Print Recipe

Broccoli, Cauliflower and Cheese Soup

This easy, creamy Broccoli, Cauliflower and Cheese Soup takes everyone's favorite broccoli cheese soup and amps it up with even more good-for-you veggies, and it's ready in less than an hour!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Soup
Cuisine: American
Servings: 4
Calories: 471kcal
Author: Michelle / Now Cook This!


  • 2 tablespoons olive oil, use regular or light - not extra virgin
  • 1 cup diced carrots, about 2 medium to large
  • 1 cup diced celery, about 2 large ribs
  • 1 cup diced onion, about 1 small to medium
  • salt and pepper, to taste
  • 3 tablespoons all-purpose flour
  • 4 cups water
  • 4 teaspoons chicken base, such as Better Than Bouillon
  • 3 cups fresh broccoli florets
  • 3 cups fresh cauliflower florets
  • 1 cup half and half
  • 2 cups shredded sharp cheddar cheese


  • 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.
  • Combine the water and chicken base. Add to the pot along with the broccoli and cauliflower.
  • 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 potato masher, mash the veggies until they reach the desired consistency.
  • Add the half and half and the cheese. Stir until the cheese is melted. Taste and adjust seasoning if needed.

Recipe Notes

  • 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 1/3 cups each if you were serving it as a starter - more like a cup of soup rather than a bowl.
  • You can use frozen broccoli and cauliflower. Just be sure to reduce the cooking time so that they don't get mushy.
  • You can use 4 cups of canned or boxed chicken stock 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).
  • Omit the flour to make the soup gluten-free. Use your favorite gluten-free thickening agent and method to thicken the soup (cornstarch, arrowroot, tapioca starch, etc.).
  • I don't recommend freezing this soup. Soups with dairy can separate and take on an odd texture when frozen and reheated.