When your teenage daughter request this Cheesy Broccoli Cauliflower Soup on a regular basis, you know it’s good!!
Are you looking for a broccoli recipe to make with the fresh broccoli growing in the garden?
Fresh broccoli, cauliflower and carrots from the garden or farmers market makes this recipe extra special.
This broccoli and cauliflower soup recipe is extremely quick and easy to make in under 30 minutes. Not sure what to make with that cauliflower in the fridge? Try this cauliflower recipe and you won’t be disappointed!
Even my husband says that this soup is better than Panera Bread! You need to add this recipe to your collection!!
Looking for another Velveeta/broccoli recipe? Give this Velveeta Broccoli Casserole recipe a try.
What Kind of Cheese Melts Best in Soup?
I have used all kinds of cheese when making soup, but Velveeta cheese is the best for melting and flavor in this easy broccoli cauliflower cheese soup.
How is Velveeta Cheese Made?
Delish.com has an awesome article that explains all about Velveeta cheese. Check it out here! From then and now about how Velveeta has evolved over the years.
How to Make Broccoli Cauliflower Soup
Gather all of your ingredients to make this soup recipe.
Chop all of the vegetables and the Velveeta cheese. I use a little chopper for the carrots, quick and easy! You can also slice or dice your carrots, but they will take longer to cook.
Combine the chicken broth, carrots, broccoli, cauliflower, salt and pepper in a large stock pot over medium heat. Once it starts to boil, reduce the heat to a simmer and cook until the vegetables are tender. This will take about 8 minutes.
In the meantime, make the roux (flour and butter mixture). Melt the butter in a small saucepan over med/low heat. Add the flour and whisk together to combine. Cook the roux for about 2 minutes, stirring constantly.
Once the vegetables are tender, add the roux (flour/butter mixture) to the stock pot with the vegetable’s and broth mixture. Next, stir to combine.
After that, turn the burner to low so the soup is at a simmer.
Toss in the diced Velveeta cheese and stir to melt the cheese. When the cheese is melted add the milk and stir. Taste the Velveeta broccoli cheese soup and adjust the seasoning if needed.
Cheesy Broccoli Soup Tips
Tips: If you happen to cook the vegetables so they are soft and not chunky in the soup then just steam some additional broccoli and cauliflower to add.
Make bread bowls to put your broccoli and cauliflower soup into!!
Don’t like one of the vegetables in this soup? No problem, just leave out what you don’t like and add more of what you like. You can make the best broccoli recipes soup with only broccoli! Or how about easy cauliflower recipes soup with only cauliflower!
Do you have a bag of frozen broccoli and cauliflower in the freezer? Substitute equal parts of frozen vegetables for fresh vegetables. No need to thaw, just add to the chicken broth and cook.
Cheesy Broccoli Cauliflower Soup
When your teenage daughter request this Cheesy Broccoli Cauliflower Soup on a regular basis, you know it’s good!! Are you looking for a broccoli recipe to make with the fresh broccoli growing in the garden? Fresh broccoli, cauliflower and carrots from the garden or farmers market makes this soup extra special. This broccoli and cauliflower soup recipe is extremely quick and easy to make in under 30 minutes.
Ingredients
- Chicken Broth 32 oz (907g)
- Carrots, chopped 1 cup (4.4oz) (123g)
- Broccoli, chopped 2 cups (3.55oz) (100g)
- Cauliflower, chopped 3 cups (8.5oz) (241g)
- Salt, iodized 1 teaspoon
- Pepper, black 1/2 teaspoon
- Butter, salted 6 tablespoons (3oz) (85g)
- Flour, all purpose 6 tablespoons (1.9oz) (53g)
- Velveeta Cheese, med diced 1 cup (8oz) (227g)
- Milk, 1% 2 cups (17.4oz) (493g)
Instructions
- Gather all of your ingredients to make this soup recipe.
- Chop up all of the vegetables and the Velveeta cheese. I use a little chopper for the carrots, quick and easy! You can also slice or dice your carrots, but they will take longer to cook.
- Combine the chicken broth, carrots, broccoli, cauliflower, salt and pepper in a large stock pot over medium heat. Once it starts to boil, reduce the heat to a simmer and cook until the vegetables are tender. This will take about 8 minutes.
- In the meantime, make the roux (flour and butter mixture). Melt the butter in a small saucepan over med/low heat. Add the flour and whisk together to combine. Cook the roux for about 2 minutes, stirring constantly.
- Once the vegetables are tender, add the roux (flour/butter mixture) to the stock pot with the vegetable’s and broth mixture. Next, stir to combine.
- After that, turn the burner to low so the soup is at a simmer. Toss in the diced Velveeta cheese and stir to melt the cheese.
- When the cheese is melted add the milk and stir.
- Taste the Velveeta broccoli cheese soup and adjust the seasoning if needed.
Notes
Tip:
If you happen to cook the vegetables so they are soft and not chunky in the soup then just steam some additional broccoli and cauliflower to add.
Make bread bowls to put your broccoli and cauliflower soup into!!
Don’t like one of the vegetables in this soup? No problem, just leave out what you don’t like and add more of what you like. You can make the best broccoli recipes soup with only broccoli! Or how about easy cauliflower recipes soup with only cauliflower!
Do you have a bag of frozen broccoli and cauliflower in the freezer? Substitute equal parts of frozen vegetables for fresh vegetables. No need to thaw, just add to the chicken broth and cook.
What Kind of Cheese Melts Best in Soup?
I have used all kinds of cheese when making soup, but Velveeta cheese is the best for melting and flavor in this easy broccoli cauliflower cheese soup.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 150Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 1gCholesterol 23mgSodium 1032mgCarbohydrates 16gFiber 3gSugar 4gProtein 8g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
Did you enjoy this recipe? Your comment and 5 star rating takes just seconds but helps other readers and helps our site gain more readers! Thank you for taking the time to share your comments!
Stay in touch with me through social media!
- Tried this recipe? Snap a picture and tag #frommichigan2019 on Instagram.
- Like my page on Facebook.
- Do you Pinterest? Pin & share this recipe!
If you enjoy this recipe, you may enjoy the following:
Venison Tips and Noodles or Homemade Dinner Rolls
Absolutely delicious! Made exactly per instructions. Used immersion blender on a portion of cooked veggies but sure didn’t need to. So creamy and warming.
Thank you for sharing! I have had to steam some extra vegetables if I cook this recipe to long. My family likes chunky vegetables in their soup and if you cook it to long the vegetables get really soft. My family requests this soup a couple of times a month.
Could it be made with cornstarch? My husband has an allergy to gluten
I have not made it with cornstarch. If you make it that way for your husband, let me know how it turns out. I would love to share with my readers.
I sauteed a little celery and onion, but other than that I made exactly as written. It was delish. The chunky vegetables are great.
Thanks for the tip! I bet the celery and onion adds an extra Layer of flavor to an already awesome soup!! I will try it.
Can’t go wrong with a big bowl of comfort like this! Easy to make too which is always welcome around here. Leftovers were perfect packed for lunch the next day and reheated in the microwave.
My family fights over the leftovers because this soup recipe is that good!
So delicious and comforting! Perfect for Aussie autumn.
Yes, it is a perfect autumn soup!!
I think I may be in love with this soup – cheese and broccoli – both my favorites – this was AWESOME!
My family loves this soup recipe so much that I make it at least once a month. I am glad that you liked it!!