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Broccoli Cauliflower Soup

Broccoli cauliflower soup made creamy with a roux-thickened base and an immersion-blended smooth finish. Tender florets simmer until soft, then sharp cheddar melts in for a velvety pale green-gold texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and aromatics
  • 3 cup broccoli florets
  • 3 cup cauliflower florets
  • 1 onion, diced
  • 4 clove garlic, minced
Soup base
  • 4 cup vegetable or chicken broth
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp nutmeg
  • 0.1 salt and pepper to taste
Toppings
  • 0.25 cup chives and extra cheddar for topping

Equipment

  • 1 large pot
  • 1 Immersion blender

Method
 

Sauté the base
  1. Melt the butter in a large pot over medium heat, then sauté the onion for 4 minutes until softened and glossy.
  2. Add the minced garlic and flour and cook for 1-2 minutes, stirring, until the flour smell cooks off and the mixture looks slightly paste-like.
Simmer the vegetables
  1. Gradually whisk in the broth until smooth with no flour lumps, then bring to a gentle simmer.
  2. Add the broccoli florets, cauliflower florets, garlic powder, and smoked paprika, stirring to coat.
  3. Simmer for 15-18 minutes, until the vegetables are very tender when pierced.
Blend and finish
  1. Blend the soup with an immersion blender until smooth, then stir in the heavy cream.
  2. Reduce heat to low, then stir in the shredded sharp cheddar and nutmeg until fully melted and glossy.
  3. Season with salt and pepper to taste, then serve hot with extra cheddar and chives on top.

Notes

Pro tip: after blending, keep the heat on low when adding the cheddar so it melts smoothly without breaking. Store leftovers in an airtight container in the refrigerator up to 3-4 days; reheat gently, adding a splash of broth or cream if thickened. Freezing is not ideal because cream soups can separate after thawing. For a lighter version, use half-and-half instead of heavy cream (texture may be slightly less rich).