Easy Homemade Broccoli Cauliflower Soup

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Doesn’t Broccoli Cauliflower Soup sound delicious? This easy homemade version is full of vegetables and cheese for ultimate comfort in a bowl.

bowl of broccoli cauliflower soup

Perhaps you need an easy lunch to pack to the office…

…or you’re looking for something just a little special to serve at the next bridal shower….

Maybe you want a comforting supper to serve on yet another rainy day.

This Broccoli Cauliflower Soup suits all those occasions, and then some. Vegetables, including broccoli, cauliflower, carrots, celery, and onion simmer in chicken stock until tender. Milk and a simple roux join the party to thicken things up. A little cheddar cheese and a few chunks of cream cheese jump into the action. Then it’s all blended up into creamy, cozy deliciousness.

It’s a soup ready for memory making.

To remember that great day at the office when your project was deemed a success, that fun shower where your best friend was laden with gifts to make her new life more beautiful, that delicious dinner you shared with your family after dodging the rain drops to get home.

Now that’s my kind of soup!

pouring milk into broccoli cauliflower soup

Food is strongly linked to memory, isn’t it? When you think of your favorite food, you likely have a strong memory, probably positive, linked to that food.

From Proust’s madeleine to Ego’s ratatouille, foods can take us back in time. This soup recipe is that for me.

When I was a child, my family spent each summer driving from California to Minnesota and back again. My parents were from Minnesota and so we spent a month or two visiting the grandparents and our many aunts and uncles and cousins each year.

Most of my relatives are fabulous cooks, so it was always an eating adventure. I made pat-in-pan pie crust with my Gramma John and snuck donuts out of her freezer when she wasn’t looking. I ate Aunt Peg’s Scotcharoo Bars like they were going out of style. I woke up early on a summer morning so that I could eat cinnamon rolls as giant as my head.

One summer my Aunt Sandy welcomed us to her South Dakota home with a big pot of this Broccoli Caulifower Soup. It was so warm and comforting. Yum! I can still picture her cozy kitchen on that rainy afternoon.

With her permission, I’m sharing it with you, with slight adaptations.

If you love this soup as much as we do, I highly recommend you purchase A Month of Busy Nights Meal Plan. This soup recipe and 29 other simple and delicious recipes are featured in its pages.

ingredients to use in broccoli cauliflower soup

How long are broccoli and cauliflower good for?

Broccoli and cauliflower, the two, formerly unpopular vegetables that are now celebrities, are both part of the cabbage family. They don’t keep as long as cabbage does, though. Store them in the refrigerator, for 3 to 5 days.

Wilting broccoli will start to yellow while aging cauliflower starts to get brown spots. Trim these off and make some soup.

How do you make Broccoli Cauliflower Soup?

Broccoli Cauliflower Soup is an easy soup to prepare. Begin by laying out all the ingredients: broccoli, cauliflower, onion, celery, carrot, chicken stock, flour, butter, milk, cheddar cheese, cream cheese, and salt and pepper.

Next prepare the ingredients: chop the vegetables and shred the cheese.

In a large stock pot, simmer the vegetables in chicken stock until tender. Add milk.

In a separate saucepan, prepare the roux by cooking the flour in melted butter. Once this is lightly browned and bubbly, whisk it into the pot.

Add the cheeses to the soup and blend it until your desired texture. Adjust the seasonings and your soup is complete.

collage of prep steps to make soup

How long does Broccoli Cauliflower Soup last in the refrigerator?

Prepared soup is good in the refrigerator for up to 4 days, stored in a covered container.

Can creamy broccoli soup be frozen?

Broccoli Cauliflower Soup is great for freezing. Chill it completely in the refrigerator before storing it in the freezer. Use within 4 to 6 weeks for best texture.

Can you make Broccoli Cauliflower Soup dairy-free?

This soup recipe has a lot of dairy, but you can adapt it, though your results will be very different than the soup as directed. You can make it dairy-free by using oil instead of butter and almond milk for the milk. Omit the cheeses or use your favorite melting vegan cheese. 

soup in freezer containers

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

  • Stock up on ingredients when they are on sale. This ensures that you’ll have your ingredients at the lowest possible price. Cauliflower is particularly pricey these days, due to its celebrity status. Load up on cauliflower, onions, carrots, celery, and broccoli next time you see good sales.
  • Price match. Check your grocery store fliers to see who has the best price on the items on your list.
  • Make your own chicken stock. It’s practically free!

Tools I use to make this recipe easy:

This is a pretty straight-forward dish. You don’t need any fancy equipment. However, having some good basic kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.

bowl of Broccoli Cauliflower Soup topped with cheese and herbs

0 from 0 votes
Easy Homemade Broccoli Cauliflower Soup
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Doesn’t Broccoli Cauliflower Soup sound delicious? This easy homemade version is full of vegetables and cheese for ultimate comfort in a bowl.

Course: Main Course, Soup
Cuisine: American
Keyword: broccoli, broccoli cauliflower soup, broccoli soup, cauliflower, cauliflower soup, homemade soup, soup
Servings: 8
Calories: 386 kcal
Author: Jessica Fisher
  • 4 cups chicken broth
  • 2 cups chopped broccoli
  • 2 cups chopped cauliflower
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1/2 cup chopped onion
  • 4 cups milk
  • 2/3 cup butter
  • 2/3 cup flour
  • 1 cup shredded cheddar cheese
  • 4 ounces cream cheese softened
  • Salt and pepper to taste
  1. In a large stockpot, combine the broth and vegetables. Bring to a boil, then reduce heat. Simmer until the vegetables are tender.
  2. Stir in the milk.
  3. In a small saucepan, melt the butter. Stir in the flour, whisking until smooth.
  4. Add this mixture to the stockpot, stirring until well combined. Stir in the cheeses and simmer until melted and well combined, stirring.
  5. If desired, blend the soup slightly with an immersion blender. Season to taste with salt and pepper.
Recipe Notes

Store the soup in covered containers in the fridge for up to 4 days. Label and store it in the freezer for 6 to 8 weeks.

Nutrition Facts
Easy Homemade Broccoli Cauliflower Soup
Amount Per Serving
Calories 386 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 18g113%
Cholesterol 83mg28%
Sodium 788mg34%
Potassium 549mg16%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 9g10%
Protein 11g22%
Vitamin A 3874IU77%
Vitamin C 43mg52%
Calcium 296mg30%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Broccoli Cauliflower Soup | Life as Mom

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Angela Shrader says

    Yum!!! Thanks for sharing! I love putting broc and caul in my vegetable/beef soup (tomato base) 🙂 Love my veggies!

  2. Soup is one of my favorite things to eat when it’s cold. I made a variation of the famous Italian sausage, kale and, potato soup for supper tonight and had a delicious cheddar and potato soup last week.

  3. Thanks for sharing! I love creamy broccoli cheese soup, so I bet this will be good! I may have to wait till next week, though, ’cause I don’t have any cream cheese, cauliflower or celery and I’ve already spent this week’s grocery budget. :-/

  4. I add broccoli and cauliflower to our potato soup, but I’ll bet we’d like this recipe, too!

  5. MMM, I love soup, can’t wait to see what gets linked up!

  6. We eat a lot of soup during the winter, so I’m always looking for new ideas.

    thanks for the linky.

  7. Thank you for hosting. I have already bookmarked a couple of these soups people have shared. What a great collection this week so far! I’ll have to check in again tomorrow to see what else others have shared.
    This week I shared my loaded baked potato soup. I’m actually making it on Saturday.

  8. Yum! I think you’ve solved my dinner dilemma tonight. But I might make it straight cauliflower soup because I don’t have any broccoli in my fridge today. Can’t wait!
    I shared recipes for two of my favorite soups: baked potato and taco! Can’t go wrong with either one of them. Thanks for the linky!

  9. Gillian says

    I make this exact recipe all the time except mine doesn’t have cream cheese. Does that make it creamier or something?

    • Jessica Fisher says

      I would guess so. I’ve never made it without. lol

  10. Jennifer J says

    Hi! I made this last night. Is it supposed to be really thin consistency? I am used to Broccoli Cheese soup that is thicker. Also, it was a little bland for me..do you add any seasonings? Thanks!

    • Jessica Fisher says

      Mine is incredibly thick, so I am surprised that it was thin for you. Hmmm…. and yes, I forgot to add the season with salt and pepper part. My apologies on that!

  11. I love cream soups and this one sounds SO tasty; can’t wait to try it! We live in South Dakota, too. With the way everyone knows everyone else out here I wouldn’t be surprised if we knew your aunt or knew someone who knows her! Thanks for sharing the recipe.

  12. Beth says

    Yum! This looks so good, and sounds especially appetizing with snow softly falling outside my window right now. 🙂 I am eating dairy-free right now – I wonder if I could sub in almond milk and corn starch for the cream cheese to thicken it?

    • Jessica Fisher says

      If I were making it dairy free, I would use oil for the butter, omit the cheeses and use more chicken broth instead of milk. The flour will thicken it just fine. Hope that helps!

      • Beth says

        I will try that – thanks! 🙂

  13. Jenny says

    I made this tonight and it tastes amazing. And I don’t cook. We’ve had a string of visitors for the last 3 weeks. Today I was alone and there was milk in the fridge. I don’t drink milk. I googled “what to do with left over milk” and this recipe appeared. As it happened there was a head of cauliflower in the fridge too. No broccoli but it’s still great. Thank you.

  14. kelly says

    Can i puree out the chunks?

  15. Leigh says

    Had milk that I did not want to ruin and I saw this recipe! Great idea! I might have spent $10 making a whole Dutch oven size pot full! I had some of the veggies in the freezer, had some fresh and had bought the cheese on a great sale. I also used my immersion blender as you suggested and it turned out great. So now I have soup for me and soup for two friends. And no wasted milk! ? Love your recipes and great ideas for meal planning. Thanks!

  16. Mary says

    I’d like to make it ‘healthier’..less butter? Can I use my milk that is ‘just a tinge old’?

    • You can use olive oil instead of butter if you prefer. Milk that smells and tastes good, regardless of expiration date, is fine to use.

  17. Kelekona says

    It tasted sweet, I think it would be better if the milk was about to go off. I’m not sure if there’s a spice that could correct for sweet milk.

    • I wouldn’t recommend using old milk. Instead, you can adjust the salt. That will offset the sweetness.

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