Dinner · Lunch
Broccoli Cauliflower Cheese Soup
A creamy cheddar soup thick with broccoli and cauliflower florets.
⏱ 45 min (15 min prep, 30 min cooking)
🍽 Serves 6 · about 1 1/4 cups
kid friendlyleftovers
vegetarian
ContainsMilk, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Soup
- 3 tbsp Butter, salted
- 1 Yellow onion, diced
- 1 Carrots, diced
- 2 clove Garlic, minced
- ¼ cup All-purpose flour
- 3 cup Vegetable broth
- 2 cup Whole milk
- 3 cup Broccoli, small florets
- 3 cup Cauliflower, small florets
- ½ tsp Ground mustard
- ½ tsp Table salt
- ¼ tsp Ground black pepper
- 2 cup Shredded cheddar, shredded
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large heavy pot or Dutch oven, whisk, potato masher or immersion blender (optional).
- Melt the butter in a large pot over medium heat. Cook the onion and carrot until soft, about 6 minutes. Add the garlic for 30 seconds.
- Sprinkle in the flour and stir 1 minute. Slowly whisk in the broth, then the milk, until smooth.
- Add the broccoli, cauliflower, mustard, salt and pepper. Bring to a gentle simmer (do not boil hard) and cook 15 to 20 minutes, stirring often, until the vegetables are tender.
- For a smoother soup, mash or blend part of it. Turn the heat to low and stir in the cheese a handful at a time until melted. Taste for salt.
Make aheadKeeps 3 to 4 days in the fridge. Reheat gently over low heat, stirring, to 165°F.
↺ LeftoversPack hot in a preheated insulated food jar, or spoon over a baked potato.
🧒 With kidsKids can break the florets into small pieces and stir in the cheese.
Gluten-free swapUse 2 tablespoons cornstarch mixed into the cold milk instead of the flour.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.