This rich and comforting Broccoli Cauliflower Cheese Soup features tender chunks of vegetables suspended in a creamy, savory broth thickened with a roux and finished with sharp cheddar cheese.

Broccoli Cauliflower Cheese Soup

Ingredients:

Ingredient Quantity
Butter 3 tablespoons
Yellow Onion, Diced 1 small
Garlic, Minced 4 cloves
All-Purpose Flour 1/4 cup
Chicken or Vegetable Stock 2 1/2 cups
Half and Half 2 cups
Broccoli Florets, Chopped 2 cups
Cauliflower Florets, Chopped 2 cups
Carrot, Shredded 1 large
Dijon Mustard 1/2 teaspoon
Cheddar Cheese, Grated 2 cups
Kosher Salt and Freshly Ground Black Pepper To taste
How To Make Broccoli Cauliflower Cheese Soup:

Step 1: Sauté Aromatics: Melt 3 tablespoons butter in a pot over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 3-5 minutes.
Step 2: Create Roux: Sprinkle the 1/4 cup flour over the vegetables, stirring constantly for 1-2 minutes to cook the flour (creating a roux).2
Step 3: Add Liquids: Gradually pour in the 2 1/2 cups stock, stirring continuously to incorporate the roux and prevent lumps. Bring the mixture to a simmer.
Step 4: Add Vegetables: Stir in the 2 cups chopped broccoli, 2 cups chopped cauliflower, and 1 large shredded carrot. Simmer for 15-20 minutes, or until all the vegetables are tender.
Step 5: Blend and Thicken: Blend the soup until it reaches your desired smoothness (either partially or fully smooth). Return the soup to the pot, and stir in the 2 cups half and half.
Step 6: Season and Finish: Stir in the 1/2 teaspoon Dijon mustard and 2 cups grated cheddar cheese until the cheese is fully melted and incorporated. Season generously with kosher salt and freshly ground black pepper to taste.
Step 7: Serve: Ladle the soup into bowls and garnish with extra cheese, pepper, and herbs. Serve hot with bread or crackers.