This broccoli cauliflower soup is super easy to make, extra cheesy, and always satisfying for lunch or dinner! You can leave it chunky, blend it up until it's smooth and creamy, or settle somewhere in between! It's a rich and flavorful soup that will have everyone in the family excited to eat their veggies!
Best Broccoli Cauliflower Soup
This cheesy, vegetable-packed soup is totally satisfying even though there's no meat in it at all! It's rich, warm, and savory, with plenty of flavor from just a few simple seasonings.
From start to finish, it only takes about 30 minutes to prepare, which makes it a great choice for lunch or dinner! Pair your broccoli cauliflower soup with some crackers or crusty bread so you can soak up every drop!
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🥘 Broccoli Cauliflower Soup Ingredients
It may seem like a long list of ingredients, but I promise the delicious results are more than worth it! You can even use frozen broccoli and cauliflower to cut down on prep time even more!
- Butter - 2 tablespoons of butter or a butter substitute.
- Onion - 1 cup of diced yellow or white onion.
- Carrot (optional) - 1 medium carrot (shredded).
- Garlic - 1 teaspoon of minced garlic (about 1 clove).
- Cauliflower - 1 head of cauliflower chopped into even-sized florets.
- Broccoli - 1 head of broccoli chopped into even-sized florets.
- Chicken Broth - 4 cups of chicken broth, vegetable broth, or a chicken broth substitute.
- Salt & Pepper - 1 teaspoon of both salt & pepper (to taste).
- Cumin - ¼ teaspoon of ground cumin.
- Milk - 1 cup of milk (whole or 2% milk recommended) or a milk substitute.
- Heavy Cream - 1 cup of heavy cream or a heavy cream substitute.
- Dijon Mustard - 1 teaspoon of Dijon mustard or a Dijon mustard substitute.
- Cheddar Cheese - ½ cup of shredded cheddar cheese.
- Parsley (optional) - ½ tablespoon of chopped parsley or a parsley substitute for garnish.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Broccoli Cauliflower Soup
This is a quick, 30-minute recipe that never disappoints. To get started, grab a knife and cutting board, your measuring utensils, a large stock pot, and an immersion blender.
This recipe makes 6 hearty bowls of broccoli cauliflower soup (and leftovers are always delicious)!
- Saute veggies. Melt 2 tablespoons of butter in a large stock pot over medium-low heat. Add the diced 1 cup of yellow onion and saute until tender and starting to brown (6-7 minutes). If using the optional shredded 1 medium carrot, add it about 4 minutes in.
- Simmer. Stir in the 1 teaspoon of minced garlic and cook for another 30 seconds. Then add 1 head of cauliflower florets and 1 head of broccoli florets to the pot, followed by 4 cups of chicken broth, 1 teaspoon each of salt & pepper, and ¼ teaspoon of ground cumin. Bring to a boil, then reduce the heat and let simmer for 5-10 minutes or until the vegetables are fork-tender.
- Blend. Use an immersion blender or blender to blend the hot soup (taking extra care not to burn yourself). I prefer to blend just until it is thick and creamy, but there are still some chunks for texture.
- Add milk, cream, and cheese. Once you reach your desired consistency, stir in 1 cup of milk and 1 cup of heavy cream, and 1 teaspoon of Dijon mustard. Heat over medium heat until warmed through, then stir in ½ cup of shredded cheddar cheese. Continue stirring until the cheese is melted and evenly dispersed (about 2-3 minutes).
- Serve. Taste your soup and adjust the seasoning if needed. Serve immediately while hot and garnish with fresh chopped ½ tablespoon of parsley if desired.
Whether it's lunch or dinnertime, you can't go wrong pairing this soup with some crusty French bread or hand-torn rustic bread and a Caesar salad. Crackers are always a great choice, too! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- For frozen broccoli and/or cauliflower, use 2 12-ounce packages to replace the fresh heads of cauliflower and broccoli.
- For a new depth of flavor, try roasting your cauliflower first!
- You can blend this soup to your desired consistency. If you prefer large chunks, blend your soup very briefly. You can remove just a few ladles full of soup and blend it in a blender, then return the soup to the pot and stir to combine. *Be extra careful when handling hot soup!
- An immersion blender will yield the creamiest soup texture.
- A pinch of red pepper flakes or cayenne pepper is a great way to add heat to this soup!
🥡 Storing & Reheating
Let the soup cool fully, transfer it to an airtight container, and refrigerate for up to 4 days.
Freezing Broccoli Cauliflower Soup
You can freeze this soup in an airtight container or heavy-duty freezer bag for up to 3 months. If using bags, freeze them flat on a baking sheet for easy storage.
Reheating Broccoli Cauliflower Soup
Individual portions of this broccoli cauliflower soup can be reheated in the microwave. You can reheat large portions in a saucepan on the stovetop over medium heat until warm.
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❓ Recipe FAQs
You can serve broccoli cauliflower soup with crusty bread, crackers, or a salad for a complete meal. You can also add some extra grated cheese, croutons, or bacon bits for extra flavor and texture!
Yes, you can use frozen broccoli AND frozen cauliflower! You will want to use 2 12-ounce bags (each) if using frozen florets. There's no need to thaw them out first, either!
Yes, this soup freezes well. Let it cool off, then put it in an airtight storage bag or freezer bag and freeze it for up to 3 months.
🍲 More Tasty Soup Recipes
- Gumbo Soup - Enjoy a taste of Louisiana with every spoonful of this spicy and savory Cajun classic!
- Split Pea Soup - A classic, comforting soup filled with savory ham flavor!
- Butternut Squash Soup - Indulge in this amazing fall soup's creamy and comforting flavors!
- Creamy Duck & Wild Rice Soup - This rich and hearty duck soup is the ultimate comfort food for cold weather!
- Corn Soup - Sweet and savory, this corn soup is the perfect way to enjoy the flavors of summer all year round!
- Tomato Rice Soup - Warm, comforting, and flavorful, tomato rice soup is a classic recipe that never goes out of style!
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📖 Recipe Card
Broccoli Cauliflower Soup
Ingredients
- 2 tablespoon butter
- 1 cup yellow onion (diced, or use white onion)
- 1 medium carrot (optional, shredded)
- 1 teaspoon garlic (minced)
- 1 head cauliflower (chopped into even-sized florets)
- 1 head broccoli (chopped into even-sized florets)
- 4 cups chicken broth (or use vegetable broth)
- 1 teaspoon each, salt & pepper (to taste)
- ¼ teaspoon ground cumin
- 1 cup milk (whole or 2% milk recommended)
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- ½ cup cheddar cheese (shredded)
- ½ tablespoon parsley (chopped - optional, for garnish)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Melt 2 tablespoon butter in a large stock pot over medium-low heat. Add the diced 1 cup yellow onion and saute until tender and starting to brown (6-7 minutes). If using the optional shredded 1 medium carrot, add it about 4 minutes in.
- Stir in the 1 teaspoon garlic and cook for another 30 seconds. Then add the 1 head cauliflower and 1 head broccoli to the pot, followed by 4 cups chicken broth, 1 teaspoon each, salt & pepper, and ¼ teaspoon ground cumin. Bring to a boil, then reduce the heat and let simmer for 5-10 minutes or until the vegetables are fork-tender.
- Use an immersion blender or blender to blend the hot soup (taking extra care not to burn yourself). I prefer to blend just until it is thick and creamy, but there are still some chunks for texture.
- Once you reach your desired consistency, stir in the 1 cup milk and 1 cup heavy cream, and 1 teaspoon Dijon mustard. Heat over medium heat until warmed through, then stir in ½ cup cheddar cheese. Continue stirring until the cheese is melted and evenly dispersed (about 2-3 minutes),
- Taste your soup and adjust the seasoning if needed. Serve immediately while hot and garnish with fresh chopped ½ tablespoon parsley if desired.
Notes
- For frozen broccoli and/or cauliflower, use 2 12-ounce packages to replace the fresh heads of cauliflower and broccoli.
- For a new depth of flavor, try roasting your cauliflower first!
- You can blend this soup to your desired consistency. If you prefer large chunks, blend your soup very briefly. You can remove just a few ladles full of soup and blend it in a blender, then return the soup to the pot and stir to combine. *Be extra careful when handling hot soup!
- An immersion blender will yield the creamiest soup texture.
- A pinch of red pepper flakes or cayenne pepper is a great way to add some heat to this soup!
- To store: Let the soup cool fully, transfer it to an airtight container, and refrigerate for up to 4 days.
- To freeze: You can freeze this soup in an airtight container or heavy-duty freezer bag for up to 3 months. If using bags, freeze them flat on a baking sheet for easy storage.
- To reheat: Individual portions of this broccoli cauliflower soup can be reheated in the microwave. You can reheat large portions in a saucepan on the stovetop over medium heat until warmed.
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