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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!
Sarah, you are such a cool chick, I’m so glad I found you! 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!!
Aw, I’m so happy to hear it! Enjoy! 😀
I am excited to make this but I’m stuck on which type of Dijon mustard. The choices at the store are overwhelming. Which one do you prefer?
I always go for Maille Dijon Original Mustard! 🙂
I have vegan cheddar cheese to make this recipe vegan, however, it is an expensive replacement. Is there a substitute such as Nutritional yeast and if so, what proportions? Thanks.
I haven’t tried using nutritional yeast here so it’s hard for me to say for sure! I would try 1/4 to 1/2 cup nutritional yeast, then top each bowl liberally with vegan cheese 🙂 I’d love to hear how this goes!
Can this califlower broccoli cheese soup be frozen?
Gonna make and freeze a little to see because want to make now. Thanks
I haven’t tried freezing this one so I can’t be sure, but I would think so!
I’m gluten intolerant. Instead of flour, I used to use rice flour which I ground up in my coffee mill. But lately I’ve been using polenta instead. Not corn flour which is basically corn starch but the grainier polenta.
I’m so happy to hear that worked well for you Evi! Thanks for popping in to let us know how it went 😀
Made this soup the other day and it was delicious! It is a keeper!
Can you leave the cheese out of this soup?
I make a fast cream of broccoli soup. I just steam one head of broccoli cut up some until tender, drain off the water and remove broccoli from the steam basket. I add butter to the pot and mash up the broccoli well. I then add two cans of cream of chicken soup and use milk instead of water as milk adds better flavor. I stir it well until heated good. Serve it with hot buttered cornbread and we have a very filling supper meal that is fairly fast to put together. At times I will use on can of cream of mushroom soup with the one can of cream of chicken soup. I use the can to measure the amount of milk to add as well as it will help rinse out the can to get all the cream soup out. If I feel I need a bit more milk, I will add just a little at a time as I do not want the soup thin.
Yes you can leave the cheese out, but I would compensate with either a vegan cheese or some nutritional yeast 🙂
Great soup and very easy to make. Comes out creamy with no cream added. Love it and will make again!
I’m so happy to hear it, Wendy! Thanks for letting us know how it went! 🙂
Came out really good! Used nutritional yeast instead of shredded cheese put the shredded cheese on the side for anyone else that wanted it. I did add herbs de province, and some turmeric powder. I will make this again.
I love how you made it suit all types of diets! Happy eating 🙂
This soup is delicious and easy to prepare! We will absolutely make this again. Amazing & creamy without any milk or cream.
I’m so happy to hear you loved it, Stacey! 😀
This was delicious! I didn’t use the cauliflower in the soup, instead, I sautéed a bag of riced cauliflower separately and added to bowls with the finished soup. Thank you for this recipe!
Appreciate you taking the time to leave a review!