Creamy broccoli cauliflower cheddar soup a cozy antidote to winter

If you’ve already jumped headlong into your 2026 fitness regimen, congratulations — hooray, good for you. But you may want to stop reading now. This soup is definitely not part of the game plan.

Laden with cream and cheese, Broccoli Cauliflower Cheddar Soup is a cozy antidote to the miserable winter we’ve been having, but it’s not exactly low-cal or heart-friendly.

It is, however, delicious — and a step or two above your run-of-the-mill broccoli cheese soup. Garlic croutons made with sourdough bread add the perfect crunchy bite. A spoonful of Dijon mustard cuts through the richness and gives the soup a subtle edge, while the addition of cauliflower softens the flavor and adds a more mellow depth.

I used a potato masher to meld the ingredients because I wanted chunks of the vegetables to be intact. Feel free to use a blender if you prefer a creamy texture.

Also, a few tips for working with cheesy soups: First, grate your own cheese. Yes, it’s a hassle, and yes, the pre-shredded bags are tempting, but they often contain anti-caking agents such as potato starch. Those additives can interfere with melting, making it harder to achieve that silky, smooth texture you want.

And while you might be tempted to freeze the leftovers, I’m not a fan of freezing dairy-based soups. Creamy soups tend to separate when thawed, leaving a grainy texture that never quite recovers.

So consider this a soup best enjoyed in the moment — steaming hot, topped with crunchy croutons, and paired with a gray winter evening. Your fitness goals can wait until tomorrow.

• M. Eileen Brown is executive editor for Shaw Media and an incurable soup-a-holic.

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Broccoli Cauliflower Cheddar Soup with Garlic Croutons

For the garlic croutons

4 cups (¾-inch) sourdough cubes

3 tablespoons extra-virgin olive oil

2 teaspoons finely chopped garlic

¼ teaspoon kosher salt

¼ teaspoon black pepper

For the soup

2 tablespoons olive oil

1 small carrot, peeled and sliced

¾ cup diced onion

1 clove garlic, finely chopped

1 teaspoon fresh thyme leaves, plus more for garnish

1½ teaspoons cornstarch

6 cups broth (chicken or vegetable)

3 cups fresh broccoli florets

3 cups fresh cauliflower florets

⅔ cup half and half

2 teaspoons Dijon mustard

2 cups shredded sharp cheddar cheese

Salt and pepper to taste

Make the croutons: Preheat oven to 350°F. Toss sourdough cubes, oil, garlic, salt, and pepper on a parchment paper-lined large rimmed baking sheet until evenly coated; spread in an even layer. Bake until lightly golden and crisp, 15 to 20 minutes. Let cool for 15 minutes. Set aside.

Make the soup: In a large pot, heat the olive oil over medium heat. Add the carrots, onions, garlic and thyme and cook until the onion is translucent. Season lightly with salt and pepper.

Stir in one tablespoon broth with cornstarch in a small bowl. Add the mixture and the remaining broth to the pot and bring to a boil over medium heat.

Add the broccoli and cauliflower to the pot. Bring to a boil, then reduce the heat to a simmer. Cover the pot with a lid and simmer until the veggies are tender, about 10 minutes. Turn off the heat.

Using a potato masher, mash the veggies until they reach the desired consistency.

Add the half and half, mustard and cheese. Stir the cheese in slowly until it is melted. Taste and adjust seasoning if needed.

Garnish with pepper and additional thyme. Serve hot with remaining garlic croutons.

Serves four.

— Adapted from foodandwine.com