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This delicious Broccoli Cauliflower Soup is light and creamy — no cream required! Packed with nutritious veggies, it’s an easy vegetarian and gluten-free soup that even kids will go crazy over.

Overhead photo of a light beige bowl filled with creamy pale green broccoli cauliflower soup topped with shredded cheddar and cracked black pepper. A toasted bread wedge is tucked into the right side of the bowl for dipping. A second bowl is partially visible at the bottom left, with a black-and-white striped towel underneath and toast slices in the background.
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Broccoli Cauliflower Cheese Soup

This super easy broccoli cauliflower soup is a flavorful fusion of two of my favorite cozy soup recipes: broccoli potato soup and broccoli cheddar soup. The original recipe (circa 2016) featured bacon and oven-roasted veggies. It was delicious, indeed, but it had a few too many steps to qualify as an truly easy weeknight meal. So, I changed it.

In this new (and improved!) version, I am skipping the bacon and cooking the entire soup on the stovetop. The cauliflower and potato naturally thickens the soup as they cook and blend, so there’s no need for heavy cream or piles of cheese (there is cheese, don’t worry—I’m not that crazy!) The result is a lighter broccoli cauliflower soup that still tastes rich, cheesy, and totally comforting.

Table of Contents

Broccoli Cauliflower Soup Ingredients and Substitutions

Here’s what you’ll need to make this quick & easy veggie soup, plus substitutions.

Overhead ingredient photo on a white marble surface with text overlays labeling each item: POTATO, BUTTER, PEPPER, SHARP CHEDDAR, SALT, BROCCOLI, VEGGIE BROTH, CAYENNE, GARLIC, CAULIFLOWER, and ONION. Ingredients are arranged in small bowls, including diced peeled potatoes in a beige bowl, broccoli florets in a beige bowl, cauliflower florets in a beige bowl, chopped onion in a white bowl, shredded sharp cheddar in a small bowl, minced garlic in a small glass bowl, salt and black pepper in small glass bowls, cayenne in a small glass bowl, and veggie broth in a cream-colored measuring jug.
  • Butter: A little butter is used to sauté the onion and build a rich, savory base right from the beginning. You can swap it for olive oil if you prefer.
  • Veggies: It should comes as no surprise that this soup includes broccoli and cauliflower. Fresh florets give the best flavor and texture, but frozen is totally fine in a pinch. Just add it straight to the pot and expect a slightly softer finish. I’ve also added an onion for flavor. Yellow onion is my go-to for a subtly sweet, classic soup base, but white onion works too.
  • Potato: Russet potatoes are the best choice because they break down easily and blend super smooth, which helps thicken the soup without heavy cream. I recommend peeling the skin first. For a truly low-carb soup, omit the potato. It will still taste delicious, but it will just have a thinner consistency. Or, if you want a thicker soup without potato, allow the soup to simmer uncovered a little longer or add an extra cup or two of cauliflower.
  • Garlic: Fresh garlic gives the best flavor, but garlic powder works as a substitute. Use about 1/2 to 1 teaspoon garlic powder in place of the fresh garlic, added with the broth and seasonings.
  • Seasoning: Salt and black pepper are essential here, and I love a pinch of cayenne for gentle heat. If you are sensitive to spice, leave it out or swap in smoked paprika for warmth without the kick.
  • Vegetable broth: Vegetable broth keeps this soup vegetarian, but chicken broth is absolutely fine (and adds extra savory depth). If your broth is salty, season lightly at first and adjust at the end.
  • Sharp cheddar: Sharp cheddar brings the classic “broccoli cheddar” vibe and the most flavor per ounce. Delicious alternatives: Gruyere, Gouda (smoked or regular), Monterey Jack, or Pepper Jack. Pro Tip: Grate your own cheese if you can. Pre-shredded cheeses often contain anti-caking agents that can make soups less smooth.

Find the complete recipe with measurements in the recipe card below.

How to Make Broccoli Cauliflower Soup

Overhead shot of a cream-colored enameled Dutch oven with a black rim and white handles. Chopped onion and minced garlic are sautéing in the bottom of the pot. The pot sits on a bright white background with a black-and-white striped kitchen towel tucked along the right side.
Overhead shot of a cream enameled Dutch oven filled with broth covering broccoli, cauliflower, and potato pieces. A mound of ground black pepper and a pile of reddish-orange spice (cayenne) sit on top of the liquid near the surface. Black-and-white striped towel rests along the right edge.
  1. Sauté: Melt the butter in a large Dutch oven over medium heat. Cook the onion until soft, 5 to 7 minutes, then add the garlic for 30 seconds.
  2. Simmer: Add the potato and broth, bring to a boil, then reduce to a simmer and cook 10 minutes.
  3. Cook the veggies: Add the cauliflower and simmer 10 minutes, then add the broccoli and cook 8 to 10 minutes more, until fork-tender.
  4. Blend until creamy: Turn off the heat and blend the soup until smooth using an immersion blender (or carefully blend in batches in a high-speed blender). Thin with more broth if needed.
  5. Finish with cheese and season: Stir in the shredded sharp cheddar until melted, then season with salt, black pepper, and cayenne (if using). Taste and adjust as needed, then serve hot
Overhead hero photo of broccoli cauliflower soup in a cream enameled Dutch oven. The soup is creamy pale green and topped with shredded cheddar, scattered black pepper, and a few small broccoli florets. Styled props surround the pot including toasted bread slices on a plate at the top right, a small bowl of shredded cheese at the bottom left, a small bowl of whole peppercorns on the right, and broccoli and cauliflower heads near the edges. A black-and-white striped towel is draped along the lower right.

Recipe Variations

  • Spicy: Increase the cayenne slightly or add a few dashes of hot sauce before serving.
  • Extra creamy: After blending, stir in 1/2 to 1 cup heavy cream (or half-and-half) over low heat until warmed through, or stir in 2 to 4 ounces of cream cheese until warmed through. Do not boil.
  • Smoky: Add one teaspoon of smoked paprika for cozy, smoky flavor without bacon.
  • Low-carb: Skip the potato for a lighter, lower-carb soup. It will be a little thinner, so simmer uncovered for a few extra minutes or blend in extra cauliflower to thicken.
  • Dairy-free: Use olive oil instead of butter and skip the cheese, or use a dairy-free cheddar alternative. For extra creaminess, blend in a small handful of soaked cashews or a splash of unsweetened coconut milk.
  • Chunky: Blend only half the soup and leave the rest chunky, or stir in extra broccoli florets at the end for more texture.

Serving Suggestions

The best way to serve broccoli cauliflower soup is topped with extra shredded cheese, cracked black pepper, and chopped chives or green onions. We also love to eat it with:

Overhead serving photo of broccoli cauliflower soup in a light beige bowl. The soup is topped with shredded cheddar, cracked black pepper, and a few broccoli bits, with a gold-handled spoon resting in the bowl. In the background are toasted bread slices on a plate, a head of broccoli, and a small bowl of peppercorns. A black-and-white striped towel sits underneath the bowl.

Storage & Freezing Tips

  • Refrigerate: Let the soup cool, then store in an airtight container in the fridge for up to 4 days.
  • Freeze: This broccoli cauliflower soup freezes well. Cool completely, portion into freezer-safe containers, and freeze for up to 3 months.
  • Thaw: Thaw overnight in the fridge, then reheat slowly. If the texture looks slightly separated after freezing, a quick stir (or a short blitz with an immersion blender) brings it right back.
  • Reheat: Warm gently on the stovetop over medium-low heat (or in the microwave), stirring often. If it thickens too much, add a splash of broth to loosen it up.

More Favorite Soup Recipes

If you try making this broccoli cauliflower soup recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛

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Overhead photo of a light beige bowl filled with creamy pale green broccoli cauliflower soup topped with shredded cheddar and cracked black pepper. A toasted bread wedge is tucked into the right side of the bowl for dipping. A second bowl is partially visible at the bottom left, with a black-and-white striped towel underneath and toast slices in the background.
4.89 from 35 votes

Broccoli Cauliflower Soup Recipe

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
This creamy Broccoli Cauliflower Soup is made entirely on the stovetop with simple ingredients like broccoli, cauliflower, potato, broth, and sharp cheddar. The potato and cauliflower naturally thicken the soup, so you can skip heavy cream and still get a cozy, velvety texture in every spoonful.
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 6 servings
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Ingredients 

  • 2 tablespoons butter, or olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 small russet potato, peeled and cubed
  • 1 large head cauliflower, (about 4 cups) cut into small florets
  • 2 large heads broccoli, (about 6 cups) cut into small florets
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • ¼ teaspoon cayenne powder, optional
  • 6-8 cups vegetable broth, start with less, add more if necessary
  • 2 cups freshly shredded cheddar cheese, plus more for serving
US Customary – Metric

Instructions 

  • Soften the onion: Melt the butter in a large Dutch oven set over medium heat. Add the diced onion and cook, stirring often, until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
  • Cook the vegetables: Add the the diced potato, cauliflower and broccoli florets, and 6 cups of vegetable broth. Bring to a simmer, then cover and cook for 20 to 25 minutes, or until everything is very tender.
  • Season: Season with salt, pepper, and cayenne (optional).
  • Blend until smooth: Remove from heat and blend with an immersion blender until creamy. If the soup is thicker than you like, add the remaining broth a little at a time until it reaches your preferred consistency.
  • Add cheese: Return the pot to low heat. Stir in the cheddar until melted, then season with additional salt and black pepper to taste.
  • Serve: Ladle into bowls and top with extra cheddar and cracked black pepper.

Notes

  • Broth choice: Vegetable broth keeps it vegetarian, but chicken broth will add extra savory depth. Start with 6 cups and thin with more as needed after blending.
  • Cheese swaps: Sharp cheddar (or white cheddar) gives the most flavor, but gruyere, fontina, Monterey Jack, or gouda. For the smoothest melt, shred your own cheese.
  • Avoid grainy cheese: Keep the heat low when adding cheese and do not boil after the cheese goes in.
  • Make it extra creamy: Stir in ½ to 1 cup of heavy cream after blending and warm gently over low heat (do not boil).
  • Basic storage: Cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently and add a splash of broth if it thickens. Freeze for up to 3 months; thaw overnight in the fridge and reheat slowly.

Nutrition

Calories: 270kcal | Carbohydrates: 19g | Protein: 13g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 1649mg | Potassium: 618mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1068IU | Vitamin C: 72mg | Calcium: 313mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Jessica Randhawa

Chef | Food Photographer

Jessica Randhawa leads The Forked Spoon, sharing 15 years of experience and over 1,200 original recipes, kitchen tips, and practical cooking advice. Inspired by her world travels, Jessica's approachable recipes have been featured in outlets such as USA Today, Daily Mail, and CNET. She holds a Bachelor of Science from the University of California.

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Recipe Rating




4.89 from 35 votes (34 ratings without comment)

1 Comment

  1. Lauren says:

    5 stars
    I have made this so many times & it’s awesome!! Super filling & flavorful, my husband even asks me to make it. Definitely a keeper 😊

    Reply