A thick, creamy vegetable soup where broccoli and cauliflower melt into a rich cheddar base made for cold winter nights.
Prep & Cook Time
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Ingredients
2 tbsp butter
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
3 cups broccoli florets, chopped
3 cups cauliflower florets, chopped
3 tbsp all-purpose flour
4 cups vegetable broth
1½ cups whole milk
2 cups shredded cheddar cheese
1 tsp salt
½ tsp black pepper
Instructions
Melt the butter with the olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, stirring often to prevent browning.
Stir in the garlic and cook briefly until fragrant. Add the broccoli and cauliflower, mixing well so the vegetables are coated in the fat.
Sprinkle the flour over the vegetables and stir continuously for about one minute, making sure no dry spots remain and the flour is fully absorbed.
Slowly pour in the vegetable broth while stirring to create a smooth base. Bring to a gentle simmer, cover, and cook for 20 minutes until the vegetables are very tender.
Use an immersion blender to partially blend the soup, leaving some texture. Reduce the heat and stir in the milk, followed by the cheddar cheese, mixing until fully melted and creamy.
Season with salt and black pepper, then simmer gently for a few minutes until the soup thickens.
Nutrition Facts (approx, per serving)
Calories: 380
Protein: 16g
Carbs: 22g
Fat: 26g
Tips
Keeping the heat low when adding the cheese prevents separation and ensures a smooth, creamy texture.
Blending only part of the soup creates body while still keeping visible vegetable pieces for a hearty feel.
This soup continues to thicken as it cools, so a small splash of milk can be added when reheating.
Variations
For a sharper cheese flavor, half of the cheddar can be replaced with extra-sharp cheddar. Adding it gradually over low heat helps maintain a smooth consistency while enhancing the overall depth of flavor. If you’re drawn to creamy, cheese-based comfort meals, you might also enjoy this Grandma’s Clam Chowder Recipe, which combines tender ingredients with a rich, satisfying broth.
To make the soup even heartier, diced potatoes can be added along with the broccoli and cauliflower. They soften during simmering and help thicken the base once partially blended. This variation works especially well when paired with a cozy side like Grandma’s Mashed Potatoes, creating a full winter meal built around warmth and comfort.
A lighter version can be made by replacing half of the milk with additional vegetable broth. The soup stays creamy while feeling less rich.