Broccoli Cauliflower Cheese Soup

Broccoli Cauliflower Cheese Soup

When the weather cools down, soup is what I crave. It’s satisfying and comforting.

Often soup recipes call for chicken stock for flavor, but it’s not necessary. When you’re using fresh ingredients, a vegetarian soup without stock is delicious and flavorful.

Broccoli Cauliflower Cheese soup is great as part of a meal or can be the main course when served with bread or crackers.

Broccoli Cauliflower Cheese Soup

Broccoli Cauliflower Cheese Soup
Serves 2-4


2 T Butter
1/4 cup Chopped Onions
3 cloves Garlic, chopped
2 cups Chopped Broccoli
2 cups Choppped Cauliflower
2 cups Water
2 cups Milk
1 1/2 cups Shredded Cheddar Jack Cheese
Salt and Pepper to taste


In a soup pan, saute the onion and garlic in butter.

Add broccoli, cauliflower and water.

Bring to a boil and then reduce heat to low and simmer for 7 to 10 minutes until vegetables are tender.

Add milk.

Using an immersion blender, blend until desired consistency. I like leaving little chunks, but you can make it creamier, if that’s what you prefer.

Add cheese and salt and pepper to taste.

Simmer for a few minutes. Then serve and enjoy.

Vegan tip: To make this soup vegan, use olive oil instead of butter, almond or soy milk and leave out the cheese. It’s still tasty, just not cheesy.

Vegetarian Broccoli Cauliflower Cheese Soup - Easy lunch or dinner

26 comments for “Broccoli Cauliflower Cheese Soup

  1. Charlene Underhill
    April 10, 2017 at 10:16 am

    Looks so good!

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