30-Minute Broccoli Cauliflower Cheese Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
224 kcal
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Course
Main Course, Soup
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Cuisine
American
30-Minute Broccoli Cauliflower Cheese Soup
Description
The soup starts by sautéing butter with diced onion, carrot, celery, and garlic, creating a flavorful base. Flour is stirred in to lightly thicken the mixture before adding vegetable broth along with broccoli and cauliflower florets. Simmering until the vegetables are fork-tender allows them to release natural sweetness and soften for blending.
Half of the soup is blended until smooth to create a creamy texture while leaving some vegetable pieces intact for body. Cheddar cheese and Dijon mustard added at the end enrich the flavor with sharpness and slight tanginess, rounding out the taste.
Served hot, this soup pairs well with crusty bread or a dollop of sour cream for extra richness. It works well as a standalone light meal or alongside sandwiches.
When blending with a countertop blender, ensure it is not fully covered to prevent steam buildup. Leftovers can be refrigerated for several days, keeping the soup convenient for later meals.
Ingredients
- 2 Tbsp butter 28 g, unsalted
- 1 cup yellow onion about 1 onion, diced
- 1 cup carrot 140 g, diced
- 1 cup celery 140 g, diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour 30 g
- 6 cups vegetable broth 1.4 L
- 4 cups broccoli about ½ head, bite-sized florets
- 4 cups cauliflower florets about ½ head, bite-sized
- 1 cup cheddar cheese 114 g, shredded
- 1 tsp Dijon mustard
- salt to taste
Instructions
- Flavor Base: Set a large pot over medium heat. Add butter, onion, carrots, celery, and garlic. Stir and cook until onion is soft and translucent, about 5 minutes.
- Soupify: Stir in flour to evenly coat the veggies. Stir in broth, broccoli, and cauliflower. Bring to a gentle simmer, then cover and let cook until broccoli is fork-tender.
- Blend: Scoop about half of the fillings from the pot. Blend the half that remains until smooth (using either a handheld immersion blender, or by carefully transferring to a countertop blender*). Stir reserved solids back into soup.
- Finish: Stir in cheese and mustard. Taste and add salt as needed. Serve hot, topped with shredded cheese, crusty bread, and/or a dollop of sour cream.
Notes
- Do not fully cover the blender during pureeing to avoid steam buildup and potential injury.
- Store leftovers in an airtight container refrigerated for up to 3 to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 224kcal | 11% |
| Carbohydrates | 17.2g | 6% |
| Protein | 13.7g | 27% |
| Fat | 11.9g | 18% |
| Saturated Fat | 6.8g | 34% |
| Cholesterol | 30mg | 10% |
| Sodium | 984mg | 41% |
| Potassium | 761mg | 16% |
| Fiber | 4.6g | 18% |
| Sugar | 5.4g | 11% |
| Calcium | 210mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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