broccoli cauliflower soup

This family friendly creamy cheesy soup gets its unique taste and texture from roasting the vegetables.  If you prefer a creamier version simply puree 1-2 cups and add it back to the soup.

Roasted Broccoli Cauliflower Soup

cauliflower

broccoli

potatoes

olive oil

salt

pepper

garlic powder

onion powder

butter

onion

garlic

flour

chicken broth

half n half

white cheddar

cumin

In large ziploc bag combine cauliflower, broccoli, potatoes and olive oil. Shake to coat. Spread over nonstick baking sheet. Sprinkle with salt, pepper, garlic powder and onion powder. Bake for 15 minutes and remove broccoli. Bake for another 10 minutes and remove the cauliflower. Bake for another 10 minutes and remove the potatoes. All veggies should be fork tender before removing. Remove to plate.

In large saucepan melt butter, add onion and cook for 5 minutes. Reduce heat and add garlic; cook for additional 1 minute. Add flour and cook for 1 minute; stirring constantly.  Add chicken broth and half n half alternating between the two. Simmer until thickened; approximately 5 minutes whisking frequently. Add cheddar 1/2 cup at a time whisking in each time.

Coarsely chop broccoli and cauliflower. Add cauliflower, broccoli, potatoes and cumin to broth. Stir and simmer for 5-7 minutes.

Fantastic soup!  I loved the cheesiness of the white cheddar!

I think I could live on soup this time of year. This is a good recipe for sure. I loved it!

The perfect soup especially with the cold weather. Nice and cheesy!

This soup was so delicious and full of flavor!

Make the most out of your veg with this Broccoli and Cauliflower Soup – tasty, easy, healthy, full of vitamins and only five mins to prep!

Easy Broccoli and Cauliflower Soup

broccoli ((2 cups, chopped, frozen is fine too))

½ cauliflower ((2 cups, chopped, frozen is fine too))

vegetable broth ((4 cups = 1 liter))

tbsp dijon mustard

salt and pepper

tsp thyme, fresh ((dried is fine too))

tbsp basil, fresh ((dried is fine too))

cheddar cheese (or ⅔ cup low fat cream (⅔ cup = 175 milliliters))

tbsp parsley, dried ((or chives))

Slice the onion into rings and throw it in a big pan with the olive oil.

Cook on a low-medium for 3 minutes. Chop the garlic roughly and cook for another minute.

In the meantime, roughly chop the broccoli and cauliflower.

Make the veggie stock as per packet instructions.

Throw the broccoli and cauliflower into the pan.

Add the stock and simmer for fifteen minutes.

Turn the heat off and add the cheddar cheese. Hold just a little cheddar cheese back for serving. Add the thyme, basil and mustard. Give it all a good stir and let the flavours mix together for a few minutes.

Finally, use a hand blender and give it a blend!

Serve with fresh bread and a few herbs of choice for garnish.

Make the most out of your veg with this Broccoli and Cauliflower Soup – tasty, easy, healthy, full of vitamins and only five mins to prep!

Print Option, Nutrition Facts, Change Servings and all that on the blog:
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Easy Broccoli and Cauliflower Soup – The True Superfood | Done in 25 minutes!

This vegetarian broccoli-cauliflower soup is full of cheddar cheese goodness! A smooth, blended dinner soup, it’s extra easy to make at home, and comes together in less than 30 minutes. Talk about quick comfort food!

30-Minute Broccoli Cauliflower Cheese Soup

Tbsp unsalted butter (28 g)

yellow onion (about 1 onion)

carrots (140 g)

celery (140 g)

garlic (minced)

all-purpose flour (30 g)

vegetable broth (1.4 L)

bite-sized broccoli florets (about ½ head)

bite-sized cauliflower florets (about ½ head)

cheddar cheese (114 g)

tsp dijon mustard

Salt (to taste)

Flavor Base: Set a large pot over medium heat. Add butter, onion, carrots, celery, and garlic. Stir and cook until onion is soft and translucent, about 5 minutes.

Soupify: Stir in flour to evenly coat the veggies. Stir in broth, broccoli, and cauliflower. Bring to a gentle simmer, then cover and let cook until broccoli is fork-tender.

Blend: Scoop about half of the fillings from the pot. Blend the half that remains until smooth (using either a handheld immersion blender, or by carefully transferring to a countertop blender*). Stir reserved solids back into soup.

Finish: Stir in cheese and mustard. Taste and add salt as needed. Serve hot, topped with shredded cheese, crusty bread, and/or a dollop of sour cream.

https://www.youtube.com/watch?v=nKYKEOJiCbk

This vegetarian broccoli-cauliflower soup is full of cheddar cheese goodness! A smooth, blended dinner soup, it’s extra easy to make at home, and comes together in less than 30 minutes. Talk about quick comfort food!

Grab the full written recipe here: https://www.liveeatlearn.com/broccoli-cauliflower-soup/

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Cheesy Broccoli Cauliflower Soup

This cozy and gloriously cheesy Broccoli Cauliflower Soup is quick, easy, and entirely from scratch! Top it with your choice of tasty toppings and get ready to faceplant!

Broccoli Cauliflower Soup

yellow onion ((1 ¼ cup diced))

carrots ((1 cup grated))

½ TBSP unsalted butter

TBSP flour

low-sodium vegetable broth (or chicken broth if preferred)

sea salt

¼ tsp black pepper

oz cheddar cheese

heavy cream

cheddar cheese

bacon bacon bits

chopped green onion

broccoli sprouts

Peel onion, carrots, and garlic cloves. Dice onion and mince garlic.  Shred carrots or use pre-shredded.

Regardless of using a whole head of broccoli/cauliflower or the bagged chopped veggies, we&#39;re going to chop them up smaller than normal. Dice the stems and chop florets into smaller pieces so we get a little goodness in each spoonful. See photo in post.

FIRST PREP THE VEGGIES

Freshly grate 6 ounces sharp cheddar cheese. You&#39;ll use approx. 3/4 of a typical 8 oz block.(Bagged cheese will not melt properly into the broth) Set aside.

Measure out and prep remaining ingredients for speedier soup assembly.

MEASURE OUT REMAINING INGREDIENTS

In a large pot or dutch oven, melt 1 TBSP butter over medium-high heat.

Add your onion and carrots and cook until tender. Reduce heat to medium and add remaining garlic and butter, sautéing briefly until fragrant.

Add flour and mix well. Continue to stir, allowing the raw flour to cook off for 20-30 seconds or so.

Add broccoli, cauliflower, and choice of broth. To prevent sticking, stir constantly as the soup bubbles and thickens.

Season with garlic powder, salt, and pepper. Reduce heat to low (I set mine to 2), cover, and simmer for 10-15 minutes until broccoli and cauliflower are tender.

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