Creamy Broccoli and Cauliflower Soup Recipe for Comfort Meals

Broccoli Cauliflower Soup is a cheesy vegetable soup that comes together in under thirty minutes, feeds the whole family, and tastes wonderful.

As the weather cools, a warm bowl of soup becomes irresistible. This Broccoli and Cauliflower Soup is creamy, comforting, and packed with vegetables. It’s an easy, weeknight-friendly recipe that yields about six generous servings and can be made on the stovetop or in an Instant Pot depending on your preference.

The combination of veggies, milk and cheese gives this soup a satisfying balance of vitamins, protein and fat. Serve it with crusty bread, crackers, or a simple side salad for a complete meal.

Ingredient List for Cheesy Broccoli Cauliflower Soup

The ingredient list is straightforward. If you’re short on time, use pre-cut broccoli, cauliflower and matchstick carrots.

Butter

Vegetables sautéed in butter develop great flavor and richness. Use about 6 tablespoons. If you prefer, substitute olive oil. If you use salted butter, adjust additional salt later.

Vegetable Stock

Four cups of vegetable stock form the light, flavorful base. Chicken stock can be used if desired.

Whole Milk

Whole milk adds creaminess while keeping the soup lighter than heavy cream. For a richer soup use half-and-half or heavy cream. For a dairy-free version, try coconut milk or cashew cream.

Cheddar Cheese

Freshly grated sharp cheddar melts best and adds the signature cheesy flavor. Use about 3 cups.

Flour

Flour helps thicken the soup. For a gluten-free alternative use rice flour or cornstarch.

Vegetables

This recipe features:

• Onion – diced for mild sweetness
• Garlic – minced for aroma
• Carrots – matchstick or thinly sliced for color and texture
• Broccoli florets – washed and cut small so they cook evenly
• Cauliflower florets – chopped into small pieces to shorten cooking time

Spices

Keep the seasoning simple to highlight the vegetables:

• Salt – add gradually and taste as you go
• Black pepper – freshly ground for best flavor
• Sweet paprika – adds mild smokiness

Refer to the recipe card below for exact measurements.

Optional Add-ins

Adjust heat and aroma with:

• Red pepper flakes, cayenne, or chili powder for a kick
• Fresh herbs such as thyme, rosemary, or parsley for extra fragrance

How to Make Broccoli and Cauliflower Soup

STOVETOP INSTRUCTIONS:

1. In a large stockpot over medium heat, melt the butter. Add diced onion and minced garlic and sauté for about two minutes until softened.
2. Stir in the flour and cook for one minute to remove the raw taste. Gradually whisk in the vegetable stock until smooth.
3. Add the broccoli, cauliflower, carrots, salt, pepper and paprika. Bring to a boil.
4. Reduce heat and simmer until the vegetables are tender, about 20 minutes.
5. Slowly stir in the milk or half-and-half, then add the cheese a little at a time, stirring continuously until it melts and the soup is smooth. Serve immediately.

INSTANT POT INSTRUCTIONS:

1. Set the Instant Pot to Sauté and melt the butter. Sauté diced onion and minced garlic for about two minutes.
2. Stir in the flour and cook for one minute. Add the vegetable stock, whisking to combine.
3. Add broccoli, cauliflower, carrots, salt, pepper and paprika. Cancel Sauté, secure the lid and set the vent to sealing.
4. Cook on Manual/High pressure for 8 minutes.
5. When the timer finishes, perform a quick release. Open the lid and switch back to Sauté.
6. Gradually stir in the milk or half-and-half, then add the cheese in batches, stirring until melted. Serve hot.

Tips and Tricks for Cauliflower and Broccoli Cheese Soup

Use these tips to get the best texture and flavor:

• For an ultra-smooth soup, puree with an immersion blender. If you like some texture, puree only half the vegetables and leave some florets whole.
• Add shredded cheese off the heat or over low heat to prevent clumping; add it gradually so it melts evenly.
• If using coconut milk, you may need more stock to achieve the same consistency as whole milk.
• To make the soup vegan, omit the cheese and finish with nutritional yeast for a cheesy flavor.
• Drizzle a little hot sauce like Sriracha over individual bowls if you want extra heat.

Frequently Asked Questions

Can I use frozen broccoli and cauliflower?

Yes. Reduce the cooking time and watch closely, since frozen vegetables can become mushy if overcooked.

How should I store leftover soup?

Cool to room temperature, then store in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave.

Can I freeze this soup?

Yes—except for dairy. Prepare and freeze the soup without milk, half-and-half, or cheese for 2–3 months in an airtight container. Thaw completely and reheat on the stovetop, then add dairy and cheese before serving.

If you try this Broccoli and Cauliflower Soup, please rate the recipe and share a photo on social media to let others know how it turned out.

Broccoli and Cauliflower Soup (Easy and Healthier!)

---

• Total Time: 40 minutes
• Yield: 6 servings
• Diet: Vegetarian

More Vegetable Soup Recipes

Carrot and Lentil Soup

Autumn Squash Soup

Quick and Easy Vegan Mushroom Soup

Chickpea Soup

Cold Busting Soup

Spicy Black Bean Soup

Sweet Potato Soup

If you prefer a creamy soup with chicken, try a creamy chicken tortilla soup for a protein-rich option.