In a large pot over medium heat, melt the butter. Add onion (and carrot/celery if using) and cook for 5–6 minutes until softened.
Add garlic and cook 30 seconds until fragrant.
2) Make the Roux
Sprinkle flour over the vegetables. Stir constantly for 1–2 minutes to cook off the raw flour taste. This creates a stable base
so the soup stays creamy and doesn’t separate.
3) Add Broth and Simmer
Slowly whisk in the broth. Bring to a gentle simmer. Add broccoli and cauliflower. Simmer for 12–15 minutes,
until the vegetables are tender.
4) Blend for Your Preferred Texture
For a smooth soup, blend carefully (immersion blender is easiest). For a chunky-creamy soup, blend only about 1/3 to 1/2 of the pot,
leaving some florets intact for texture.
5) Add Milk and Seasonings
Reduce heat to low. Stir in milk (and half-and-half if using). Add pepper, mustard powder, and paprika. Taste and add salt gradually.
Keep the soup warm, not boiling.
6) Melt in the Cheese (Low Heat!)
Add cheddar a handful at a time, stirring until melted before adding more. If using cream cheese and Parmesan, stir them in now.
Do not boil—high heat can make cheese grainy.
7) Serve
Ladle into bowls and add toppings: extra cheddar, croutons, bacon, or chives. Serve with crusty bread or a toasted sandwich.
Serving and Storage:
Serving
This soup is perfect with sourdough, dinner rolls, garlic bread, or a grilled cheese. For a lighter pairing, serve with a simple
green salad. A little hot sauce or black pepper on top makes the cheese flavor pop even more.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheating: Warm gently over low heat, stirring often. Add a splash of milk or broth to loosen.
- Freezing: Cheese soups can change texture after freezing. If you plan to freeze, freeze the vegetable base
before adding dairy/cheese, then add them fresh after thawing.
Tips:
How to Prevent Grainy Cheese
- Grate your own cheese: pre-shredded cheese often contains anti-caking agents that melt less smoothly.
- Keep heat low: never boil after cheese is added.
- Add cheese gradually: handful by handful for the smoothest texture.
- Use sharp cheddar: more flavor without needing excessive amounts.
Flavor Boosters
- Mustard powder: makes cheese taste “cheesier” without tasting like mustard.
- Smoked paprika: adds warmth and depth.
- Parmesan: adds savory umami and richness.
Variations:
1) Chicken Broccoli Cauliflower Cheese Soup
Add 2 cups cooked shredded chicken at the end. It turns the soup into a hearty full meal.
2) Bacon Cheddar Version
Cook 6 slices of bacon first, crumble, and use 1–2 tablespoons bacon drippings instead of some butter. Top each bowl with bacon.
3) Spicy Jalapeño Cheddar Soup
Add 1 diced jalapeño with the onion, and use pepper jack for part of the cheese. Finish with hot sauce if you like heat.
4) Low-Carb Thicker Soup
Skip flour and blend more of the cauliflower for natural thickness. Add cream cheese for extra body.
5) Extra Veggie Version
Add diced zucchini or a handful of spinach at the end. The soup stays creamy while becoming even more vegetable-forward.
Tips:
Common Mistakes to Avoid
- Soup is too thin: simmer a bit longer or blend more vegetables. You can also add a little extra cheese.
- Soup is too thick: stir in broth or milk until it’s the consistency you like.
- Vegetables are mushy: they were overcooked—simmer only until tender.
- Cheese clumped: heat was too high or cheese was added too fast.
Make It Taste Like a Restaurant Bowl
Add a pinch of mustard powder, finish with Parmesan, and top with croutons or toasted breadcrumbs. A drizzle of cream on top
(just a little) makes it look and feel extra special.
Meal Prep Tip
If you want perfect leftovers, cook the vegetable base and refrigerate it. Reheat gently, then add milk and cheese fresh.
This keeps texture smooth and prevents overcooked broccoli.
Conclusion:
Broccoli and Cauliflower Cheese Soup is the kind of comforting classic that never goes out of style. It’s warm, creamy, and
satisfying, with vegetables that turn tender and sweet in the broth and cheese that brings everything together into a velvety finish.
Whether you keep it simple or add chicken, bacon, or spice, it’s a dependable soup you’ll want to make again and again—especially when
the weather turns chilly.
Serve it with crusty bread, share it with people you love, and enjoy the kind of cozy meal that makes winter feel a little softer.
FAQ:
Can I use frozen broccoli and cauliflower?
Yes. Add them straight to the simmering broth. Frozen vegetables cook faster, so start checking tenderness around 10 minutes.
What’s the best cheese for this soup?
Sharp cheddar is the classic choice. You can also blend in Parmesan, Gruyère, or Monterey Jack for extra depth.
Why did my cheese turn grainy?
The soup likely boiled after adding cheese, or the cheese was added too quickly. Keep heat low and add gradually.
Can I make this soup gluten-free?
Yes. Skip the flour and thicken by blending more cauliflower, or use a gluten-free flour blend for the roux.
How can I make it lighter?
Use milk instead of half-and-half, reduce cheese slightly, and blend more cauliflower for creaminess without extra fat.
Can I freeze it?
Cheese soups can change texture after freezing. For best results, freeze the soup before adding milk and cheese, then add dairy fresh after thawing.
