Recipe of Ultimate Broccoli and Cauliflower Cheddar Soup

Broccoli and Cauliflower Cheddar Soup Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Broccoli Cauliflower Cheddar Soup is your answer when you need a cozy vegetarian dinner ASAP. Heading into this week similar to last: on a search for comfort!

Here is the best “Broccoli and Cauliflower Cheddar Soup” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Broccoli and Cauliflower Cheddar Soup

1. Prepare 5 tbsp of unsalted butter.
2. Take 1 of medium onion.
3. Prepare 2 cloves of garlic.
4. You need 4 cups of broccoli.
5. You need 1 cup of cauliflower.
6. Take 2 stalks of celery.
7. Prepare 1 of large carrot.
8. It’s 3 cups of chicken or vegetable broth.
9. Make ready 2 cups of half and half.
10. You need 1/4 cup of all-purpose flour.
11. Make ready 2 cups of shredded cheddar cheese.

Serve with additional grated cheddar and crumbled bacon, if desired.Line a baking sheet with aluminum foil and lightly coat with cooking spray.This soup is GREAT, it was quick and easy!I was in a hurry so I used a bag of frozen broccoli and a bag of frozen cauliflower.

Broccoli and Cauliflower Cheddar Soup step by step

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..

The cauliflower helps to thicken the soup without needing to add extra cream.I say the more veggies, the better, don't you?Add the cream and cheddar to the soup and stir well to combine.

To give the soup a little kick I added some crushed red pepper flakes.The consistency was wonderful, not to thick not to thin.This will be my go to for broccoli soup from now on.Making Broccoli Cauliflower Soup On The Stove Top.This can absolutely be made on the stovetop.