Homemade Broccoli Cheddar Soup

Broccoli Cheddar Soup is an easy recipe-box favorite! This easy recipe combines broccoli and broth with a bit of cream and heaps of cheddar flavor.  

The result is a soup that warms your belly and your taste buds!

How to Make Broccoli Cheddar Soup

The best homemade broccoli cheese soup needs just a few ingredients and comes together quickly!

  1. Saute onion and garlic. Add broccoli, broth and seasonings (per recipe below) and simmer until tender.
  2. Remove a bit of the broccoli and chop it, blend the rest of the soup.
  3. Stir in cream and cream cheese until rich and creamy. Add cheddar/parm and the chopped broccoli. Enjoy!

I add the cream cheese while on the heat so it mealts. The shredded cheese is added after the soup is removed from the heat so it doesn’t curdle/separate.

Broccoli soup in a pot blended smooth and adding cheese to the soup

What to Serve with Broccoli Cheddar Soup

So many amazing things go with broccoli cheddar soup!

  • Bread: croutons, saltine crackers, garlic bread, or homemade biscuits.
  • Veggies: A crisp salad with a tangy vinaigrette dressing, a side of dippable crudites with ranch dressing like celery sticks, carrot sticks, radishes, cauliflower florets, and strips of colorful bell peppers.
  • Nuts: toasted slivers of almonds or toasted chopped walnuts
  • Others: sliced black olives, sliced pepperoncini or jalapeños and more cheese of course!

Can You Freeze Broccoli Cheddar Soup?

This soup can be frozen by putting it into freezer bags or airtight freezer containers that are labeled with the date so you know when to use them by. It may not be quite as thick when thawed but still tastes great! If you’re going to be freezing this, I would suggest using evaporated milk in place of cream.

To Thaw: Refrigerate overnight and reheat on the stove or in the microwave.

Thawed broccoli cheddar soup may have a slight change in texture  because the cream cheese has separated during the freezing and then thawing process. Simply whisk the soup back together and add some more cream cheese to make it creamy again! Refresh the seasonings with salt and pepper and enjoy!

A serving of broccoli cheese soup topped with shredded cheese.

Easy Hearty Soups

Broccoli Cheddar Soup

This soup is a creamy blend of broccoli and cheese that is hearty and belly-warming!

  • 1 tablespoon butter
  • 1 small onion diced
  • 1 clove garlic
  • 4 cups fresh broccoli (or frozen)
  • 2 cups chicken broth
  • 1/2 teaspoon thyme
  • salt & pepper to taste
  • 12 oz light cream (or evaporated milk)
  • 1 tablespoon cornstarch
  • 4 oz cream cheese
  • 1 1/2 cups sharp cheddar cheese (divided)
  • 1/3 cup fresh parmesan cheese
  1. In a saucepan, cook onion and garlic in butter over medium heat until tender.

  2. Add broccoli, chicken broth, thyme and salt & pepper. Bring to a boil, reduce heat and simmer until broccoli is tender, about 8 minutes.
  3. Remove 1 cup of broccoli, coarsely chop and set aside. Using an immersion blender, blend remaining soup.
  4. Combine cream and cornstarch.

  5. Bring soup to a boil and whisk in cream mixture and cream cheese. Simmer until thickened, about 3-4 minutes.

  6. Remove from heat, stir in cheddar cheese, parmesan cheese & reserved chopped vegetables and serve immediately.

Light cream can be substituted for evaporated or milk.
Other vegetables can be added to this recipe including cauliflower, red bell pepper and/or carrots.

A serving of broccoli cheddar soup in a white bowl.
Overview of broccoli cheese soup in a soup pot.
Top photo - A serving of broccoli cheese soup topped with shredded cheese. Bottom photo - Milk being combined with the broccoli cheese soup base.

Vegetable Detox Soup

Vegetable Detox Soup is an easy one pot recipe perfect for getting back on track for the new year! Best of all, it’s comforting, flavorful and packed with lots of healthy vegetables.

Vegetable soup is one of my favorite to start the year off. Try these three soups that are filled with vegetables in each of them: Minestrone Soup, Beef Barley Soup or Classic Italian Wedding Soup.

Vegetable detox soup in a pot with ladle

Vegetable Detox Soup

This healthy and delicious Detox Vegetable Soup is just what you need to start the year off right.

It’s the perfect way to help you get back on track if you’ve been indulging in too many sweets during the holidays.

If eating healthier is one of your New Year’s resolutions, this soup is an easy way to get started.

This Detox Vegetable Soup is packed with tons of nutritious veggies, immune-boosting herbs and makes you feel warm, wholesome and nourished.

The best part is, this recipe comes together in just 20 minutes in one large pot. So cleanup is a breeze!

What’s Inside this Vegetable Detox Soup?

What I love about this soup is that it’s so easy to customize with what you like or have on hand.

It’s packed with detoxifying vegetables and leafy greens like kale, broccoli and celery.

The purple cabbage, diced tomatoes, cauliflower and carrots add color and help to fill you up.

While the lemon and ginger add a nice zing and help to boost your immune system.

And finally, the spices and fresh herbs tie the flavors together.

  • Olive oil: cooks the vegetables
  • Red onion: diced
  • Garlic: minced
  • Ginger: fresh, peeled and minced
  • Celery and Carrots: chopped
  • Broccoli florets and Cauliflower florets: split apart in small sections.
  • Turmeric: optional
  • Canned tomatoes: no salt diced tomatoes
  • Water: this will act as the broth with all the flavoring.
  • Italian seasoning: delicious flavoring
  • Pink Himalayan salt: or sea salt will work
  • Cracked black pepper: to taste
  • Kale: de-stemmed and torn into pieces
  • Purple cabbage: chopped
  • Lemon: juiced
  • Parsley: a handful for serving

How to make Detox Vegetable Soup:

  • Sauté vegetables: In a large pot, add oil and turn on the heat to medium-high. Add the onion, garlic and ginger. Sauté for 2 minutes, stirring occasionally. Add the celery, carrots, broccoli and cauliflower. Stir and cook for about 2-3 minutes, until slightly softened. Stir in the turmeric and diced tomatoes.
  • Boil vegetables: Add water and bring to a boil. Reduce heat and simmer for 15-20 minutes or until vegetables are soft. Stir in the Italian seasoning, salt and pepper to taste, kale, cabbage and lemon juice near the last 2-3 minutes of simmering.
  • Enjoy! Serve hot with chopped parsley.

vegetable detox soup in a pot

Tips for making Detox Vegetable Soup:

  • Cut vegetables: It is best to cut your vegetables the same size pieces. This will help cook evenly and together.
  • Tomatoes: If you would like more fresh vegetables, you can dice up Roma or sweet tomatoes to add in, instead of a can.
  • Leafy greens: Leave out the kale or spinach until about 20-30 minutes prior to serving it.
  • Pasta: Wanting pasta in your soup, add this towards the end of serving your soup.
  • Creamy soup: For a creamier soup, add in 1/2 cup of half in half, almond milk or coconut milk just before serving.
  • Adding Heat: To make this with some spice, add a dash of cayenne pepper, red pepper flakes or diced jalapeños to the soup.
  • Thicker soup: Add in tomato puree or tomato paste for a thicker soup base.

What goes well with Detox Vegetable Soup:

This is Detox Vegetable Soup is great topped with fresh herbs like parsley, oregano or basil.

To help add some carbs to this soup, we love to make one of my delicious homemade bread recipes.

Some of my favorites are breadsticks, garlic bread or rolls.

You could even serve the Detox Vegetable Soup with a baked potato or a side of zucchini rice as well.

Variations of Detox Vegetable Soup:

  • Vegetables: Corn (fresh or frozen), green beans (fresh or frozen), peas, potatoes, squash or zucchini.
  • Potatoes: add in russet, Yukon, sweet, red or gold potatoes for extra thickness and carbs.
  • Broth: instead of water, you can add in vegetable broth, chicken or beef broth if you would like more flavoring.
  • Meat: add in browned ground beef, lean turkey, sausage, pork, tofu or shredded chicken as a protein option.
  • Pasta: any type of pasta is a great way to add in thickness to your soup.

Vegetables cut and prepared in the pot

Storing Vegetable Detox Soup:

  • How long does Vegetable Detox Soup last? This is a great soup to have a meal plan. It generally lasts in ziplock or airtight container in the refrigerator for about 5 to 6 days.
  • Can you freeze Vegetable Detox Soup? Yes! This soup does well in the freezer. Simply let it cool after it has been cooked. Place in a ziplock bag and store flat in the freezer for up to 1 month. When you are ready to reheat, place in the refrigerator overnight to thaw.
  • Warming up Vegetable Detox Soup: When ready to warm up your thawed soup, simple place over the stove top and warm slowly, stirring occasionally. If you are using a microwave, slowly warm up your soup in slow increments, stirring in-between until it is warmed through.

More Flavorful Soup Recipes:

Vegetable detox soup served in a bowl with a spoon.

Vegetable Detox Soup

Vegetable Detox Soup is an easy one pot recipe perfect for getting back on track for the new year! Best of all, it's comforting, flavorful and packed with lots of healthy vegetables.

  • olive oil
  • 1/2 of a red onion (diced)
  • 2 cloves garlic (minced)
  • 1 tablespoon fresh ginger (peeled and minced)
  • 2 cups chopped celery
  • 1 cup chopped carrots
  • 3 cups broccoli florets
  • 1 cup cauliflower florets
  • 1/2 teaspoon turmeric (optional or to taste)
  • 1 can 14.5 oz can of no salt diced tomatoes (preferably organic)
  • 4 cups water
  • 1 teaspoon Italian seasoning
  • pink Himalayan salt (or sea salt, to taste)
  • fresh cracked black pepper (to taste)
  • 2 cups kale (de-stemmed and torn in pieces)
  • 1 cup purple cabbage (chopped)
  • juice from 1/2 of a small lemon
  • handful chopped parsley (for serving)
  1. In a large pot, add oil and turn on the heat to medium-high. Add the onion, garlic and ginger. Sauté for 2 minutes, stirring occasionally. Add the celery, carrots, broccoli and cauliflower. Stir and cook for about 2-3 minutes, until slightly softened. Stir in the turmeric and diced tomatoes.
  2. Add water and bring to a boil. Reduce heat and simmer for 15-20 minutes or until vegetables are soft. Stir in the Italian seasoning, salt and pepper to taste, kale, cabbage and lemon juice near the last 2-3 minutes of simmering.
  3. Serve hot with chopped parsley.

Updated on January 4, 2019

Originally Posted on December 27, 2017 by  Kelly Kwok from https://lifemadesweeter.com.

 

Easy Broccoli Rice Casserole

Broccoli Rice Casserole from Scratch!! This delicious side is easy to make.. and if you add chicken or ham it makes a great main dish!

This Broccoli Rice Casserole recipe is made from scratch with no condensed soup! Fresh broccoli cooked until tender crisp and fluffy rice come together in a creamy cheesy homemade sauce to create a family favorite side dish!

This cheesy broccoli rice casserole is great served alongside our Crispy Baked Chicken with a tossed salad for the perfect easy meal!

Broccoli Rice Casserole baked with cheese on top

If you’re looking for a side dish your whole family is going to love, this broccoli rice casserole is the answer!  I’ve combined my favorite velvety cheese sauce with a combination of broccoli & rice and baked it until bubbly.  The result is a side (or a quick meatless meal that my whole family loves)!

How Do You Make Broccoli Rice Casserole?

Don’t let the homemade sauce scare you away from giving this recipe a try, this from scratch cheese sauce tastes amazing (much better than just adding in a can of soup)!

Creamy cheese sauce ingredients in a sauce pan.

  1. The sauce for this recipe starts with a roux (which is just butter and flour cooked and milk added). Let the butter and flour cook for a few minutes before adding milk for the best flavor.
  2. Slowly stir in milk a bit at a time while whisking and cook until thick and bubbly. Add cheeses and stir until melted and creamy.
  3. Toss cheese sauce with broccoli and rice and bake in a casserole dish.

Broccoli Rice Casserole ingredients in a bowl.

Variations on Broccoli Rice Casserole

  • Lighten it up: To lighten this up a little bit you can use light cheese and lowfat milk with great results. We’ve also subbed in brown rice or quinoa (or even Cauliflower Rice) with amazing results.
  • Add protein: We very often add in chicken to make a chicken and rice casserole (the perfect way to enjoy your leftover baked chicken breasts).  Turkey or ham work great too.
  • Swap the Cheeses: Out of cheddar?  Use swiss, monterey jack or whatever you have on hand.
  • Add veggies: Add in cauliflower or whatever other veggies you have on hand to turn it from a side into a whole meal!

Two images showing the broccoli rice casserole before and after being baked.

Serving Suggestions

Broccoli Rice Casserole is great as an entrée for vegetarians, but if you are a meat-eater, it goes perfectly with any kind of protein! It’s a perfect complement to roasted chicken, pork chops, or even a beef roast!

Add a crunchy, cold salad, some dinner rolls with butter!

Cheesy Dishes You’ll Love

Broccoli Rice Casserole from Scratch

This Broccoli Rice Casserole is made from scratch (and contains no condensed soup). Fresh crisp broccoli and fluffy rice come together in a creamy cheesy homemade sauce to create a family favorite side dish!

  • 6 cups fresh broccoli cut into bite sized pieces
  • 2 cups cooked white rice

SAUCE

  • 3 tablespoons butter
  • 3/4 cup onion (diced (about 1 small))
  • 3 tablespoons flour
  • 2 cups milk
  • 1/4 teaspoon each garlic & black pepper
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon paprika
  • salt to taste
  • 3 tablespoons cream cheese
  • 2 cups shredded cheddar cheese (divided)
  1. Preheat oven to 350 degrees F.

  2. Cook onion and butter on medium-low heat until softened and translucent. Stir in flour, garlic powder and pepper. Cook an additional 2 minutes.
  3. Gradually pour in milk while whisking. Continue whisking over medium heat until thick and bubbly. Remove from heat and add dry mustard, paprika, cream cheese and 1 1/2 cups cheddar cheese. Stir until melted.
  4. Place broccoli in boiling water for about 2 minutes. You still want it slightly crisp as it cooks more in the oven.
  5. Stir together rice, broccoli and cheese sauce. Place in a greased 2 qt casserole dish. Top with remaining cheese and bake 35 minutes or until bubbly and cheese lightly browned.

Top image - close up of broccoli rice casserole. Bottom image - broccoli rice casserole before being baked.>/div>

Close up of broccoli rice casserole.
Close up of broccoli rice casserole.

Easy Cheesy Broccoli Casserole (from scratch)

Cheesy Broccoli Casserole is going to be your family’s new favorite side dish! Tender broccoli florets are smothered in an easy cheese sauce and topped with buttery crumbs. Bake until golden and bubbly!

Turn this into a meal by adding leftover baked chicken breasts, leftover turkey or even leftover baked ham!

Broccoli casserole being served from a casserole dish

Ingredients in Broccoli Casserole

BROCCOLI

  • Fresh broccoli best in this recipe
  • Boil or steam broccoli just until tender crisp (do not overcook or your casserole will be soggy)
  • Frozen broccoli can be used in place of fresh but the casserole will be softer (defrost first)
  • Whether using fresh or frozen, drain very well to keep the sauce from getting watery.

CHEESE SAUCE

  • Cheese sauce can be made with any cheese you’d like
  • Dry mustard adds a bit of depth, if you don’t have any, add a small dash of Worcestershire or dijon mustard

CRUMB TOPPING

  • Buttery round crackers can be replaced with any kind of crackers
  • Panko bread crumbs can be used, add a bit of extra butter to the topping

How to Make Broccoli Casserole

This casserole is as easy as 1,2,3!

  1. Boil or steam broccoli until tender crisp.
  2. Make the homemade cheese sauce (per recipe below) and toss with broccoli.
  3. Top with buttery crumbs and bake until golden and bubbly.

Homemade cheese sauce for making broccoli casserole

Variations

You can swap out other veggies (cauliflower or asparagus) for some or all of the broccoli. Add in ham or leftover Chicken Breasts to make this a main dish.

Pasta or rice are great additions but do soak up some of the sauce so if you’re adding rice, I’d suggest using a Broccoli Rice Casserole recipe to get the best ratios.

To Make Ahead of Time

Prepare as directed keeping the topping in a separate container. Cover and refrigerate up to 48 hours.

To bake remove from the fridge 30 minutes before baking and don’t put the crumb mixture on top. Bake 15 minutes and stir. Add crumb mixture and bake an additional 20 minutes or until hot and bubbly. You may need to add up to an additional 10 minutes to heat through.

Broccoli with cheese sauce in a casserole dish to make broccoli casserole

Leftover Broccoli Casserole

To reheat broccoli casserole, cover with aluminum foil and bake in the oven at 350 degrees. In the microwave reheat until heated through (the crumb may not stay as crisp this way).

As the cheese sauce is homemade, I would not recommend freezing this dish as dairy can change consistency when frozen.

More Broccoli Faves

Cheesy Broccoli Casserole

This creamy broccoli and cheese casserole is pure comfort food and a delicious side dish for any meal!

  • 2 pounds fresh broccoli* (cut into bite sized pieces (approx. 10 cups))
  • 3 tablespoons butter
  • 1/2 medium onion (diced)
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon dry mustard powder
  • 1 1/2 cups milk
  • 4 oz cream cheese
  • 1 cup sharp cheddar cheese shredded
  • 1/2 cup parmesan cheese

Topping

  • 1 cup buttery crackers (coarsely crushed)
  • 1/4 cup cheddar
  • 2 tablespoons butter (melted)
  1. Preheat oven to 375°F.
  2. Boil broccoli in a large pot for 2-3 minutes or until tender crisp. Drain very well.
  3. In a saucepan, cook onion in butter until tender. Add in flour, salt & dry mustard, allow to cook 1 minute.
  4. Add milk a little bit at a time whisking after each addition until smooth. Continue whisking over medium heat until thick and bubbly. Stir cream cheese until smooth.
  5. Remove from heat and add in cheddar and parmesan cheeses. Toss with broccoli and pour into a 3qt baking dish.

  6. Combine topping ingredients and sprinkle over broccoli cheese mixture. Bake at 375°F for 20-25 minutes or until heated through and bubbly.

Fresh broccoli can be substituted with 2 pounds frozen broccoli, defrosted and well drained. Texture will be softer.

A serving of broccoli casserole being scooped with a wooden spoon.
A serving of broccoli casserole being scooped with a wooden spoon.
Top photot - A serving of broccoli casserole being scooped with a wooden spoon. Bottom photo - cheese sauce being poured over broccoli.

Asian Noodle Salad packed with fresh veggies!

Asian Noodle Salad is a quick and tasty salad with freshness, crunch, and a taste you’ll love! This fun twist on a traditional spaghetti salad has noodles, crisp fresh veggies and juicy mandarin oranges are all tossed in a sesame ginger dressing to make every zesty bite sensational.

Packed with healthy raw veggies, Asian noodle salad, (like ramen noodle salad) is easy to prep and makes a terrific lunch or fresh casual summer dinner. Serve with a glass of cucumber water for a refreshing meal!

Asian noodle salad in a wooden bowl.

What’s in Asian Noodle Salad?

Asian noodle salad is a practical go-to recipe anytime you have leftover pasta or grilled chicken breasts on hand from last night’s dinner or barbecue. Other ingredients come from the fresh produce aisle:

  • Base: spaghetti or pasta noodles, sesame ginger dressing
  • Crunch: broccoli florets, carrots, sugar snap peas, bean sprouts
  • Flavor: green onion, chopped cilantro
  • Garnish: toasted slivered almonds, mandarin oranges
  • Optional Add-Ins: chicken, salted peanuts

Asian noodle salad ingredients in a glass bowl.

How Long Does Noodle Salad Last?

Asian noodle salad can be made a well in advance and enjoyed for lunches throughout the week. Toss with sesame ginger dressing before storing it to allow all of the flavors to blend.

If you adding in freshly cooked chicken breasts, you can store leftovers in the fridge for about three days in a tightly covered container. However, this dish contains so many raw vegetables, it is not a good candidate for the freezer.

Two images showing the Asian noodle salad ingredients before and after dressing is poured ontop.

What to Serve it With?

If adding grilled chicken, this is a perfectly balanced one-pot meal. Starch, veg, and meat all in one bowl means no need to fuss with side dishes! It’s a great side for Teriyaki Grilled Chicken Thighs too!

Dress up the meal by serving it Asian restaurant-style, with crunchy fried noodles and bowls of hot and sweet dipping sauces. An icy cold pitcher of strawberry lemonade will complete the meal.

More Delicious Salads

Asian Noodle Salad

Delicious salad with the freshness, crunch, and taste of the Far East!

  • 8 oz linguine or spaghetti (cooked and cooled)
  • 1 red bell pepper (sliced)
  • 1 cup broccoli florets (cut small)
  • 1 cup sugar snap peas (sliced diagonally)
  • 1/2 cup carrots (julienned)
  • 1 cup bean sprouts
  • 2 tablespoons cilantro
  • 2 tablespoons almonds (slivered & toasted)
  • 2 green onions (sliced)
  • 1 cup mandarin orange segments (drained)
  • 1 cup sesame ginger dressing (store bought or homemade)
  • 1 teaspoon sesame oil
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame seeds (for garnish)
  1. Place pasta, red bell pepper, broccoli, sugar snap peas, carrots, and bean sprouts in a bowl.

  2. Add dressing, sesame seeds and soy sauce. Toss well.

  3. Mix in cilantro, slivered almonds, and green onions (reserve a little bit of each for garnish).

  4. Garnish with orange slices and remaining cilantro and green onions and toasted almonds.

Asian noodle salad in a wooden bowl.
Asian noodle salad in a wooden bowl.
Top image - Asian noodle salad in a wooden bowl. Bottom image - Sesame ginger dressing being poured over an Asian noodle salad.

Creamy Broccoli Slaw – (great on burgers or pulled pork)

Creamy Broccoli Slaw is a crunchy, crispy, summer addition to any barbecue, picnic, or potluck! Shredded broccoli is mixed with tart granny smith apples, chewy dried cranberries and crunchy sunflower seeds tossed in a simple creamy dressing!

Serve this as a side or on top of Pot Pulled Pork sandwiches or even in a wrap or burger!

Broccoli coleslaw mixed in a bowl and topped with cranberries and sunflower seeds.

What’s in Broccoli Coleslaw?

Why decide between a broccoli salad and a creamy coleslaw when you can have both! This broccoli slaw is the perfect combination of creamy, crunchy and colorful.

Packed with fiber and tons of nutrition, this salad has a colorfully crunchy bite and a tangy taste.  Broccoli slaw is a mixture of shredded broccoli stalks with julienned carrots and a bit of purple cabbage.

Broccoli slaw mixture can be purchased at almost any grocery store along with the bagged salads.

  • Fruits: granny smith apples, dried cranberries
  • Seeds: sunflower seeds
  • Dressing: mayo, vinegar, and sugar

Broccoli Slaw ingredients in a bowl.

To Make Broccoli Slaw…

Make this salad in three easy steps!

  1. Salad: Cut granny smith apple into julienne matchsticks or small dice. Toss with lemon juice to keep them from browning.
  2. Dressing: To make the broccoli slaw dressing, mix all the dressing ingredients and set aside in the refrigerator so it can chill.
  3. Combine: Toss all ingredient with chilled dressing to combine.

Refrigerate one hour before serving.

A serving of broccoli slaw.

To Store Broccoli Slaw

Creamy broccoli slaw will keep up to 5 days in the refrigerator as long as it’s kept tightly covered.

It might need to be drained if it gets a little soggy, but add some extra sunflower seeds for crunch and maybe a dash of vinegar!

Serve It Next To…

Broccoli slaw is such a versatile salad all year long! Scoop over a bed of mixed green lettuce and top with croutons or add into a wrap with slices of cooked bacon or even over pulled pork! Add some creamy crunch to your favorite hamburger.

Serve alongside grilled sausages or as a side to hotdogs for a new twist on a summer barbecue!

More Summer Salads

Creamy Broccoli Slaw

Shredded broccoli is mixed with tart granny smith apples, chewy dried cranberries and crunchy sunflower seeds tossed in a simple creamy dressing!

  • 32 oz broccoli slaw mixture
  • 1 granny smith apple
  • 1 teaspoon lemon juice
  • 1 cup dried cranberries
  • 1/2 cup sunflower seeds

Dressing

  • 1/2 cup mayonnaise
  • 2 tablespoons vinegar
  • 1 tablespoon sugar
  • 1 teaspoon celery seed
  • salt & pepper to taste
  1. Cut granny smith apple in half and remove seeds. Cut into fine julienne slices and toss with lemon juice.

  2. Mix all dressing ingredients and set aside.
  3. Combine all ingredients in a large bowl. Add dressing and toss to combine.
  4. Refrigerate at least 1 hour before serving.

I love serving this broccoli slaw on top of pulled pork and my burgers for a fresh & crunchy twist. Made with an easy broccoli slaw mixture, apples, cranberries and sunflower seeds all tossed ina  creamy dressing it is the perfect summer salad.#spendwithpennies #broccolislaw #coleslawrecipe #salad #summersalad
I love serving this broccoli slaw on top of pulled pork and my burgers for a fresh & crunchy twist. Made with an easy broccoli slaw mixture, apples, cranberries and sunflower seeds all tossed ina  creamy dressing it is the perfect summer salad.#spendwithpennies #broccolislaw #coleslawrecipe #salad #summersalad
I love serving this broccoli slaw on top of pulled pork and my burgers for a fresh & crunchy twist. Made with an easy broccoli slaw mixture, apples, cranberries and sunflower seeds all tossed ina  creamy dressing it is the perfect summer salad.#spendwithpennies #broccolislaw #coleslawrecipe #salad #summersalad

Broccoli Cauliflower Salad

Broccoli Cauliflower Salad is a colorful, flavor packed salad recipe that is perfect for the summertime. It’s easy, incredibly healthy, and tastes delicious!

Serve it with burgers, baked chicken breasts or pork chops. Broccoli cauliflower salad has a nutty, refreshing flavor that everyone will absolutely love!

A close up of broccoli cauliflower salad full of bacon with serving spoons.

Broccoli Cauliflower Salad Ingredients

It’s easy to find ingredients for this broccoli cauliflower salad recipe year round. I love a delicious honey mustard dressing for this recipe. Here’s your shopping list:

  • VEGETABLES:
    • Broccoli & Cauliflower: I leave these raw to give a good crisp crunch. You can roast them if you’d prefer.
    • Remember that raw cauliflower is extra crunchy so try to cut the pieces fairly small so it’s easy to eat. (Is there anything worse than trying to stuff your mouth full of a mammoth chunk of raw vegetable while holding a conversation?!)
  • DRESSING
    • Olive oil & Mayonnaise create a creamy base
    • Honey adds sweetness and rounds out the dressing.
    • Dijon mustard adds tang, I prefer a grainy dijon (which almost any grocery store will have). If you’re using a honey dijon, you might like to cut back on the honey in the dressing.
  • FLAVORS
    • Slivered almonds are best if toasted. Place them in a dry pan over stirring over medium-low heat for about 5-7 minutes or until fragrant.
    • Bacon, do I really need to say more? Adds salty, smokey, delicious flavor! Save a little bit for garnish as well!

You can certainly leave out the bacon if you wish, or substitute chopped walnuts or pecans for the slivered almonds, any of which are an amazing addition to your broccoli and cauliflower salad.

Broccoli cauliflower salad ingredients in a clear mixing bowl with dressing and bacon next to it.

How to Make Broccoli Cauliflower Salad

For the most part just chopping and dicing are involved in making raw broccoli and cauliflower salad. Unlike a our other Cauliflower Salad Recipe, this dish doesn’t require cooking the cauliflower. Here’s the process:

  1. Fry the bacon to a crisp, drain, and crumble. (If you’d prefer, you can use bacon bits but cooking your own bacon is best)
  2. Break and chop the broccoli and cauliflower into bite sized pieces. Remove the toughest peels from the broccoli stem and use the soft interior too.
  3. In the bottom of the salad bowl, or in a separate bowl, combine all the dressing ingredients.
  4. Add the salad ingredients and toss to combine.

For best results, I recommend you toss with the dressing and let sit before serving. It will help the flavors blend and the ingredients to meld, especially if you make it in advance.

Dressing being poured over broccoli cauliflower salad in a clear mixing bowl.

How Long Does Broccoli Cauliflower Salad Last?

Broccoli and cauliflower bacon salad will hold up in the refrigerator for 3-4 days in a tightly covered dish or container. It’s a great side dish to make in advance. Even dressed when it’s dressed, broccoli and cauliflower salad doesn’t get soggy. In fact, you may find the flavors develop even more.

More Potluck Side Dishes

Broccoli Cauliflower Salad

Broccoli cauliflower salad is a colorful, flavor packed salad recipe that is perfect for the summertime. It’s easy, incredibly healthy, and tastes delicious!

  • 4 cups broccoli (chopped)
  • 4 cups cauliflower (chopped)
  • 1/4 cup red onion (diced)
  • 6 slices bacon (cooked and crumbled)
  • 1/2 cup slivered almonds

Dressing

  • 3 tablespoons grainy mustard
  • 3 tablespoons lemon juice
  • 3 tablespoons honey
  • 2 tablespoons olive oil
  • 3 tablespoons mayonnaise
  • 1/4 teaspoon garlic powder (or one clove garlic, minced)
  • salt and pepper
  1. Wash broccoli and cauliflower florets and cut into bite sized pieces.
  2. Place all dressing ingredients in a small bowl and whisk to combine.
  3. Add all ingredients to a large bowl and toss with dressing.

Broccoli cauliflower salad in a clear bowl with the dressing being poured over. The bottom photo shows a top view of the salad assembled in a clear bowl.

 

Delicious Cauliflower Salad with a Crunch!

Cauliflower Salad is a deliciously crispy, crunchy, vegetable salad fully loaded! Tender roasted cauliflower is mixed with bacon and cheddar in a flavorful creamy dressing!

This easy salad is the perfect potluck dish and goes great with your summertime favorites from burgers to grilled chicken or even pulled pork!

Potato Salad Reimagined

Nothing reminds us of fond childhood flavors like a classic potato salad, a summer time staple! Move over potato salad, this roasted cauliflower salad is our new (low carb) favorite side dish! This recipe can be made with raw cauliflower but we love the extra layer of flavor from roasting!

Instead of the same ol’ salads (which you know someone else is already bringing) take this beauty of a salad to your next potluck at work or church. Believe me, a cold cauliflower salad will earn you serious props with everyone!

How to Prepare Cauliflower

To Cut Cauliflower

  • One regular sized head of cauliflower makes about 8 cups of chopped cauliflower pieces. Don’t cut it too small but just enough to compliment the other ingredients. A really beautiful cauliflower bacon salad will taste just as good as it looks, lots of contrast, color, and flavor!
  • Remove the outer lower leaves and pull off any loose stem pieces, the florets will naturally fall apart. At this point you can cut them as large or small as you please, making sure to keep the pieces uniform in size.

How to Roast Cauliflower

  • When roasting your cauliflower drizzle with olive oil and season before putting into a preheated oven! Let them roast in a shallow pan for about 15-20 minutes until the pieces are tender to the bite. Go ahead, sample a few! Put the remaining cauliflower in a bowl and place in the fridge to cool while you assemble the rest of the recipe.

How to Make Cauliflower Salad

While the cauliflower is cooling in the fridge

  1. Start by frying, cooling and crumbling the bacon.
  2. Slice and dice your vegetables and mix with the cheddar cheese.
  3. For the dressing, whisk together all ingredients until fully incorporated.

Now it’s time to assemble! Stir the cooled cauliflower with the other ingredients and gently toss with the dressing. Feeling creative? Try adding your favourite mix-ins!

  • VEGGIES: Try adding broccoli or even shredded carrots for an additional crunch!
  • CHEESE: Don’t have sharp cheddar cheese on hand? No worries, add in your favorite cheese or whatever you have on hand!

This keto cauliflower potato salad is best served super cold, so if you can make it a few hours in advance or even the day before, I highly recommend it!

More Delicious Salads

Cauliflower Salad

Cauliflower Salad is such a crispy, crunchy, healthy vegetable salad! Best served extra cold!

  • 1 head cauliflower (about 8 cups)
  • 1 tablespoon olive oil
  • salt & pepper
  • 1/2 cup radishes (sliced)
  • 1/2 cup celery (diced)
  • 1/2 cup sharp cheddar cheese (shredded)
  • 2 green onions (sliced)
  • 4 slices bacon (cooked and crumbled)

Dressing

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons sweet relish
  • 1 teaspoon mustard (or dijon mustard)
  • 2 tablespoons apple cider vinegar
  • salt & pepper to taste
  1. Preheat oven to 425°F.
  2. Toss cauliflower with olive oil, salt and pepper. Roast 15-20 minutes or until tender crisp. Set aside to cool completely.

  3. Whisk all dressing ingredients in a small bowl.
  4. Place cooled cauliflower in a large bowl along with remaining ingredients. Toss with dressing.
  5. Chill at least 2 hours before serving.

Two photos of Cauliflower salad in white bowls.

Shrimp Stir Fry

Shrimp Stir Fry is a quick and healthy meal that everyone loves!  Loads of ginger and garlic, fresh veggies and juicy shrimp are tossed in a simple delicious stir fry sauce.

Prep your veggies ahead of time for a quick weeknight meal. Serve this stir fry over a bowl of fluffy rice or your favorite noodles (or even Cauliflower Rice for a great low carb option)!

An overhead shot of shrimp stir fry on a bed of rice on a white plate.

Easy Take Out at Home

Everyone loves a healthy stir fry including this easy shrimp recipe! Nearly every stir fry recipe can be changed based on what you have on hand!

To make prep faster, check the produce area in your grocery store, many stores carry fresh chopped stir fry veggies.

  • Vegetables: Use whatever vegetables you have on hand. Remember to cook harder veggies (like carrots) a little bit before adding the softer veggies (peppers & mushrooms).
  • Protein: Add extra protein for a chicken and shrimp stir fry or go light on the protein and make a healthy and crunchy shrimp and broccoli stir fry!
  • Flavor: How spicy do you want it? This easy recipe even makes the best shrimp stir fry sauce that you can spice up any way you want to! A dash of chili flakes or sriracha adds a bit of heat.

It’s so easy to toss together, just a bag of frozen shrimp and mixed vegetables and dinner is ready in no time at all!

A frying pan full of shrimp stir fry surrounded by rice, sesame seeds, and ginger.

How to Cook Frozen Shrimp

You can buy precooked frozen shrimp, but I prefer raw for this recipe and they literally take minutes to cook.  Whether it’s precooked or raw, take it out of the freezer and place it in a bowl in the fridge so it thaws naturally or run under icy cold water (not warm) just before cooking. Putting frozen shrimp in the microwave to defrost is not recommended.

How to Devein Shrimp: If you are using fresh, raw shrimp, deveining them is a cinch. Most shrimp is already scored across the back spine so all you have to do is separate the shells, grab by the legs and gently pull the shell off. Take the tip of paring knife and gently lift up the black intestine, it should come out in one piece. Rinse and set aside.

Some people think leaving the pink tail on is more attractive, but I’d remove it if you are serving shrimp stir fry to kids. It just makes the stir fry easier to eat.

Shrimp stir fry ingredients like raw shrimp, veggies, ginger, and garlic.

How to Make Shrimp Stir Fry

Truly one of the easiest meals ever! We prep the veggies ahead and can make this stir fry recipe faster than the rice cooks!

  1. Prepare the sauce first and set aside.
  2. Gently saute shrimp until they just turn pink. They’ll cook a little bit more when combined with the sauce so be sure not to overcook them. Remove and set aside.
  3. Stir Fry the veggies (I chose broccoli and peppers but you can use whatever veggies you want).
  4. Add the shrimp and sauce and cook a few minutes until bubbly. Season with salt and pepper to taste.

Voila, it’s that easy!

A close up of shrimp stir fry full of shrimp, peas, peppers, and broccoli.

What to Serve with Stir Fry

  • Top with sesame seeds, green onions, cilantro
  • Serve over rice or noodles
  • Serve with Fried Rice

If you have leftovers, chop them up and make an easy fried rice the next day!

Our Favorite Stir Fry Recipes

Shrimp Stir Fry

Shrimp stir fry is an easy weeknight meal filled with fresh veggies and tender shrimp.

  • 4 teaspoons vegetable oil
  • 4 cups mixed vegetables (I used peppers and broccoli)
  • 3/4 pound shrimp (peeled & deveined)
  • 2 cloves of garlic minced
  • 1/2 teaspoon ginger
  • green onion and sesame seeds for garnish (optional)

Sauce

  • 1/2 cup chicken broth or water
  • 1 tablespoons soy sauce
  • 2 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  1. Whisk together sauce ingredients and set aside.
  2. Heat 2 teaspoons oil over medium heat in a wok or frying pan. Add shrimp, salt and pepper. Cook just until shrimp turns pink, about 2-3 minutes. Remove shrimp from the pan and set aside.

  3. Heat remaining 2 teaspoons vegetable oil over medium high heat. Add the vegetables and cook until tender crisp, about 3-4 minutes. Add the garlic and ginger and cook 30 seconds more.
  4. Stir in shrimp and sauce cook over medium high 1-2 minutes or until sauce has thickened.
  5. Serve over rice and garnish as desired.

Shrimp Stir Fry is a quick and healthy 30 minute meal that everyone loves!  Loads of ginger and garlic, fresh veggies and juicy shrimp are tossed in a simple delicious stir fry sauce. #spendwithpennies #shrimpstirfry #stirfryrecipe #chinesefood #copycatrecipe

Crock Pot Broccoli Cheese Soup

Crock Pot Broccoli Cheese Soup is a bowl full of comfort! Thick, cheesy, and addictive, this delicious soup simmers all day in the crock-pot and is ready to eat when you are, with just a few finishing touches.

This rich velvety soup is loaded with broccoli and lots of cheese for the perfect slow cooker soup recipe! It’s creamy, dreamy, delicious!

Crock Pot Broccoli Cheese Soup in a bowl ready with a soup spoon

While I do love a good quick Broccoli Cheese Soup, making Crock Pot Broccoli Cheese Soup can be a real lifesaver on those busy family days when everyone is coming and going! The crockpot is the real hero in this broccoli and cheese soup recipe because you just set it and forget it! In fact, why not put it together before work and come home to a healthy, filling dinner that everyone will love! Better yet, only one pot to wash!

How to Make Crock Pot Broccoli Cheese Soup

  • BROCCOLI: Be sure to properly prep the broccoli by removing the fibrous outer skin and chop into uniform pieces. Place in the crock pot and onions and chicken stock. Make sure there is enough stock to completely cover the broccoli because this will be the base.
  • COOK: Cover the crockpot and cook (on low or high) until the broccoli is tender. Add evaporated milk 30-60 minutes before serving.
  • BLEND: You can leave it chunky or puree it with a hand blender until it is smooth. Personally, I like to take some of the broccoli out and chop it, puree the remainder using a hand blender and then add the chopped broccoli back in!
  • CHEESE: Add the cheese just before serving. Dairy (including cheese) can break down and separate if cooked too long or too hot (the exception to this rule is Velveeta, it can be added a bit sooner to melt).
  • ADD-INS: This soup is versatile. We sometimes add in some chunks of processed cheese (Velveeta), a half the jar of Alfredo sauce or a few spoonfuls of pesto. Top it with bacon, add in some garlic or serve it with croutons!

A crock pot filled with broccoli and vegetables ready to make slow cooker broccoli cheese soup

Add some diced potatoes for a heartier broccoli potato cheese soup. Or leave the recipe as is and enjoy it as a low carb broccoli cheese soup! Great for a potluck!

Rich and Creamy

When pureeing the soup, remember not to put hot soup in a blender with a lid!  I used an immersion blender (hand blender) in the slow cooker.  The addition of alfredo (I used light) makes this soup extra rich and creamy!

What to Serve with Broccoli Cheese Soup?

Broccoli and cheese soup is rich, so pair it with simple sides like a crisp salad or coleslaw, some fresh fruit, or some crusty bread and croutons. Let the soup be the star of the show!

Better with Bread: This soup is terrific when served in homemade bread bowls, or with homemade buttermilk biscuits or dinner rolls on the side. It’s even better the next day!

You can freeze Broccoli Cheese Soup!  Ladle portions into Ziploc bags, label, and lay flat so when they freeze, they will stack easily and save space!

This soup is low carb so it’s a great recipe to add into your regular rotation! It’s tough to find a good broccoli cheese soup without Velveeta so don’t forget to bookmark or pin this recipe to save it!

Slow Cooker Broccoli Cheese Soup

Thick, cheesy, and addictive, this delicious soup simmers all day in the crock-pot and is ready to eat when you are, with just a few finishing touches.

  • 1 tablespoon butter
  • 1 large onion (chopped)
  • 1/2 cup celery (sliced)
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • 4 cups chicken broth (or stock)
  • 6 cups fresh broccoli (about 2 heads)
  • 4 oz cream cheese
  • 12 oz evaporated milk
  • 2 cups sharp cheddar cheese (shredded)
  • 2/3 cup fresh Parmesan cheese (shredded)
  • salt & pepper to taste
  1. Heat butter in a small pan over medium heat. Cook onion and celery until tender, about 3 minutes. 

  2. Wash and chop the broccoli and place in the slow cooker. Add cooked onion, garlic powder, bay leaf, chicken broth, cream cheese and salt & pepper to taste.

  3. Cook on low 6-7 hours (or high 3-4 hours) or until broccoli is tender. Add evaporated milk and cook 30-60 minutes more. Discard bay leaf.

  4. Remove one cup of broccoli and coarsely chop. Puree remaining soup using a hand blender. (You can puree a bit to break up the broccoli or until completely smooth depending on preference).

  5. Add chopped broccoli back into the soup. Stir in all of the cheeses until melted.

  6. Garnish with additional shredded cheeses, or 1/2 tsp of pesto sauce.

For a thicker soup, create a cornstarch slurry by combining 2 tablespoons water with 2 tablespoons cornstarch. Add a little at a time to reach desired consistency. Allow to cook an additional 10 minutes.

 

Here are a few more recipes you’ll love

* Ham & Potato Soup * Bacon Corn Chowder * Cabbage Roll Soup *