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Lunch recipe · from the recipe book

Broccoli Cauliflower Cheddar Soup

A creamy, velvety soup of broccoli and cauliflower with sharp melted cheddar and a hint of nutmeg.

Broccoli Cauliflower Cheddar Soup

Ingredients

  • 2 tbsp28 gUnsalted butter
  • 1½ medium160 gYellow onionchopped
  • 2 medium120 gCarrotsdiced
  • 3 cloves9 gGarlicminced
  • 1½ medium300 gRusset potatoespeeled and diced
  • 4⅔ cups florets500 gCauliflowercut into florets
  • 5 cups florets450 gBroccolicut into small florets, stems peeled and chopped
  • 5 cups1,200 gWater
  • 1½ cups (350 ml)360 gMilk, 2%
  • 1½ cups shredded170 gCheddar cheeseshredded
  • 2 tsp10 gYellow mustard
  • 1 tsp1 gDried thyme
  • ¼ tsp0.5 gGround nutmeg
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Melt the butter in a large pot over medium heat. Add the onion and carrot and cook until soft, about 6 minutes.
  2. Stir in the garlic and thyme and cook 1 minute.
  3. Add the potato, cauliflower, about two-thirds of the broccoli, the water and the salt. Bring to a boil, then simmer covered until everything is very tender, about 20 minutes.
  4. Purée the soup in the pot with an immersion blender until smooth.
  5. Add the remaining broccoli and simmer until tender-crisp, about 5 minutes.
  6. Lower the heat, stir in the milk, then add the cheddar a handful at a time until melted; don't let it boil.
  7. Stir in the mustard, nutmeg and pepper, adjust the seasoning and serve hot.

Contains: Milk.

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Saved in the Every Helping recipe book on October 19, 2026.

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