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Creamy Broccoli and Cauliflower Soup Recipe for Cozy Meals

This creamy Broccoli Cauliflower Soup is light, comforting, and made entirely on the stovetop—no heavy cream required. It combines broccoli, cauliflower, and potato to create a naturally velvety texture, with sharp cheddar for savory depth. This vegetarian, gluten-free soup is simple to prepare and family-friendly.

Overhead photo of a light beige bowl filled with creamy pale green broccoli cauliflower soup topped with shredded cheddar and cracked black pepper. A toasted bread wedge is tucked into the right side of the bowl for dipping. A second bowl is partially visible at the bottom left, with a black-and-white striped towel underneath and toast slices in the background.

Broccoli Cauliflower Cheese Soup

This easy broccoli cauliflower soup blends the best parts of broccoli-potato and broccoli-cheddar soups while staying streamlined for weeknight cooking. The potato and cauliflower break down during cooking and blending, producing a thick, creamy base without the need for heavy cream. A modest amount of sharp cheddar adds the classic, cheesy flavor while keeping the soup lighter.

Table of Contents

  • Broccoli Cauliflower Cheese Soup
  • Broccoli Cauliflower Soup Ingredients and Substitutions
  • How to Make Broccoli Cauliflower Soup
  • Recipe Variations
  • Serving Suggestions
  • Storage & Freezing Tips
  • More Favorite Soup Recipes
  • Broccoli Cauliflower Soup Recipe

Broccoli Cauliflower Soup Ingredients and Substitutions

Basic ingredients and simple swaps to keep the soup flexible.

Overhead ingredient photo on a white marble surface with text overlays labeling each item: POTATO, BUTTER, PEPPER, SHARP CHEDDAR, SALT, BROCCOLI, VEGGIE BROTH, CAYENNE, GARLIC, CAULIFLOWER, and ONION.
  • Butter: Use butter to sauté the onion for a savory base. Substitute olive oil for a dairy-free option.
  • Veggies: Fresh broccoli and cauliflower florets are ideal for texture and flavor, but frozen works in a pinch—expect a slightly softer finish. Use yellow or white onion for the base.
  • Potato: A peeled russet potato breaks down easily and helps thicken the soup. Omit the potato for a lower-carb version; the soup will be thinner unless you simmer longer or add extra cauliflower.
  • Garlic: Fresh garlic is best; substitute 1/2–1 teaspoon garlic powder if needed.
  • Seasoning: Salt and black pepper are essential. A pinch of cayenne adds gentle heat; use smoked paprika for warmth without spice.
  • Broth: Vegetable broth keeps the recipe vegetarian; chicken broth adds extra savory depth. If your broth is salty, add salt sparingly and adjust to taste.
  • Cheese: Sharp cheddar delivers the signature flavor. Good alternatives include Gruyère, Gouda, Monterey Jack, or Pepper Jack. For the smoothest result, shred cheese fresh rather than using pre-shredded varieties.

See the recipe card below for full measurements and details.

How to Make Broccoli Cauliflower Soup

Overhead shot of a cream-colored enameled Dutch oven with a black rim and white handles. Chopped onion and minced garlic are sautéing in the bottom of the pot.
Overhead shot of a cream enameled Dutch oven filled with broth covering broccoli, cauliflower, and potato pieces.
  1. Sauté: Melt butter in a large Dutch oven over medium heat. Cook the chopped onion until soft, about 5–7 minutes. Add garlic and cook 30 seconds until fragrant.
  2. Simmer: Add the cubed potato and 6 cups of broth, bring to a boil, then reduce to a simmer for about 10 minutes.
  3. Cook the vegetables: Add the cauliflower and simmer 10 minutes. Add the broccoli and cook another 8–10 minutes, until all vegetables are fork-tender.
  4. Blend until creamy: Remove from heat and puree with an immersion blender until smooth, or blend carefully in batches in a high-speed blender. Thin with extra broth if needed.
  5. Finish and season: Return to low heat, stir in shredded sharp cheddar until melted, then adjust seasoning with salt, black pepper, and cayenne if desired. Serve hot.
Overhead hero photo of broccoli cauliflower soup in a cream enameled Dutch oven. The soup is creamy pale green and topped with shredded cheddar, scattered black pepper, and a few small broccoli florets.

Recipe Variations

  • Spicy: Increase cayenne or add hot sauce to taste.
  • Extra creamy: After blending, stir in 1/2–1 cup heavy cream or 2–4 ounces cream cheese over low heat (do not boil).
  • Smoky: Add 1 teaspoon smoked paprika for a bacon-like warmth without meat.
  • Low-carb: Omit the potato and add extra cauliflower or simmer uncovered to thicken.
  • Dairy-free: Use olive oil instead of butter and a dairy-free cheddar or blend in soaked cashews or unsweetened coconut milk for creaminess.
  • Chunky: Puree only part of the soup or stir in extra florets at the end for texture.

Serving Suggestions

Top the soup with extra shredded cheese, cracked black pepper, and chopped chives or green onions. Great pairings include:

  • Crusty bread, garlic bread, biscuits, or homemade croutons for dipping.
  • A simple side salad to balance the meal.
  • A grilled cheese or warm sandwich for a comforting combination.
  • For extra protein, serve with rotisserie chicken or stir in shredded chicken at the end.
Overhead serving photo of broccoli cauliflower soup in a light beige bowl. The soup is topped with shredded cheddar, cracked black pepper, and a few broccoli bits, with a gold-handled spoon resting in the bowl.

Storage & Freezing Tips

  • Refrigerate: Cool completely and store in an airtight container for up to 4 days.
  • Freeze: Portion into freezer-safe containers and freeze for up to 3 months.
  • Thaw: Thaw overnight in the fridge and reheat gently. If separated, stir or briefly blend to restore a smooth texture.
  • Reheat: Warm over medium-low heat or in the microwave, stirring often. Add a splash of broth if the soup becomes too thick.

More Favorite Soup Recipes

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Potato Leek Soup

Shallow bowl filled with smooth and creamy, blended butternut squash soup.

Butternut Squash Soup

Bowl of Chicken Pot Pie Soup garnished with parsley and cracked pepper, served with biscuits on the side.

Chicken Pot Pie Soup

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Tomato Basil Soup Recipe

If you try this broccoli cauliflower soup, please leave a comment and rating—feedback helps other readers discover and enjoy the recipe.

Overhead photo of a light beige bowl filled with creamy pale green broccoli cauliflower soup topped with shredded cheddar and cracked black pepper. A toasted bread wedge is tucked into the right side of the bowl for dipping.

Broccoli Cauliflower Soup Recipe

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa

This stovetop Broccoli Cauliflower Soup uses simple ingredients—broccoli, cauliflower, potato, broth, and sharp cheddar—for a cozy, creamy bowl without heavy cream.
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Servings: 6 servings

Ingredients

  • 2 tablespoons butter, or olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 small russet potato, peeled and cubed
  • 1 large head cauliflower (about 4 cups), cut into small florets
  • 2 large heads broccoli (about 6 cups), cut into small florets
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • ¼ teaspoon cayenne powder (optional)
  • 6–8 cups vegetable broth, start with less and add more if needed
  • 2 cups freshly shredded cheddar cheese, plus more for serving

Instructions

  • Soften the onion: Melt butter in a large Dutch oven over medium heat. Add the diced onion and cook, stirring often, until soft and translucent, about 5 minutes. Stir in the minced garlic and cook 30 seconds.
  • Cook the vegetables: Add the diced potato, cauliflower, broccoli, and 6 cups of vegetable broth. Bring to a simmer, cover, and cook 20–25 minutes, or until very tender.
  • Season: Add salt, pepper, and cayenne if using.
  • Blend until smooth: Remove from heat and blend with an immersion blender until creamy. Add remaining broth a little at a time if you prefer a thinner consistency.
  • Add cheese: Return the pot to low heat. Stir in the cheddar until melted, then adjust salt and pepper to taste.
  • Serve: Ladle into bowls and top with extra cheddar and cracked black pepper.

Notes

  • Broth choice: Vegetable broth keeps it vegetarian; chicken broth adds more savory depth. Start with 6 cups and thin after blending as needed.
  • Cheese swaps: Sharp cheddar or white cheddar gives bold flavor; Gruyère, fontina, Monterey Jack, or gouda also work. Shred your own cheese for the best melt.
  • Avoid grainy cheese: Keep the heat low when adding cheese and do not boil after the cheese is in the pot.
  • Extra creamy: Stir in ½–1 cup heavy cream after blending and warm gently over low heat (do not boil).
  • Storage: Cool completely, refrigerate up to 4 days, or freeze up to 3 months. Thaw overnight and reheat slowly, adding broth if needed.

Nutrition

Calories: 270 kcal | Carbohydrates: 19 g | Protein: 13 g | Fat: 17 g | Saturated Fat: 10 g | Sodium: 1649 mg | Fiber: 4 g

Nutrition information is an approximation.

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