2 heads broccoli (about 6–7 cups chopped) — use firm, dark-green crowns; stems are fine if peeled and sliced thin
1 medium head cauliflower (about 4–5 cups chopped) — gives sweetness and body; roast or sauté for deeper flavor
1 medium yellow onion, diced
3–4 cloves garlic, minced
3 tbsp butter or olive oil
1/4 cup all-purpose flour
4 cups low-sodium chicken or vegetable broth
1–1½ cups whole milk or half-and-half
2 cups sharp cheddar, freshly grated
Salt and black pepper, to taste
Pinch of nutmeg (optional)
Crusty bread for croutons
Olive oil or butter and 1 smashed garlic clove for croutons
Instructions
Prep the vegetables: Wash and chop broccoli and cauliflower into bite-size florets. Peel and dice the onion, mince the garlic.
Sauté the aromatics: In a large Dutch oven or heavy pot, melt the butter over medium heat (or warm the oil). Add the onion and a pinch of salt; cook until translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds.
Make the roux: Sprinkle the flour over the onion mixture and stir constantly for 1–2 minutes until slightly toasty.
Add the broth: Slowly whisk in the broth to prevent lumps. Bring to a gentle simmer and let the mixture thicken slightly, about 2–3 minutes.
Cook the florets: Add the broccoli and cauliflower, partially cover, and simmer until tender, about 12–15 minutes.
Blend to desired texture: Use an immersion blender in the pot or transfer in batches to a blender. For a chunkier soup, blend only half and stir the rest back in.
Add milk and cheese: Return soup to low heat. Stir in the milk or half-and-half, then remove from heat and gradually whisk in grated cheddar until melted and smooth. Season with salt, pepper, and a pinch of nutmeg.
Make garlic croutons: Toss cubed bread with olive oil or melted butter and smashed garlic. Spread on a baking sheet and toast at 375°F (190°C) for 8–12 minutes, tossing once, until crisp and golden.
Serve: Ladle soup into bowls, top with garlic croutons and an extra sprinkle of cheddar or cracked black pepper.
Notes
A cozy, weeknight-friendly broccoli and cheddar soup boosted with roasted cauliflower for sweetness and finished with crunchy garlic croutons. Quick to make, stores well, and easily adapted to be dairy-free or gluten-free.
