Broccoli, cauliflower, and cheese soup brings warmth and comfort in every bowl. It’s a delightful dish that combines the goodness of fresh vegetables with a rich, cheesy flavor. This soup is not just filling but also nutritious, making it a perfect meal for any time of the year. Whether you want something hearty on a cold day or a light yet satisfying dinner, this soup is an excellent choice.
The vibrant green of broccoli and the creamy texture of cauliflower blend beautifully in a cheesy base that everyone in the family will love. From young kids to adults, this soup can win hearts with its simple yet delicious taste. Learning how to make this soup is easy, and it can become a regular item on your menu.
WHY YOU WILL LOVE THIS RECIPE
There are many reasons to fall in love with broccoli, cauliflower, and cheese soup. First, it is incredibly easy to prepare. With just a few ingredients and simple steps, you can create a meal that feels special.
Second, the flavor combination is delightful. The slight bitterness of broccoli perfectly balances the subtle sweetness of cauliflower, all merged together in a creamy, cheesy soup. Each spoonful is a tasty experience that melts in your mouth.
Third, it’s a healthy option. Packed with vegetables, this soup has vitamins and nutrients that your body needs. You get the benefits of fiber, vitamins C and K, and other essential nutrients, making it good for your overall health.
Also, this soup can cater to various diets. You can adjust the ingredients to fit vegetarian or gluten-free needs. You can play with different cheeses or add additional spices to give the soup a unique twist. This flexibility means that everyone can enjoy this dish.
Finally, it’s perfect for meal prep. You can make a big batch and store it for future meals. It reheats well and still tastes great even after days in the fridge.
By the end of this article, you’ll be ready to whip up a pot of this delicious soup, and you may find it becomes one of your favorite recipes.
HOW TO MAKE Broccoli, Cauliflower and Cheese Soup
Making broccoli, cauliflower, and cheese soup is straightforward. All you need are the right ingredients and a bit of time. The process involves chopping, cooking and mixing, which makes it an enjoyable dish to prepare. Here’s a complete guide to help you through the steps of making this delightful soup.
EQUIPMENT NEEDED
Before you start cooking, gather your kitchen tools. Here’s what you will need:
- A large pot (4-quart or larger)
- A wooden spoon or spatula for stirring
- A potato masher for mashing the veggies
- Measuring cups and spoons for accurate ingredient amounts
- A knife for chopping vegetables
- A cutting board for safe and easy prep
Ingredients You’ll Need
- 2 tablespoons olive oil (use regular or light – not extra virgin)
- 1 cup diced carrots (about 2 medium to large)
- 1 cup diced celery (about 2 large ribs)
- 1 cup diced onion (about 1 small to medium)
- Salt and pepper (to taste)
- 3 tablespoons all-purpose flour
- 4 cups water
- 4 teaspoons chicken base (such as Better Than Bouillon)
- 3 cups fresh broccoli florets
- 3 cups fresh cauliflower florets
- 1 cup half and half
- 2 cups shredded sharp cheddar cheese
STEP-BY-STEP INSTRUCTIONS
Now, let’s dive into how to make broccoli, cauliflower, and cheese soup step by step:
- Heat the olive oil: Start by adding 2 tablespoons of olive oil to your large pot. Place the pot over medium heat. Wait for the oil to warm up but not smoke.
- Add the vegetables: Toss in 1 cup of diced carrots, 1 cup of diced celery, and 1 cup of diced onion. Season lightly with salt and pepper. Stir the mixture gently.
- Sauté the mixture: Allow the veggies to cook for about 5 minutes. You want them to become softer but not fully cooked.
- Add the flour: Next, sprinkle in 3 tablespoons of all-purpose flour. Stir this in for about 1 minute to cook the flour slightly. This will help thicken your soup later.
- Combine water and chicken base: In a separate bowl, mix 4 cups of water with 4 teaspoons of chicken base until combined.
- Add the mixtures together: Pour the chicken base mixture into the pot. Then toss in 3 cups of fresh broccoli florets and 3 cups of fresh cauliflower florets.
- Bring to a boil: Increase the heat to high until the soup comes to a boil.
- Simmer the soup: Once boiling, reduce the heat to a simmer. Cover the pot with a lid and let it cook for about 10 minutes. The goal is to allow the veggies to soften.
- Mash the veggies: After cooking, turn off the heat. Use a potato masher to mash the veggies in the pot. Mash to your preferred consistency, whether smooth or chunkier.
- Add cream and cheese: Pour in 1 cup of half and half and add 2 cups of shredded sharp cheddar cheese. Stir until the cheese melts into the soup.
- Adjust seasoning: Taste the soup and add salt and pepper if needed.
Your broccoli, cauliflower, and cheese soup is now ready to serve!
HOW TO SERVE Broccoli, Cauliflower and Cheese Soup
Serving this soup is simple and satisfying. You can ladle the hot soup into bowls. For a bit of flair, sprinkle some extra cheese on top or add a dash of pepper.
Consider serving it with warm crusty bread or fluffy bread rolls. This combo makes the meal hearty and perfect for any occasion. You can also pair the soup with a fresh side salad for added crunch.
Ladle the soup into bowls, let it cool just a bit, and enjoy the creamy, cheesy goodness. It is comforting and can brighten up any meal.
STORAGE & FREEZING: Broccoli, Cauliflower and Cheese Soup
If you have leftovers, this soup stores well. Allow the soup to cool to room temperature and then transfer it to an airtight container. It can stay in the fridge for up to four days.
When you are ready to eat it again, reheat the soup on the stove over low heat, stirring occasionally until hot. If it is too thick after storing, you can add a bit of water or broth to reach your desired consistency.
If you want to keep the soup for a longer time, freezing it is an option. Pour the cooled soup into freezer-safe containers or bags. Just remember to leave some space at the top of the container as the soup will expand when frozen.
It can last in the freezer for up to three months. When you want to enjoy your soup later, let it thaw in the fridge overnight or reheat it directly from the freezer, stirring often.
SERVING SUGGESTIONS
Here are some ideas to enhance your soup experience:
- Garnish with Herbs: Fresh herbs, like parsley or chives, can add bright flavor to your soup.
- Add Croutons: Homemade or store-bought croutons will give a nice crunch.
- Serve with Salad: Pair your soup with a simple green salad for a fresh touch.
- Grated Cheese on Top: Additional cheese on top before serving can make it extra cheesy.
- Chili Flakes or Hot Sauce: For those who enjoy a bit of heat, this adds a punch of flavor.
These suggestions can elevate the dish and add personal touches, making each bowl uniquely enjoyable.
VARIATIONS
While the traditional broccoli, cauliflower, and cheese soup is delicious, there are ways to switch it up. Here are some variations:
- Different Cheeses: Experiment with different types of cheese such as mozzarella or Gouda for varied flavors.
- Add Spices: Kick up the flavors with garlic powder, onion powder, or even a pinch of nutmeg.
- Vegetable Add-Ins: Include other veggies like potatoes or spinach for additional nutrition and flavor.
- Swap Half and Half: For a lighter version, you can use milk instead of half and half.
- Creamier Soup: For an ultra-creamy soup, blend a portion of the soup and return it to the pot.
These variations allow you to make the soup suit your taste and dietary requirements.
FAQs
- Can I use frozen broccoli and cauliflower?
Yes! Frozen broccoli and cauliflower can be used, but they may need less cooking time since they are already blanched. - How can I make this soup gluten-free?
To make it gluten-free, substitute the all-purpose flour with a gluten-free thickener like cornstarch or almond flour. - Can I use vegetable broth instead of chicken base?
Definitely! Using vegetable broth is a great way to keep this soup vegetarian while still adding rich flavor. - Is this soup suitable for meal prep?
Yes! This soup is great for meal prep. Make a large batch and store individual servings for easy lunches or dinners throughout the week.
MAKE-AHEAD TIPS FOR Broccoli, Cauliflower and Cheese Soup
If you want to prepare this soup in advance, follow these tips:
- Chop Ingredients Ahead: You can chop the veggies a day in advance and store them in the refrigerator in an airtight container.
- Make and Store: Cook the soup entirely and let it cool before storing it in a fridge or freezer.
- Reheat Carefully: When ready to serve, heat it slowly on the stove to maintain its creaminess. Thin it with a bit of water if necessary.
These make-ahead tips can save you time while ensuring that you still enjoy a comforting bowl of soup whenever you want.
By following this guide, you can create a delicious soup that warms the heart and satisfies the belly. Enjoy your cooking!
Broccoli, Cauliflower, and Cheese Soup
Ingredients
Method
- Add 2 tablespoons of olive oil to a large pot over medium heat.
- Add 1 cup diced carrots, 1 cup diced celery, and 1 cup diced onion. Season lightly with salt and pepper, and stir gently.
- Cook the vegetables for about 5 minutes until they are softened but not fully cooked.
- Sprinkle in 3 tablespoons of all-purpose flour and stir for about 1 minute.
- In a separate bowl, mix 4 cups of water with 4 teaspoons of chicken base.
- Pour the chicken base mixture into the pot and add 3 cups of broccoli florets and 3 cups of cauliflower florets.
- Increase the heat to high and bring the soup to a boil.
- Once boiling, reduce the heat to a simmer. Cover and let it cook for about 10 minutes.
- Turn off the heat and use a potato masher to mash the vegetables to your desired consistency.
- Stir in 1 cup of half and half and 2 cups of shredded sharp cheddar cheese until melted.
- Taste the soup and adjust seasoning with more salt and pepper if needed.