As the days get shorter and the air turns crisp, my cravings naturally shift toward warm, comforting dishes. Nothing quite hits the spot like a steaming bowl of soup, especially a creamy and satisfying one like this broccoli cauliflower cheddar soup. This recipe isn’t just delicious, it’s also incredibly easy to make and packs a powerful punch of nutrition.
Tender broccoli florets and cauliflower florets mingle with bright onion in a rich and flavorful broth. Each spoonful is infused with the melty goodness of sharp cheddar cheese, creating a creamy haven for your taste buds. And the best part? This recipe is surprisingly simple, requiring minimal prep and cooking time. Plus, it yields a whopping 11 cups of soup, making it perfect for feeding a crowd or enjoying leftovers throughout the week.
But the benefits don’t stop there. Each serving clocks in at a mere 5 Weight Watchers points, making it a guilt-free indulgence you can truly savor. And if you’re looking for convenient, healthy lunch options, this soup freezes beautifully, ready to be reheated in minutes. So grab your ingredients, fire up the stove, and get ready to experience a cozy, soul-warming hug in a bowl. Your taste buds and body will thank you for it!
Three reasons why you need to make this recipe!
It’s a lightened up version of the classic broccoli cheddar soup.
Most broccoli cheddar soup is full of fat and calories. For example, Panera Bread’s broccoli cheddar soup has 240 calories and 14 grams of fat. My version is just 166 calories per cup of soup, and 8 grams of fat. You save almost half!
Broccoli Cauliflower Cheddar Soup easily masks the veggie taste.
If you’re not a broccoli or cauliflower fan, it’s okay. This soup does a great job of remaining savory, creamy, and cheesy even though it’s loaded with veggies.
It stores really well in the fridge or freezer.
This is a great high volume recipe because it makes a large amount of soup for just a little bit of work. It’s perfect for meal prepping – making your busy week much easier.
Ingredients you need to make Broccoli Cauliflower Cheddar Soup:
- 1 head cauliflower, cut into small pieces
- 2 heads of broccoli, cut into small pieces
- ½ cup red onion, diced
- 2 garlic cloves, minced
- 2 tablespoon butter
- 3 tablespoon flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 6 cups chicken broth
- 1 cup half and half cream
- 1.5 cups reduced-fat shredded cheddar cheese
How to make Broccoli Cauliflower Cheddar Soup (step by step):
- Prep the vegetables by cutting both the cauliflower and broccoli into small pieces.
- In a large Dutch oven or pot, add the butter and place it over medium-high heat. When the butter has melted, add in garlic and onion. Sauté for 5 minutes, stirring often.
- Stir in the flour, and when you smell the flour cooking, start to slowly stir in the broth. Next add in the cream, chopped cauliflower, broccoli, salt, black pepper, onion powder, and oregano. Cook the soup over medium heat for about 25 minutes- until broccoli and cauliflower are tender.
- Stir in the cheese and reduce the heat to low, cooking for another 10 minutes.
- You can use an immersion blender or add the soup in sections to a regular blender and blend until creamy. Enjoy!
Makes 11 (1 cup) servings. Nutrition info for 1 cup: Calories 166, Fat 8 g, Saturated fat 4.7 g, Carbs 15 g, Fiber 4.13 g, Sugars 4.74 g, Sodium 877.55 mg, Protein 10 g.
WW Points
- Cauliflower, cut into small pieces 0 points
- Broccoli, cut into small pieces 0 points
- Red onion, diced 0 points
- Garlic cloves minced 0 points
- Butter 12 points
- All purpose flour 2 points
- Salt 0 points
- Pepper 0 points
- Onion powder 0 points
- Chicken broth 2 points
- Half and half cream 16 points
- Reduced-fat shredded cheddar cheese 20 points
5 points per cup of soup based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Personal Points-3 using WW recipe builder
Smart points- blue/purple/green- 3 using WW recipe builder
Points plus- 2 using PP calculator
Different ways to change up this recipe:
- Feel free to throw in a few extra spices of your choice. You really can’t go wrong with this soup. It is delicious as is but if you like spices then add them to suit you.
Tips and Tricks for Making Broccoli Cauliflower Cheddar Soup:
- I used reduced-fat shredded cheddar cheese for this soup, you can use any cheese you like. A three cheese blend or mozzarella- they will all taste equally delicious!
- To keep points low, I used the light 5% half and half. You could use milk or almond/cashew milk. It might be a little less creamy than if you were to use the cream.
- I used regular butter. To try and lower the points you could look for a light butter or use light margarine.
- The soup can be stored in a sealed container in the fridge for up to 3 days. To reheat from the fridge, place in a pan on the stovetop over medium heat. You might want to add a little water or milk if it is too thick.
- This soup freezes very well. To reheat make sure you let the soup thaw before heating the same as above.
Similar recipes you’ll enjoy:
Broccoli cauliflower cheddar soup
Ingredients
- 1 head cauliflower, cut into small pieces
- 2 heads broccoli, cut into small pieces
- 1/2 cup red onion, diced
- 2 garlic cloves, minced
- 2 tbsp butter
- 3 tbsp flour
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dried oregano
- 1 tsp onion powder
- 6 cups chicken broth
- 1 cup half & half cream *I used the light 5%
- 1.5 cups reduced-fat shredded cheddar cheese
Instructions
- Prep the vegetables by cutting both the cauliflower and broccoli into small pieces.
- In a large Dutch oven or pot, add the butter and place it over medium-high heat. When the butter has melted, add in garlic and onion. Sauté for 5 minutes, stirring often.
- Stir in the flour, and when you smell the flour cooking, start to slowly stir in the broth. Next add in the cream, chopped cauliflower, broccoli, salt, black pepper, onion powder, and oregano. Cook the soup over medium heat for about 25 minutes- until broccoli and cauliflower are tender.
- Stir in the cheese and reduce the heat to low, cooking for another 10 minutes.
- You can use an immersion blender or add the soup in sections to a regular blender and blend until creamy. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you tell me if a serving is 1 cup?
Hi Pam, yes 1 cup is a serving, you’ll see in the nutritional info per serving it says *1 cup 🙂
Made this today with a beautiful fresh cauliflower and 2 broccoli crowns – delicious. Also made last January with frozen veggies when they were out of season and equally good – wonderful recipe. Curious as to whether it might freeze well as I would make another batch while fresh veggies are plentiful.
Hi Cheryl, I am so glad you enjoyed the soup! Yes it will freeze very well
Could you use unsweetened almond milk instead of half and half?
Yes you can, it might be slightly less creamy than using the half & half but I think it should still turn out well 🙂
My sister made this for dinner last night and it is INCREDIBLE! I absolutely love the flavor and the fact that it includes so many veggies. It tastes like an indulgent treat without all the guilt! Today’s leftovers taste just as delicious. I also added some parmesan cheese on top. 🙂
This looks really good please send me the website thank you