Broccoli Cauliflower Cheddar Cheese Soup
User Reviews
5
Broccoli Cauliflower Cheddar Cheese Soup
Description
Get the Recipe Broccoli Cauliflower Cheddar Cheese Soup starts with sautéing onion and garlic in butter before adding flour to make a roux that thickens the soup. Vegetable stock and half-and-half create a creamy base, to which chopped broccoli, cauliflower, and shredded carrot are added and simmered until tender. Cheddar cheese is incorporated at the end to melt smoothly into the soup, enhancing flavor and texture.
The resulting soup is creamy with a hint of sharpness from the cheddar, balanced by the mild sweetness of the vegetables. It has a comforting warmth and a smooth mouthfeel from the stock and half-and-half combination.
This soup serves well as a light lunch or starter, particularly on cooler days. It pairs well with crusty bread or simple sandwiches to round out a meal.
Shredding your own cheese without anti-caking agents helps maintain smooth melting. Leftovers store well for 3-4 days refrigerated and reheat gently on the stove or microwave. Using fresh carrots and properly shredded cheese improves texture and flavor.
Ingredients
- 3 Tablespoon butter unsalted
- 1 ½ cups yellow onion diced (1 small onion)
- 4 garlic finely chopped, cloves
- salt to taste
- 3 Tablespoon all-purpose flour
- 2 ½ cups vegetable stock 2 if using Instant Pot
- 2 cups half-and-half room temperature
- black pepper to taste, freshly ground
- ⅛ tsp white pepper
- 2 cups broccoli chopped, florets
- 2 cups cauliflower chopped, florets
- 1 carrot shredded, large
- 8 ounces cheddar cheese shredded* (2 cups once shredded)
Instructions
Stovetop Directions
- In a dutch oven or stockpot, melt butter over medium heat and add diced onion. Sautee for a minute, then add garlic with a pinch of salt; continue sauteing for 2 minutes.
- Whisk in flour, continuing to whisk for 1-2 minutes to cook the flour down. Whisk in vegetable stock, incorporating with the flour mixture. Add half-and-half, salt, and pepper (to taste), and white pepper. Then add broccoli, cauliflower, and carrot. Simmer - do not boil - for 15-20 minutes until vegetables are just tender enough to be pierced with a fork.
- Remove from heat, and stir in shredded cheese in batches. Adjust salt and pepper as your taste desires, and serve!
Instant Pot Directions:
- Using the sautee function of your Instant Pot, melt butter and add diced onion. Sautee for a minute, and add garlic with a pinch of salt. Whisk in flour, continuing to whisk for 1-2 minutes to cook the flour down. Add white and black pepper, and an additional pinch of salt. Whisk in 2 cups vegetable stock, incorporating with the flour mixture. Add broccoli, cauliflower, and carrot.
- Put the lid on the Instant Pot, making it is sealed. Set to high pressure for zero minutes. Once it's come to pressure, carefully quick release the pressure.
- While the Instant Pot is working its magic, warm the half-and-half in a small saucepan on the stove.
- Once you've released the pressure after cooking, stir in half-and-half. Add shredded cheese in batches, stirring to melt in between each addition. Adjust salt level according to taste (since you weren't able to while cooking).
Notes
- Shred carrots yourself using the large holes on a box grater for better freshness and texture.
- Grate your own cheddar to avoid anti-caking agents, which can affect cheese melting and texture.
- Store leftovers in an airtight container refrigerated for up to 3-4 days.
- Reheat soup on the stovetop or microwave to warm it without breaking the texture.
- Look for cheddar labeled vegetarian if dietary needs require it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 26g | 9% |
| Protein | 22g | 44% |
| Fat | 42g | 65% |
| Saturated Fat | 26g | 130% |
| Trans Fat | 1g | 50% |
| Cholesterol | 127mg | 42% |
| Sodium | 1108mg | 46% |
| Potassium | 663mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 4404IU | 88% |
| Vitamin C | 72mg | 80% |
| Calcium | 596mg | 60% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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