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This cheesy broccoli cauliflower soup is full of cheddar cheese goodness that is sure to be a hit! A creamy blended dinner soup, it’s extra easy to make at home, and comes together in less than 30 minutes. Talk about quick comfort food!
save this recipe!If there’s one soup that’s on repeat in our house every soup season, it’s this one. Creamy, cheesy, and loaded with veggies, this broccoli cauliflower cheddar soup tastes like your favorite comfort food (and it all comes together in 30 minutes).
After testing a dozen versions (different cheese ratios, thickness levels, and veggie cook times), I finally found the one: a smooth, velvety base that still has hearty veggie chunks left for texture.
✅ Weeknight-fast: One pot and 30 minutes.
✅ Creamy without heavy cream: A roux for thickness and blending some of the veggies for creaminess does the job.
✅ Nutritionist-approved: Developed by a nutritionist (🙋🏼♀️), it’s packed with fiber, vitamins, and protein-rich (especially if you top it with chickpeas–see recipe notes!)
Reader rating
“This soup is delicious!! And easy to make, thank you!! I added a few different kinds of cheese that I had on hand and it was amazing!!” —Nicki
Say no to pre-shredded
Shred your own cheese for the creamiest soup. Pre-shredded cheese is often coated with starch to keep it from clumping in the bag, and this can prevent melting.
Dietary swaps
- Gluten-free? Use your favorite all-purpose gluten-free flour blend in the roux and you’ll still have great results.
- Dairy-free or vegan? Feel free to use coconut oil and dairy-free shredded cheese in this recipe.
Make It A Meal
Nothing beats a steaming bowl of soup, but the side dishes really bring the meal together. Serve it with:
- Make Your Own Croutons to top the soup and add texture.
- Vegetarian Wedge Salad is the perfect cool beginning before warming up with soup.
30-Minute Broccoli Cauliflower Cheese Soup
Ingredients
- 2 Tbsp unsalted butter, 28 g
- 1 cup diced yellow onion, about 1 onion
- 1 cup diced carrots, 140 g
- 1 cup diced celery, 140 g
- 2 cloves garlic, minced
- ¼ cup all-purpose flour, 30 g
- 6 cups vegetable broth, 1.4 L
- 4 cups bite-sized broccoli florets, about ½ head
- 4 cups bite-sized cauliflower florets, about ½ head
- 1 cup shredded cheddar cheese, 114 g
- 1 tsp dijon mustard
- salt, to taste
Instructions
- Flavor Base: Set a large pot over medium heat. Add 2 Tbsp unsalted butter, 1 cup diced yellow onion, 1 cup diced carrots, 1 cup diced celery, and 2 cloves garlic. Stir and cook until onion is soft and translucent, about 5 minutes.
- Flour: Stir in ¼ cup all-purpose flour to evenly coat the veggies.
- Simmer: Stir in 6 cups vegetable broth, 4 cups bite-sized broccoli florets, and 4 cups bite-sized cauliflower florets. Bring to a gentle simmer, then cover and let cook until broccoli is fork-tender.
- Blend: Scoop about half of the fillings from the pot. Blend the half that remains until smooth (using either a handheld immersion blender, or by carefully transferring to a countertop blender*).
- Finish: Stir reserved solids back into soup. Stir in 1 cup shredded cheddar cheese and 1 tsp dijon mustard. Taste and add salt as needed.
- Serve hot, topped with shredded cheese, crusty bread, and/or a dollop of sour cream.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Very good soup! I’m not vegetarian, but I had leftover broccoli and Cauliflower so…
It is very easy to follow the directions and it is also really quick. I also really like that it does not have cream or milk in it. I never have those in the house!
Thanks for a new regular item in our rotation 🙂
So glad it hit the spot, thanks for sharing!
Thank you for sharing this recipe. I enjoyed eating this soup knowing that I was eating good wholesome veggies and lots of cauliflower and broccoli as well as the onion, carrot and celery. Lovely to have some pepped for these freezing cold wet days wet are experiencing this winter in NZ. I doubled the recipe. My 90 year old Mum lived it too
Nothing better than hearing this, thank you! Keep warm x
Just whipped up a batch of this wonderful soup! I’m going to freeze most of it. Thanks again for the healthy, easy recipes!
So glad it turned out so well, thanks Lisa!
very easy and taste.
I cut the cheese in half and added hot sauce.
will make it again!
So glad it hit the spot Jim, thanks for sharing!
How do you get 13.7 G protein per serving from 1/6 cup cheese?
Great question! While there’s no single high-protein ingredient, the protein adds up from a few sources — mainly the cheddar cheese, plus smaller amounts from the broccoli, cauliflower, and other vegetables. Cruciferous veggies like broccoli actually have a surprising amount of protein compared to most vegetables! If you’d like an extra protein boost, stirring in a can of white beans or topping with Greek yogurt are easy ways to get there.
I just learned today that I do not have to do the math to reduce amount of servings. Just change the number. You might want to make that feature more prominent.
I have been trying your recipes. They are delicious as well as healthy. I appreciate that for the most part, you use commonly known ingredients and the recipes are easy. I will be making this one. Thank you.
Oh gosh, I’m sorry you didn’t see that feature before, but glad that you found it. So happy to hear that you’ve been loving the recipes, Joan!