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Broccoli Cauliflower Cheese Soup
Broccoli Cauliflower Cheese Soup

Broccoli Cauliflower Cheese Soup
Embracing Comfort with Broccoli Cauliflower Cheese Soup: A Warm Hug in a Bowl
Broccoli Cauliflower Cheese Soup
Source
Ingredients:
1
Servings
  • 1
    item
     broccoli
  • 1
    item
     cauliflower
  • 1
    item
     onion
  • 1
    item
     garlic
  • 1
    item
     chicken or vegetable broth
  • 1
    item
     milk
  • 1
    item
     heavy cream
  • 1
    item
     sharp cheddar cheese
  • 1
    item
     butter
  • 1
    item
     flour
  • 1
    item
     nutmeg (optional)
  • 1
    item
     salt and pepper
Broccoli Cauliflower Cheese Soup
Instructions:
  1. In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and minced garlic, sautéing until softened and fragrant.
  2. Stir in flour to create a roux, cooking for a few minutes until golden brown and nutty in aroma.
  3. Gradually whisk in chicken or vegetable broth, followed by milk and heavy cream, stirring until the mixture is smooth and thickened.
  4. Add diced broccoli and cauliflower to the pot, bringing the soup to a gentle simmer.
  5. Let the soup simmer for 15-20 minutes, or until the vegetables are tender and cooked through.
  6. Stir in grated or cubed sharp cheddar cheese, allowing it to melt into the soup and create a creamy texture.
  7. Season the soup with salt, pepper, and a pinch of nutmeg if desired, adjusting the seasoning to taste.
  8. Serve the soup hot, garnished with additional grated cheese and freshly ground black pepper.
  • 1
    item
     broccoli
  • 1
    item
     cauliflower
  • 1
    item
     onion
  • 1
    item
     garlic
  • 1
    item
     chicken or vegetable broth
  • 1
    item
     milk
  • 1
    item
     heavy cream
  • 1
    item
     sharp cheddar cheese
  • 1
    item
     butter
  • 1
    item
     flour
  • 1
    item
     nutmeg (optional)
  • 1
    item
     salt and pepper
1
Servings
0

In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and minced garlic, sautéing until softened and fragrant.

Stir in flour to create a roux, cooking for a few minutes until golden brown and nutty in aroma.

Gradually whisk in chicken or vegetable broth, followed by milk and heavy cream, stirring until the mixture is smooth and thickened.

Add diced broccoli and cauliflower to the pot, bringing the soup to a gentle simmer.

Let the soup simmer for 15-20 minutes, or until the vegetables are tender and cooked through.

Stir in grated or cubed sharp cheddar cheese, allowing it to melt into the soup and create a creamy texture.

Season the soup with salt, pepper, and a pinch of nutmeg if desired, adjusting the seasoning to taste.

Serve the soup hot, garnished with additional grated cheese and freshly ground black pepper.

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