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Cauliflower Broccoli Cheese Soup

Even my husband, who's never been a big fan of broccoli, digs in to this creamy soup. It's a perfect way to enjoy the produce from our vegetable garden. —Betty Corliss, Stratton, Colorado
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 3/4 cup small cauliflowerets
  • 3/4 cup small broccoli florets
  • 1/4 cup chopped onion
  • 1/4 cup halved thinly sliced carrot
  • 1 to 2 tablespoons butter
  • 1-1/2 cups 2% milk, divided
  • 1/2 teaspoon chicken bouillon granules
  • 1/4 teaspoon salt
  • Dash pepper
  • 2 tablespoons all-purpose flour
  • 1/3 cup cubed Velveeta


  • In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter until vegetables are crisp-tender, about 5 minutes. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes, stirring occasionally.
  • Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add cheese and stir until melted. Serve immediately.
Nutrition Facts
1 cup: 267 calories, 15g fat (9g saturated fat), 48mg cholesterol, 909mg sodium, 23g carbohydrate (13g sugars, 2g fiber), 12g protein.

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Average Rating:
  • gunslinger
    Dec 28, 2014

    Very good and creamy! I topped mine with some shredded cheddar cheese. It would also be good with some diced ham or mushrooms. I like the fact that it makes a small amount but could be easily doubled.

  • OneWiseLady
    Aug 8, 2014

    I doubled the recipe and added extra shredded cheese. It was scrumptious! I would surely make it again. I couldn't get my husband to try it for he doesn't like cream soups! It was yummy! I had two bowls to make up for my husband having none!

  • lindaworthington
    Feb 15, 2011

    Very easy to make

  • annony11
    Jan 19, 2010

    Works well with frozen spinach in place of Broccoli

  • Sage Honey
    Jul 28, 2009

    This soup is better by adding sliced mushrooms and leftover diced chicken. Serve with Bisquick cornbread for a really good weekend meal.

  • Carrie Lynn
    Jun 22, 2009

    No comment left

  • Kristine,PA
    Feb 2, 2008

    No comment left

  • smokey54
    Sep 2, 2007

    No comment left

  • mbeckner
    Mar 14, 2006

    No comment left