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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

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 Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 6 servings
Calories: 270kcal
Chef: Jessica Randhawa

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

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
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