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Broccoli Cauliflower Soup

Broccoli cauliflower soup made creamy with a smooth immersion-blender texture, then finished with sharp cheddar for a rich, pale green-gold bowl. Tender florets simmered until soft create a spoonable comfort soup for a main-dish style meal.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 3 cup broccoli florets Use florets of similar size for even cooking.
  • 3 cup cauliflower florets Cut large pieces to match the broccoli size.
  • 1 onion Dice finely so it softens quickly.
  • 4 garlic Minced for even distribution.
Soup base
  • 4 cup vegetable or chicken broth Vegetable keeps it vegetarian; chicken adds deeper savory flavor.
  • 3 tbsp butter For sautéing and building flavor.
  • 3 tbsp flour Thickens after whisking with the broth.
  • 1 cup heavy cream Added after blending for a creamy finish.
  • 1 cup shredded sharp cheddar Stir in on low heat so it melts smoothly.
Seasonings
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp nutmeg
  • 1 salt and pepper to taste Season gradually to preference.
Toppings
  • 0.5 chives and extra cheddar for topping Add at serving for fresh color and melty cheese.

Equipment

  • 1 Dutch oven
  • 1 Immersion blender

Method
 

Sauté the aromatics
  1. Melt butter in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened and fragrant.
  2. Add the minced garlic and flour, then cook for 1-2 minutes while stirring to remove the raw flour taste.
Simmer the vegetables
  1. Gradually whisk in the broth until smooth, scraping the bottom of the pot.
  2. Add the broccoli and cauliflower, plus garlic powder and smoked paprika, and stir to coat.
  3. Simmer for 15-18 minutes until the vegetables are very tender.
Blend and finish
  1. Blend with an immersion blender until smooth, then stir in the heavy cream.
  2. Reduce heat to low, then stir in the shredded sharp cheddar and nutmeg until melted.
  3. Season with salt and pepper to taste, then serve with extra cheddar and chives for topping.

Notes

For the smoothest texture, blend right after simmering so the florets break down completely, and keep the heat on low when adding cheddar to prevent graininess. Store leftovers in the refrigerator up to 3 days; freeze up to 2 months (texture may be slightly thicker after thawing). For a dairy-light swap, use evaporated milk instead of heavy cream and a reduced-fat cheddar, then melt over low heat.