Creamy Broccoli Cauliflower Soup


  • 3 quarts. water (you can also use chicken broth)
  • 2 Tbsp. chicken boullion (or 6 bouillon cubes)
  • 2 c. Smith's Farm broccoli 
  • 2 c. Smith's Farm cauliflower 
  • 1 c. carrots diced (optional)
  • 2/3 tsp. garlic powder
  • 1/2 tsp. white pepper
  • 1 tsp. salt
  • 2 Tbsp. butter
  • 2 c. heavy cream
  • 1/2 lb. Velveeta cheese cubed
  • 1/2 lb. Swiss cheese shredded (you will need to get a block of Swiss and shred it)
  • 1/2 c. butter (1 cube)
  • 1/2 c. flour
  • shredded cheddar cheese for garnish


  1. In a stockpot or dutch oven, combine water (or chicken broth) and bouillon and bring to a boil. Add broccoli, cauliflower and carrots. 
  2. When vegetables become crisp-tender, add garlic powder, white pepper, salt, 2 Tbsp. butter, heavy cream, Velveeta, and Swiss cheese. Heat until just hot (not boiling or simmering), stirring often.
  3. In a small pan, melt butter. Add flour slowly and stir constantly forming a roux (this should be thicker than gravy, but not as thick as paste). 
  4. Slowly add to soup to thicken, making sure there are no clumps from the roux.
  5. **Note: this isn't a way thick soup, like a chowder. It is on the thinner side. If you want it thicker you can add pureed, steamed cauliflower or more shredded (or Velveeta) cheese.

Thank you to Fav Family Recipes for this delicious recipe!