Broccoli Cauliflower Cheese Soup Recipe

Warm up with a bowl of creamy, comforting Broccoli Cauliflower Cheese Soup. This hearty soup is packed with vegetables and cheesy goodness, making it a perfect dish for any chilly day.

There’s nothing quite like a warm bowl of soup to bring comfort and satisfaction, especially when it’s rich and full of cheesy goodness. This Broccoli Cauliflower Cheese Soup combines the best of both worlds: nutritious vegetables and indulgent cheese. It’s a great way to get your veggies in a deliciously creamy and flavorful form. Perfect for a cozy lunch or dinner, this soup is sure to become a family favorite.

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

Step 1: Prepare the Vegetables

Chop Vegetables: Chop the broccoli and cauliflower into small florets. Shred the carrot using a grater. Set aside.

Step 2: Cook the Base

Sauté Onion and Garlic: In a large pot, melt the butter over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 3: Make the Roux

Add Flour: Sprinkle the all-purpose flour over the onion and garlic mixture. Stir well to combine and cook for about 2-3 minutes to eliminate the raw flour taste.

Step 4: Add Liquids

Whisk in Stock: Gradually whisk in the chicken or vegetable stock, making sure to break up any lumps. Continue to whisk until the mixture is smooth and begins to thicken.
Add Half and Half: Slowly add the half and half, whisking continuously to combine.

Step 5: Cook the Vegetables

Add Vegetables: Add the chopped broccoli, cauliflower, and shredded carrot to the pot. Stir to combine.
Simmer: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the vegetables are tender.

Step 6: Add Flavor and Cheese

Add Dijon Mustard: Stir in the Dijon mustard, which adds a subtle tangy flavor that enhances the cheese.
Add Cheese: Gradually add the grated cheddar cheese, stirring continuously until the cheese is fully melted and the soup is smooth and creamy.

Step 7: Season and Serve

Season: Taste the soup and season with kosher salt and freshly ground black pepper to taste.
Serve: Ladle the soup into bowls and serve hot. Enjoy with crusty bread or a side salad.

Cook Notes and Variations

Blending Options: For a smoother soup, use an immersion blender to puree the soup to your desired consistency before adding the cheese.
Cheese Variations: Experiment with different types of cheese such as Gruyere, Swiss, or even a spicy Pepper Jack for a unique twist.
Vegetable Additions: Add other vegetables like chopped spinach or kale for extra nutrition and flavor.

Keto and Low-Carb Versions

Keto Version:

Flour Substitute: Use almond flour or coconut flour instead of all-purpose flour to make the roux.
Milk Substitute: Replace the half and half with heavy cream for a higher fat, lower carb option.
Cheese: Ensure that the cheese used is full-fat and free of added starches.

Low-Carb Version:

Thickening Agent: Use xanthan gum as a thickener instead of flour. Start with a small amount and adjust to reach desired thickness.
Broth and Cream: Use a combination of heavy cream and unsweetened almond milk to reduce carbs while maintaining creaminess.

This Broccoli Cauliflower Cheese Soup is a delicious and nutritious way to enjoy a variety of vegetables. The creamy, cheesy base pairs perfectly with the tender broccoli and cauliflower, making it a comforting dish that will warm you up from the inside out. Easy to make and packed with flavor, this soup is ideal for any meal and is sure to be a hit with both kids and adults alike.

Frequently Asked Questions (FAQs)

Q: Can I use frozen broccoli and cauliflower?

A: Yes, you can use frozen vegetables. Thaw them first and drain any excess water before adding to the soup to avoid diluting the flavor.

Q: How can I make this soup vegetarian?

A: Simply use vegetable stock instead of chicken stock to make this soup vegetarian.

Q: Can I freeze this soup?

A: Yes, this soup freezes well. Allow it to cool completely before transferring to an airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.

Q: Can I make this soup dairy-free?

A: Yes, you can make this soup dairy-free by using plant-based butter, milk, and cheese alternatives. Be sure to choose a plant-based cheese that melts well.