Simple Way to Prepare Broccoli and Cauliflower Cheddar Soup

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, broccoli and cauliflower cheddar soup. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Broccoli and Cauliflower Cheddar Soup is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Broccoli and Cauliflower Cheddar Soup is something that I have loved my entire life.

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Easiest Way to Make Broccoli and Cauliflower Cheddar Soup

To begin with this particular recipe, we must prepare a few ingredients. You can have broccoli and cauliflower cheddar soup using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Broccoli and Cauliflower Cheddar Soup:

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

I say the more veggies, the better, don't you? Add the cream and cheddar to the soup and stir well to combine. Serve with additional grated cheddar and crumbled bacon, if desired. Chop cheese into blender, add milk.

Instructions

Instructions to make Broccoli and Cauliflower Cheddar Soup:

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.

Ladle in a small amount of vegetable broth. Line a baking sheet with aluminum foil and lightly coat with cooking spray. Follow the recipe for my Cauliflower Chowder, swapping half of the cauliflower for broccoli. Use almond milk, non-dairy butter, and nutritional yeast; omit the cheddar. This soup is GREAT, it was quick and easy!

As simple as that Steps to Prepare Broccoli and Cauliflower Cheddar Soup

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