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Broccoli Cauliflower Soup

Broccoli cauliflower soup made creamy with a smooth blended base and sharp cheddar melted in. Pot-simmered until very tender for small-floret texture, finished with chives and extra cheddar.
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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: 365
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and aromatics
  • 3 cup broccoli florets
  • 3 cup cauliflower florets
  • 1 onion, diced
  • 4 garlic, minced
Soup base
  • 4 cup vegetable or chicken broth
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar
Seasonings
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp nutmeg
  • 1 Salt and pepper to taste
  • 1 Chives and extra cheddar for topping

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics 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 lightly translucent (no browning).
  2. Add the minced garlic and flour, then cook for 1-2 minutes while stirring so the flour taste cooks out.
Simmer until very tender
  1. Gradually whisk in the broth until the mixture is smooth, then add the broccoli florets, cauliflower florets, garlic powder, and smoked paprika.
  2. Bring to a simmer and cook for 15-18 minutes, until the vegetables are very tender and easily pierced with a fork.
Blend and finish creamy
  1. Blend with an immersion blender until smooth, then stir in the heavy cream.
  2. Reduce heat to low, then stir in the shredded sharp cheddar and nutmeg until fully melted and the soup looks glossy.
  3. Season with salt and pepper to taste, then serve hot with extra cheddar and chives on top.

Notes

For the smoothest texture, blend thoroughly while the soup is still hot, then add cream only after blending. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months (reheat gently over low heat to avoid graininess). For a lighter option, use half-and-half instead of heavy cream.