Comfort in a bowl! Broccoli Cauliflower Cheddar Soup is your answer when you need a cozy dinner ASAP. It’s ready in 30 minutes and made in one pan (or, the Instant Pot!)!
Heading into this week similar to last: on a search for comfort!
I know you don’t come here for weather updates, so I won’t try to bore you there, but I will just say that after a weekend hitting 40°F, we’re back in the negatives.
BROCCOLI CAULIFLOWER CHEESE SOUP.
It’s Minnesotans only saving grace right about now – and if I’m being honest, I’m guessing everyone’s right about now. We survived January (YAY), but we still have a few more weeks, er, months, needing comfort to help us through it.
Comfort food in the form of soups that are addictingly good (even for those who don’t always turn to soups). Comfort in the form of soups whose soulmate is a crusty loaf of bread. Or a cheesy sandwich.
Obviously it’s not hard to love a classic broccoli cheddar (cauliflower) soup. I mean, we all remember the day we fell in love with Panera’s version wayyyy back when, right? Please tell me it isn’t just me…
So you could say this recipe is inspired by it. Cheesy, veggie goodness. With one added bonus veggie surprise – the cauliflower!
Cheesy Broccoli and Cauliflower Soup!
You know, broccoli’s often-left-behind sister?
We’re adding it in this soup for no other reason than BECAUSE WE CAN! And because I had some leftover cauliflower the first time I made this recipe, and I loved it! Reducing food waste, FTW!
Side note: this soup is definitely one great way to use up that leftover broccoli and cauliflower (or you know, that bag of shredded carrots you forgot about!).
The variety of broccoli and cauliflower in the soup brings in an additional texture component, an upped nutritional component, and a delicious component. Let’s not forget to mention that it feels like you’re eating double the vegetables!
Don’t have cauliflower? Or hey, even broccoli? You could absolutely make it without one of the two, just swap them out for each other.
How To Make Broccoli Cauliflower Carrot Cheese Soup
Like any delectable soup, this starts with the comforting combination of butter and onion in a large dutch oven.
Really, is there any better aroma while cooking? Besides the addition of garlic, which comes next… what else?
- Shredded Carrots! Yes, more veggies, for more nutrients! I love the added texture too of the thin shreds.
- Broccoli and cauliflower – as discussed already 🙂
- Half and half… a little bit for creaminess. True, maybe it’s not the healthiest route to go, but this soup is definitely all about comfort, which the soul 100% needs sometimes!
- Vegetable stock – this is a vegetarian soup! You can sub for chicken stock if it’s what you have/use.
- Cheddar cheese… obviously. Hi, cheese, my love.
- Salt and black pepper – don’t forget to layer them in for flavor!
The key is to be sure the soup doesn’t boil but sits at a simmer, so the half-and-half doesn’t separate.
Then, remove from heat and stir in the cheddar cheese so it melts in smoothly.
Absolutely do not forget to heat up your baguette and start dipping it in this creamy, luscious, comforting soup. BAM!
Can I make it in the Instant Pot?
Yesssss, I know. We all want more Instant Pot recipes, right?
Final Instant Pot test – check! And check! Delicious as ever.
If you want to make this broccoli cheddar soup in your Instant Pot, there are just a few tweaks, and obviously an adjustment of time, before you have your soup ready in no time!
What should my Instant Pot settings be for this soup recipe?
So glad you asked! You’ll set your Instant Pot to run at high pressure for ZERO, yes, zero, none, nada, minutes. By the time everything inside comes to pressure, the veggies are cooked through. Any longer and they would become mushy…something we definitely do not want.
The other most very important change you must note if making this soup in the Instant Pot, do not add the dairy until after it is done cooking. Both the half-and-half and the cheddar cheese.
There you have it. Your next weekday dinner ready in a flash. Kid-friendly, family-friendly, and single-girl-taking-leftovers-for-lunch approved. 😉Print
A creamy, comforting soup that’s packed with veggies and is easy to make in 30 minutes!
- 3 TBSP butter
- 1 small onion, diced (~1 1/2 c)
- 4 garlic cloves, finely chopped
- Salt, to taste
- 3 Tablespoons flour
- 2 1/2 cups vegetable stock
- 2 cups half-and-half
- Black pepper, to taste
- 1/8 tsp white pepper
- 2 cups chopped broccoli florets
- 2 cups chopped cauliflower florets
- 1 large carrot, shredded*
- 8 oz. cheddar cheese, shredded* (2 cups once shredded)
- In a dutch oven or stock pot, melt butter over medium heat and add diced onion. Sautee for a minute, and add garlic with a pinch of salt; continue sauteeing for 2 minutes.
- Whisk in flour, continuing to whisk for 1-2 minutes to cook the flour down. Whisk in vegetable stock, incorporating with the flour mixture. Add half-and-half, salt, and pepper (to taste), and white pepper. Add broccoli, cauliflower, and carrot. Simmer – do not boil – for 15-20 minutes until vegetables are just tender enough to be pierced with a fork.
- Remove from heat, and stir in shredded cheese in batches. Adjust salt and pepper as your taste desires, and serve!
- Using the sautee function of your Instant Pot, melt butter and add diced onion. Sautee for a minute, and add garlic with a pinch of salt. Whisk in flour, continuing to whisk for 1-2 minutes to cook the flour down. Add white and black pepper, and an additional pinch of salt. Whisk in 2 cups vegetable stock, incorporating with the flour mixture. Add broccoli, cauliflower, and carrot. Cover, making sure the lid is sealed, and set to high pressure for zero minutes. Once it’s come to pressure, carefully quick release the pressure.
- While the Instant Pot is working its magic, warm the half-and-half in a small saucepan on the stove. Once you’ve released the pressure after cooking, stir in half-and-half. Add shredded cheese in batches, stirring to melt in between each addition. Adjust salt level according to taste (since you were able to while cooking :)).
To save on packaging and price, buy carrots whole and shred them yourself. For this recipe, I use the large holes on my box grater.
I highly recommend shredding your own cheese! This eliminates having the anti-caking agents that are often in pre-shredded cheese and that can make your cheese gritty and separate during melting.
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Serving Size: 1
- Calories: 533
- Sodium: 665mg
- Fat: 42.2g
- Carbohydrates: 21g
- Fiber: 3.5g
- Protein: 21.2g
Keywords: soup, comfort, winter, 30 minutes, vegetarian