In this creamy soup recipe broccoli and cauliflower combine to make a flavorful soup base, then we add a smooth white sauce, and finish it all off with a generous amount of cheese.
Keyword broccoli, creamy vegetable soup
Prep Time 15minutes
Cook Time 35minutes
Total Time 50minutes
1Small White Oniondiced
Dash of Cayenne Pepperoptional
12ouncesBroccoli Floretsplus 3-4 ounces extra florets to prepare for garnish if desired
3tablespoonsAll Purpose Flour
2cupsHalf & Half
2cupsShredded Cheddar Cheeseuse medium or mild cheddar, plus extra for garnish if desired
¼cupGrated Parmesan Cheeseplus extra for garnish if desired
Saltif needed at the end
Parboil broccoli florets for garnish (if using)
Prepare a large bowl with ice water, set aside.
Bring water to a boil in a medium saucepan.
Add the broccoli to the boiling water.
Cook for 2 minutes.
Use a slotted spoon to remove the broccoli and immediately plunge it into the bowl of ice water.
Remove the broccoli from the water and place them on a clean kitchen towel or paper towels to drain, reserve for garnish.
Start the soup
Melt 1 tablespoon of butter in a large pot over medium heat. When the butter is melted and foaming, add the onions. Cook the onions for about 3-4 minutes, stir frequently.
Add the garlic, Worcestershire sauce, black pepper and cayenne pepper (if using); cook 1 minute, stirring frequently.
Add the broccoli and cauliflower to the pot. Cook for approximately 2 minutes, stirring frequently.
Add the chicken broth and raise the heat to high. When the broth comes to a boil lower the heat to medium-low and cover the pot.
Simmer the soup for 15-20 minutes or until the vegetables are fall-apart tender. Stir occasionally and keep it simmering; lower the heat if it’s boiling too vigorously.
While the soup cooks, make a white sauce
Melt the remaining 3 tablespoons of butter in a medium saucepan over medium heat. When the butter is melted, add the flour and stir until combined. Gently cook the mixture for 2 minutes. Use a whisk or large fork and stir almost constantly.
Slowly add the half & half and stir until smooth. Cook for about 5 minutes until the sauce is smooth and thickened, stir occasionally. If it’s boiling too vigorously reduce the heat but keep it at a simmer.
Take the saucepan off the heat and give the sauce a stir every so often while you wait for the broccoli soup.
Finish the broccoli cauliflower cheese soup
Take the pot with the broccoli and cauliflower off the heat. Let it cool for a few minutes. Process the soup in the pot with an immersion blender (or use a blender- see notes section).
Slowly add the prepared white sauce to the broccoli soup, stir well until incorporated. Return the soup to low heat and add the cheddar and Parmesan cheese. Stir well until the soup is smooth.
Don’t overheat the soup once the cheese is in so it doesn’t get grainy. Don’t let the soup come to a boil, or even a simmer.
Taste and add salt if needed. As a reference we added ½ teaspoon to ours.
Garnish the soup with a few of the prepared parboiled broccoli florets and a pinch of shredded cheese, if desired.
The sauce will thicken as it warms and comes to a simmer. It will happen, be patient, don’t crank up the heat. Also, it’s important never leave milk/cream on the stove unattended. Keep an eye on it and don’t leave the stove’s side.If you don’t have an immersion blender, use a blender to process the soup. Do not fill it to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if necessary.