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Broccoli Cauliflower Soup

Broccoli cauliflower soup made silky with an immersion blender and finished with melted sharp cheddar. Creamy pale green-gold texture with tender floret pieces and savory garlic-onion depth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

Broccoli Cauliflower Soup
  • 3 cup broccoli florets
  • 3 cup cauliflower florets
  • 1 onion diced
  • 4 garlic minced
  • 4 cup vegetable or chicken broth
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp nutmeg
  • 1 salt and pepper to taste
  • 1 chives and extra cheddar for topping

Equipment

  • 1 Dutch oven

Method
 

Cook the base
  1. Melt the butter in a large pot over medium heat. Sauté the onion for 4 minutes, stirring until softened and fragrant.
  2. Add the garlic and flour to the pot. Cook for 1–2 minutes, stirring continuously, until the mixture looks smooth and lightly toasted.
  3. Gradually whisk in the broth until the mixture is smooth and lump-free. Add the broccoli, cauliflower, garlic powder, and smoked paprika, then stir to coat.
  4. Simmer the soup for 15–18 minutes, stirring occasionally, until the vegetables are very tender.
Blend and finish
  1. Blend the soup with an immersion blender until smooth. Stir in the heavy cream.
  2. Reduce the heat to low, then stir in the cheddar and nutmeg until the cheese is fully melted and the soup looks glossy.
  3. Season with salt and pepper to taste. Serve hot with extra cheddar and chives on top.

Notes

For the smoothest texture, blend while the soup is hot and keep the immersion blender fully submerged to avoid splashes. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months (reheat gently on the stovetop, stirring often). For a lighter version, use half-and-half instead of heavy cream (texture may be slightly less rich).