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Broccoli Cauliflower Soup

Broccoli cauliflower soup with a creamy, smooth blend and cheddar-melt finish. Tender florets simmer in broth, then get silky with heavy cream for a pale green-gold bowl-ready texture.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and aromatics
  • 3 cup broccoli florets
  • 3 cup cauliflower florets
  • 1 onion, diced
  • 4 garlic, minced
Soup base and seasonings
  • 4 cup vegetable or chicken broth
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp nutmeg
  • 1 Salt and pepper to taste
Creamy finish
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar
  • 1 Chives and extra cheddar for topping

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Sauté aromatics and build the base
  1. Melt the butter in a large pot over medium heat. Sauté the diced onion for 4 minutes until softened.
  2. Add the minced garlic and flour, then cook for 1-2 minutes while stirring. Keep it moving until it looks slightly toasted and fragrant.
Simmer until very tender
  1. Gradually whisk in the broth until smooth. Scrape the bottom of the pot to dissolve any browned bits.
  2. Add the broccoli, cauliflower, garlic powder, and smoked paprika. Stir well so the vegetables are evenly coated.
  3. Simmer for 15-18 minutes until the vegetables are very tender. You should be able to pierce florets easily with a spoon.
Blend and finish with cheddar
  1. Blend the soup with an immersion blender until smooth. Blend carefully until there are no visible chunks.
  2. Stir in the heavy cream. Reduce heat to low before adding cream so it stays silky.
  3. Stir in the shredded sharp cheddar and nutmeg until melted. Heat just until smooth, avoiding a hard boil.
  4. Season with salt and pepper to taste. Serve hot with extra cheddar and chives on top.

Notes

Pro tip: If you want extra-smooth texture, blend until the pot is fully smooth and then simmer on low for 2 minutes to thicken. Refrigerate leftovers in an airtight container up to 4 days. Freezing is not recommended because the cream can break after thawing. For a lighter version, use half-and-half instead of heavy cream and reduce the cheddar slightly, keeping the same blending method.