“Wow, this tastes way better than Panera’s! Super easy to make and absolutely delicious.”

This hearty and comforting Broccoli Cauliflower Cheese Soup combines tender vegetables in a creamy, savory base thickened with a roux and finished with sharp cheddar for a rich, satisfying flavor.

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Broccoli Cauliflower Cheese Soup

Ingredients

Ingredient	Quantity
Butter	3 tablespoons
Yellow onion, diced	1 small
Garlic, minced	4 cloves
All-purpose flour	¼ cup
Chicken or vegetable stock	2½ cups
Half-and-half	2 cups
Broccoli florets, chopped	2 cups
Cauliflower florets, chopped	2 cups
Carrot, shredded	1 large
Dijon mustard	½ teaspoon
Cheddar cheese, grated	2 cups
Kosher salt & freshly ground black pepper	To taste

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How to Make Broccoli Cauliflower Cheese Soup

Step 1: Sauté the Aromatics
Melt the butter in a large pot over medium heat. Add the diced onion and minced garlic, cooking for 3–5 minutes until soft and fragrant.

Step 2: Form the Roux
Sprinkle the flour over the vegetables, stirring constantly for 1–2 minutes to cook out the raw flour taste and form a roux.

Step 3: Add the Stock
Slowly pour in the stock while stirring continuously to prevent lumps. Bring the mixture to a gentle simmer.

Step 4: Cook the Vegetables
Add the chopped broccoli, cauliflower, and shredded carrot. Simmer for 15–20 minutes, or until all the vegetables are tender.

Step 5: Blend and Enrich
Blend the soup to your preferred consistency—either partially for texture or fully smooth. Return the soup to the pot and stir in the half-and-half.

Step 6: Season and Finish
Stir in the Dijon mustard and grated cheddar cheese, mixing until the cheese is completely melted and smooth. Season generously with kosher salt and freshly ground black pepper.

Step 7: Serve
Ladle the soup into bowls and garnish with extra cheese, cracked pepper, or fresh herbs if desired. Serve hot with bread or crackers.