Broccoli and Cauliflower Soup
Broccoli and Cauliflower Soup is full of flavor, antioxidants and is delicious when topped with cheddar cheese and bacon crumbles!
Servings 8 servings
Calories 293kcal
Ingredients
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 3 Tbsp. unsalted butter
- 1 head cauliflower, chopped into small pieces
- 2 heads broccoli, chopped into small pieces
- 1 large carrot, diced
- 1 tsp. salt
- 1/2 tsp. pepper
- 3 Tbsp. flour*
- 1 tsp. dried basil
- 1 tsp. red pepper chili flakes (optional)
- 6 cups chicken broth (or vegetable broth)
- 2 cups shredded cheddar cheese
- 1 cup heavy whipping cream
- Garnish: bacon, cheddar cheese, toasted bread
Instructions
- In a large soup pot or Dutch oven over medium heat, add the butter, onion, garlic, broccoli, cauliflower, carrots and salt and pepper. Stir occasionally for ~7-10 minutes or until vegetables are vibrant, fragrant and somewhat softened.
- Add in the flour, basil and red pepper chili flakes if using. Stir for ~1 minute to coat veggies.
- Add in the chicken broth and bring to a boil.
- Cover, turn the heat down to low and simmer for 15 minutes.
- Using an immersion blender, blend until smooth and creamy. Alternately, carefully transfer the hot soup to a blender and blend. Once blended, add in heavy cream and cheese. Stir until combined.
- Serve warm and garnish with cheese and bacon if desired.
Video
Notes
- Kitchen appliances to make soup creamy: Use an immersion blender, blender or potato masher. Immersion blender is my tool of choice!
- You can use frozen broccoli & cauliflower if you don't have fresh on hand!
- Flour* To make gluten free: use gluten free flour
- This makes enough for 8 people for dinner. If serving smaller portions for appetizers it will of course feed more.
- We usually enjoy this for dinner with grilled cheese! SO good and comforting.
Nutrition
Serving: 1serving (no garnish) | Calories: 293kcal | Carbohydrates: 12g | Protein: 11.3g