Broccoli and Cauliflower Cheddar Soup
Broccoli and Cauliflower Cheddar Soup

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, broccoli and cauliflower cheddar soup. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Broccoli and Cauliflower Cheddar Soup is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Broccoli and Cauliflower Cheddar Soup is something that I’ve loved my whole life. They are fine and they look wonderful.

Every cook needs several signature soups in their library. For fall and winter, this is one of my favorites. I keep frozen broccoli and cauliflower in my.

To get started with this recipe, we must prepare a few components. You can have broccoli and cauliflower cheddar soup using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Broccoli and Cauliflower Cheddar Soup:
  1. Take 5 tbsp unsalted butter
  2. Take 1 medium onion
  3. Prepare 2 cloves garlic
  4. Get 4 cups broccoli
  5. Prepare 1 cup cauliflower
  6. Make ready 2 stalks celery
  7. Prepare 1 large carrot
  8. Prepare 3 cups chicken or vegetable broth
  9. Take 2 cups half and half
  10. Take 1/4 cup all-purpose flour
  11. Take 2 cups shredded cheddar cheese

Add broccoli stems and cauliflower to potato mixture. Steam the broccoli and cauliflower to desired tenderness and set aside. These useful spices can be used to cook so many different meals! Broccoli cauliflower soup is creamy, comforting, and perfect for chilly nights!

Instructions to make Broccoli and Cauliflower Cheddar Soup:
  1. Dice the onion, mince the garlic, and chop up the rest of the vegetables. Carrots and celery should be chopped into smaller chunks, while broccoli and cauliflower can be in medium to large chunks.
  2. Prepare a pot to steam the broccoli, cauliflower, celery, and carrot. Fill the pot with 1-2 inches of water and bring to a boil. Then place vegetables in steamer for about 7 minutes until soft.
  3. Melt butter in a pot at medium heat. Add onion and garlic, cook until tender (5-7 minutes).
  4. Turn down heat slightly (to medium-low) and gradually whisk flour into the pot with the onion and garlic. Cook for about 3-4 minutes, until the mixture becomes slightly golden.
  5. Gradually add half and half and chicken broth, stirring all the while. Add some salt and pepper to taste at this point. Bring to a simmer and cook uncovered until it thickens (about 20 minutes).
  6. Add the steamed vegetables and cook (still at medium-low heat) for another 10-15 minutes.
  7. If you want to purée the soup, let it COOL DOWN to near room temp, then put in a blender on purée mode. You may have to work in batches. If soup is still steaming a little, REMOVE the middle piece in the top of the blender cover so the steam can escape. Have a clean dish towel or paper towel to hover over the opening to minimize any mess. Combine puréed batches back into pot and warm it back up to then continue with step 8.
  8. Add cheese to the soup (handful at a time) and stir until melted.

This healthy soup recipe is a hit with my entire family! Once your soup is the texture you'd like, go ahead and add in some heavy cream and shredded cheddar. Cook onion and broccoli together until tender yet firm, drain. This broccoli potato cheese soup won't freeze well because of the dairy. If you don't have cheddar, try using another flavorful, good melting cheese such as Gruyere cheese.

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