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Broccoli Cauliflower Soup
This cozy and gloriously cheesy Broccoli Cauliflower Soup is quick, easy, and entirely from scratch! Top it with your choice of tasty toppings and get ready to faceplant!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 8 cups
Calories: 213 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 12 oz bag of fresh chopped broccoli and cauliflower (or 3.5-4 cups chopped)
- 1 small yellow onion (1 ¼ cup diced)
- 2 large carrots (1 cup grated)
- 2-3 cloves garlic
- 2 ½ TBSP unsalted butter (divided)
- 3 TBSP flour
- 3 cups low-sodium vegetable broth or chicken broth if preferred
- ½ tsp sea salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- 6 oz freshly grated sharp cheddar cheese
- ½ cup heavy cream or half cream + half milk
TASTY TOPPING OPTIONS
- extra grated cheddar cheese
- crumbed cooked bacon or vegetarian bacon bits
- chopped green onion
- broccoli sprouts
Instructions
FIRST PREP THE VEGGIES
- Peel onion, carrots, and garlic cloves. Dice onion and mince garlic. Shred carrots or use pre-shredded.
- Regardless of using a whole head of broccoli/cauliflower or the bagged chopped veggies, we're going to chop them up smaller than normal. Dice the stems and chop florets into smaller pieces so we get a little goodness in each spoonful. See photo in post.
Cup of Yum
MEASURE OUT REMAINING INGREDIENTS
- Freshly grate 6 ounces sharp cheddar cheese. You'll use approx. 3/4 of a typical 8 oz block.(Bagged cheese will not melt properly into the broth) Set aside.
- Measure out and prep remaining ingredients for speedier soup assembly.
LET'S GET COOKING!
- In a large pot or dutch oven, melt 1 TBSP butter over medium-high heat.
- Add your onion and carrots and cook until tender. Reduce heat to medium and add remaining garlic and butter, sautéing briefly until fragrant.
- Add flour and mix well. Continue to stir, allowing the raw flour to cook off for 20-30 seconds or so.
- Add broccoli, cauliflower, and choice of broth. To prevent sticking, stir constantly as the soup bubbles and thickens.
- Season with garlic powder, salt, and pepper. Reduce heat to low (I set mine to 2), cover, and simmer for 10-15 minutes until broccoli and cauliflower are tender.
- Remove from heat and stir in heavy cream.
- Working in 3 batches, stir in grated cheeses until melted.
- Ladle soup into bowls and top with all your favorite toppings. Enjoy!
Notes
- If using regular sodium broth vs low-sodium or salted butter instead of unsalted, simply skip adding the salt until the end and season to taste.
- No heavy cream or half and half? I've used a little cream cheese to add richness to the soup and it's pretty glorious too.
- Nutrition Facts below are estimated per cup of soup using an online recipe nutrition calculator. Adjust as needed based on toppings added and enjoy!
Nutrition Information
Calories
213kcal
(11%)
Carbohydrates
10g
(3%)
Protein
8g
(16%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
47mg
(16%)
Sodium
314mg
(13%)
Potassium
244mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
3354IU
(67%)
Vitamin C
40mg
(44%)
Calcium
192mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8cups
Amount Per Serving
Calories 213
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 314mg | 13% |
| Potassium | 244mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3354IU | 67% |
| Vitamin C | 40mg | 44% |
| Calcium | 192mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.