Creamy Broccoli Cauliflower Soup with Cheddar
A comforting, creamy vegetable soup built on a silky roux-thickened base with roasted broccoli and cauliflower, sharp cheddar cheese, and savory tamari. The evaporated milk creates richness without heavy cream, while the roux ensures a smooth, velvety texture. Perfect for weeknight dinners or meal prep; serve hot with crusty bread. This gluten-free version substitutes standard flour while maintaining the classic technique.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 64 ounce chicken or vegetable broth, divided
- 2 head broccoli, broken into small pieces, about 5 cups
- 1 head cauliflower, broken into small pieces, about 5 cups
- 15 ounce evaporated milk
- 3 tablespoon butter
- 3 tablespoon gluten-free flourcornstarch2:3gluten-free
use slurry method; may thin slightly
- 2 tablespoon tamari
- ½ teaspoon ground black pepper
- 2 cup sharp cheddar cheese, shredded
Instructions
- 1
Heat olive oil in a stockpot over medium-high heat. Add diced onion and saute until translucent, about 3-4 minutes. Add minced garlic and cook 1 minute more.
- 2
Add broccoli and cauliflower pieces to the pot with 1 cup broth. Cover and steam over medium-high heat for 6-7 minutes.
- 3
Pour in remaining broth, evaporated milk, tamari, and pepper. Bring to a low simmer.
- 4
While soup simmers, melt butter in a separate skillet over medium-low heat. Whisk in flour to form a paste. Slowly ladle hot soup liquid into the roux, whisking constantly until about 2 cups are incorporated.
- 5
Gently pour the roux mixture into the simmering soup, whisking to combine. Cook 3-4 minutes until thickened.
- 6
Remove from heat. Stir in shredded cheddar until completely melted.
Tips
Make the roux off-heat or over very low flame to prevent lumps; temper it gradually with hot soup liquid before whisking into the pot.
For extra depth, char broccoli and cauliflower pieces in a dry pan before adding to the stockpot to bring out nutty, roasted flavors.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months; thaw in refrigerator overnight and reheat gently on stovetop, adding splash of broth if needed.
Prepare through step 3 up to 1 day ahead; refrigerate covered. Make roux fresh before serving to avoid separation.
Ladle into bowls. Garnish with cracked pepper, fresh thyme, or crispy bacon. Serve with crusty bread or oyster crackers.
Common Mistakes
Do not skip tempering the roux with hot soup liquid to avoid lumps in finished soup.
Do not add roux to soup above a simmer to prevent flour from cooking out too quickly.
Do not overstir once cheese is added to prevent breaking the emulsion.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular flour instead of gluten-free?
Yes, use all-purpose flour at 1:1 ratio. The roux method remains identical. This version uses gluten-free flour to accommodate dietary restrictions without sacrificing texture.
What if my soup is too thin after adding the roux?
Make a second batch of roux using 1 tablespoon each butter and flour, temper it, and whisk in. Alternatively, simmer uncovered for 2-3 minutes to reduce liquid.
How long can I keep this soup and can I freeze it?
Store refrigerated up to 4 days in airtight containers. Freezes well for 3 months; thaw overnight in fridge and reheat gently on stovetop, thinning with broth if needed.