I love how simple this soup is—just a handful of ingredients and a blender, and I get a smooth, velvety bowl of goodness in no time. It’s rich and cheesy without being heavy, and the balance of broccoli and cauliflower gives it a subtle sweetness. I also like that I can adjust the texture easily, making it thicker or thinner depending on my mood. It’s also a great recipe for using up vegetables and leftover cheese, and it freezes beautifully for quick reheats later.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
400 g (14 oz) Broccoli 400 g (14 oz) Cauliflower 1 Onions, peeled and chopped 2 Cloves garlic Salt and freshly ground black pepper, To taste 750 ml (3.25 cups) Stock, Good quality 300 ml (1.25 cups) Milk 120 g (4 oz) Cheddar cheese
To serve (optional): 50 g (2 oz) Cheddar cheese Croutons, Homemade or shop bought
Directions
I start by washing and chopping the broccoli and cauliflower into large chunks. Then I finely slice the onion and crush the garlic. I add all of these—broccoli, cauliflower, onion, garlic, stock, and plenty of salt and pepper—into a large saucepan.
I bring the mixture to a boil and let it simmer for about 15 minutes, just until the vegetables are tender. Once they’re cooked, I remove the pan from the heat and stir in the milk and cheese. Then I blend everything until smooth using a stick blender or regular blender.
If the soup cools slightly after blending, I reheat it gently before serving. I like to top mine with extra grated cheese and crunchy croutons for added texture and flavor.
Servings and Timing
This recipe serves 4. Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes
Variations
I often change up the cheese depending on what I have in the fridge—Parmesan, Stilton, or Gruyere all taste amazing. Sometimes I make it vegan by skipping the cheese and using oat milk or almond milk instead. If I want a lighter soup, I add a bit more stock; for a thicker, heartier version, I reduce it slightly. I’ve also made this soup in the slow cooker by cooking on HIGH for 3–4 hours or LOW for 5–6 hours—it turns out beautifully smooth.
Storage/Reheating
I store leftover soup in an airtight container in the fridge for up to 3 days. It reheats quickly on the stovetop over low heat or in the microwave until piping hot. When freezing, I let it cool completely, then freeze it in portions for up to 3 months. I defrost it in the fridge overnight and reheat gently, adding a splash of milk or stock to loosen it if needed.
FAQs
Can I use frozen broccoli and cauliflower?
Yes, I often use frozen vegetables—they work perfectly and make the recipe even faster.
Can I make this soup vegan?
Yes, I omit the cheese and swap the milk for a plant-based version like oat or almond milk.
What kind of stock works best?
I prefer using a good-quality vegetable stock, but chicken stock works too if I’m not keeping it vegetarian.
How do I make the soup thicker?
I reduce the amount of stock slightly or simmer it a bit longer after blending to thicken the texture.
Can I make this ahead of time?
Yes, I often make it in advance and reheat when needed—it keeps its flavor and texture beautifully.
How long does it last in the fridge?
It stays fresh for up to 3 days when stored properly in an airtight container.
Can I freeze this soup?
Yes, I freeze it for up to 3 months. It reheats perfectly with a little extra milk or stock to loosen it.
What cheese can I use instead of cheddar?
I love using Parmesan, Stilton, or Gruyere for different flavor profiles, or even mixing a few together.
Can I add other vegetables?
Absolutely. I sometimes throw in carrots, leeks, or spinach for extra color and nutrients.
How can I make it more flavorful?
I add a pinch of nutmeg, mustard powder, or smoked paprika for an extra layer of flavor.
Conclusion
I love this broccoli and cauliflower soup for its simplicity, speed, and comforting taste. It’s rich, creamy, and wholesome without being heavy, and it’s so easy to adapt with whatever I have on hand. Whether I make it fresh or reheat it from the freezer, it’s always a delicious, warming bowl that everyone enjoys.
A creamy, comforting broccoli and cauliflower soup that comes together in just 20 minutes. Packed with vegetables and rich cheddar flavor, it’s the perfect quick and nourishing meal for lunch or dinner.
Ingredients
400 g (14 oz) Broccoli, chopped
400 g (14 oz) Cauliflower, chopped
1 Onion, peeled and chopped
2 Cloves garlic, crushed
Salt and freshly ground black pepper, to taste
750 ml (3.25 cups) Vegetable or chicken stock
300 ml (1.25 cups) Milk
120 g (4 oz) Cheddar cheese, grated
To serve (optional): 50 g (2 oz) Cheddar cheese and croutons
Instructions
Wash and chop the broccoli and cauliflower into large chunks. Finely slice the onion and crush the garlic.
Add the broccoli, cauliflower, onion, garlic, stock, salt, and pepper to a large saucepan.
Bring to a boil, then reduce heat and simmer for about 15 minutes until the vegetables are tender.
Remove from heat, stir in the milk and cheddar cheese.
Blend the soup until smooth using a stick blender or a regular blender.
If needed, reheat gently before serving.
Top with extra grated cheese and croutons, if desired.
Notes
Use frozen broccoli and cauliflower for convenience.
Substitute cheddar with Parmesan, Stilton, or Gruyere for a different flavor.
Make it vegan by omitting cheese and using oat or almond milk.
Add nutmeg, mustard powder, or smoked paprika for extra flavor.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Reheat gently and add a splash of milk or stock to adjust consistency.
Can be made in a slow cooker: cook on HIGH for 3–4 hours or LOW for 5–6 hours.
