If you’re craving a comforting bowl full of wholesome vegetables and ooey-gooey cheese, this Cheesy Broccoli Cauliflower Soup Recipe is going to become your new best friend in the kitchen. It’s a vibrant, creamy, and nourishing dish that brings together the fresh flavors of broccoli and cauliflower with a sharp cheddar cheese kick that’s just irresistible. Whether you’re warming up on a chilly day or need a cozy meal for your family, this recipe blends simple ingredients into a velvety soup that feels like a warm hug in a bowl.
Ingredients You’ll Need
Getting started with this soup is wonderfully easy because every ingredient plays a special role in building layers of flavor, texture, and that beautiful cheesy goodness. From fresh veggies to sharp cheddar, each one is essential for making this soup sing.
- Olive oil: Adds a smooth base for sautéing onions and garlic without overpowering the flavors.
- Onion: Provides a subtle sweetness that enhances the broth and cheese.
- Minced garlic: Punctuates the soup with a warm, savory aroma.
- Dried thyme: Introduces a delicate, earthy note that complements the vegetables.
- Spike Seasoning: Gives a unique, blended seasoning boost that brightens the soup.
- Salt: Balances and brings out all the natural flavors; adjust to your taste.
- Broccoli stems and florets: The star green veggies that provide texture, color, and nutrition.
- Frozen cauliflower rice: Keeps the soup silky and adds mild sweetness with less prep.
- Chicken or vegetable broth: Forms the flavorful liquid base that ties everything together.
- Heavy cream: Adds richness and lends that signature creamy texture to the soup.
- Cornstarch + water: Optional thickener that gives the soup a luscious body.
- Sharp white and yellow cheddar: The dynamic duo of cheese layers in bold flavor and gorgeous melty texture.
- Black pepper: Finishes the soup with a gentle bit of heat and depth.
How to Make Cheesy Broccoli Cauliflower Soup Recipe
Step 1: Prepare the Veggies
Start by thawing your cauliflower rice or chopping fresh cauliflower if you prefer. This step makes sure the cauliflower cooks evenly and melds perfectly with the broccoli flavor.
Step 2: Sauté Aromatics
Warm up olive oil in your Instant Pot set to sauté mode, then cook the chopped onion until translucent and sweet. Add minced garlic, dried thyme, Spike Seasoning, and a pinch of salt, cooking them just long enough to release their amazing aromas without burning. This step is crucial as it forms the flavor foundation of your soup.
Step 3: Add the Vegetables and Broth
Mix in your chopped broccoli stems and florets along with the cauliflower rice, then pour in the low-sodium broth. The broth gives depth and smoothness, while the fresh vegetables promise body and bite.
Step 4: Pressure Cook
Seal your Instant Pot and cook on manual high pressure for 3 minutes. This quick burst of pressure cooking cooks the broccoli and cauliflower perfectly—soft but not mushy. Then release the pressure naturally for a short time before opening the lid cautiously.
Step 5: Puree the Soup
Using an immersion blender, carefully puree the hot soup until it’s mostly smooth but still has a bit of texture. This gives you that cozy, creamy feel without losing the wholesome veggie character.
Step 6: Enrich the Soup
Switch your Instant Pot back to sauté on medium heat, then stir in the heavy cream, warming gently to a simmer. For a thicker consistency, whisk together cornstarch and water and stir it in, allowing the soup to thicken up nicely before the cheese joins the party.
Step 7: Melt in the Cheeses
Slowly add in your grated sharp white and yellow cheddar cheeses, stirring continuously until the cheese melts completely and the soup becomes beautifully smooth and decadent.
Step 8: Add Cooked Broccoli Florets
While the cheese melts, steam or microwave the reserved broccoli florets until tender—this adds wonderful chunks of texture to contrast with the creamy soup. Fold these into the soup and adjust seasoning with black pepper and extra salt to your liking.
Step 9: Serve and Enjoy
Ladle your hot Cheesy Broccoli Cauliflower Soup into bowls, and offer more grated cheese on the side for those who want an extra cheesy indulgence. This soup is a heartwarming, healthy treat that feels like comfort food at its best.
How to Serve Cheesy Broccoli Cauliflower Soup Recipe
Garnishes
To elevate the experience, sprinkle crispy bacon bits, chopped fresh chives, or a dusting of smoked paprika on top. These additions add crunch, color, and a smoky contrast that pairs perfectly with the creamy soup base.
Side Dishes
This soup pairs beautifully with a crusty baguette or warm garlic bread for dipping. A fresh green salad tossed in lemon vinaigrette provides a crisp counterpoint that balances the richness of the cheese beautifully.
Creative Ways to Present
Serve the soup in hollowed-out mini bread bowls for an eye-catching presentation that’s fun to eat. Alternatively, try layering it with a swirl of pesto or drizzle of hot honey for an unexpected flavor pop that will wow your dinner guests.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Cheesy Broccoli Cauliflower Soup in an airtight container in the fridge for up to 3 days. The flavors meld nicely overnight, making it even better the next day.
Freezing
This soup freezes well, making it a convenient make-ahead meal. Cool it completely first, then pour into freezer-safe containers. It will keep its quality for up to 3 months. Keep in mind that cream-based soups might separate slightly after freezing but can be fixed with gentle reheating and stirring.
Reheating
Reheat leftover soup gently over low heat on the stove, stirring often to prevent sticking. If the soup has thickened, add a splash of broth or cream to loosen it back up to your preferred texture.
FAQs
Can I make this Cheesy Broccoli Cauliflower Soup Recipe dairy-free?
Absolutely! Swap out the heavy cream for coconut cream or a cashew-based cream, and use dairy-free cheese alternatives to keep the soup creamy without dairy. The flavor will be slightly different but still delicious.
Is it necessary to use an Instant Pot?
Not at all. You can easily make this soup on the stovetop by simmering the vegetables in broth until tender and then pureeing. Adjust your cooking times accordingly, but the flavors and texture will be just as wonderful.
Can I use fresh cauliflower instead of frozen cauliflower rice?
Yes, fresh cauliflower works great. Just chop it finely or pulse it in a food processor to mimic the rice texture. This can add a fresher taste and texture to the soup.
What does Spike Seasoning do in this recipe?
Spike Seasoning is a blend of herbs and spices that adds complexity and depth to dishes. It’s a quick way to elevate the soup’s flavor with savory, slightly spicy notes that complement the thyme and cheese nicely.
Can I make this soup vegan?
To make this Cheesy Broccoli Cauliflower Soup Recipe vegan, use vegetable broth, plant-based cream like cashew or oat cream, and vegan cheese. Adjust seasonings to taste to keep the soup rich and flavorful without any animal products.
Final Thoughts
If you want a nourishing, creamy, and incredibly flavorful soup that’s both hearty and light, this Cheesy Broccoli Cauliflower Soup Recipe is your go-to comfort food. It’s perfect for family dinners or meal prepping because it’s delicious, wholesome, and simple. Grab your ingredients and dive in—you’ll be amazed at how quickly this soup becomes a favorite in your recipe collection.
Print
Cheesy Broccoli Cauliflower Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Description
Deliciously creamy and cheesy Broccoli Cauliflower Soup made effortlessly in the Instant Pot. This comforting soup blends fresh broccoli, cauliflower rice, sharp cheddar cheeses, and a hint of thyme for a nutritious and hearty meal that’s perfect any time of year. Ready in just 40 minutes, it’s a flavorful way to enjoy your veggies with a smooth, velvety texture and optional extra cheese to top.
Ingredients
Vegetables
- 4 cups broccoli stems and florets, chopped
- 2 cups broccoli florets, chopped (for later addition)
- 8 oz. (2 cups) frozen cauliflower rice
- 1 onion, chopped small
- 2 tsp minced garlic
Seasonings & Spices
- 1 tsp dried thyme
- 2 tsp Spike Seasoning
- 1/2 tsp salt (more or less to taste)
- Black pepper to taste
Liquids & Fats
- 2 tsp olive oil
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream (can substitute half and half or milk)
Cheese & Thickener
- 1 cup grated sharp white cheddar
- 1 cup grated sharp yellow cheddar
- 1 T cornstarch + 1 T water (optional, for thickening)
- Additional grated cheese to add at the table (optional)
Instructions
- Prepare Cauliflower: Remove the cauliflower rice from the freezer and let it thaw on the counter, or microwave for about one minute to speed up cooking. Alternatively, you may use two generous cups of freshly chopped cauliflower.
- Sauté Onion: Turn on the Instant Pot to SAUTE mode at medium heat. Add the olive oil and chopped onion, cooking for 2-3 minutes until the onion starts to soften.
- Add Garlic and Spices: Stir in minced garlic, dried thyme, Spike Seasoning, and salt. Continue cooking for another 2-3 minutes, allowing the flavors to develop.
- Chop Broccoli: While the onion and spices cook, chop 4 cups of broccoli stems and florets, plus 2 cups of broccoli florets for later addition.
- Add Vegetables and Broth: Add the chopped 4 cups broccoli, thawed cauliflower rice, and 4 cups chicken or vegetable broth to the Instant Pot.
- Pressure Cook: Secure the lid and set the Instant Pot to MANUAL mode on high pressure for 3 minutes.
- Release Pressure: When the cooking cycle ends, allow a natural pressure release for 3 minutes, then carefully perform a quick pressure release to vent remaining pressure.
- Blend Soup: Using an immersion blender, carefully puree the soup inside the pot until it achieves a fairly smooth consistency.
- Add Cream and Simmer: Switch the Instant Pot back to SAUTE mode at medium heat. Stir in heavy cream (or substitute) and heat until it just begins to simmer gently.
- Optional Thickening: Mix 1 tablespoon cornstarch with 1 tablespoon water to create a slurry. Stir it into the soup and cook a few minutes until slightly thickened. Skip this step if a thinner soup is preferred.
- Melt Cheese: Stir in the grated sharp white and yellow cheddar cheese, continuing to heat until the cheese fully melts into the soup.
- Cook Extra Broccoli: Microwave the reserved 2 cups of broccoli florets for 1-2 minutes until they are softened to your liking.
- Combine and Season: Stir the cooked broccoli florets into the soup. Taste and adjust seasoning with fresh ground black pepper and salt if needed.
- Serve: Ladle the hot cheesy broccoli cauliflower soup into bowls. Offer additional grated cheese at the table for extra richness if desired.
Notes
- Thyme adds a subtle earthy flavor that complements the broccoli and cheese nicely; feel free to adjust the amount based on your preference.
- Spike Seasoning is a blend of herbs and spices that adds depth, but you can substitute with your favorite all-purpose seasoning if unavailable.
- Heavy cream contributes richness and creaminess, though half and half or whole milk can be used for a lighter option.
- The cornstarch slurry is optional and helps thicken the soup but can be omitted if you prefer a thinner consistency.
- Using an immersion blender directly in the Instant Pot avoids extra cleanup and creates a smooth texture.
- Microwaving the extra broccoli separately keeps it vibrant and slightly firm when added back to the soup, adding nice texture contrast.
