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A bowl of vegetable soup with broccoli and cauliflower, topped with shredded cheese and sour cream, with a spoon inside. Slices of bread and a small bowl of sour cream are nearby.
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5 from 17 ratings

30-Minute Broccoli Cauliflower Cheese Soup

This creamy broccoli-cauliflower soup is packed with cheesy goodness and ready in under 30 minutes! A family-favorite vegetarian dinner with dozens of 5-star reviews.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dishes, Soups
Cuisine: American
Diet: Diabetic, Low Calorie, Low Fat, Low Lactose, Vegetarian
Keyword: broccoli cauliflower soup, broccoli soup, cauliflower soup
Servings: 6 servings
Author: Sarah Bond

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.
    Chopped onion, carrot, celery, and minced garlic with a pat of butter in a large pan with a wooden spoon, on a green tiled surface.
  • Flour: Stir in ¼ cup all-purpose flour to evenly coat the veggies.
    Chopped carrots, celery, and onions with flour in a large pot, being stirred with a wooden spoon, on a green tiled surface.
  • 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.
    A pot on a green tiled surface contains broccoli and cauliflower florets in simmering liquid, with a wooden spoon resting inside.
  • 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*).
    A pot of vegetable soup with visible broccoli and carrots, with an immersion blender inside, sits on a green tiled countertop.
  • 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.
    A pot of soup topped with shredded cheddar cheese and garlic sits on a green tiled surface.
  • Serve hot, topped with shredded cheese, crusty bread, and/or a dollop of sour cream.
    A bowl and pot of vegetable soup with visible broccoli and cauliflower pieces, placed on a green tiled surface.

Video

Notes

*If using a countertop blender, do not fully cover while blending. This can lead to dangerous build up of steam.
Store leftovers in an airtight container in the fridge for 3 to 4 days.
Chickpea Topping: We love topping the soup with crispy chickpeas for a little crunch and pop of protein. To make crispy chickpeas, preheat oven to 400°F (204°C). Toss 1 can of chickpeas (drained and dried) with 1 Tbsp oil. Spread onto a baking sheet and bake for 20 minutes, or until crispy. While still hot, toss chickpeas with 1 tsp smoked paprika, ½ tsp cumin, and ¼ tsp salt. Serve warm over the soup.

Nutrition

Serving: 1serving | Calories: 224kcal | Carbohydrates: 17.2g | Protein: 13.7g | Fat: 11.9g | Saturated Fat: 6.8g | Cholesterol: 30mg | Sodium: 984mg | Potassium: 761mg | Fiber: 4.6g | Sugar: 5.4g | Calcium: 210mg | Iron: 2mg
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