1 chives Optional but recommended for fresh color and brightness.
  • 1 extra cheddar For topping so each bowl gets a melty layer.

Equipment

  • 1 Dutch oven

Method
 

Sauté and build the roux
  1. Melt butter in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened and fragrant.
  2. Add the minced garlic and the flour, then cook for 1-2 minutes, stirring constantly, until the flour smells gently toasted.
Simmer the vegetables
  1. Gradually whisk in the broth until the mixture is smooth and there are no flour lumps.
  2. Add the broccoli, cauliflower, garlic powder, and smoked paprika, then bring to a simmer.
  3. Simmer for 15-18 minutes, stirring occasionally, until the vegetables are very tender.
Blend and finish with cream and cheese
  1. Blend the soup with an immersion blender until smooth, then stir in the heavy cream.
  2. Reduce heat to low and stir in the shredded cheddar and nutmeg until fully melted and glossy.
  3. Season with salt and pepper to taste, then serve with extra cheddar and chives.

Notes

For the smoothest texture, blend until completely uniform, then warm on low just long enough to melt the cheddar—boiling after adding cheese can make it grainy. Store in the refrigerator up to 4 days; reheat gently on the stove over low heat, adding a splash of broth if needed. Freezing is not recommended due to possible texture changes from dairy. For a dietary swap, use lactose-free cream and lactose-free cheddar to keep the same creamy finish.