Broccoli-Cauli Cheese Soup

 Today, I want to share a recipe for Broccoli Cauliflower Cheese Soup.  I have shared it one other time on the blog with no picture, due to a MAJOR flop of a soup called “Just Like Panera’s Broccoli Cheese Soup”.

Uhhhh, NO.  Not just like Panera’s. Boo.

Sooo, the following delicious Broccoli Cauliflower Cheese Soup recipe, just got thrown in at the bottom of the Artisan Soup Bowl recipe, with no photo to make up for the previously mentioned FLOP.  {I added a blurry quick indoor photo later, but it just doesn’t do this soup justice.}

Today, it gets its moment to shine on Weekend Potluck!

This recipe comes ALLL the way from Florida.  My dad’s wife Drea makes it, and we LOVE it!  Even Dale and Ty, my non-cheese eaters, ate two big bowls each.

Broccoli Cauliflower Cheese Soup

{click title for easy printable}

Broccoli Cauliflower Cheese Soup


  • 2 packages {12-24 Ounces} Frozen Broccoli
  • 2 packages {12-24 Ounces} Frozen Cauliflower
  • Generous Amounts Of Garlic Powder, And Fresh Pepper.
  • Salt To Taste
  • 12 ounces, weight Velveeta, Cubed
  • 2 cans {10.75 Ounces Each} Cream Of Chicken Soup
  • 1-½ cup Boiling Water
  • 1 quart Half-and-half

Steam veggies according to directions on the package. You decide how many veggies you steam, I do 4, 12 ounce bags. Add seasonings to taste, be generous, it makes all the difference – garlic powder and pepper make it pop. Plus, salt to taste.

While your veggies steam, heat cheese on low, until melted in a large soup pot over medium heat. Once cheese is melted, add soups, boiling water and half-and-half. Carefully stir in steamed broccoli and cauliflower. Heat through – but make sure that you do not boil it or it will scorch.

Serve with Texas Toast or Grilled Cheese Sandwiches, YUM!