Recipe: Perfect Broccoli and Cauliflower Cheddar Soup

Broccoli and Cauliflower Cheddar Soup. Steam the broccoli and cauliflower to desired tenderness and set aside. Broccoli cauliflower soup is creamy, comforting, and perfect for chilly nights! This healthy soup recipe is a hit with my entire family!

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. You can have Broccoli and Cauliflower Cheddar Soup using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Broccoli and Cauliflower Cheddar Soup

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

Broccoli and cauliflower don't cause anywhere near the excitement the latest grain or berry that grows only in moonlight on the mysterious plains Googled broccoli and cauliflower soup and your soup recipe came up. Well chuffed as I had all the ingredients! I used frozen veg and a combination. This is a lovely soup with the addition of the broccoli & 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..

It is a lighter soup and the vegetables add a nice colour. Core and separate cauliflower into small flowerets. Add broccoli stems and cauliflower to potato mixture. Easy cheesy broccoli cauliflower soup made in an Instant Pot. Top with more cheese, more veggies, or anything else you like.