Broccoli Cauliflower Cheese Soup
Published 9/13/2023
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Delightfully thick and creamy broccoli cauliflower cheese soup is packed with flavor and fresh veggies. This versatile soup recipe comes together in less than 30 minutes, perfect for any day of the week.
Say hello to the broccoli cheese soup of your dreams! This broccoli cauliflower cheese soup is a wholesome version of classic broccoli cheddar soup. It’s simultaneously ultra cheesy and creamy, yet nourishing and nutrient dense.
We were hoping for a “lighter” cheese soup and that’s where the veggies came to play. We also had both broccoli and cauliflower in the fridge needing to be used and thus broccoli cauliflower cheese soup was born.
This soup recipe is made with roasted veggies, broth, and shredded cheese, all blended together until smooth (the same method we use for loaded cauliflower potato soup).
What You Need for Broccoli Cauliflower Cheese Soup
The name says it all! This blended soup recipe is made with just a few fresh ingredients including:
- Broccoli + Cauliflower: Roasted broccoli and cauliflower florets are the base of this recipe. You’ll need 9 cups of total florets.
- Garlic: Along with the roasted veggies, we’ll roast whole garlic cloves for added flavor.
- Broth: Veggie broth thins out the soup.
- Cheese: Shredded white cheddar cheese keeps this soup creamy, adds a bit of protein, and is just all around delicious!
Broccoli Cauliflower Cheese Soup Variations
Try these ingredient variations:
Veggie Blend: Feel free to roast whatever other vegetables you love along with the broccoli and cauliflower. Potatoes or carrots would be delicious!
Frozen Veggies: Instead of using fresh broccoli and cauliflower florets, use the same amount of frozen florets. Roast from frozen (add about 10-15 minutes to the cook time).
Cheese: Not a fan of cheddar cheese? Use your favorite kind of shredded cheese or leave it out completely for a vegan option.
avoid grainy soup
To prevent grainy broccoli cheese soup:
- Roast veggies until fully cooked. Raw veggies don’t blend as smoothly as roasted, caramelized veggies.
- Use a high powered blender. A Vitamix (or food processor) will ensure that your soup is blended to perfection.
FAQ
To avoid curdling the cheese in this broccoli cauliflower cheese soup, make sure to follow the recipe instructions closely. Transfer everything to a blender instead of adding the cheese directly to the pot. By blending the soup ingredients, it removes the cheese from any direct heat and keeps the soup ultra smooth.
Yes! Omit the cheddar cheese in this recipe and make this vegan cheese sauce instead. Add the vegan cheese sauce to the blender at the same time you would have added the cheddar cheese. Still creamy and still delicious!
Soup Storage
Like all soups, this broccoli cauliflower soup is great as leftovers. Store in an airtight container in the refrigerator for up to 5 days.
Freezing Broccoli Cauliflower Cheese Soup
This soup is freezable, however, we suggest freezing it before adding in the cheese. When reheated, soups with dairy tend to be a little grainy. Transfer soup to freezer-safe containers for up to 3 months.
If you’ve already made the soup as-is (with the cheese), have no fear! Simply freeze the soup (here are all of our tips for how to freeze soup) and reheat on super low heat with a little extra broth.
Serving Suggestions
Broccoli cauliflower cheese soup is delicious with a thick slice of bread for dipping or alongside a hearty main dish like classic pot roast or baked lemon chicken. Top each bowl with freshly cracked black pepper, a sprinkle of shredded cheese, and a few roasted broccoli and cauliflower florets.
Broccoli Cauliflower Cheese Soup
Ingredients
- 4 cups cauliflower florets
- 5 cups broccoli florets
- 10 cloves garlic, peeled
- 3 tablespoons olive oil, divided
- 1/2 medium yellow onion, finely diced
- 3 cups vegetable broth
- 2 cups shredded white cheddar cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
Instructions
- Preheat oven to 400ºF.
- Place cauliflower, broccoli, and garlic cloves on a baking sheet. Drizzle 3 tablespoons of olive oil on top and toss so that the veggies are fully coated.
- Roast veggies at 400ºF for about 20 minutes, or until the broccoli begins to brown.
- While the veggies are roasting, sauté the yellow onion in about 1 tablespoon of olive oil with a pinch of salt. Once they are translucent, pour in the vegetable broth and let simmer for a few minutes.
- Transfer all of the ingredients to a high-speed blender (including the cheese). If desired, set aside a couple roasted florets for topping.
- Blend for about a minute, pureeing the vegetables and turning the mixture into a creamy soup.
Tips & Notes
- Storage: Store soup in an airtight container in the refrigerator for up to 5 days.
- Freezing Instructions: For best taste and texture, freeze this soup before adding in the cheese. When reheated, soups with dairy tend to be a little grainy. Transfer soup to freezer-safe containers for up to 3 months. If you’ve already made the soup as-is (with the cheese), simply freeze the soup, and reheat on super low heat with a little extra broth.
- Thinner Soup: Add more vegetable broth for a thinner soup.
- This recipe was slightly modified and the photos were updated on September 18, 2019.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have made this twice. Once with fresh, once with frozen broccoli/ cauliflower florets (use 2 lbs). Delicious either way, just add some roasting time if using frozen obviously. I used low sodium chicken broth and didn’t need the extra 1/4 tsp salt. It’s been delicious with either white cheddar or sharp cheddar.
Thank you for sharing your modifications!
Have been looking for ways to use the veggies we receive in our CSA and this soup looks super tasty! Have you ever made this with colored cauliflower? Thinking the color might turn out a little crazy with purple cauliflower.
No I haven’t!!! Flavor will still be there, but it might turn brown 😛
Hi, do you know how much sodium is in this ?
Yum! We might have to add this to our noms rotation for this week!
So I’m really looking forward to trying a lighter version of broccoli and cheese soup, but my issue is that I have a nut allergy and can’t have the almond milk. Any suggestions for a health alternative?
Any kind of milk will work!
My mom makes a bomb broccoli soup, but she adds cream and noodles and so much cheese. I’ve been looking for a healthier soup just like this!
I’m planning to do a soup recipe round-up on my blog in November. Would you mind if I included this one? I’ll use one photo and link back to your blog, of course.
Go for it!!
I am excited to make this! I noticed on the ingredient list that there is a total of 4 cups of white cheddar cheese, but I don’t see in the directions where all 4 cups is used. Just wanted to clarify if there are 4 cups of cheese and where and when should the cheese be added. Thanks!
Hi! Step #3…stir in cheese!
Thanks! I ended up only using 2 cups of cheese so I guess I did a lightened up lightened up version! Thanks for all your amazing recipes, I really enjoy making your delicious creations!
You are so welcome Mary! Glad your modification worked out 🙂