Broccoli and cauliflower soup in a bowl next to cheese on a small grater and loose parsley.
5 from 2 votes

Cheesy Broccoli and Cauliflower Soup

Cheesy broccoli and cauliflower soup is creamy, cheesy, and packed with cauliflower and broccoli! Ready in just 30 minutes, this soup will be an instant hit.
Course Soup
Cuisine American
Keyword broccoli cauliflower soup, cheesy broccoli soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 367kcal
Author Longbourn Farm • Alli Kelley


  • 3 tablespoons butter
  • 1 small onion chopped
  • 3 cloves garlic chopped
  • 3 tablespoons flour
  • 3 cups stock vegetable or chicken
  • 1 cup milk
  • 1 cup broccoli rough chop (see note)
  • 1 cup cauliflower rough chop (see note)
  • salt and pepper to taste
  • 1 1/2 cups Monterey jack cheese shredded
  • 1/4 cup grated parmesan
  • 1 cup heavy cream or whipping cream
  • 1 pinch nutmeg


  • Melt butter in large pot.
  • Add onion and cook until translucent.
  • Add garlic and cook until fragrant, about 30 seconds.
  • Add flour and stir until all the onions are coated. Cook about 2 minutes.
  • Add stock, stirring consistently.
  • Add milk, broccoli, and cauliflower. Bring to a boil and then simmer until flavors are melded, about 8 minutes.
  • With an immersion blender, blend soup (off the heat) until it has an even texture, or to your preference.
  • Add salt and pepper to taste, both cheeses, cream and nutmeg.
  • Simmer until cheese is melted.


Fresh or frozen broccoli and cauliflower can be used. If using frozen, thaw (rinse under warm water) to be sure you are getting a packed cup.


Calories: 367kcal | Carbohydrates: 10g | Protein: 11g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 102mg | Sodium: 778mg | Potassium: 213mg | Sugar: 3g | Vitamin A: 1420IU | Vitamin C: 22.9mg | Calcium: 344mg | Iron: 0.6mg