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!


Broccoli & Cheese Twice Baked Potatoes

   This is the view to my left as I type this:


Nosy little guy! He is supposed to be napping, but mean ol’ teeth woke him up early.  He has learned to step up onto the little reading chair down there, and is so proud as he stands big, taking it all in.  🙂


  I have a recipe to share with you and then I need to go snuggle that sweetie-pie…….this recipe is a starchy side AND a veggie all-in-one, how can you go wrong?!


Recipe by Once  A Month Mom


  • 4 medium Potatoes
  • 1 cup Broccoli florets, steamed (or use frozen broccoli and steam)
  • 1 1/2 cups shredded Cheddar Cheese, divided
  • 1/2 cup Ranch dressing
  • 1/2 cup Sour Cream
  • 4 T. butter
  • 1/2 teaspoon Garlic Powder

Directions: Wash and poke holes in each potato. Cover each in foil. Bake at 400 degrees for an hour.

Remove from oven and unwrap the foil. Let them cool for 30 minutes.

*Use a hot pad or kitchen towel while handling the potatoes, they will be very HOT*

Cut the potatoes in half lengthwise. With a spoon, scoop out the insides, carefully leaving a 1/4 inch in the skin. Place all the scooped out middles in a large bowl. Set the potato skins onto a cookie sheet.

Mash the potatoes with a fork, mash only until lumpy, not smooth. Then add the broccoli, ranch dressing, butter, sour cream, garlic powder and ONE cup of the shredded cheddar cheese. Mix together well.

Spoon the mixture into each of the potato skins. Top each with remaining cheddar cheese. Bake at 400 degrees for 15-20 minutes, or until cheese is melted.

  Dig in, these are so GOOOOD! 

  Gotta go play…….someone special is waiting for me!



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