Broccoli Cauliflower Soup
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Broccoli Cauliflower Soup
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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!
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Ingredients
- 12 oz broccoli or 3.5-4 cups chopped, fresh chopped, bagged
- 12 oz cauliflower or 3.5-4 cups chopped, fresh chopped, bagged
- 1 yellow onion 1 ¼ cup diced, small
- 2 carrot 1 cup grated, large
- 2-3 cloves garlic
- 2 ½ TBSP butter divided, unsalted
- 3 TBSP flour
- 3 cups vegetable broth or chicken broth if preferred, low-sodium
- ½ tsp salt sea salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- 6 oz cheddar cheese freshly grated, sharp
- ½ cup heavy cream or half cream + half milk
TASTY TOPPING OPTIONS
- cheddar cheese grated, extra
- Bacon crumbed cooked; or vegetarian bacon bits
- green onion chopped
- broccoli sprout
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.
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
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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%)
Nutrition Facts
Serving: 8cups
Amount Per Serving
Calories 213 kcal
% 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.
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