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Cheesy Broccoli Cauliflower

Featured in Delectable Side Dishes to Complement Any Meal.

This creamy, cheesy veggie soup blends broccoli, cauliflower, and carrots into a hearty bowl of comfort. A thick butter-flour roux forms the base, combined with veggie stock, half-and-half, and loads of cheddar cheese. Whether cooked on the stovetop or in an Instant Pot, it's the ultimate quick, comforting dish for busy days. Ready in 25 minutes with a perfect balance of healthy and indulgent flavors.
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Updated on Thu, 20 Mar 2025 00:01:56 GMT
A cheesy broccoli soup in a bowl. Pin it
A cheesy broccoli soup in a bowl. | chefmelt.com

This filling Broccoli Cauliflower Cheddar Cheese Soup blends veggie goodness with the comfort of smooth, melted cheese for a truly satisfying meal. You can whip it up in just 25 minutes, making it perfect for those busy nights when you want something homemade without spending forever in the kitchen. I came across this gem during a freezing cold spell when I was trying to sneak more veggies into family dinners without my kids turning up their noses.

Just a few weeks ago, I made this for friends who usually run from anything veggie-heavy, and they were begging for my recipe before they even finished eating. The magic happens when those tender veggies mix with gooey, melted cheddar, turning simple stuff into something you can't stop eating.

Key Ingredients and Smart Shopping Advice

  • Broccoli and Cauliflower - Go for bright, crisp florets that'll give you the best taste
  • Cheese - Grate it yourself from a block for better melting (the bagged kind has stuff that stops it melting nicely)
  • Half-and-Half - Gives that lovely creaminess; swap in whole milk if you want it lighter
  • Carrots - Brings a touch of sweetness and pretty orange flecks
  • Vegetable Stock - Creates your tasty base; making your own takes it up another level

The real wow moment happens when those soft veggies blend with the velvety cheese mixture, creating a soup that's filling enough for dinner but can also kick off a fancy meal as a starter.

Step-by-Step Cooking Guide

Step 1: Start Your Flavor Foundation
Melt some butter in a Dutch oven over medium heat, then toss in your chopped onion. Cook for about a minute before adding garlic with a tiny bit of salt. This creates the tasty base that'll make your soup amazing.
Step 2: Make a Simple Thickener
Stir in flour and cook about 1-2 minutes until the raw flour smell disappears. This step makes sure your soup thickens without getting lumpy. You'll know it's ready when it looks slightly golden and smells a bit nutty.
Step 3: Mix in Your Liquids Carefully
Pour in vegetable stock bit by bit, stirring until it's all smooth with the flour mix. Then add your room-temp half-and-half and seasonings. Using cold dairy can make it curdle, so this temperature thing matters!
Step 4: Add Your Veggies
Drop in the chopped broccoli and cauliflower plus shredded carrot. Cut everything into pieces you can fit on a spoon but still big enough to give some texture to each bite.
Step 5: Cook Slowly
Keep it at a gentle simmer—don't let it boil—for 15-20 minutes until you can easily stick a fork through the veggies. Boiling can wreck the dairy and turn your veggies to mush. Keep checking so you catch them at just the right moment.
Step 6: Mix in Cheese After Cooking
Take the pot off the heat before you add your shredded cheese a handful at a time. This stops the cheese from getting grainy or stringy. Let each handful melt completely before adding more.
Step 7: Taste and Season
Give it a taste and add salt and pepper if needed. Remember, cheese already has salt, so go easy earlier and adjust at the end.
Step 8: Think About Texture
If you like chunks, leave it as is. For something smoother, use a stick blender to partly blend it, or scoop some into a blender, then put it back in the pot.
Step 9: Eat Right Away
This soup tastes best hot, when the cheese is perfectly melty and the flavors are at their peak. Have some crusty bread ready for dunking.
Step 10: Save Leftovers Right
If you've got extra, let it cool down before putting it in the fridge in a sealed container for up to 3-4 days. Heat it back up gently to keep it from separating.
A bowl of soup with broccoli and cheese. Pin it
A bowl of soup with broccoli and cheese. | chefmelt.com

I found out why grating your own cheese matters after making a disappointing batch with the pre-shredded stuff that turned out all grainy. Now I always spend the extra minute grating a block myself for that silky smooth finish.

Hidden Health Benefits

This soup sneaks in tons of good stuff while tasting like a treat. One bowl gives you almost a full day's worth of vitamin C from those cruciferous veggies. The broccoli and cauliflower combo fights cancer and packs antioxidants, while the cheese and half-and-half give you calcium for strong bones. Even the fussiest eaters who push veggies around their plates will happily slurp them down in this tasty disguise.

A bowl of soup with broccoli and cheese. Pin it
A bowl of soup with broccoli and cheese. | chefmelt.com

Ways to Make Everyone Happy

If your family likes different things, this soup adapts easily. I often create a "topping station" with extra cheese, bacon bits, crunchy croutons, and toasted pumpkin seeds. Kids love making their own special bowls, which makes them more excited about eating. For those who like it spicy, a few drops of hot sauce or some red pepper flakes add a nice kick without changing the soup's basic awesomeness.

Money-Saving Meal Ideas

When money's tight, this soup becomes a real budget hero. I look for broccoli and cauliflower on sale, often buying extra to quickly blanch and freeze for future batches. The soup goes even further when paired with homemade bread or biscuits. Any leftovers work brilliantly as sauce for baked potatoes or pasta the next day, basically giving you two completely different meals from one cooking session.

Year-Round Variations

Though it's perfect when it's cold outside, this flexible soup works in any season with small tweaks. Summer versions can include fresh garden herbs like basil or dill. In fall, try adding roasted butternut squash chunks. Winter calls for warming touches like smoked paprika. Spring is great for adding tender asparagus tips or fresh peas. These seasonal changes keep the soup in our dinner lineup all year without ever feeling boring, despite how often we enjoy it.

Great for Busy Week Lunches

For folks with hectic schedules, this soup tackles the lunch problem perfectly. Sunday nights, I make a double batch and divide it into microwave-safe containers. The flavors actually get better after sitting for a day or two. Unlike many meal prep options that get gross by Wednesday, these soup portions stay tasty through Friday. A quick 90-second zap gives you a homemade lunch that saves you from spending money on takeout.

Pro Cooking Tips

  • Get everything chopped and measured before you start cooking
  • Use chicken broth instead of water for cooking rice
  • Mix in a scrambled egg to add protein and different texture
  • Pack in containers that you can microwave for easy lunches
  • Add a few drops of sesame oil just before eating for amazing smell

I've fine-tuned these tips by making this recipe countless times, especially after finding out that a tiny splash of red wine in gravy adds incredible flavor with almost no extra work.

This Broccoli Cauliflower Cheddar Cheese Soup has become my trusted standby for nights when I need something hearty and satisfying without kitchen marathons. There's something incredibly comforting about the mix of savory beef, sweet peppers, and fluffy rice that makes everyone at the table happy.

A bowl of soup with broccoli and cheese. Pin it
A bowl of soup with broccoli and cheese. | chefmelt.com

Last-Minute Ideas

  • Top with a fried egg for a breakfast-dinner crossover
  • Throw in some pineapple chunks for sweet and savory twist
  • Store cooked rice in your freezer for even faster prep
  • Experiment with spice mixes like taco or Italian seasoning
  • Add a handful of spinach just before serving for a complete meal

This Broccoli Cauliflower Cheddar Cheese Soup shows that sometimes the tastiest meals come from throwing together a few simple ingredients. With basic pantry stuff and minimal effort, you'll create something delicious that can easily become part of your regular dinner lineup.

Frequently Asked Questions

→ Can I prepare this soup in advance?
Sure! It keeps well in the fridge for 3-4 days in a sealed container. Warm gently on the stove or microwave when needed.
→ Can I freeze it?
Freezing isn’t ideal as dairy soups may separate. If you freeze, stir constantly while reheating to revive the texture.
→ Is there a lighter alternative to half-and-half?
You can swap it with whole milk for a lighter soup. Low-fat milk isn’t recommended as it might make the soup watery.
→ Can I make it smoother?
Totally! Use a stick blender in the pot or blend batches in a blender. Smooth it all or leave some chunks—it’s your call.
→ What goes well with it?
Crusty bread, a salad, or crunchy croutons are great sides. Feeling indulgent? Go for bread bowls or grilled cheese sandwiches.

Cheesy Broccoli Cauliflower

Creamy, veggie-packed soup with broccoli, cauliflower, and carrots. Ready in 25 minutes—perfect for stovetop or Instant Pot.

Prep Time
10 Minutes
Cook Time
15 Minutes
Total Time
25 Minutes

Category: Side Dish

Difficulty: Easy

Cuisine: American

Yield: 4 Servings

Dietary: Vegetarian

Ingredients

→ Main Ingredients

01 2 cups broccoli florets, finely chopped
02 3 tablespoons unsalted butter
03 1 large carrot, grated
04 2 cups cauliflower florets, finely chopped
05 8 ounces shredded cheddar cheese (makes about 2 cups)
06 1½ cups diced yellow onion (use a small onion)
07 ⅛ teaspoon white pepper
08 Salt, as much as you'd like
09 3 tablespoons plain flour
10 2½ cups vegetable stock (use 2 cups for Instant Pot)
11 4 garlic cloves, minced
12 Black pepper, freshly cracked, to your liking
13 2 cups room-temperature half-and-half

Instructions

Step 01

In a large pot or Dutch oven, let the butter melt over medium heat. Toss in the diced onion and cook it for about a minute. Add the minced garlic and a small pinch of salt, then keep cooking for another two minutes.

Step 02

Stir in the flour and whisk it around for a couple of minutes to cook it through. Slowly add the vegetable stock, whisking constantly to combine. Pour in the half-and-half and season with salt, black pepper, and white pepper. Throw in the chopped broccoli, cauliflower, and grated carrot. Simmer everything gently for 15-20 minutes, but don’t let it boil! You want the veggies tender but not mushy.

Step 03

Once you’ve taken the pot off the heat, mix in the shredded cheddar a little bit at a time. Taste and tweak the seasoning if you need to. Then, enjoy!

Step 04

Turn on the sauté feature on your Instant Pot, melt the butter, and add the chopped onion. Stir it for about a minute, then add garlic and a pinch of salt. Cook for a few more minutes. Next, sprinkle in the flour and whisk it for a couple of minutes to cook it. Season with white and black pepper, plus a pinch of salt.

Step 05

Once everything’s mixed, add 2 cups of vegetable stock, broccoli, cauliflower, and carrot to the pot. Seal it up and set to high pressure for zero minutes. When the pressure builds up, carefully release it manually.

Step 06

As your Instant Pot works, warm up the half-and-half in a small pot on the stove. Keep it at a low temperature so it doesn’t scald.

Step 07

When the pressure’s been released, open the lid and pour in the warm half-and-half. Stir in the shredded cheese a little at a time, letting it melt completely between batches. Taste and adjust the salt as needed.

Notes

  1. Grate your own cheese to avoid a weird, grainy texture from added fillers.
  2. Keep leftovers in an airtight container in the fridge for 3-4 days.
  3. Check the cheese packaging if you’re looking for a vegetarian option.

Tools You'll Need

  • Whisk
  • Box grater
  • Dutch oven or heavy-bottomed pot (for stovetop method)
  • Instant Pot (for the alternative method)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy
  • Contains gluten

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 412
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~