Cozy up with Broccoli Cauliflower Cheese Soup this season! It’s a comforting vegetarian soup and is quick and easy to make – ready in 30 minutes and all made in one pan, or the Instant Pot!
This easy vegetarian soup recipe hits all the marks: it’s warm, cozy, and comforting. It’s cheesy. And it has loads of vegetables – but you don’t really feel like you’re eating a healthy vegetable soup.
It has the perfect blend of both broccoli and cauliflower, and of course some carrot, too, for the just-right balance.
It’s soul-warming and has so much texture you’ll love each and every bite. Pair it with a crusty loaf of bread, socca or flatbread, for the ultimate dipping experience and the best cozy meatless meal you’ll have.
Ingredients for Broccoli Cauliflower Soup
This soup needs just a handful of simple ingredients that come together to make this magical soup.
- Onion and Garlic: our flavorful aromatics! The two create a savory base.
- Broccoli: this super vegetable adds heartiness, texture, and crunch to the soup. Not to mention it’s basically cheddar’s BFF when it comes to recipes.
- Cauliflower: why not throw two cruciferous vegetables into a soup? Cauliflower helps mix up a typical broccoli cheddar soup, adding additional nutrients, texture, and very subtle flavor that pairs well with broccoli.
- Carrots: a nod to the classic Panera soup, carrot adds a nice color and grating them adds another textural element to the soup. The slight sweetness balances out bitterness from the broccoli and cauliflower too.
- Vegetable Stock: The base of the soups liquid. If your not specifically vegetarian, you can also use chicken stock.
- Half-and-Half: bringing creaminess and richess to the soup is the job of half-and-half. You can also use whole milk for a lighter soup, or heavy whipping cream to make it extra rich.
- Cheddar Cheese: creamy and smooth, this cheese is top notch in this soup. I highly reocmmend buying a block of cheddar and shredding it yourself using a box grater or food processor. Preshredded cheeses often have an anti-caking agent on them and don’t melt as well.
- Butter, Salt, Pepper, and Flour: use to help assemble the soup, adding flavor and the flour works as a thickener. Use corn starch to make this recipe gluten-free.
How To Make Broccoli Cauliflower Carrot Cheese Soup
Like any delectable soup, this starts with the comforting combination of butter and onion, sauteeing away in a large dutch oven.
Really, is there any better aroma while cooking? Then it’s taken to the next level with the addition of garlic, which comes next. You know there’s got to be garlic.
Whisk in a bit of all-purpose flour to help thicken the soup slightly. Then we have the remaining ingredients (as always, remember to see the full recipe card below for details):
- Vegetable stock – adds flavor and the base for our soup. It’s a vegetarian soup, so naturally it calls for veggie stock. If you’re not vegetarian and prefer chicken stock, feel free to make that swap.
- Half and half – you can’t have a creamy soup without a little, now can you? This is the reason why you’ll want to be sure to simmer the soup instead of boil, we don’t want our dairy scalding.
- Shredded carrots – more veggies! I like to use either a box grater or food processor to shred the carrots. You can also buy pre-shredded carrots to save a little bit of time if needed.
- Broccoli and cauliflower – the main stars. They go in at the end to simmer away.
- Cheddar cheese – Hi, cheese, my love. Remove the soup from the heat and stir the cheese in batches. This ensures that it melts evenly, without breaking apart or clumping together.
- Salt and black pepper – if you know, then you know. If you don’t, let me fill you in on a secret: layer in your flavor! Add a pinch of salt in the very first sautee steps, and continue taste testing and adjusting as needed. Keep in mind the cheese adds a bit of saltiness, so be sure to test again once it’s added and adjust accordingly.
And the final “ingredient” you don’t want to forget: a fresh baguette or sourdough loaf. There’s nothing better than a slice of thick crusty bread to dip in this creamy, luscious, comforting soup. BAM!
How to Make this Soup in the Instant Pot
Vegetarian soup in the Instant Pot?! Yes indeed!
To make this recipe in the Instant pot, combine everything in the bowl except for the dairy. That means you are leaving out the half-and-half AND the cheese to start.
Set the Instant Pot to run at high pressure for ZERO minutes. Yes, zero, none, nada… zero minutes.
By the time everything inside the pot comes to pressure, the veggies are cooked through. If the Instant Pot was set to cook any longer, the vegetables would become mushy, which is something we definitely do not want.
After it’s come to pressure, quick release the pressure, then stir in room temperature half-and-half, and the cheese in batches, until it is all melted into the soup. Don’t forget to taste test and adjust the salt levels, since you weren’t able to while cooking.
There you have it. Your next weekday dinner of cheesy broccoli soup is ready in a flash. Kid-friendly, family-friendly, and single-girl-taking-leftovers-for-lunch approved. 😉 And if you need even more added texture, top with homemade croutons!
Common Questions
Yes! You won’t need to cook them as long, so test them for doneness throughout the cooking process to prevent them from becoming mushy.
Yes, use cornstarch at the end of the cooking process, or gluten-free flour.
If you want to freeze this soup, I recommend making it without the dairy, since dairy does not freeze and reheat well. Once thawed, stir in the half-and-half and cheese before serving.
Yes, use an immersion blender to puree the vegetables to your desired texture.
More Vegetarian Soup Recipes to Love:
- Vegan Broccoli Butternut Squash Soup
- Healthy Vegetable Lentil Soup
- Curried Carrot Squash Soup
- Butternut Squash Sweet Potato Soup
- Roasted Tomato Carrot Ginger Soup
Be sure to check up the round-up of our favorite vegetarian soups, too!
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Broccoli Cauliflower Cheddar Soup
Ingredients
- 3 Tablespoon unsalted butter
- 1 1/2 cups yellow onion, diced (1 small onion)
- 4 garlic cloves, finely chopped
- Salt, to taste
- 3 Tablespoon all-purpose flour
- 2 1/2 cups vegetable stock
- 2 cups half-and-half, room temperature
- Black pepper, to taste
- 1/8 tsp white pepper
- 2 cups broccoli florets, chopped
- 2 cups cauliflower florets, chopped
- 1 large carrot, shredded*
- 8 oz. cheddar cheese, shredded* (2 cups once shredded)
Instructions
Stovetop Directions
- In a dutch oven or stockpot, melt butter over medium heat and add diced onion. Sautee for a minute, then add garlic with a pinch of salt; continue sauteing 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. Then 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!
Instant Pot Directions:
- 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.
- Put the lid on the Instant Pot, making it is sealed. 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 weren't able to while cooking).
Video
Notes
- 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.
- Storage: store in an airtight container in the fridge for up to 3-4 days.
- Reheating: heat in the microwave or in a small saucepan on the stove.
Nutrition
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
LeAndra
I love that you added cauliflower (and carrots) to this soup. Broccoli cheddar soup is always a favorite, so I bet this tastes even more delicious!
Becca
Thanks, LeAndra! I love the added veggies, too!
Monica
Saw these photos and just had to click over–they’re so gorgeous! I’m totally with you on the soup–it’s not normally my thing but this winter I have been ALL ABOUT IT. And this one is so gorgeous I could dive right into the bowl, er.. photos! Really beautifully done!
Becca
Aw, thanks, Monica! It’s definitely dive-worthy! 🙂
Melanie
Make this all the time. So good.
Becca
I’m so glad you enjoy it! 🙂
Lisa
This is perfect. I have left over roasted broccoli and cauliflower and this is how I am going to use it. Thanks for the recipe
Becca
Sounds perfect! I hope you enjoy!
Celeste
Hi! Sounds great…will definitely try it out. Do you think it would freeze well?
Living in SA…prepping for winter;-)
Becca
Hi! Great question. Unfortunately, it doesn’t freeze very well because of the dairy in it 🙁 it will likely get a grainy texture and separate when it’s thawed. What I’d recommend if you do want to freeze it is to make it without the dairy and cheese (you may want to use a little more stock to compensate), freeze it, and then add the dairy in while reheating the soup. Hope that helps!
Jann
So happy to find your recipe! This is phenomenal. I also added sliced portobello mushrooms for some extra flavor, and threw in some garlic-herbed croutons to finish it off. Absolute perfection!
Becca
Ah Jann that makes me SO happy to hear! Thank you! My boyfriend is going to love knowing that the mushrooms worked in it (and he may not let me make it without after that haha!) and OMG garlic-herbed croutons?!?! MUST TRY!!!! That sounds incredible.
Linda
I don’t normally comment on recipes I try, but I just had to for this one it is the BEST broccoli soup I have ever made. I’m a broccoli fanatic lol so happy I found this recipe that I will forever be making from now on. I made it the other night as the recipe states, tonight’s recipe I’m doing a slight twerking of it by adding in celery I’m a celery fanatic too haha. And I will be blending it all before adding the cheese as my son has sensory issues with veggies being mushy, a cream soup, his pallets can handle eating better 💓
Becca
Thank you so much for taking the time to comment, Linda! Celery will be an excellent addition! I’m glad you’re able to adapt it for your son, too. I’m so glad to hear everyone can enjoy it! Thanks again!! 🙂
michael laufer
Will chicken broth work well?
Becca Mills
It sure will! Enjoy!
Laura Capobianco
I made this soup with all broccoli and used my immersion blender at the end and it was the best broccoli cheddar soup I’ve ever had! It came together quickly, was super creamy, flavorful, and cheesy. It didn’t hurt that we served it with a bread bowl either!
Becca
I’m so glad you enjoyed it! Love that you served it in a bread bowl..that’s the way to go! Thanks, Laura!
Kristen
Stumbled across this recipe yesterday and had some extra broccoli and cauliflower in my refrigerator that I needed to use. This soup was AMAZING! I added celery as well and increased the broth (and flour) to 4 cups so I would have leftovers. I used the immersion blender at the end and it came out fabulous! This recipe is a keeper and my two adult son’s agreed too :). Thanks for the great recipe!
Becca Mills
Thank you so much Kristen – both for trying out my recipe and for leaving a comment! I am so glad you all enjoyed!
Kelley
Hi Becca,
Another winner, we love the creamy comforting flavor!! Vegetables and garlic are a bonus.
Becca Mills
Awesome! So glad you enjoyed! Thanks, Kelley!
vivian
This soup was awesome! It is cold and rainy – perfect for a soup dinner. I served it with garlic pull-apart rolls and all our tummies were happy! Thanks for a great recipe!
Becca Mills
Whoa, those rolls sound like the perfect pairing! I’m so glad you enjoyed. Thank you so much for leaving a comment, Vivian!
Mischi
Really tasty! I used the instant pot directions. Turned out great!
Becca Mills
Awesome! Thanks so much for sharing, Mischi!
Brandy Shreeve
Omg!!!! I haven’t had a broccoli cheese soup this good since I was a teenager working at Jason’s Deli in Texas! Even with the extra veggies it was amazing!!!!! Thank you so much for sharing this recipe ❤💕💞💓💗
Becca Mills
Yay, I’m so glad to hear you loved it! Thank you so much for your thoughtful review, Brandy!
Cherie
Just made this for tonight’s dinner. Trying to empty out fridge before Christmas celebrations. This is an excellent soup! Used a variety of cheeses. Had enough broccoli and cauliflower to 4 times the recipe! No cooking tomorrow!!
Becca Mills
Perfect! I love that you were able to clean out the fridge with this yummy soup! Thanks so much for your comment!
Shannon Bacon
This was excellent! Very easy to follow and turned out perfectly! A nice touch to Sunday football watching. Great recipe!
Becca Mills
An excellent meal for football watching! So glad you enjoyed. Thanks, Shannon!
Katie
So easy and delicious!!!
Becca Mills
Yay! So glad you like it. Thanks, Katie!
Sue
This soup is 5 star +
Absolutely delish and so quick to make. A definite winner!
Becca Mills
Yay! I’m so happy to hear you’re enjoying it! Thanks so much, Sue!
Rebecca English
Your recipe looks delicious! Does this soup freeze well? I’m looking for soups to make that can be frozen. Thanks in advance!
Becca Mills
Hi Rebecca! Thank you! If you want to freeze this soup, I recommend making it without the dairy, since dairy does not freeze and reheat well (it gets a little grainy). Once thawed, just stir in the half-and-half and cheese before serving.
Several soups I have that you might want to check out for freezing are: Roasted Tomato Carrot Ginger Soup, Butternut Squash Sweet Potato Soup, Tortilla Soup, Dairy-Free Potato Soup. Hope this helps!
Rebecca English
Thank you so much for the suggestions! 🙂