Cheesy Broccoli and Cauliflower Soup
A comforting, creamy soup that combines broccoli and cauliflower with sharp cheddar cheese, perfect for chilly evenings.
Ingredients
Vegetables
- 2 cups fresh broccoli florets Frozen can be used if in a pinch.
- 2 cups fresh cauliflower florets Roasting before adding enhances flavor.
- 1 medium onion, diced The bigger, the better in flavor!
- 3 cloves garlic, minced Garlic enhances the flavor.
Liquids
- 4 cups vegetable or chicken broth
- 1 cup heavy cream Use half-and-half for a lighter version.
Cheese
- 2 cups sharp cheddar cheese, shredded Mix with mozzarella for a gooey texture.
Fats
- 3 tablespoons olive oil
Seasoning
- to taste salt
- to taste pepper
- optional nutmeg For added warmth and depth.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onions and cook until they become translucent, about 5 minutes.
- Add the minced garlic and cook until fragrant.
- Add the broccoli and cauliflower florets, stirring well. Sauté for another 3-4 minutes until they start to soften.
- Pour in the vegetable (or chicken) broth, bringing the mixture to a gentle boil. Allow to simmer for about 10 minutes, or until vegetables are tender.
- Using an immersion blender or a traditional blender, carefully blend the soup until creamy and smooth. For a chunkier texture, blend only half.
- Return blended soup to the pot. Stir in the heavy cream and shredded cheddar until the cheese is fully melted and the soup is creamy.
- Season with salt, pepper, and a pinch of nutmeg.
- Ladle into bowls and enjoy with your favorite crusty bread.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Thaw overnight before reheating.