Easy Cheesy Broccoli Cauliflower Soup in 30 Minutes
A creamy, comforting broccoli cauliflower soup made with tender vegetables and rich cheddar cheese, ready in just 30 minutes. Perfect for cozy weeknight dinners or a quick, nourishing lunch.
Equipment
- large pot
- whisk
- knife
- cutting board
- immersion blender (optional)
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 medium carrot, diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups vegetable stock
- 1 cup half-and-half
- 1.5 cups shredded cheddar cheese
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp white pepper (optional)
Instructions
- Wash and cut the broccoli and cauliflower into small florets. Dice the carrot and onion, and mince the garlic.
- In a large pot, melt butter over medium heat. Add onion and garlic and sauté until softened. Stir in flour and whisk for 1–2 minutes to form a roux.
- Slowly pour in the vegetable stock while whisking. Stir in the half-and-half, then add broccoli, cauliflower, and carrot.
- Bring to a gentle simmer and cook for 10–12 minutes until vegetables are tender. Do not boil.
- Remove from heat and gradually stir in shredded cheddar cheese until melted. Season with salt and pepper.
- Blend for a smoother texture if desired, or leave chunky. Serve hot.
Notes
For a vegan version, use plant-based milk and dairy-free cheese. For a lighter option, substitute half-and-half with milk. Avoid boiling to prevent curdling. Freeze without cheese and add it fresh when reheating for best texture.
Nutrition
Calories: 210kcalCarbohydrates: 14gProtein: 11gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 520mgPotassium: 350mgFiber: 4gSugar: 5gVitamin A: 2500IUVitamin C: 60mgCalcium: 200mgIron: 1mg
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