Broccoli, Cauliflower And Cheese Soup Recipe

I recently experimented with a unique twist on a Cream Of Broccoli And Cauliflower Soup that blends tender broccoli and cauliflower, sautéed onion and garlic with melted butter. A dash of cheddar and creamy whole milk form an invitingly rich flavor that beckons you to read on. Give it a try.

I recently discovered this incredible Broccoli, Cauliflower and Cheese Soup recipe that’s become one of my go-to dishes when I need a quick, satisfying meal. I mixed 2 tablespoons of butter with a chopped medium onion and 2 cloves of garlic until fragrant, then stirred in a couple of tablespoons of all purpose flour to get a thick base.

Adding in fresh 2 cups broccoli and 2 cups cauliflower florets made me think of some of my favorite recipes like Cream Of Broccoli And Cauliflower Soup and even a Keto version I’ve seen online. I poured in 3 cups of broth and 1 cup of whole milk, letting everything come together before the shredded sharp cheddar cheese melted in, creating an amazing texture.

I like this soup because it’s packed with healthy veggies and it’s so cheesy and rich, yet easy to make when you’re in a rush. Enjoy giving it a try!

Why I Like this Recipe

I really love this recipe ’cause it’s super creamy and cheesy and makes me feel all cozy when I eat it. I like that it’s loaded with veggies like broccoli and cauliflower, so it doesn’t just taste good but also makes me feel less guilty about eating my greens. I also appreciate how quick and easy it is to make – I mean, I can have a hot bowl ready in less than an hour even when I’ve had a long day. Plus, I like that I can add heavy cream if I want it even richer and more indulgent.

Ingredients

• Butter gives a rich, creamy base that enhances flavors in your soup.
• Chopped onion adds natural sweetness and depth to every warming spoonful.
• Minced garlic gives a bold, tangy kick balancing the soup’s creamy texture.
• Broccoli provides crunchy fiber, boosting vitamins while lending a fresh green taste.
• Cauliflower offers a mild flavor, extra fiber and hearty texture to each bite.
• Sharp cheddar cheese adds tanginess, protein and a melty finish you will love.
• Whole milk delivers creaminess and smooth texture for a comforting, indulgent soup.
• Heavy cream intensifies creaminess, creating an extra silky, rich soup experience.

Ingredient Quantities

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons all purpose flour
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 3 cups vegetable or chicken broth
• 1 cup whole milk
• 1 cup shredded sharp cheddar cheese
• Salt and pepper to taste
• Optional: 1/2 cup heavy cream for extra creaminess

How to Make this

1. Melt the butter in a large pot over medium heat, then add the chopped onion and minced garlic. Let them cook for about 3 to 4 minutes until they get soft.

2. Stir in the flour and cook for another minute while stirring constantly so that it doesn’t burn.

3. Put in the broccoli and cauliflower florets and mix well so they get covered with the butter-flour blend.

4. Pour in the vegetable or chicken broth and stir everything together. Stir in slowly to avoid lumps.

5. Bring the mixture to a simmer, then lower the heat and let it cook for about 10 to 15 minutes until the vegetables are tender.

6. Slowly stir in the whole milk and let it warm through; be sure it doesn’t boil over.

7. Add the shredded sharp cheddar cheese and stir until the cheese melts into the soup, giving it that creamy, cheesy texture.

8. Season with salt and pepper to taste, stirring continuously so the flavors mix well.

9. If you’re after an extra creamy soup, stir in the optional heavy cream and heat everything together for another minute or two.

10. Serve your soup hot and enjoy this tasty, veggie-packed, cheesy goodness with your favorite bread or crackers if you like.

Equipment Needed

1. Large pot – needed to melt the butter and cook the soup
2. Stove – to heat the pot over medium heat
3. Cutting board – for chopping the onion and garlic
4. Knife – for mincing the garlic and dicing the onion
5. Measuring spoons – to measure butter and flour accurately
6. Measuring cups – for measuring the broth, milk, and optional heavy cream
7. Stirring spoon – for constant stirring and mixing the ingredients
8. Ladle – for serving the soup neatly into bowls

FAQ

Broccoli, Cauliflower And Cheese Soup Recipe Substitutions and Variations

• Butter: You could swap that for olive oil or even ghee if you dont have butter on hand.
• All purpose flour: Try using a bit less cornstarch mixed with water as an alternative thickener.
• Whole milk: If you need a dairy free option, almond milk or soy milk works pretty good.
• Vegetable or Chicken broth: You can use water with a bouillon cube dissolved in it as a quick fix.
• Sharp Cheddar cheese: If you dont have cheddar you can mix mozzarella with a little Parmesan for a different twist.

Pro Tips

1. Try cooking the onions and garlic a bit longer if you like them sweeter and more caramelized, it gives the soup a richer flavor.
2. Make sure to add the milk gradually while stirring nonstop so you dont end up with lumps in your soup.
3. If you want an extra flavor kick, toss in a pinch of nutmeg or a bit of paprika when the soup is simmering.
4. For an even creamier texture, try using heavy cream but keep the heat low after you add it to avoid curdling.