Broccoli, Cauliflower, and Cheddar Soup with Garlic Croutons

This classic, creamy, and comforting soup is a perfect meal for a chilly day. The sharp cheddar, tender vegetables, and crunchy homemade garlic croutons create a wonderful harmony of textures and flavors.

Here is a detailed, recipe-style guide to making a fantastic Broccoli, Cauliflower, and Cheddar Soup.

Table of Contents

The Secret to a Great Soup (Not Grainy!)

The key to a smooth, non-grainy cheese soup is twofold:

A Roux Base: Cooking flour with butter creates a roux, which thickens the soup and helps stabilize the cheese, preventing it from separating.
Low Heat for Cheese: Always add the cheese off the heat and stir until just melted. Boiling the soup after adding the cheese can make it oily and grainy.

Creamy Broccoli, Cauliflower, and Cheddar Soup

Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 30-40 minutes

Ingredients:

For the Soup:

3 tablespoons unsalted butter
1 medium onion, chopped
2 cloves garlic, minced

1/4 cup all-purpose flour
4 cups low-sodium vegetable or chicken broth
1 cup whole milk or half-and-half (for extra richness)

1 head of broccoli, cut into small florets (stalk peeled and diced)
1 head of cauliflower, cut into small florets
1 teaspoon Dijon mustard (enhances cheese flavor)

1/4 teaspoon smoked paprika (optional, for depth)
Pinch of nutmeg (optional, but highly recommended)
2 1/2 cups sharp cheddar cheese, freshly grated (pre-grated cheese contains anti-caking agents that can make the soup grainy)

Salt and freshly ground black pepper to taste

For the Garlic Croutons:

2 cups bread, cut into 1/2-inch cubes (a sturdy bread like a baguette or ciabatta works best)
2 tablespoons olive oil
1 clove garlic, minced (or 1/2 teaspoon garlic powder)

1 tablespoon fresh parsley, chopped (optional)
Salt to taste

Instructions:

Part 1: Make the Soup

Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Create the Roux: Sprinkle the flour over the onion mixture and stir constantly for about 1-2 minutes. This cooks the raw flour taste out.
Gradually Add Liquid: Slowly pour in the vegetable broth while whisking continuously to avoid lumps. Bring the mixture to a gentle simmer. It will thicken slightly.
Add Vegetables and Simmer: Add the broccoli and cauliflower florets (and diced stalks, if using). Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the vegetables are very tender.

Blend the Soup (Optional for Creaminess):
- For a Creamy Soup: Use an immersion blender directly in the pot to blend about half of the soup. This creates a thick, creamy base while leaving some vegetable chunks for texture.
- For a Completely Smooth Soup: Carefully transfer the soup in batches to a stand blender, blend until smooth, and return it to the pot.
- For a Chunky Soup: You can skip blending altogether and proceed.
Add Dairy and Seasoning: Stir in the milk (or half-and-half), Dijon mustard, smoked paprika, and nutmeg. Heat through over low heat, but do not boil.
Add the Cheese: Remove the pot from the heat. Gradually add the grated cheddar cheese, a handful at a time, stirring until each addition is fully melted before adding the next.

Final Seasoning: Taste the soup and season generously with salt and pepper. The amount of salt needed will depend on the saltiness of your broth and cheese.

Part 2: Make the Garlic Croutons

While the soup is simmering, make the croutons.

Preheat Oven: Preheat your oven to 375°F (190°C).
Coat the Bread: In a medium bowl, combine the bread cubes, olive oil, minced garlic, and a pinch of salt. Toss until the bread is evenly coated.
Bake: Spread the bread cubes in a single layer on a baking sheet. Bake for 10-15 minutes, tossing halfway through, until golden brown and crisp.

Add Herbs: If using, toss the fresh parsley with the hot croutons as soon as they come out of the oven.

To Serve:

Ladle the hot soup into bowls. Top with a handful of the homemade garlic croutons and an extra sprinkle of cheddar cheese if desired.

Tips & Variations:

Add Protein: Stir in 1 cup of diced cooked ham or chicken along with the cheese for a heartier meal.
Spice it Up: Add a pinch of cayenne pepper or a few dashes of hot sauce with the cheese for a little kick.
Make it Gluten-Free: Substitute the flour with 2 tablespoons of cornstarch. Mix the cornstarch with a little cold broth to create a slurry, then whisk it into the soup after the vegetables are tender. Bring to a simmer to thicken.

Dairy-Free Version: Use olive oil instead of butter, and use a combination of nutritional yeast and your favorite meltable dairy-free cheese alternative.
Don’t Waste the Stalks! The broccoli and cauliflower stalks are perfectly edible and flavorful. Just peel the tough outer skin with a vegetable peeler and dice the tender core to add to the soup.

Enjoy your delicious, homemade soup