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Broccoli Cauliflower Cheese Soup Recipe

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  • Author: Hazel Roddy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


This season, warm up with Broccoli Cauliflower Cheese Soup! It’s a hearty vegetarian soup that comes together quickly and easily – ready in 30 minutes and made entirely in one pan or the Instant Pot!


  • 3 Tablespoon unsalted butter
  • 1 1/2 cups yellow oniondiced (1 small onion)
  • 4 garlic clovesfinely chopped
  • Saltto taste
  • 3 Tablespoon all-purpose flour
  • 2 1/2 cups vegetable stock
  • 2 cups half-and-halfroom temperature
  • Black pepperto taste
  • 1/8 tsp white pepper
  • 2 cups broccoli floretschopped
  • 2 cups cauliflower floretschopped
  • 1 large carrotshredded*
  • 8 oz. cheddar cheeseshredded* (2 cups once shredded)


Stovetop Instructions

  1. Melt butter in a dutch oven or stockpot over medium heat and add diced onion. Sautee for a minute, then add garlic and a pinch of salt; cook for another 2 minutes.
  2. Whisk in the flour and continue to whisk for 1-2 minutes to cook it down. Incorporate the vegetable stock into the flour mixture by whisking it in. Combine half-and-half, salt, pepper (to taste), and white pepper in a mixing bowl. Then stir in the broccoli, cauliflower, and carrot. Simmer for 15-20 minutes, or until vegetables are tender enough to be pierced with a fork.
  3. Remove from the heat and, in batches, stir in the shredded cheese. Season with salt and pepper to taste, and serve!

Instructions for the Instant Pot:

  1. Melt butter in your Instant Pot’s sautee function and add diced onion. After a minute, add the garlic and a pinch of salt. Whisk in the flour and continue to whisk for 1-2 minutes to cook it down. Add white and black pepper, as well as a pinch of salt to taste. 2 cups vegetable stock, whisked in with the flour mixture Mix in the broccoli, cauliflower, and carrot.
  2. Put the lid on the Instant Pot and secure it. For a total of zero minutes, set the pressure to high. When it reaches pressure, carefully and quickly release the pressure.
  3. Warm the half-and-half in a small saucepan on the stovetop while the Instant Pot works its magic. Stir in half-and-half once the pressure has been released after cooking. In batches, add the shredded cheese, stirring to melt between each addition. Adjust the salt level to taste (since you couldn’t while cooking).


I strongly advise you to shred your own cheese! This eliminates the anti-caking agents that are commonly found in pre-shredded cheese and can cause your cheese to become gritty and separate during melting.

Storage: Refrigerate in an airtight container for up to 3-4 days.

Reheat in the microwave or in a small saucepan over low heat.

  • Category: Dinner
  • Method: None
  • Cuisine: American


  • Serving Size: 4 servings
  • Calories: 552kcal
  • Sugar: 7g
  • Sodium: 1108mg
  • Fat: 42g
  • Saturated Fat: 26g
  • Carbohydrates: 26g
  • Fiber: 4g
  • Protein: 22g
  • Cholesterol: 127mg

Keywords: Broccoli cauliflower cheese soup recipe, broccoli cheese soup recipe, dinner recipe, broccoli cheddar soup