Name: Broccoli, Cauliflower and Cheese Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 tablespoons olive oil (I use regular or light-tasting); 1 cup diced carrots; 1 cup diced celery; 1 cup diced onion; 3 tablespoons all-purpose flour; 4 cups water; 4 teaspoons roasted chicken base (I use Better Than Bouillon (See Notes below)); 3 cups fresh broccoli florets; 3 cups fresh cauliflower florets; 1 cup half and half; 2 cups freshly-shredded sharp cheddar cheese (white or yellow); salt and pepper (to taste)

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This easy creamy Broccoli, Cauliflower and Cheese Soup is hearty, comforting and packed with good-for-you veggies and flavor. And it's ready in less than an hour!

bowl of broccoli, cauliflower and cheese soup with a spoon in it

Michelle's Recipe Rundown

Soup is such a great way to eat your vegetables, and this one is the perfect example because it's got lots of them. For 4 generous servings of soup, I start with 9 cups of fresh veggies: broccoli, cauliflower, carrots, celery, and onions.

BUT that's not what you'll be thinking about while you're eating it. You'll just be thinking about how delicious it is and how quick and easy it was to make with very simple ingredients.

The broth is creamy and has plenty of cheesy flavor from the sharp cheddar. I thicken it just slightly to give it some body without making it gloopy. I then use a hand-held potato masher to get the cooked veggies into perfectly-sized chunks that give the soup a really nice texture.

Ready in just 40 minutes - and that includes all the prep work - this satisfying and nutritious soup is great for lunch or dinner. It's one of my go-to recipes on meatless meal days.

And with all that cheesy goodness, I think you may even win over some of those picky eaters who think they don't like vegetables!

Featured Review:
This soup was delicious and not hard to make either. Everyone loved it and I will make it often. Thanks for a great recipe!
~ Laura ⭐⭐⭐⭐⭐

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Michelle's Recipe Rundown
Ingredients & Notes
How to Make Broccoli, Cauliflower & Cheese Soup
Recipe Tips
Storing Leftovers, Reheating & Freezing
Serving Suggestions
More Vegetable Soup Recipes to Try
📋Recipe

Ingredients & Notes

This photo shows all of the ingredients you'll need to make this broccoli, cauliflower and cheddar cheese soup; amounts are in the recipe card below. I've also included a few notes below for some of the items on making the best selections, preparation and easy substitutions.

All of the ingredients needed to make broccoli, cauliflower and cheese soup.

Olive Oil - I use a regular or light-tasting olive oil as opposed to extra-virgin which can have a stronger flavor. You can substitute any neutral-flavored oil, such as avocado oil or vegetable oil, or you can use butter.
Roasted Chicken Base + Water - Better Than Bouillon is my choice because it adds a lot of great flavor (#notsponsored); feel free to use your favorite. Roasted vegetable base can be used as a vegetarian option. You can substitute canned or boxed broth or stock; just make sure it has plenty of flavor.
Broccoli and Cauliflower - I prefer the flavor and texture of fresh veggies in this soup, so that's what I recommend.
- TIP: I have substituted frozen broccoli and cauliflower with very good results; since they are partially cooked and already have a softer texture, reduce the cooking time as needed so they don't get too mushy.
Half-and-Half - You will find this in the dairy aisle of most grocery stores near the cream; or you can easily make your own by combining equal parts of whole milk and heavy cream.
Sharp Cheddar Cheese - White or yellow; freshly shred it from a block of cheese. You can substitute mild, medium or extra-sharp cheddar depending on the flavor you like.
- TIP: Don't substitute pre-shredded cheese, as it can have anti-caking agents or other additives that may prevent it from melting well.

How to Make Broccoli, Cauliflower & Cheese Soup

This is a brief overview of the steps with photos for visual guidance. The full printable recipe with ingredient amounts and detailed instructions is in the recipe card below.

Carrots, celery and onions being sautéed in a pot.

Sauté the carrots, celery and onions in olive oil until beginning to soften.

Carrots, celery, onions and flour being cooked in a pot with a small inset photo that shows the flour being added to the pot.

Add flour; cook for one minute.

Broccoli, cauliflower and chicken broth added to the pot.

Add the chicken base, water, broccoli and cauliflower.

The pot with the lid on it on the stove.

Bring to a boil, then reduce the heat, cover and simmer until the veggies are tender.

A potato masher mashing the cooked vegetables in the pot.

Use a potato masher to mash the veggies to your desired consistency.

A collage of 3 images, one showing the half and half being added to the pot, one showing the cheese being added to the pot, and one showing everything being stirred together.

Off the heat, add the half-and-half and cheese; stir until the cheese is melted.

Recipe Tips

Add the cheese in smaller batches, and always add it off the heat. This will prevent it from clumping in the soup. Stir after each addition until the cheese is completely melted before adding more.
You can purée the soup if you prefer a smoother texture. Use either an immersion blender, blender or food processor, and be sure to follow the manufacturer's safety instructions for blending hot foods.

Storing Leftovers, Reheating & Freezing

To store leftovers: Once cooled, place the soup in an airtight container and store it in the refrigerator for up to 3 to 4 days.

To reheat: Place the soup in a pot over low heat and stir occasionally just until heated through. Don't boil, as this can cause the dairy to separate or the cheese to stick to the bottom of the pot. Alternately, you can reheat it in a microwave-safe bowl in the microwave.

Notes on Freezing: I generally don't recommend freezing creamy soups because the dairy can separate and have a grainy texture.

That being said, soups thickened with flour, like this one, can sometimes end up just fine because the flour helps stabilize the texture. And I have, in fact, successfully frozen, thawed and reheated this soup many times (but I can't guarantee those results).

Alternately, you could prepare the soup up to the point of mashing the vegetables, then cool and freeze that. Then add the half-and-half and cheese when it is thawed and reheated.

pot of broccoli, cauliflower and cheese soup with a ladle in it

Serving Suggestions

It may be gilding the lily a bit, but I usually like to top my soup with a little extra shredded cheddar cheese. You could also add something crunchy like my Cajun-Spiced Oyster Crackers or Homemade Croutons.

And although it's great all on its own, I do love to serve it with some of my Easy Cheesy Garlic Biscuits or Homemade Garlic Bread. Or you can pair it with your favorite salad or sandwich.

I hope you try this Broccoli, Cauliflower and Cheese Soup recipe and love it as much as I do. Thanks for visiting today!

More Vegetable Soup Recipes to Try

Be sure to check out my Soup, Stew and Chili Recipes page for lots more ideas!

If you make this recipe, I'd love to know how it went! Please leave a comment and star rating below. Thanks!

📋Recipe

Broccoli, Cauliflower and Cheese Soup

This easy creamy Broccoli, Cauliflower and Cheese Soup is hearty, comforting and packed with good-for-you veggies and flavor. And it's ready in less than an hour!

4.96 from 49 votes

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Author: Michelle

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: 4 (about 2 cups each)

Estimated Calories: 471

Ingredients

2 tablespoons olive oil, I use regular or light-tasting
1 cup diced carrots
1 cup diced celery
1 cup diced onion
3 tablespoons all-purpose flour
4 cups water
4 teaspoons roasted chicken base, I use Better Than Bouillon (See Notes below)
3 cups fresh broccoli florets
3 cups fresh cauliflower florets
1 cup half and half
2 cups freshly-shredded sharp cheddar cheese, white or yellow
salt and pepper, to taste

Instructions

In a large pot (I use a 4-quart or larger), heat the olive oil over medium heat. Add the carrots, celery, and onions. Season lightly with salt and pepper. Sauté until the veggies begin to soften, about 5 minutes.
Add the flour and cook for another minute, stirring.
Add the water and chicken base to the pot along with the broccoli and cauliflower; stir to combine.
Bring to a boil, then reduce the heat to a simmer. Cover the pot with a lid and simmer until the veggies are tender, about 10 minutes.
Turn off the heat. Using a hand-held potato masher, mash the veggies until they reach your desired consistency.
Add the half-and-half, then add the cheese in in a few small batches, stirring after each addition until it is fully melted. Taste and adjust the seasonings if needed.

Notes

For the chicken base, if you use a different brand, follow the instructions on the packaging for how much you need for each cup of water to make broth. Better Than Bouillion uses 1 teaspoon per cup of water, so I use 4 teaspoons. But some brands may use more or less per cup. Adjust the amount accordingly.
4 cups of canned or boxed chicken stock can be used in place of the chicken base and water, but the flavor will be a bit different (I think the chicken base has much more flavor).
Roasted vegetable base or vegetable broth/stock can be used for a vegetarian option.
You can use frozen broccoli and cauliflower instead of fresh. Since it is already partially cooked and has a softer texture, just be sure to reduce the cooking time, as needed, so they don't get too mushy.
This recipe makes 4 generous servings of about 2 cups each, which is perfect for a bowl of soup as the main dish, but you could stretch it out to 6 servings of about 1 ⅓ cups each if you were serving it as a starter, more like a cup of soup rather than a bowl.

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