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Broccoli Cauliflower Soup

Broccoli cauliflower soup made creamy by blending until smooth and finishing with cheddar for a rich, velvety texture. A simple roux-thickened method cooks tender florets and keeps the flavor bright with garlic, smoked paprika, and nutmeg.
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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
  • 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 cup heavy cream
  • 1 cup shredded sharp cheddar
  • 0.01 salt and pepper to taste
Toppings
  • 1 chives for topping
  • 0.25 cup extra cheddar for topping

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Melt the butter in a large pot over medium heat, then sauté the onion for 4 minutes until softened.
  2. Add the garlic and flour, and cook for 1–2 minutes, stirring constantly, until the mixture smells fragrant.
Simmer the vegetables
  1. Gradually whisk in the broth until smooth, then add the broccoli, cauliflower, garlic powder, and smoked paprika.
  2. Simmer for 15–18 minutes until the vegetables are very tender, with the soup bubbling gently around the edges.
Blend and finish
  1. Blend with an immersion blender until smooth, pausing as needed to scrape thicker bits from the sides.
  2. Stir in the heavy cream, then reduce the heat to low.
  3. Stir in the cheddar and nutmeg and continue stirring until the cheese is fully melted.
  4. Season with salt and pepper to taste, then serve topped with extra cheddar and chives.

Notes

For the smoothest texture, blend while the soup is hot and watch for any thick chunks along the pot sides. Refrigerate leftovers in a sealed container up to 3–4 days; reheat gently on the stovetop, stirring to restore creaminess. Freezing is not recommended because dairy can separate during thawing. For a lighter option, use half-and-half instead of heavy cream (texture will be slightly less rich).