Oh, This Broccoli, Cauliflower and Cheese Soup is the Real Deal

So, funny story—the first time I made this soup, I mistook cumin for curry powder (what can I say, unreadable spice jars), and weirdly… it actually wasn’t terrible. But anyway, we’re not doing that today. I’ve got to tell you, this soup is my cold-weather go-to. My dad calls it “Veggie Cuddle in a Bowl,” which is honestly more accurate than I’d like to admit. Bubbly cheese, veggies doing their best, and the kitchen gets all cozy—sometimes my dog just parks himself under the kitchen table hoping for a stray floret. Got to respect the hustle.

Why You’ll Love This One (Trust Me)

I pull this out when I need to use up that somewhat judged-looking broccoli at the back of the fridge. My family goes slightly bonkers for this—even my sister, who claims cauliflower is boring (she’s very much mistaken, for the record). The cheesy part seals the deal, though I had one batch where the cheese turned into stringy clumps (don’t worry, I’ll tell you how to avoid that—learned form bitter experience). But, seriously, when it’s blustery outside and you’ve got this steaming away? Bliss. Or, you know, just Tuesday night dinner when no one can face another salad.

What You’ll Need (Ingredients List Time)

1 medium head broccoli, chopped into small florets (stems peeled and diced—don’t waste ’em!)
1 smallish head cauliflower, broken up
1 large onion, diced (red onion works in a pinch—my friend Sophie swears by shallots, but I can’t tell much difference)
2-3 cloves garlic, minced (I sometimes use garlic powder if I’m feeling a bit lazy; don’t tell anyone)
3 tablespoons butter (margarine works, but butter’s better, ha)
1/4 cup plain flour
4 cups vegetable stock (chicken stock if you’re okay with it—I use the cubes, but “real” is great if you’ve got it!)
2 cups milk (whole milk is lush, but honestly, I’ve used oat milk before when the fridge was looking bleak)
2+ cups grated cheese—cheddar’s my MVP, but mix in some Gruyère if you’re feeling posh
Salt & pepper (Obviously. I’m not your boss.)
Optional: A pinch of nutmeg, splash of cream, crumbled bacon on top, tiny dash of cayenne if you like a kick

Let’s Make It! (Directions with a Bit of Sass)

Sauté the Onion and Garlic:
Grab your big soup pot (the one with the slightly wonky lid, if you’re me). Melt butter over medium heat, toss in your onion and let it get soft and downright friendly—about five minutes. Chuck in the garlic; don’t let it burn! (I always get distracted here. Set a timer.)
Add Your Broccoli and Cauliflower:
In with the florets and stems. Throw them in, give everything a stir. It’ll look a little crowded, but they’ll shrink. Promise.
Sprinkle, Stir, Simmer:
Sprinkle the flour over the top—stir ’til it disappears and coats all the veg. It’ll form a paste-ish thing; don’t fret, this stage always looks weird. Pour in stock, bring to a cosy simmer. Now, just let it go for about 10-12 minutes, until veggies are soft enough for a fork to poke through without much effort.
Milk Time:
Turn heat down, slowly stir in the milk. Take your time—if you dump it in all at once, it gets splashy and lumpy. Learn from my clumsy ways.
Mash or Blend (However You Fancy):
Here’s where people argue. I like to half-blend. Use a stick blender if you’ve got one, and do about half so you keep some chunks. Or just mash with a potato masher for texture—up to you! (But, if you want silky-smooth, blend all the way. Whatever floats your boat.)
Add Cheese. Bask in the Cheese Glow:
Stir in the cheese a handful or two at a time. Turn off the heat first—if it’s boiling, the cheese gets odd. Stir until melted and dreamy. Taste, add salt, pepper, or even a cheeky splash of cream if you like it extra rich.
Taste test! (I always do this bit twice. Maybe three times.)

Some Unfiltered Notes

I tried making this with pre-cut frozen veg, and it was fine, just needs a little longer to simmer. And yes, the color’s never quite as vibrant. Go figure.
Don’t skip the flour—it really does help thicken things. I forgot it once, and the soup was basically vegetable tea (not recommended).
Actually, I find that letting it sit for 20 minutes before serving makes it even better. Something about the flavors needing a nap, I guess.

Variations I’ve Dabbled With (and One Fail)

Added a diced potato once—made the whole thing creamier (plus, good for bulking it up).
Veg broth with smoked paprika. Oh yes. If you want a little zip.
I saw a version with blue cheese once and tried it. Never again. Maybe it’s just me!
If you’re dairy-free, swap the cheese for a vegan cheddar and use plant milk (I like Oatly).

Do I Really Need a Stick Blender? (Equipment)

I say yes, but actually, if you’ve only got a potato masher (or even just a fork), you’ll get rustic results—and honestly, that’s half the charm. A food processor works, but it’s a faff to clean. So, don’t stress. Old-school tools get the job done, messiness and all.

Keeping Soup: How’s the Storage?

Technically, you can keep this in the fridge about three days. But, look, in my house it never lasts more than a day—there’s always someone heading back for “just a little more.” If you somehow have leftovers, stick ’em in a lidded container and reheat gently on the stove (it thickens, so I glug in a little extra milk or stock). Freezes fairly well, though sometimes the cheese gets a bit weird when reheated—but you can just whisk it smooth again.

Serving It Up (The Fun Bit)

Bowl it up, maybe with a little swirl of cream or extra grated cheese on top. If it’s Sunday, I do warm crusty bread or honestly, even a toasted cheese sandwich right there in the bowl. There’s no judgment at my table. Occasionally, we dunk crispy cheesebread—crazy good! My gran loved it with a few dashes of Worcestershire sauce (I admit, it’s odd but tasty).

Pro Tips, Learned the Hard Way

I once tried rushing the simmering step. Soup tasted raw and, well, just not right. Let it simmer like you’d let your tea steep—it’s really worth it.
If you’ve got time, always grate cheese yourself. Pre-shredded sometimes doesn’t melt very well (who knew?).
Don’t make the soup boil after adding cheese; it splits and gets all grainy. You’ll regret it, promise.

Common Questions I Get (And My Honest Answers)

Can I make this gluten-free? Yep, just swap the flour for cornstarch or your fave GF flour mix. I’ve tried it, worked just fine.
How spicy can this get? Throw in a little cayenne or chili flakes if you want some zing. Probably start with a tiny pinch though, it sneaks up on you.
Is this OK to freeze? You bet, but the texture changes a bit after thawing. Stir well and it’s still ace.
Can I add other veg? Course you can! A handful of spinach, or peas if you’ve got ‘em—they just melt in. Someone on Reddit swears by corn, but I tried it once and wasn’t mad keen.
Which cheese is best? I honestly just use what’s in the fridge. Cheddar’s a winner, but if you like it sharp, mix in a little parmesan. Hey, Serious Eats has a wild cheese explainer if you want to really geek out.

And Last But Not Least (Random Story)

Oh, have to share—once dropped my phone in the soup while taking a photo for Instagram. Learned my lesson: taste, then snap pics! If you’re making this for the first time, just breathe. It’s honestly hard to mess up, and if you do, it’s just another good kitchen story. Enjoy, friend.