Broccoli Cauliflower Cheese Soup

This Broccoli Cauliflower Cheese Soup is the ultimate cold-weather comfort food—warm, creamy, and packed with flavor. With tender vegetables in a velvety cheddar cheese base, it’s both hearty and nourishing.

Whether served as a starter or a main dish, this soup delivers classic homestyle coziness with every spoonful.

Why You’ll Love This Recipe

Rich and creamy: A thick, cheesy base that feels indulgent but includes plenty of veggies.

One-pot simplicity: Everything comes together easily in one pot—minimal mess, maximum comfort.

Vegetarian-friendly option: Easily swap chicken stock for veggie broth.

Family-approved: Mild, cheesy, and packed with familiar vegetables even picky eaters enjoy.

Key Ingredients

Butter, Onion & Garlic: Build a flavorful aromatic base.

Flour: Helps thicken the soup into a rich, silky texture.

Chicken or Vegetable Stock: Forms the savory liquid base.

Half and Half: Adds creaminess without the heaviness of full cream.

Broccoli & Cauliflower: Nutrient-rich veggies that hold up well in soups.

Carrot: Brings sweetness and color.

Cheddar Cheese: The star of the show—melty, rich, and comforting.

Dijon Mustard: A small amount adds depth and a subtle zing.

Kitchen Tools & Timing

Large soup pot or Dutch oven

Whisk

Cutting board & knife

Grater (for cheese and carrot)

Ladle

Optional: Immersion blender

Broccoli Cauliflower Cheese Soup

Ingredients:

3 tablespoons butter

1 small yellow onion, diced

4 cloves garlic, minced

1/4 cup all-purpose flour

2 1/2 cups chicken or vegetable stock

2 cups half and half, at room temperature

2 cups broccoli florets, chopped

2 cups cauliflower florets, chopped

1 large carrot, shredded

1/2 teaspoon Dijon mustard

2 cups cheddar cheese, grated

Kosher salt and freshly ground black pepper, to taste

Instructions:

Sauté the aromatics:

In a large pot or Dutch oven, melt the butter over medium heat.

Add the diced onion and cook for about 4 minutes, until it begins to soften.

Stir in the minced garlic and cook for another 1 minute, until fragrant.

Make the roux:

Sprinkle the flour over the onion mixture and stir constantly for about 2 minutes, until the flour turns lightly golden and smells slightly nutty.

Add liquids:

Gradually whisk in the chicken or vegetable stock, followed by the half and half.

Season with salt and black pepper to taste.

Simmer the vegetables:

Stir in the broccoli, cauliflower, shredded carrot, and Dijon mustard.

Bring to a gentle simmer and cook uncovered for about 15 minutes, or until the vegetables are tender.

Add the cheese:

Remove the pot from heat and slowly stir in the grated cheddar cheese, adding it a handful at a time. Stir until fully melted and smooth.

Taste and serve:

Adjust seasoning as needed.

Ladle into bowls and serve hot.

Enjoy with crusty bread or crackers on the side!

Recipe Swaps & Variations

Make it vegetarian: Use vegetable broth instead of chicken.

Make it gluten-free: Use a gluten-free all-purpose flour blend or cornstarch slurry for thickening.

Add protein: Stir in cooked shredded chicken, ham, or white beans for extra heartiness.

Cheese options: Try a blend of cheddar and Gruyère, Monterey Jack, or pepper jack for a different flavor profile.

Spice it up: Add a pinch of red pepper flakes or cayenne for a little heat.

How to Store Leftovers

Refrigerate: Store cooled soup in an airtight container for up to 4 days.

Reheat: Warm gently on the stovetop or in the microwave—avoid boiling to prevent cheese separation.

Freeze: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating. Stir well after thawing.

Food & Drink Pairings

Sides: Crusty sourdough bread, garlic toast, or buttery crackers.

Salads: Pair with a crisp Caesar salad or a simple mixed green salad.

Drinks: Try with apple cider, light white wine (like Chardonnay), or a malty amber ale.

Frequently Asked Questions:

Can I make this soup vegetarian?

Yes! Just substitute vegetable broth for chicken stock, and ensure your cheese is vegetarian-friendly.

Can I freeze this soup?

Absolutely. Let it cool completely, then portion and freeze for up to 2 months. Stir well after reheating.

What’s the best cheese to use?

Sharp cheddar is classic, but you can use a mild blend or add Gruyère, Monterey Jack, or a touch of Parmesan for extra depth.

Can I make this soup thinner?

Yes—just add extra stock or half and half a little at a time until it reaches your desired consistency.

Is this soup spicy?

Not at all. It’s very mild. You can add chili flakes or hot sauce if you like a kick.

Why add cheese off heat?

Adding cheese while the soup is boiling can cause it to separate or become grainy. Remove from heat first for smooth results.

Can I use frozen broccoli or cauliflower?

Yes! Just add them frozen directly into the simmering soup. You may need to extend cook time slightly.

What if I don’t have Dijon mustard?

You can substitute with yellow mustard or skip it—it’s optional but adds great flavor.

How can I make this smoother?

Use an immersion blender to partially blend the soup, or blend a few cups and stir back in for a creamy-chunky balance.

What’s the best way to shred cheese for soup?

Use the large holes of a box grater or a food processor attachment for evenly shredded cheese that melts smoothly.