Broccoli Cauliflower Cheese Soup

Ingredients

  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
  • Optional: Croutons or fresh parsley for garnish

Instructions

  1. Prep the Veggies: Wash the broccoli and cauliflower, then cut them into small, bite-sized florets.
  2. Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until fragrant and softened, about 3-4 minutes.
  3. Add Flour: Sprinkle the flour over the sautéed onions and garlic, stirring well to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
  4. Add Broth: Gradually whisk in the vegetable or chicken broth. Bring to a simmer.
  5. Cook the Vegetables: Add the broccoli and cauliflower florets to the pot. Cover and simmer for 10-12 minutes, or until the vegetables are tender.
  6. Blend (Optional): For a smoother texture, use an immersion blender to partially or fully blend the soup. Skip this step for a chunkier soup.
  7. Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese. Continue stirring until the cheese is fully melted and the soup is creamy.
  8. Season: Taste and season with salt and pepper as needed.
  9. Serve: Ladle the soup into bowls and garnish with croutons or parsley, if desired.

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