Servings
Font
Back
Broccoli Cauliflower Cheddar Cheese Soup
5 from 228 votes

Broccoli Cauliflower Cheddar Cheese Soup

This broccoli cauliflower cheddar cheese soup combines tender florets of broccoli and cauliflower with shredded carrot and sharp cheddar in a creamy vegetable stock-based broth. A roux made from butter, onion, garlic, and flour creates a smooth and velvety texture, while seasonings provide gentle warmth. The soup cooks until the vegetables are just tender, then cheese is stirred in for richness and melt-in-your-mouth comfort.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Calories: 552 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 3 Tablespoon butter unsalted
  • 1 ½ cups yellow onion diced (1 small onion)
  • 4 garlic finely chopped, cloves
  • salt to taste
  • 3 Tablespoon all-purpose flour
  • 2 ½ cups vegetable stock 2 if using Instant Pot
  • 2 cups half-and-half room temperature
  • black pepper to taste, freshly ground
  • ⅛ tsp white pepper
  • 2 cups broccoli chopped, florets
  • 2 cups cauliflower chopped, florets
  • 1 carrot shredded, large
  • 8 ounces cheddar cheese shredded* (2 cups once shredded)

Instructions

Stovetop Directions
    Cup of Yum
  1. In a dutch oven or stockpot, melt butter over medium heat and add diced onion. Sautee for a minute, then add garlic with a pinch of salt; continue sauteing for 2 minutes.
  2. Whisk in flour, continuing to whisk for 1-2 minutes to cook the flour down. Whisk in vegetable stock, incorporating with the flour mixture. Add half-and-half, salt, and pepper (to taste), and white pepper. Then add broccoli, cauliflower, and carrot. Simmer - do not boil - for 15-20 minutes until vegetables are just tender enough to be pierced with a fork. 
  3. Remove from heat, and stir in shredded cheese in batches. Adjust salt and pepper as your taste desires, and serve! 
Instant Pot Directions:
  1. Using the sautee function of your Instant Pot, melt butter and add diced onion. Sautee for a minute, and add garlic with a pinch of salt. Whisk in flour, continuing to whisk for 1-2 minutes to cook the flour down. Add white and black pepper, and an additional pinch of salt. Whisk in 2 cups vegetable stock, incorporating with the flour mixture. Add broccoli, cauliflower, and carrot.
  2. Put the lid on the Instant Pot, making it is sealed. Set to high pressure for zero minutes. Once it's come to pressure, carefully quick release the pressure. 
  3. While the Instant Pot is working its magic, warm the half-and-half in a small saucepan on the stove.
  4. Once you've released the pressure after cooking, stir in half-and-half. Add shredded cheese in batches, stirring to melt in between each addition. Adjust salt level according to taste (since you weren't able to while cooking). 

Notes

  • Shred carrots yourself using the large holes on a box grater for better freshness and texture.
  • Grate your own cheddar to avoid anti-caking agents, which can affect cheese melting and texture.
  • Store leftovers in an airtight container refrigerated for up to 3-4 days.
  • Reheat soup on the stovetop or microwave to warm it without breaking the texture.
  • Look for cheddar labeled vegetarian if dietary needs require it.

Nutrition Information

Calories 552kcal (28%) Carbohydrates 26g (9%) Protein 22g (44%) Fat 42g (65%) Saturated Fat 26g (130%) Trans Fat 1g (50%) Cholesterol 127mg (42%) Sodium 1108mg (46%) Potassium 663mg (14%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 4404IU (88%) Vitamin C 72mg (80%) Calcium 596mg (60%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 552

% Daily Value*

Calories 552kcal 28%
Carbohydrates 26g 9%
Protein 22g 44%
Fat 42g 65%
Saturated Fat 26g 130%
Trans Fat 1g 50%
Cholesterol 127mg 42%
Sodium 1108mg 46%
Potassium 663mg 14%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 4404IU 88%
Vitamin C 72mg 80%
Calcium 596mg 60%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.