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Broccoli Cauliflower Soup

Broccoli cauliflower soup that blends into a smooth, creamy texture with tender florets simmered until soft. Finished with melted sharp cheddar and a splash of heavy cream for a pale green-gold 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: 380
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
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp nutmeg
  • 0.25 salt
  • 0.25 pepper
Topping
  • 1 cup shredded sharp cheddar
  • 1 chives

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics and thicken
  1. Melt the butter in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened and translucent.
  2. Add the minced garlic and flour, then cook for 1–2 minutes, stirring constantly, until lightly fragrant and smooth.
Simmer the vegetables
  1. Gradually whisk in the broth until the mixture is smooth and free of lumps.
  2. Add the broccoli florets, cauliflower florets, garlic powder, and smoked paprika, then stir to coat the vegetables.
  3. Simmer for 15–18 minutes, until the vegetables are very tender, with occasional stirring so nothing sticks.
Blend and finish
  1. Blend the soup with an immersion blender until smooth, then stir in the heavy cream.
  2. Reduce heat to low, then stir in the shredded cheddar and nutmeg until melted and creamy.
  3. Season with salt and pepper to taste, then serve with extra cheddar and chives on top.

Notes

For the smoothest texture, blend right after simmering so the florets break down fully, then keep heat on low once the cheddar goes in to prevent graininess. Store in an airtight container in the fridge up to 4 days; reheat gently on the stovetop or microwave, adding a splash of broth if needed. Freezing is not recommended because dairy can separate after thawing. For a lighter version, use half-and-half instead of heavy cream (texture stays creamy, just slightly thinner).