Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, broccoli and cauliflower cheddar soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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.
Broccoli and Cauliflower Cheddar Soup is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Broccoli and Cauliflower Cheddar Soup is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have broccoli and cauliflower cheddar soup using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Broccoli and Cauliflower Cheddar Soup:
- Get 5 tbsp unsalted butter
- Take 1 medium onion
- Get 2 cloves garlic
- Make ready 4 cups broccoli
- Make ready 1 cup cauliflower
- Prepare 2 stalks celery
- Prepare 1 large carrot
- Take 3 cups chicken or vegetable broth
- Take 2 cups half and half
- Make ready 1/4 cup all-purpose flour
- Prepare 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!
Steps to make Broccoli and Cauliflower Cheddar Soup:
- 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.
- 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.
- Melt butter in a pot at medium heat. Add onion and garlic, cook until tender (5-7 minutes).
- 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.
- 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).
- Add the steamed vegetables and cook (still at medium-low heat) for another 10-15 minutes.
- 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.
- 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.
So that’s going to wrap this up for this exceptional food broccoli and cauliflower cheddar soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
