This deliciously comforting broccoli cauliflower soup uses real cheese to create a satisfying dish. It’s full of vegetables, but that doesn’t mean it isn’t packed with flavour! Make this recipe when you want a cosy, cheesy, filling recipe during colder weather and gloomy days. Bonus – This cheesy broccoli cauliflower soup recipe is kid-friendly (they won’t even taste the veggies in this yummy soup!).
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Creamy broccoli and cauliflower soup is made from fresh vegetables, cream, cheese, stock, and seasonings. The ingredients are blended to create a thicker, richer consistency. Expect cauliflower and broccoli soup to have a cheesy flavour and a creamy texture.
One of the main ingredients in this broccoli cauliflower soup is this green veggie. I recommend using fresh broccoli (and cauliflower) for this soup. While you can use frozen broccoli and cauliflower, they may make the soup watery.
Extra Mature Cheddar
Adding cheddar cheese boosts the soup’s flavour and gives it a cosier feel. You can also use other cheese like gouda, Colby Jack, and mozzarella. Or a combo of different cheeses.
This recipe gets its decadence from the addition of some cream cheese. Non-dairy options will also work, like coconut cream.
See the recipe card for full information on all ingredients and quantities
This broccoli cauliflower soup is great, as you can adjust it to your needs. For example, you can use non-dairy milk/cream (like coconut milk or almond milk) and dairy-free cheese to make broccoli cauliflower soup vegan. Nutritional yeast will also add a cheesy flavour without the use of dairy. For a bolder flavour, use pepper Jack cheese instead of cheddar. It adds a bit of heat.
For more flavour, you can also add spices, like smoked paprika and dry mustard. Or, swap chicken broth for vegetable broth. Save time prepping fresh veggies by using frozen veggies. If you use frozen veg, you may need to adjust the thickness by adding cornstarch or more cheese. For a more hands-off version, you can also make this healthy broccoli cauliflower soup recipe in a crock pot.
3. After around 8 minutes add the garlic, stir and cook for a further 2 minutes (Image 3).
4. Now prepare the broccoli and cauliflower, by slicing into florets (Image 4).
5. Next, add the broccoli and cauliflower florets, the potato and stock into the pan. Stir to combine and cover with a lid. Leave to simmer for 20 minutes, stirring around 3 times (Image 5).
6. Remove from the heat, then add the cream cheese, cheddar, half of the fresh basil, Worcestershire sauce and white wine vinegar (Image 6).
7. Use a hand blender to blitz until smooth. Taste to adjust seasoning with more salt and pepper (Image 7).
8. Serve with a little dollop of cream cheese, a crack of black pepper, some torn fresh basil and an optional swirl of extra virgin olive oil (Image 8).
Unsure of how to serve this delicious broccoli cauliflower soup? Here are a few ideas:
With a protein of choice. You can make this soup more filling by serving it alongside a protein-filled entrée. For example, you could serve the cauliflower broccoli soup with roasted chicken or grilled steak.
Blend with an immersion blender. I recommend using an immersion blender to create a creamy consistency in this broccoli cauliflower soup. It saves you the step of pouring the soup into the blender. Plus, it helps prevent burns from the soup splashing out while pouring.
Don’t use Velveeta. Much of the flavour in this broccoli cauliflower soup recipe comes from the cheddar. Using Velveeta will provide a much milder taste, so you’ll have to use additional seasoning.
Use freshly grated cheese or cheese blocks. Pre-shredded cheese is made with an anti-caking agent that keeps the pieces from sticking together. This ingredient also means pre-shredded cheese doesn’t melt as well. Use freshly grated for the best results.
If you’d like to make the recipe for this broccoli cauliflower soup ahead of time, it will stay good in the fridge for up to three days. Cook the cream of broccoli and cauliflower soup as the instructions note. Then, heat it on the stove right before serving it.
Can you freeze this soup?
Yes, you can freeze this cauliflower broccoli potato soup. Once the soup is cooled, put it in an airtight container or bag. Then, you can freeze it. It should stay good in the freezer for up to three months.
When you’re ready to eat the soup, let it defrost in the fridge overnight. Then, follow the notes below to reheat it.
For the best results with this yummy broccoli cauliflower soup, reheat it in a pot on the stovetop. Since it has dairy, it’s easier for the soup to separate while sitting in the fridge. Stirring consistently as it heats will help recombine the soup.
There are a few ways you can fix broccoli cauliflower soup that’s too watery. For one, you can add more shredded cheese (or cream cheese) to the recipe. Or, you can add cornstarch/flour to the soup. Both options help you turn watery soup into a thicker, creamy dish.
Adding cream to the recipe helps provide a rich, thick broth. Ensure you do not skip the cream, or the soup will not feel as rich.
Yes, if you use pureed cauliflower (or puree the soup ingredients together), it will help thicken the soup.
Pair these protein-rich entrees with the broccoli cauliflower soup for a more filling meal: The BEST Crispy Chicken Wrap, The BEST Crispy Bone-in Chicken Thighs, or Creamy Butternut Squash Pasta
If you tried this Creamy Broccoli and Cauliflower Soup recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x