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Creamy Broccoli and Cauliflower Soup Recipe for Comforting Meals

This broccoli cauliflower soup is light, creamy, and comforting — no heavy cream required. It’s a simple, vegetarian, and gluten-free recipe that’s kid-friendly and perfect for busy weeknights.

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 super-easy broccoli cauliflower soup blends two comforting ideas—vegetable-forward creaminess and sharp cheddar flavor—into one stovetop-friendly recipe. The cauliflower and potato break down while cooking to create a naturally thick, velvety texture, so you don’t need heavy cream. I’ve kept cheese for richness but simplified the method so it’s ready any night of the week.

By skipping bacon and oven-roasting, this version is faster and less fussy but still tastes rich, cheesy, and satisfying.

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

Below are the main ingredients and sensible swaps so you can adapt the soup to your pantry and preferences.

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: Used to sauté the onion and build a savory base. Swap with olive oil for a dairy-free option.
  • Broccoli & Cauliflower: Fresh florets give the best texture and flavor. Frozen works in a pinch—expect a slightly softer finish.
  • Onion: Yellow onion provides a subtly sweet foundation; white onion is fine too.
  • Potato: Russet or another starchy potato blends into a silky base that thickens the soup naturally. For lower carbs, omit the potato and simmer a bit longer or add extra cauliflower to thicken.
  • Garlic: Fresh garlic is best; garlic powder (about 1/2–1 tsp) can substitute, added with the broth and seasonings.
  • Seasoning: Salt and black pepper are essential. A pinch of cayenne adds warmth; omit or replace with smoked paprika if you prefer no heat.
  • Broth: Vegetable broth keeps the recipe vegetarian; chicken broth adds extra savory depth. If your broth is salty, season lightly and adjust later.
  • Sharp cheddar: Sharp cheddar gives bold flavor. Alternatives include Gruyere, Gouda, Monterey Jack, or Pepper Jack. Grating your own cheese helps prevent graininess from anti-caking agents in pre-shredded cheese.

The full ingredient list with measurements is in the recipe card below.

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, 5–7 minutes, then stir in garlic for about 30 seconds.
  2. Simmer: Add the diced potato and broth, bring to a boil, then reduce to a simmer and cook 10 minutes.
  3. Cook the vegetables: Add cauliflower and simmer 10 minutes, then add broccoli and cook another 8–10 minutes until tender.
  4. Blend until creamy: Turn off the heat and puree the soup with an immersion blender, or work carefully in batches in a high-speed blender. Add more broth if you want a thinner consistency.
  5. Finish with cheese and season: Return to low heat, stir in shredded cheddar until melted, then season with salt, pepper, and cayenne if using. Taste and adjust, then 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: Add more cayenne or a few dashes of hot sauce.
  • Extra creamy: Stir in 1/2–1 cup heavy cream or half-and-half after blending, or melt in 2–4 ounces of cream cheese over low heat (do not boil).
  • Smoky: Add 1 tsp smoked paprika for a bacon-like depth without meat.
  • Low-carb: Omit the potato and use extra cauliflower, or simmer a bit longer to reduce liquid.
  • Dairy-free: Use olive oil instead of butter and a dairy-free cheese or blend in soaked cashews or unsweetened coconut milk for creaminess.
  • Chunky: Blend only half the soup and leave the rest chunky, or stir in extra broccoli at the end for texture.

Serving Suggestions

Top this soup with extra shredded cheddar, cracked black pepper, and chopped chives or green onions. It pairs well with:

  • Crusty bread, garlic bread, buttermilk biscuits, or homemade croutons for dipping.
  • A simple side salad to round out the meal.
  • A grilled cheese sandwich or warm sandwich for an indulgent combo.
  • Leftover rotisserie chicken or shredded chicken stirred in for extra protein.
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 the soup and store in an airtight container in the fridge for up to 4 days.
  • Freeze: Cool completely, portion into freezer-safe containers, and freeze up to 3 months.
  • Thaw: Thaw overnight in the refrigerator, then reheat slowly. If the texture separates, a quick stir or a brief immersion blend restores creaminess.
  • Reheat: Warm gently on the stovetop over medium-low heat or in the microwave, stirring frequently. Add a splash of broth if it thickens too much.

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

If you try this broccoli cauliflower soup, please leave a comment and rating—your feedback helps others 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.
4.89 from 35 votes

Broccoli Cauliflower Soup Recipe

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

A stovetop broccoli cauliflower soup that achieves a silky texture without heavy cream. Potatoes and cauliflower thicken the broth naturally while sharp cheddar adds savory depth.
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Servings: 6 servings
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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 florets
  • 2 large heads broccoli, about 6 cups 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 as 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 minced garlic and cook 30 seconds, until fragrant.
  • Cook the vegetables: Add diced potato, cauliflower and broccoli florets, and 6 cups vegetable broth. Bring to a simmer, cover, and cook 20–25 minutes until everything is very tender.
  • Season: Add salt, pepper, and cayenne if using.
  • Blend until smooth: Remove from heat and blend with an immersion blender until creamy. If too thick, add remaining broth a little at a time to reach desired consistency.
  • Add cheese: Return pot to low heat and stir in cheddar until melted. Do not boil after adding cheese. Adjust seasoning to taste.
  • Serve: Ladle into bowls and top with extra cheddar and cracked black pepper.

Notes

  • Broth choice: Vegetable broth keeps the soup vegetarian; chicken broth adds extra savory depth. Start with 6 cups and thin with more if needed after blending.
  • Cheese swaps: Sharp cheddar gives the most flavor. Try Gruyere, fontina, Monterey Jack, or gouda. For the smoothest result, shred your own cheese.
  • Avoid grainy cheese: Keep the heat low when adding cheese and don’t boil after it’s in the pot.
  • Make it extra creamy: Stir in 1/2 to 1 cup heavy cream after blending and warm gently over low heat (do not boil).
  • Storage: Cool completely, store in an airtight container in the fridge for up to 4 days. Reheat gently and add a splash of broth if it thickens. Freeze for up to 3 months; thaw overnight and reheat slowly.

Nutrition

Calories: 270kcal
| Carbohydrates: 19 g
| Protein: 13 g
| Fat: 17 g

Nutrition information is an approximation.

Did you make this? Leave a comment below!