20 Minute Broccoli Cheese Soup

Broccoli Cheese Soup in about 20 minutes. Rich, creamy and oh-so-cheesy, this is a favorite quick meal any time of year! 

Perfect for lunch, or an easy weeknight dinner with salad and loaf of french bread. 

broccoli cheese soup in white serving bowl

20 Minute Meal

Fresh vegetables make the best soups from cabbage to homemade tomato soup. Broccoli Cheese soup is a very quick soup to make from scratch and it has lots of flavor! If you’ve ever been to Panera, you likely know that the Panera broccoli cheddar soup is so hard to resist, this version is rich and delicious in flavor but lighter on the pocketbook (and waistline).

  • Few Ingredients: I love knowing that I can make a recipe from scratch using fresh ingredients
  • Quick to Make: Ready in about  20 minutes (even faster with pre-cut broccoli); perfect for a weeknight dinner
  • Versatile: Add in the veggies left in your fridge from zucchini to cauliflower

We serve it with a side salad and bread for a complete meal! This soup is also amazing served in a bread bowl (and it reheats beautifully for lunches).

Prep Tip

To make this soup extra fast, prepare ingredients for the next step while the current step is cooking.

Chop the onions and carrots, while they soften in the pot, prep the broccoli. While the broccoli simmers, shred the cheese and whisk the milk/flour. This make the recipe flow well while ensuring it’s on the table fast!

20 Minute Broccoli Cheese Soup in a white bowl with a silver spoon in it

How to Make Broccoli Cheese Soup

This broccoli cheese soup is made without Velveeta and instead is loaded with lots of real cheddar making it rich, velvety and satisfying!

  1. Soften onions/carrots per recipe below. Add broccoli and simmer.
  2. Blend the broccoli (set a little aside to add texture to the soup at the end).
  3. Stir in cream mixed with flour, simmer a couple of minutes. Stir in cheeses and serve.

Ingredient Tips

CHEESE

  • Using a sharp cheddar adds extra cheese flavor to this recipe.  You can use any kind of cheese you like, Gruyere is great too.
  • Just like in a cheese sauce, add the cheese once the soup is removed from the heat.  If cheese (or dairy) boils it can separate leaving a less than desirable texture.  The soup should be plenty hot enough to melt the cheese to a perfect velvety consistency.

BROCCOLI

  • Fresh or frozen broccoli can be used (I prefer fresh).
  • You can use a regualr blender (be sure not to have the lid on tightly or it can explode from the steam) but I find an inexpensive immersion blender or hand blender works perfectly (plus a hand blender means less dishes)!

To Lighten This Recipe

To make a skinnier version of broccoli cheese soup, you can substitute the cream with evaporated milk and use a light cheddar (sharp is still best for flavor).  We top it with a sprinkle of pepper and sometimes a little dollop of sour cream.

Overhead shot of Broccoli Cheese Soup in a white bowl

We most often eat this broccoli cheese soup for lunch or a quick easy weeknight meal.  I like to add a side of 30 Minute Dinner Rolls to dip into the soup and sop up any dribbles left in the bottom of my bowl!  It’s great served with a fresh garden salad on the side.

Leftovers?

Diary doesn’t tend to freeze well and it can sometimes become grainy or the texture can change slightly.  I would suggest keeping this broccoli cheese soup in the fridge for up to 4 days.  To reheat it can be microwaved stirring occasionally or heated on the stove over medium-low.

More Broccoli Favorites

broccoli cheese soup in white serving bowl

Broccoli Cheese Soup

Broccoli Cheese Soup is an easy cheesy soup ready in 20 minutes start to finish!
Course Lunch, Side Dish, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 333
Author Holly Nilsson

Ingredients

  • 1 tablespoon butter
  • 1 small onion diced
  • 1 cup diced carrots
  • 3 cups fresh broccoli
  • 2 cups chicken broth
  • 1/2 teaspoon each thyme and garlic powder
  • salt & pepper to taste
  • 2 tablespoons flour
  • 1 1/2 cups light cream
  • 1 cup sharp cheddar cheese
  • 1/3 cup fresh parmesan cheese

Instructions

  • In a large saucepan, cook butter, onion and carrots over medium heat until onion softens (about 3 minutes). Add chicken broth, broccoli and seasonings. Simmer until broccoli is softened, about 8 minutes.
  • Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth.
  • Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.
  • Remove from heat, stir in cheeses & reserved chopped vegetables and serve immediately.

Video

Nutrition

Calories: 333 | Carbohydrates: 11g | Protein: 10g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 94mg | Sodium: 560mg | Potassium: 377mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4745IU | Vitamin C: 49mg | Calcium: 280mg | Iron: 0.9mg

5 Other Irresistible Soups You Need to Try

  1. Easy Hamburger Soup: Loaded with vegetables, lean beef, diced tomatoes and potatoes.  It’s great made ahead of time, reheats well and freezes perfectly.
  2. Crock Pot Ham and Bean Soup:  This “no-soaking required” Ham and Bean soup takes just minutes to prepare and cooks effortlessly in your Crock Pot all day long!
  3. Weight Loss Vegetable Soup: Completely loaded with veggies and flavor and naturally low in fat and calories it’s the perfect lunch, snack or starter!
  4. Slow Cooker Bacon  Corn Chowder: Fresh vegetables, chunks of tender potato, and smoky bacon add so much flavor while the creamy corn base adds a touch of sweetness.  The perfect cool weather soup!

REPIN this Delicious Soup Recipe

Overhead shot of Broccoli Cheese Soup in a white bowl with a title

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 Slow Cooker Ham & Potato Soup

Slow Cooker Ham and Potato Soup in a bowl with a slow cooker in the background

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Spooning out a serving of Broccoli Cheese Casserole with Ham

20 Minute Broccoli Cheese Soup with a title

Roasted Broccoli & Cauliflower – just 5 ingredients!

Roasted broccoli and cauliflower is an oven-roasted treat that will become a side-dish legend on any table!

Perfectly tender-crisp, caramelized and lightly seasoned with garlic, my family literally cannot get enough. It’s so easy to make that it’s going to become a go-to on your menu!

scoop of Roasted Broccoli and Cauliflower being taken off of a baking sheet

Why We Love this Recipe

Broccoli and cauliflower are a perfect pair, even better with garlic.

Oven-roasting because it frees you up to prepare other parts of the meal and is great to cook alongside roasted meats.

This dish uses simple ingredients, a splash of oil, garlic, and a few sprinkles of Parmesan cheese! Healthy veggies are on the table in no time.

Roasted Broccoli and Cauliflower before baking on a baking sheet

Ingredients & Variations

This recipe is super simple, and only uses a handful of ingredients!

VEGGIES I used fresh broccoli and cauliflower florets, feel free to add in your favorites like bell peppers or zucchini. Frozen vegetables can be used (more below) but require a different prep.

SEASONINGS Olive oil, minced garlic & parmesan cheese. Feel free to flavor as you’d like… taco seasoning, ranch seasoning, or even Greek seasoning for a flavorful twist!

How to Roast Frozen Broccoli or Cauliflower

Frozen veggies release water as they defrost so be sure to thaw them before cooking. They’ll naturally be softer and won’t have the same tender-crisp texture as fresh vegetables.

  • Season frozen vegetables per recipe below.
  • Roast 12 minutes.
  • Turn oven on to broil and broil 5-7 minutes or until veggies have a bit of color.

How to Roast Broccoli and Cauliflower

Everyone loves an easy and super tasty dish that’s ready in a flash like this one!

  1. Rinse and pat dry broccoli and cauliflower. Cut pieces into uniform sizes.
  2. Toss pieces in oil and minced garlic. Pat shredded Parmesan into crevices of the veggies and bake until tender and lightly browned.
  3. Serve fresh out of the oven or let them cool and serve as a cold snack for dipping!

top view of plated Roasted Broccoli and Cauliflower

How to Store Roasted Broccoli and Cauliflower

  • Keep roasted veggies in an airtight container in the refrigerator where they’ll stay fresh for up to 4 days.
  • Crisp them up again by placing them on a baking sheet and putting them under the broiler or in the toaster oven for about 5 minutes.
  • Refresh the flavors with a little salt and pepper and serve again plain or with dipping sauce!
  • Or, add leftovers to casseroles or soups for extra flavor.

Other Great Veggie Side Dishes

Did you love this Roasted Broccoli & Cauliflower? Be sure to leave a rating and a comment below! 

top view of plated Roasted Broccoli and Cauliflower

Roasted Broccoli and Cauliflower

Roasted Broccoli & Cauliflower is easy to make, and so flavorful. The whole family will love this dish!
Course Appetizer, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 168
Author Holly Nilsson

Ingredients

  • 4 cups broccoli florets bite sized
  • 4 cups cauliflower florets bite sized
  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • ½ cup parmesan cheese fresh, shredded
  • salt & pepper to taste

Instructions

  • Preheat oven to 450°F.
  • Wash broccoli and cauliflower. Dry thoroughly.
  • Toss with olive oil and garlic. Add cheese and using your hands, massage the cheese into the crevices of the vegetables. Season with salt & pepper to taste.
  • Roast 10 minutes, stir and roast an additional 5-10 minutes or until vegetables are tender crisp.

Notes

Ensure broccoli and cauliflower are dried very well so they don't steam in the oven.
To Substitute Frozen Vegetables
  • Season per recipe.
  • Roast 12 minutes.
  • Turn oven on to broil and broil 5-7 minutes or until veggies have a bit of color. 
Leftovers are great added to salads (cold) or omelets.

Nutrition

Calories: 168 | Carbohydrates: 12g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 261mg | Potassium: 598mg | Fiber: 4g | Sugar: 4g | Vitamin A: 665IU | Vitamin C: 130mg | Calcium: 213mg | Iron: 1mg
Roasted Broccoli and Cauliflower with writing
close up of Roasted Broccoli and Cauliflower with a title
Roasted Broccoli and Cauliflower before baking on a baking sheet and the finished dish with a title
Roasted Broccoli and Cauliflower in a bowl with a title

Broccoli and Cheese – With Homemade Cheese Sauce!

Broccoli and cheese is the most universal pairing of two amazing flavors!

This classic, cheesy recipe takes broccoli to the next level; everyone likes it! Don’t be afraid to make a homemade cheese sauce, it’s super easy!

Broccoli with Cheese in a white bowl with a spoon

Yummy Cheesy Side Dish

Broccoli and Cheese is a match made in heaven and goes well with so many entrees. Try it with breaded pork chops, baked chicken breast, or meatloaf!

I cook this all in one pan to make it easy with less mess!

This side dish will quickly be a favorite, especially with the kids!

The sauce is quick, easy and homemade cheesy!

ingredients to make Broccoli with Cheese

Ingredients & Variations

Broccoli and cheese is perfect just on its own, but switching up a few add-ins is perfectly okay!

BROCCOLI Fresh, crisp pieces of broccoli are steamed in a pan. Frozen can be used as well, whatever you have on hand (add cauliflower if you’d like)!

SAUCE Milk, cornstarch, cheddar and parmesan,  and salt & pepper are all that’s needed to make this cheesy sauce!

VARIATIONS Steam carrots or mushrooms with the broccoli to use up any fresh veggies you may have! Why not add some frozen diced veggies or some crumbled bacon bits on the top of the cheese?

uncooked broccoli to make Broccoli with Cheese

How to Steam Broccoli

This recipe uses a shortcut way to steam/simmer the broccoli.

  1. Rinse pieces of broccoli and trim stems towards the floret part of the vegetable.
  2. Add broccoli to a shallow pan with a bit of water.
  3. Bring to a simmer and cover for a few minutes (per recipe below).

Remove the broccoli from the pan, discard the bit of water and make the sauce in the same pan. Easy peasy!

Cheese mixture to make Broccoli with Cheese

How to Make Cheese Sauce

This cheese sauce is insanely easy and totally no-fail.

  1. Whisk milk and corn starch in a skillet (per recipe below).
  2. Place the skillet on the heat and whisk until milk is thickened.
  3. Once thickened add cheese and stir until melted. Season with salt and pepper

Tips

  • Start with fresh broccoli that is trimmed, cleaned, and of uniform size for even cooking.
  • Whisk the cheese sauce slowly so that all the ingredients are fully incorporated and cook the cheese sauce on a low heat.

cheese being poured over broccoli to make Broccoli with Cheese

More Broccoli Favorites

Did your kids love this Broccoli and Cheese recipe? Be sure to leave a rating and a comment below! 

Broccoli with Cheese in a bowl

Easy Broccoli and Cheese

This Broccoli & Cheese side dish recipe will be a family favorite!
Course Appetizer, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 182
Author Holly Nilsson

Ingredients

  • 4 cups broccoli
  • 1 cup water

Cheese Sauce

  • 1 cup milk
  • 1 tablespoon corn starch
  • 1 cup cheddar cheese shredded
  • 1 tablespoon parmesan cheese grated
  • salt & pepper to taste

Instructions

  • Wash broccoli and place it in a non-stick skillet. Add 1 cup water and bring to a simmer over medium heat.
  • Cover broccoli and steam 3-5 minutes. Remove & place in a bowl. Cover to keep warm.
  • Whisk milk and cornstarch together in a bowl. Pour into the skillet and whisk over medium heat until mixture thickens.
  • Turn heat to low and add cheese. Whisk until smooth.
  • Season with salt & pepper and serve over broccoli.

Notes

Leftovers can be stored in an airtight container for up to 4 days. It's best to store leftovers separately. 
Reheat in the microwave until heated through, or place the cheese sauce in a pot on medium-low heat and whisk until heated through.  

Nutrition

Calories: 182 | Carbohydrates: 11g | Protein: 12g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 255mg | Potassium: 404mg | Fiber: 2g | Sugar: 5g | Vitamin A: 966IU | Vitamin C: 81mg | Calcium: 335mg | Iron: 1mg
Broccoli with Cheese in a bowl with a title
Broccoli with Cheese with a title
cheese poured over broccoli to make Broccoli with Cheese with writing
Broccoli with Cheese in a bowl with writing and a close up of cheese being poured over broccoli

Roasted Broccoli {Ready in 15 Minutes!}

Garlic Roasted Broccoli is a quick and easy side dish that makes a simple veggie taste amazing!

This recipe needs just a few simple ingredients and it is perfectly oven-roasted for heaps of flavor with little effort.

Veggies With Extra Flavor

Making roasted veggies is a great way to add an extra layer of flavor with little effort.

Ready in 15 minutes and 4 simple ingredients this recipe is the perfect last-minute side dish.

It’s great added to casseroles or even chilled and added to salads.

Broccoli with garlic and olive oil being poured on.

Ingredients & Variations

BROCCOLI Roasted broccoli is a simple and delicious side dish that takes hardly any time to roast. This recipe would also be delicious with a cauliflower or a combination of the two!

For extra crunch try adding baby corn or sliced carrots or potatoes (par-cooked first). For extra flavor try roasted bell peppers, whole mushrooms, onions, or butternut squash pieces.

Can you roast frozen broccoli? You sure can! Frozen broccoli has already been washed and trimmed. Add olive oil and roast for 25-30 minutes.

SEASONINGS Keep it simple and toss the broccoli with garlic and olive oil before roasting.

The garlic cloves can be replaced with 1/4 teaspoon of garlic powder or a teaspoon of garlic salt! If using garlic salt don’t forget to adjust the additional salt you add to this recipe.

Crispy Garlic Roasted Broccoli on a baking sheet.

How to Roast Broccoli

This dish is as easy as 1, 2, 3 to make!

  1. Wash and prep broccoli florets (per recipe below).
  2. Toss with olive oil and seasoning.
  3. Bake until tender-crisp.

Ready in 15 minutes this easy side dish is a perfect pair with any entree!

How Long to Roast Broccoli

Roast in the oven for 10-12 minutes, 16 to 20 minutes for very browned broccoli.

To make roasted broccoli with cheese, after roasting, sprinkle on parmesan cheese, then place under the broiler for about two minutes.

What to Serve it With

Crispy roasted garlic broccoli makes a great side dish to any entrée!

From this savory tater tot hotdish to oven-roasted barbecue ribs all baked on one pan, this roasted broccoli recipe is the perfect pair!

Easy Vegetable Side Dishes

Did you enjoy this Roasted Broccoli? Be sure to leave a rating and a comment below!

Close up of garlic roasted broccoli in a serving dish.

Crispy Roasted Garlic Broccoli

This Roasted Broccoli is crispy, fresh & full of flavor!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 103
Author Holly Nilsson

Ingredients

  • 1 pound broccoli cut into large pieces
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • salt & pepper to taste

Instructions

  • Preheat oven to 450°F.
  • Toss broccoli with remaining ingredients and ensure each piece is well coated with olive oil. Place on a baking pan.
  • Roast 10-12 minutes or until tender-crisp. Move to the top rack of the oven and broil 1 minute if desired.

Notes

  • Do not cut broccoli too small or it will overcook before it has a chance to crisp.
  • Frozen broccoli can be used as well. Since it's par-boiled before frozen it develops a caramelized color and smoky flavor when baked. 
  • Bake with other veggies including baby corn, par-boiled carrots or potatoes, bell peppers, whole mushrooms, onions or butternut squash. 

Nutrition

Calories: 103 | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 38mg | Potassium: 358mg | Fiber: 3g | Sugar: 2g | Vitamin A: 706IU | Vitamin C: 102mg | Calcium: 56mg | Iron: 1mg
Crispy Garlic Roasted Broccoli closeup in a dish with title
crisp roasted broccoli with writing
Crispy Garlic Roasted Broccoli with text overtop
Crispy Garlic Roasted Broccoli with writing
roasted broccoli with writing
oven roasted broccoli in a bowl with writing

Baked Chicken Roll Ups {Delicious Appetizer!)

Chicken Roll Ups close up on a white plate with sauce

Chicken Roll-Ups are a super yummy meal that my whole family absolutely loves. 

Tender shredded cooked chicken and broccoli are rolled in flaky crescent rolls and baked in a creamy sauce. So easy, so cheesy and a cinch to pull together with simple ingredients.

Chicken Roll Ups baked in a casserole dish close up

Easy Dinner in Minutes

Crescent rolls filled with chicken and cheese, in a creamy sauce is absolutely delicious!

The sauce is perfectly creamy and can make an ordinary day, extraordinary! This baked goodness is the perfect comfort food for any occasion!

The best part is that you can use any ingredients you have on hand to fill these roll ups.

Chicken Roll Ups uncooked in a casserole dish with sauce

Ingredients & Variations

CHICKEN While this recipe calls for chicken, it would taste just as good with roast beef, ham or even leftover turkey. So get creative and add your favorites!

SAUCE If you don’t happen to have cream of chicken soup on hand, substitute any other creamed soup like mushroom or cream of broccoli. Or whip up an easy cheese sauce with garlic powder and seasonings. If all else fails, a jar of Alfredo will do just fine!

BROCCOLI Instead of steaming broccoli, use leftover roasted broccoli or asparagus! Add mushrooms or even leftover roasted veggies.

Chicken Roll Ups in a casserole dish and sauce uncooked

How to Make Chicken Roll Ups

You’re just 3 simple steps away from making this easy recipe:

  1. Make the sauce (as per recipe below).
  2.  Fill crescents with chicken and cheese and roll.
  3. Place in a pan over sauce, sprinkle with cheese and bake

Let the dish sit for a few minutes to allow the sauce to set and bon appétit!

Chicken Roll Ups close up on a white plate with sauce

Tips for Success

For crispy crescent perfection, bake until golden brown. It’s important not to under-cook these.

Make sure to use precooked meats for this recipe. Raw meat will not have enough time in the oven to cook thoroughly.

Last but not least, sharp cheddar adds extra flavor, but feel free to use your favorite if sharp cheese is not on the menu. Finally, try sprinkling with something colorful to garnish:

  • Extra cheese on top!
  • Chopped or dried herbs, or green onions
  • A sprinkle of smoked paprika or dried chilies
  • Even chopped jalapenos for some extra spice on top can make this dish look appealing and super appetizing!

Leftovers?

Chicken roll-ups will last in the fridge for up to 3 days. They taste pretty darn good cold, but to reheat, just simply microwave or place in the toaster oven for a few minutes and they are good as new! A few drops of hot sauce for that added spice will do the trick!

More Yummy Roll Recipes

Did you make these Chicken Roll-Ups? Be sure to leave a rating and a comment below!

Chicken Roll Ups close up on a white plate with sauce
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Chicken Roll Ups

These Alfredo style chicken roll ups are easy to make that can be enjoyed by the whole family
Course Appetizer, Bread, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Rising Time 20 minutes
Total Time 55 minutes
Servings 8 rolls
Calories 193
Author Holly Nilsson

Ingredients

  • 10.5 ounces cream of chicken soup
  • 1/2 cup broth
  • 1/2 cup milk
  • 1 tablespoon flour
  • 1/2 teaspoon garlic powder
  • 1 can crescent rolls
  • 1 1/2 cups sharp cheddar cheese divided
  • 1 1/2 cups cooked chicken shredded
  • 2 cups broccoli or asparagus, steamed

Instructions

  • Preheat oven to 375°F.
  • Combine soup, milk, broth, flour, garlic powder and salt & pepper to taste. Pour the soup mixture in the bottom of a 9x13 pan.
  • Separate crescent roll triangles.
  • Divide 1 1/2 cups of the cheddar cheese and all of the chicken and broccoli over the crescent rolls.
  • Roll each crescent roll and place in the prepared pan.
  • Bake 25 minutes. Top with remaining cheese and bake an additional 5-10 minutes.
  • Rest 5 minutes before serving.

Notes

  • Delicious Veggie Substitutions: Try spinach, cauliflower, roasted red peppers, tomatoes, or even asparagus! 
  • Make sure to use pre-cooked meat as raw meat will not have enough time to cook fully in this recipe! 
  • For the perfect crispy exterior, do not undercook these! 

Nutrition

Serving: 1roll | Calories: 193 | Carbohydrates: 8g | Protein: 16g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 513mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 482IU | Vitamin C: 20mg | Calcium: 191mg | Iron: 1mg
Chicken Roll Up on a plate with writing
Chicken Roll Ups in a casserole dish and spoon with writing
Chicken Roll Ups in a casserole dish view from over the top with title
Chicken Roll Ups before baking in a casserole dish and a close up of a finished chicken roll up with writing

Easy Cauliflower Broccoli Salad

This cauliflower broccoli salad is filled with fresh florets and crunchy red onions, tender bacon pieces and chunks of cheese making this a perfect combination for any side salad. Perfect for side salad with the MOST delicious flavors blended together!

Cauliflower broccoli salad mixed together in a bowl with a wooden spoon.

Cauliflower Broccoli Salad

You are going to fall in love with this irresistible salad that is full of flavor and color. Crunchy, creamy and oh. SO. good! Cauliflower broccoli salad is delicious and flavorful. It is the perfect combination of savory and sweet plus crunchy and creamy. I love making this cauliflower broccoli salad for BBQs, potlucks and even holidays. The blend of all the ingredients come together so quickly and easily in one bowl. It is that simple!

Family and friends will be loving this cauliflower broccoli salad once they dish it on their plates. It is one of a kind and tasty! It is simple to make and comes together effortlessly. Simply chop the salad ingredients, add the bacon, cheese, almonds and sunflower seeds. Easy and a tried and true favorite in our home. Try this delicious cauliflower broccoli salad for your next get together!

Cauliflower Broccoli Salad Ingredients:

This easy cauliflower broccoli salad is basic and so simple but full of SO much flavor. The blend of all the ingredients together give this salad a WOW factor when serving. My family always requests this salad whenever we have a family gathering. It is one of the easiest salad and everyone love it which is just a bonus!

  • Broccoli: Cut up the broccoli into bite sized bites or purchase a bag of florets already precut.
  • Cauliflower: Simply pull a cauliflower apart of chop it up similar to the broccoli florets in size.
  • Red Onion: A small red onion works well to give it flavor and a bit of crunch.
  • Bacon: This bacon ingredient can either be store bought already made, left over bacon or microwaveable bacon that is tender and chopped.
  • Colby Jack Cheese: Shredded cheese from a block of cheese or already pre-shredded in a bag.
  • Almonds: Silvered almonds are best and this ingredient is simple by just dumpling it in the bowl!
  • Sunflower Seeds: Sweeten the salad with sunflower seeds.

Dressing:

  • Lite Mayonnaise: Creamy dressing is made with this mayonnaise.
  • Low Fat Greek Yogurt: Add in flavor with this greek yogurt but still keeping the calories light.
  • Lemon Juice: Just a splash of lemon freshly squeezed or from a bottle for tangy sweetness.
  • Sugar: Sweeten the dressing with some sugar.
  • Salt and Pepper: Just a pinch for seasoning. 

How to Make Cauliflower Broccoli Salad:

Simple ingredients and easy to make! The perfect combination of side salad. It is colorful and fun plus tastes delicious. Simply add all the chopped ingredients and bagged ingredients to a bowl and simply stir together. Then mix together the dressing in a separate bowl. Lastly, add the dressing to the cauliflower broccoli salad and see the creamy salad come to life. It is irresistible and delicious in every bite!

  1. Making the salad: In a large bowl add the broccoli, cauliflower, onion, bacon, cheese, almonds and sunflower seeds.
  2. Making the Dressing: In a small bowl whisk mayonnaise, Greek Yogurt, lemon juice, sugar, salt and pepper.  Pour over the salad and toss until coated.

Shredded cheese, sliced almonds, bacon chopped up, broccoli and cauliflower florets and red onion chopped up separated in a glass bowl.

Tips for the Best Broccoli and Cauliflower Salad

  • Cheese: The cheese can either be shredded or cubed in mini pieces if you prefer.
  • Red onion: To help with the flavoring in the red onion, after it is chopped up, rinse the onion under cold water. This will help remove the harsh flavoring when eating.
  • Add in: Craisins or peas for more tasty ingredients.
  • Less calories: Omit the sugar and use less cheese and bacon. You will still have a delicious salad the healthier way!
  • Making ahead: Make the dressing ahead of time and store separately in the refrigerator from the salad. Make the salad in a separate bowl and cover and store in the refrigerator also. When ready to serve combine the two bowls together.

All the ingredients chopped up with the mayonnaise dressing being poured overtop.

More Great Salads to Try:

Cauliflower broccoli salad photo with shredded cheese and bacon shown throughout.

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Cauliflower Broccoli Salad

This cauliflower broccoli salad is filled with fresh florets and crunchy red onions, tender bacon pieces and chunks of cheese making this a perfect combination for any side salad. Perfect for side salad with the MOST delicious flavors blended together!
Course Side Dish
Cuisine American
Keyword broccoli cauliflower salad, cauliflower salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 People
Calories 301kcal
Author Alyssa Rivers

Ingredients

  • 2 cups fresh broccoli florets
  • 2 cups fresh cauliflower florets
  • 1/2 red onion chopped
  • 1/2 pound bacon cooked and chopped
  • 1 cup Colby jack cheese shredded
  • 1/3 cup slivered almonds
  • 1/4 cup sunflower seeds

Dressing:

  • 1/2 cup lite mayonnaise
  • 1/2 cup low fat greek yogurt
  • 2 Tablespoons lemon juice
  • 1 Tablespoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  • In a large bowl add the broccoli, cauliflower, onion, bacon, cheese, almonds and sunflower seeds.
  • In a small bowl whisk mayonnaise, Greek Yogurt, lemon juice, sugar, salt and pepper. Pour over the salad and toss until coated.

Nutrition

Calories: 301kcal | Carbohydrates: 10g | Protein: 12g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 486mg | Potassium: 293mg | Fiber: 2g | Sugar: 4g | Vitamin A: 334IU | Vitamin C: 34mg | Calcium: 164mg | Iron: 1mg

Cheesy Chicken Broccoli Casserole

Chicken Broccoli Casserole is super easy, super cheesy and there’s no canned condensed soup need either!

It is chock full of chicken and broccoli, cheese, and just enough pasta to pull it all together!

A serving of chicken broccoli casserole.

This casserole is perfect for those busy weeknights and just as good the next day at work! The classic as the combination of chicken and broccoli is perfect in a stir fry and of course in this casserole.

How to Make Chicken Broccoli Casserole

Chicken broccoli noodle casserole can be made with a variety of different pasta. Why not try penne, rotelle, bowtie, or cavatappi? Choose heartier types of pasta that can hold their own with chicken and broccoli.

  1. Cook pasta and add broccoli (per recipe below). Drain well and set aside.
  2. Combine all ingredients together. Mix well and spread in a casserole dish.
  3. Sprinkle with topping and bake until the cheese is bubbly and lightly browned.

Remove from oven and serve with cheesy breadsticks for the perfect weeknight meal!

Two images showing chicken broccoli casserole ingredients in a casserole dish, then combined and topped with breadcrumbs.

Ingredients and Variations

The sky is the limit here, really!

  • SAUCE This is intended to be a quickie meal and it starts with a jar of alfredo sauce but just like my chicken spaghetti, I’ve included a variation to create a ‘from scratch’ sauce too. If you have a favorite chicken alfredo sauce, use that.
  • CHICKEN Swap out chicken for leftover ham or turkey. Even ground chicken will work.
  • BROCCOLI While broccoli is the star of this dish, add in sliced mushrooms, peas, green beans or diced carrots – or add all of them together!
  • CHEDDAR Broccoli and cheddar are a classic pairing and swiss adds a bit of tang. Of course the cheese can be swapped out for whatever is in your fridge.

A scoop of chicken broccoli casserole being scooped out.

Serve With…

A hearty dish like this one calls for some amazing dinner rolls (or garlic toast) for dipping into the cheesy sauce and a fresh salad to offset the rich flavors.

Got Leftovers?

Chicken broccoli casserole actually tastes better the next day, if that’s even possible!

  • To Store, just cover the casserole dish with plastic wrap or aluminum foil to keep it from absorbing the odors from the other items in the refrigerator.
  • Reheat by popping it back into the oven, or scoop out a portion and reheat in the microwave.

Perfect for the second night of dinners or an easy take-to-work lunch!

Easy Casserole Dishes

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Chicken Broccoli Casserole

Author Holly Nilsson

Ingredients

  • 8 oz medium pasta cooked al dente
  • 4 cups fresh broccoli cut into bite-sized pieces
  • 2 cups cooked chicken

Sauce* (optional from scratch sauce below)

  • 2 1/2 cups prepared alfredo sauce about 2 jars
  • 1 cup cheddar cheese
  • 1/2 cup swiss cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dry mustard

Crumb Topping

  • 1/2 cup panko bread crumbs
  • 1 tablespoon butter melted
  • 1 tablespoon parsley
  • 1/2 cup cheddar cheese

Instructions

  • Preheat oven to 350 degrees F.
  • Cook pasta al dente according to package directions adding the broccoli into the cooking water during the last 2 minutes. Drain well.
  • Meanwhile, combine all sauce ingredients in a small bowl.
  • Stir together broccoli and pasta, sauce, and chicken. Place in a greased 2 qt casserole dish.
  • Combine topping ingredients and sprinkle over casserole.
  • Bake 35 minutes or until bubbly and cheese lightly browned.

Notes

Homemade Sauce (optional)
1/4 cup butter
1/2 small onion diced
2 cloves garlic, minced
1/4 cup flour
2 1/2 cups milk
1/2 teaspoon dry mustard powder
2 oz cream cheese
3/4 cup each sharp cheddar and swiss cheese, shredded
Cook onion, garlic and butter on medium-low heat until softened, about 5 minutes. Stir in flour. Cook 1 minute more.
Gradually whisk in milk and cook until thick and bubbly. Add cheeses and dry mustard stirring until melted. Season with salt & pepper to taste.
Top image - chicken broccoli ingredients in a casserole dish. Bottom image - a serving of chicken broccoli casserole.
Chicken broccoli casserole being scooped out of a casserole dish.
A serving of chicken broccoli casserole.

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.