Cheesy Broccoli Cauliflower Soup
Creamy and cheesy, this broccoli cauliflower soup is packed with fresh vegetables and rich cheese flavor. Perfect for a comforting lunch or dinner, it appeals to vegetable lovers and cheese enthusiasts alike, offering a smooth, hearty bowl that warms the soul with each spoonful.
Ingredients
Instructions
- Combine broccoli florets, cauliflower florets, sliced celery ribs, chopped onion, water, and celery salt in a pot. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes until vegetables are tender.
- Meanwhile, in a saucepan, melt butter over medium heat.
- Stir in flour until smooth to make a roux.
- Gradually stir in milk, bringing the mixture to a boil.
- Cook and stir for 2 minutes until thickened.
- Add cubed Velveeta cheese to the sauce, stirring until melted and smooth.
- Combine the cooked vegetables with the cheese sauce and serve hot.
Tips & Substitutions
For a richer flavor, consider adding garlic or nutmeg to the soup. If you're out of Velveeta cheese, you can substitute with a blend of sharp cheddar and cream cheese for a similar creaminess. To add more texture, toss in some cooked bacon or ham. This recipe can also be adjusted for a vegan version by using plant-based butter and cheese alternatives.
Serving Suggestions
Serve this cheesy broccoli cauliflower soup with crusty bread or a side salad for a complete meal. It pairs wonderfully with a light, refreshing dish like Super Simple Potato Salad, making it perfect for lunch or a cozy dinner. Garnish with freshly cracked pepper or chopped herbs for an extra touch.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat, adding a splash of milk if the soup thickens too much. Avoid microwaving, as it can cause the cheese to separate.
Nutrition & Diet Analysis (per serving)
Each serving of Cheesy Broccoli Cauliflower Soup contains roughly 1185 calories, with 11g protein, 85g carbohydrates, and 90g fat. It is an excellent source of calcium (39% of the Daily Value), iron (37% of the Daily Value), and vitamin C (28% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 633mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen broccoli and cauliflower instead of fresh?
Yes, you can use frozen vegetables in this recipe. Just be sure to thaw and drain them before adding to the pot. Cooking times may vary slightly, so keep an eye on the texture.
How can I make this soup spicier?
To add a kick to your soup, consider incorporating crushed red pepper flakes or a dash of hot sauce into the cheese sauce. You can also experiment with adding jalapeños or other spicy peppers to the vegetable mix.
Is this soup suitable for meal prep?
Absolutely! This soup stores well and can be made in advance. Just ensure it's cooled completely before refrigerating. It's a great option for meal prep, as it reheats nicely and makes for a comforting lunch or dinner throughout the week.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).