Broccoli and Cauliflower Soup
User Reviews
4.7
Broccoli and Cauliflower Soup
Description
Starting with sautéing onions, garlic, broccoli, cauliflower, and carrots in butter, the vegetables soften and release flavor while being seasoned with salt and pepper. Flour, basil, and optional chili flakes are added and stirred to coat the vegetables, slightly thickening the soup once broth is introduced and brought to a boil. Lowering the heat allows simmering for 15 minutes to meld tastes and fully cook the vegetables.
An immersion blender purees the soup to a smooth, creamy texture; alternatively, it can be blended carefully in batches. After blending, heavy cream and shredded cheddar cheese are stirred in, deepening richness and adding a mild sharpness. Optional garnishes like bacon and additional cheese add contrast and heartiness.
This dense, comforting soup pairs well with simple toasted bread or grilled cheese as a satisfying meal. It can be made using fresh or frozen vegetables. Portions typically serve eight for dinner, more if served in smaller appetizer sizes.
Various kitchen tools can aid in blending to desired creaminess, with an immersion blender preferred for convenience and safety.
Ingredients
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 3 Tbsp. butter unsalted
- 1 head cauliflower chopped into small pieces
- 2 heads broccoli chopped into small pieces
- 1 large carrot diced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 3 Tbsp. all-purpose flour
- 1 tsp. basil dried
- 1 tsp. red pepper chili flakes optional
- 6 cups chicken broth or vegetable broth
- 2 cups cheddar cheese shredded
- 1 cup heavy whipping cream
- Bacon for garnish
- cheddar cheese
- toasted bread
Instructions
- In a large soup pot or Dutch oven over medium heat, add the butter, onion, garlic, broccoli, cauliflower, carrots and salt and pepper. Stir occasionally for ~7-10 minutes or until vegetables are vibrant, fragrant and somewhat softened.
- Add in the flour, basil and red pepper chili flakes if using. Stir for ~1 minute to coat veggies.
- Add in the chicken broth and bring to a boil.
- Cover, turn the heat down to low and simmer for 15 minutes.
- Using an immersion blender, blend until smooth and creamy. Alternately, carefully transfer the hot soup to a blender and blend. Once blended, add in heavy cream and cheese. Stir until combined.
- Serve warm and garnish with cheese and bacon if desired.
Notes
- An immersion blender is ideal for smooth texture; alternatively, use a standard blender or potato masher.
- Frozen broccoli and cauliflower can substitute fresh if necessary.
- To make gluten free, replace regular flour with a gluten free alternative.
- The recipe serves about 8 people as a main dish; smaller appetizer portions will serve more.
- Commonly enjoyed with grilled cheese or toasted bread for a comforting combination.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 1serving (no garnish) | |
| Calories | 293kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 11.3g | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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