Spicy Broccoli Cheddar and Cauliflower Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
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If you're craving something comforting with a little kick, this Spicy Broccoli Cheddar and Cauliflower Soup is your answer. It's a cozy bowl of creamy goodness that's perfect for chilly days and is sure to warm up your taste buds with its subtle spice.

Ingredients for Spicy Broccoli Cheddar and Cauliflower Soup

The base of our soup is unsalted butter, which helps sauté the onion to a sweet, aromatic start. Adding garlic and red pepper flakes brings a fragrant, spicy aroma that sets the stage for the rest of the ingredients. Broccoli and cauliflower are the stars here, providing both texture and nutrition. Chicken broth forms the flavorful liquid base, while sharp cheddar cheese offers richness and a tangy depth. Heavy cream ensures a luscious, creamy finish. To thicken the soup, flour is whisked with the cream. Finally, a pinch of nutmeg and smoked paprika adds warmth and complexity.

Tips & Tricks

  • If you like it extra spicy, add more red pepper flakes.
  • For a smoother texture, blend the soup with an immersion blender before adding the cheese.
  • Use pre-shredded cheese for convenience, but freshly shredded usually melts better.

Serving Suggestions

This soup pairs beautifully with a slice of crusty sourdough bread for dipping. You might also enjoy it alongside a simple green salad with a tangy vinaigrette to balance out the richness of the soup.

Frequently Asked Questions

Can I make this soup vegetarian?
Absolutely, just substitute the chicken broth with vegetable broth.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I freeze this soup?
Yes, but be aware that the texture might change slightly upon reheating due to the cream.

Spicy Broccoli Cheddar and Cauliflower Soup Recipe Walkthrough

Start by melting the butter in a large pot over medium heat. Once it's sizzling, toss in the diced onion and let it cook until it turns translucent, about five minutes. This forms a sweet base that complements the spicy notes we'll add next.

Stir in the minced garlic and red pepper flakes, cooking for just a minute more until they release their fragrant aroma. This is the point where your kitchen starts to smell amazing!

Next, add the broccoli and cauliflower florets. Give them a good stir to coat in the flavorful butter mixture. Pour in the chicken broth and bring it to a boil. Then reduce the heat and let it simmer for about 15 minutes, or until the veggies are tender.

While the soup simmers, whisk together the heavy cream and flour in a separate bowl until smooth. This mixture will help thicken the soup and make it creamy.

Gradually stir the cream mixture into the soup, followed by the shredded cheddar cheese. Keep stirring until the cheese melts completely and the soup thickens, about five minutes.

Season the soup with salt, pepper, a pinch of nutmeg, and smoked paprika. Give it a taste and adjust the seasoning as needed. Serve hot and enjoy!

Why You'll Love This Recipe

  • Perfect balance of creamy and spicy flavors.
  • A great way to sneak in some veggies.
  • Quick to make with simple, wholesome ingredients.
  • Customizable to your spice preference.

Ingredients

2 tbsp unsalted butter
1 large onion, diced
3 cloves garlic, minced
1 tsp red pepper flakes
4 cups broccoli florets
2 cups cauliflower florets
4 cups chicken broth
2 cups sharp cheddar cheese, shredded
1 cup heavy cream
Salt and pepper to taste
2 tbsp all-purpose flour
1/4 tsp nutmeg
1/2 tsp smoked paprika

Step-by-step Instructions

1. In a large pot, melt butter over medium heat. Add diced onion and cook until translucent, about 5 minutes.
2. Stir in minced garlic and red pepper flakes, cooking for another 1 minute until fragrant.
3. Add broccoli and cauliflower florets, stirring to coat with the butter.
4. Pour in chicken broth, bring to a boil, then reduce to a simmer. Cook for 15 minutes, or until vegetables are tender.
5. In a separate bowl, whisk together heavy cream and flour until smooth.
6. Gradually stir the cream mixture into the soup, followed by the shredded cheddar cheese.
7. Season with salt, pepper, nutmeg, and smoked paprika. Continue to stir until the cheese is melted and the soup has thickened, about 5 minutes.
8. Serve hot with crusty bread or a side salad.

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