Broccoli Cauliflower Cheese Soup

Cozy up to a bowl of creamy, velvety goodness with this Broccoli Cauliflower Cheese Soup—your ultimate comfort food for chilly days! Packed with nutrient-rich broccoli and cauliflower, this hearty soup gets its luxurious texture from a blend of sharp cheddar and Parmesan cheeses, paired with a rich base of whole milk and heavy cream. The flavors are elevated with sautéed onions, garlic, and a touch of paprika for garnish, making every spoonful irresistible. Perfect as a satisfying main or a flavorful starter, this soup is easy to make in just 45 minutes and pairs wonderfully with crusty bread or crackers. Whether you’re looking for a wholesome meal or a comforting way to enjoy more veggies, this cheesy delight is sure to hit the spot!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups vegetable broth
• 3 cups broccoli florets, chopped
• 3 cups cauliflower florets, chopped
• 2 cups whole milk
• 1 cup heavy cream
• 3 cups sharp cheddar cheese, shredded
• 1 cup Parmesan cheese, grated
• 0.5 teaspoons ground black pepper
• 1 teaspoon salt (adjust to taste)
• 0.25 teaspoons paprika (optional, for garnish)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

In a large pot, heat the unsalted butter and olive oil over medium heat until the butter is melted.

Step 2

Add the diced yellow onion and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent.

Step 3

Add the minced garlic and cook for 1 additional minute, until fragrant.

Step 4

Stir in the all-purpose flour to create a roux. Cook for about 2 minutes while stirring constantly to remove the raw flour taste.

Step 5

Slowly pour in the vegetable broth while whisking to avoid lumps. Bring the mixture to a gentle simmer.

Step 6

Add the chopped broccoli and cauliflower florets to the pot. Cover and let simmer for 10–15 minutes, or until the vegetables are tender.

Step 7

Reduce the heat to low. Stir in the whole milk and heavy cream, and allow the soup to heat through without boiling.

Step 8

Using an immersion blender, blend the soup until smooth, or leave some chunks if you prefer a slightly textured soup. If you don’t have an immersion blender, transfer the soup to a blender in batches and carefully blend, then return it to the pot.

Step 9

Stir in the shredded sharp cheddar cheese and grated Parmesan cheese, one handful at a time, until fully melted and incorporated.

Step 10

Season the soup with ground black pepper and salt to taste. Simmer for an additional 5 minutes, stirring occasionally.

Step 11

Remove from heat and ladle the soup into bowls. Garnish with a light sprinkle of paprika and freshly chopped parsley if desired.

Step 12

Serve immediately with crusty bread or crackers for dipping.

Nutrition Facts

Serving size	2953.5 grams (2953.5g)

Amount per serving	% Daily Value*
Calories	3266

Total Fat 228.70g	293%
Saturated Fat 133.80g	669%
Polyunsaturated Fat 4.70g
Cholesterol 659mg	220%
Sodium 7118mg	309%
Total Carbohydrate 168.00g	61%
Dietary Fiber 32.30g	115%
Total Sugars 56.60g
Protein 138.90g	278%

Vitamin D 287IU	1434%
Calcium 3441mg	265%
Iron 14mg	77%
Potassium 5485mg	117%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.6%

Protein: 16.9%

Carbs: 20.5%