Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, broccoli and cauliflower cheddar soup. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Broccoli Cauliflower Cheddar Soup is your answer when you need a cozy vegetarian dinner ASAP. Heading into this week similar to last: on a search for comfort! Broccoli Cauliflower Cheddar Soup Next add in milk, chopped cauliflower and broccoli, salt, black pepper, garlic powder and cayenne. Stir in cheese and reduce heat to low.
Broccoli and Cauliflower Cheddar Soup is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Broccoli and Cauliflower Cheddar Soup is something that I’ve loved my entire life.
To begin 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 cook it.
The ingredients needed to make Broccoli and Cauliflower Cheddar Soup:
- Take 5 tbsp unsalted butter
- Prepare 1 medium onion
- Make ready 2 cloves garlic
- Make ready 4 cups broccoli
- Make ready 1 cup cauliflower
- Make ready 2 stalks celery
- Prepare 1 large carrot
- Prepare 3 cups chicken or vegetable broth
- Take 2 cups half and half
- Prepare 1/4 cup all-purpose flour
- Get 2 cups shredded cheddar cheese
Firstly add the onion, garlic and cooking oil to a large cooking pot (for a healthier option try sunflower fry spray). 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.
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 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. Reserve half the broccoli florets and add the remainder tho the potato mixture, adding the water or stock. Cover and cook over medium heat until vegetables are tender.
So that is going to wrap this up with this exceptional food broccoli and cauliflower cheddar soup recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
