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Broccoli and Cauliflower Cheddar Soup is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Broccoli and Cauliflower Cheddar Soup is something which I have loved my entire life.
In a dutch oven or stock pot, melt butter over medium heat and add diced onion. What makes this cauliflower broccoli cheddar soup healthier? Broccoli cheddar soup is typically full of heavy cream, LOTS of cheese and butter.
To get started with this recipe, we have to first prepare a few components. You can have broccoli and cauliflower cheddar soup using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Broccoli and Cauliflower Cheddar Soup:
- Make ready 5 tbsp unsalted butter
- Take 1 medium onion
- Make ready 2 cloves garlic
- Get 4 cups broccoli
- Make ready 1 cup cauliflower
- Prepare 2 stalks celery
- Take 1 large carrot
- Prepare 3 cups chicken or vegetable broth
- Take 2 cups half and half
- Make ready 1/4 cup all-purpose flour
- Prepare 2 cups shredded cheddar cheese
Chop cheese into blender, add milk. Ladle in a small amount of vegetable broth. Meanwhile, separate broccoli into small flowerets (reserve) and tender stems, discarding tough stems. Core and separate cauliflower into small flowerets.
Instructions to make Broccoli and Cauliflower Cheddar Soup:
- Dice the onion, mince the garlic, and chop up the rest of the vegetables. Carrots and celery should be chopped into smaller chunks, while broccoli and cauliflower can be in medium to large chunks.
- Prepare a pot to steam the broccoli, cauliflower, celery, and carrot. Fill the pot with 1-2 inches of water and bring to a boil. Then place vegetables in steamer for about 7 minutes until soft.
- Melt butter in a pot at medium heat. Add onion and garlic, cook until tender (5-7 minutes).
- Turn down heat slightly (to medium-low) and gradually whisk flour into the pot with the onion and garlic. Cook for about 3-4 minutes, until the mixture becomes slightly golden.
- Gradually add half and half and chicken broth, stirring all the while. Add some salt and pepper to taste at this point. Bring to a simmer and cook uncovered until it thickens (about 20 minutes).
- Add the steamed vegetables and cook (still at medium-low heat) for another 10-15 minutes.
- If you want to purée the soup, let it COOL DOWN to near room temp, then put in a blender on purée mode. You may have to work in batches. If soup is still steaming a little, REMOVE the middle piece in the top of the blender cover so the steam can escape. Have a clean dish towel or paper towel to hover over the opening to minimize any mess. Combine puréed batches back into pot and warm it back up to then continue with step 8.
- Add cheese to the soup (handful at a time) and stir until melted.
Add broccoli stems and cauliflower to potato mixture. Loaded with broccoli, cauliflower and extra sharp cheddar cheese, this healthy Slow Cooker Broccoli Cauliflower Cheese Soup couldn't be easier to make! I think I've used my slow cooker more this month than I have all year. I go through phases using it and I'm currently on the use phase. Pre cook medium head of cauliflower and medium bunch of broccoli (Cook in cold water to boiling point.
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