This document provides a delicious recipe for a creamy broccoli and cauliflower soup that is perfect for a cozy meal. With simple ingredients and easy-to-follow directions, you can create a comforting dish that is both nutritious and satisfying. Whether you choose to use fresh or frozen vegetables, this soup is sure to please your taste buds and warm your soul.
Ingredients
- 2 tbsp. Olive Oil or Butter
- 2 cups Frozen Broccoli Florets (Fresh can also be used)
- 2 cups Frozen Cauliflower Florets (Fresh can also be used)
- 8 oz. Sliced Carrots
- 1/2 Onion, sliced
- 1 Shallot or 2-3 Garlic Cloves
- 1 cup milk; see notes below
- 3.5 cups Chicken Broth
- 12 oz. Shredded Cheddar Cheese
- Salt and black pepper to taste (I used about 1/2 teaspoon of salt, which was perfect for me since I also added bacon on top)
Optional Toppings
- green onions
- bacon bits
Directions
- Add 1 teaspoon of oil to a large pot.
- Add carrots, onions, and shallots and sauté until the onions and shallots are translucent and starting to get some color on them.
- Add the broccoli and cauliflower florets, chicken broth, and milk to the pot and then bring it to a boil. Cover it and let it simmer for 35 minutes or until the florets are soft.
- Use an immersion blender and blend the contents of the pot until super creamy. Alternately, you can add it to a Vitamix. If you prefer your soup to be chunky, then you can remove some florets before you blend the soup and then add them back afterwards.
- Slowly add the cheese to the pot and stir continuously. Keep a small amount of cheese on top of each bowl of soup.
- Optional: add a little bit more milk and stir. Add the reserved florets back in the pot, and serve immediately.
Enjoy your creamy broccoli and cauliflower soup with your favorite toppings!
