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!
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.
2 tablespoon butter, 1 cup yellow onion, 1 medium carrot
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.
1 teaspoon garlic, 1 head cauliflower, 1 head broccoli, 4 cups chicken broth, 1 teaspoon each, salt & pepper, ¼ teaspoon ground cumin
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),
1 cup milk, 1 cup heavy cream, 1 teaspoon Dijon mustard, ½ cup cheddar cheese
Taste your soup and adjust the seasoning if needed. Serve immediately while hot and garnish with fresh chopped ½ tablespoon parsley if desired.
½ tablespoon parsley
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.