Broccoli, Cauliflower And Cheese Soup Recipe

I recently discovered how irresistible a bowl of Healthy Broccoli Cauliflower Soup can be. The fusion of velvety cheddar with tender broccoli and cauliflower instantly captivated my taste buds. Every spoonful is a heartening burst of flavor that makes you feel both surprised and delightfully content with each bite.

I discovered this Broccoli, Cauliflower and Cheese Soup recipe when I was looking for a way to mix up the usual broccoli cheese soup. I wanted something that brought in all the flavors I love from my favorite cauliflower and broccoli soup recipes.

I start by melting 2 tbsp unsalted butter in a pot then adding a diced yellow onion and 3 minced garlic cloves. They cook together just right, releasing all their amazing aroma.

Next I add in 4 cups of broccoli florets and 4 cups of cauliflower florets before pouring in 4 cups of low-sodium vegetable broth. Then I stir in 1 cup whole milk, 1 cup heavy cream and 2 cups shredded sharp cheddar cheese with a little sprinkle of ground nutmeg and season with salt and freshly ground black pepper.

It creates a soup that looks both healthy and comforting, with a twist from the velvety creamy texture and the savory flavors that keep you coming back for more.

Why I Like this Recipe

I really dig this recipe for several reasons. First off, the soup is super creamy and comforting yet still packs a nutritional punch with all the veggies. I love how the sharp cheddar blends with the cream and milk to create a cheesy delight that isn’t too heavy. It’s also really fuss-free; the whole process, from sautéing the onions and garlic to simmering the broccoli and cauliflower, makes an easy cooking session and I get the best of both worlds with chunks of veggies and a smooth creamy base. Lastly, I feel good knowing I can customize it a bit, like using the immersion blender only partially if I want a mix of textures.

This soup is a twist on the classic broccoli cheese soup that amps up the veggie factor while keeping it irresistibly rich and flavorful. It’s a dish that’s always ready in less than an hour and never disappoints when I want something hearty yet light enough to feel a bit healthy.

Ingredients

• Broccoli is rich in fiber, vitamins, and antioxidants; it adds a healthy, satisfying crunch.
• Cauliflower provides fiber and vitamins, with a mild flavor that balances the cheese.
• Sharp cheddar adds protein, richness, and savory saltiness to elevate the soup.
• Butter brings smooth flavor and creamy notes, assisting in perfect sauteing.
• Onions offer natural sweetness and depth, forming the soup’s flavorful base.
• Garlic contributes pungent zest and boosts the overall flavor complexity.
• Low-sodium broth gently ties ingredients together without overpowering fresh taste.
• Heavy cream adds luxurious creaminess with extra richness for smooth texture.
• Whole milk helps lighten the soup texture and adds balanced creaminess.

Ingredient Quantities

• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 4 cups broccoli florets (about one large head), chopped
• 4 cups cauliflower florets (about one large head), chopped
• 4 cups low-sodium vegetable broth
• 1 cup whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/4 tsp ground nutmeg
• Salt, to taste
• Freshly ground black pepper, to taste

How to Make this

1. In a large pot melt the butter over medium heat then add the diced onion and cook it until it gets soft and a little translucent

2. Toss in the minced garlic and let it saute for about a minute until you start smelling its flavor

3. Add the broccoli and cauliflower florets to the pot stirring them around so they soak up the butter and onion mix

4. Pour in the vegetable broth and bring the mixture to a gentle simmer, letting it cook for about 15-20 minutes until the veggies are tender

5. Lower the heat before stirring in the whole milk and heavy cream making sure they blend in nicely

6. Slowly mix in the shredded cheddar cheese letting it melt into the soup as you stir continuously

7. Sprinkle in the ground nutmeg then add salt and freshly ground black pepper to taste

8. If you want a smoother texture you can use an immersion blender but try blending only part of it so you still get some chunks

9. Give the soup a good stir and check the seasoning, adjusting salt and pepper if needed

10. Serve the soup hot and enjoy your creamy veggie delight with maybe a little extra cheese on top if you like it extra cheesy

Equipment Needed

1. Large heavy pot for cooking the veggies
2. Chef knife and cutting board for dicing the onion and chopping broccoli and cauliflower
3. Measuring cups and spoons for butter, broth, milk, and cream
4. Wooden spoon or spatula for stirring the soup
5. Immersion blender (optional) if you want a smoother texture
6. Ladle for serving the soup

FAQ

Broccoli, Cauliflower And Cheese Soup Recipe Substitutions and Variations

• If you don’t have unsalted butter, you can use regular salted butter or even a splash of olive oil instead. Just remember to cut back on extra salt later.
• If you can’t find a yellow onion, feel free to use a red or white onion. They give a slightly different taste but work just fine in this soup.
• No fresh garlic? You can use a little garlic paste or even garlic powder. Just use a bit less than the recipe calls for since it’s more potent.
• If heavy cream is hard to come by, try using full fat coconut milk or half-and-half as a lighter alternative. This might change the flavor a bit but it’ll still be tasty.
• Out of sharp cheddar cheese? A mix of cheddar and Monterey jack or another hard, meltable cheese can be a great substitute.

Pro Tips

1. Make sure you sauté the onions and garlic until they’re really soft so they release tons of flavor into the butter before you add your veggies. This helps build a solid flavor base which really makes a difference.

2. Try only blending part of the soup if you want a smoother texture but still enjoy some chunky bits. This way youll get the best of both worlds without losing the hearty feel.

3. Using low-sodium broth is a smart move, but be careful with the salt later on. Taste as you go so you dont end up with an overly salty soup.

4. When you stir in the cheese, do it slowly and keep stirring. That trick helps the cheese melt evenly and prevents it from clumping which is super important for a creamy consistency.