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Broccoli Cauliflower Soup

Broccoli cauliflower soup simmers broccoli and cauliflower in a creamy cheddar broth until the vegetables are very tender. An immersion blender breaks down about half the vegetables, leaving a hearty mix of smooth soup and intact pieces.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cups low-sodium vegetable broth
  • 3 cups broccoli florets, cut into bite-size pieces
  • 3 cups cauliflower florets, cut into bite-size pieces
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup half-and-half
  • 1.5 cups sharp cheddar cheese shredded

Equipment

  • 1 5-quart Dutch oven
  • 1 immersion blender

Method
 

  1. Melt the butter in a 5-quart Dutch oven over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened.
  2. Stir in the garlic and cook for 30 seconds, then stir in the flour and cook for 1 minute.
  3. Gradually whisk in the vegetable broth until smooth, then add the broccoli, cauliflower, salt, and pepper. Bring to a simmer over medium-high heat.
  4. Reduce the heat to medium-low, cover, and simmer for 15–20 minutes, stirring once or twice, until the vegetables are very tender.
  5. Use an immersion blender to pulse the soup until about half the vegetables are broken down, leaving some pieces intact.
  6. Stir in the half-and-half and cheddar, then cook over low heat for 2–3 minutes, stirring, until the cheese is melted and the soup is hot; do not boil.

Notes

For the smoothest texture, do not boil the soup after adding the cheese. Refrigerate leftovers for 3–4 days; freezing is possible, though the dairy may separate when reheated. For a dairy-free swap, use unsweetened oat milk and dairy-free cheddar.