Broccoli Cauliflower Cheddar Soup
It’s fall again and that means soup season for me. I don’t know about you but I love soup! My family loves soup and we all love soup for dinner in the fall. I am always looking for new soup ideas, but there are quite a few tried and true soups that I like to make on repeat. This Broccoli Cauliflower cheddar soup is one of those.
When it comes to creamy and delicious this broccoli cauliflower cheddar soup definitely fits the bill! With chunky fresh vegetables and a creamy cheesy base it is perfect for these chilly fall days. Well, to be honest, it’s perfect anytime but especially when it’s a bit chilly out. Top it with a little extra shredded cheddar and serve it with some crackers or nice crusty bread, garlic toast or even my Copy-Cat Cheddar Bay Biscuits.
This broccoli cauliflower cheddar soup is much like my broccoli cheddar soup with the addition of cauliflower, because….why not? It is a chunky soup, not pureed, however if you prefer a pureed consistency then by all means get out your immersion blender and go to town! Leave just a few chunks or none at all, it’s up to you. Personally, I like the chunky yet creamy way this soup turns out. It eats more like a meal.
This soup is definitely one way to get all your veggies in! It is loaded with them, a full 10 cups worth if you count the onions, celery and carrots! That is a veggie packed bowl of goodness right there. Add to it the rich creaminess of well, cream and the cheesy goodness of some sharp cheddar and this is a bowl of soup you won’t soon forget. As a matter of fact, you’ll likely be going back for seconds, or dare I say thirds! This is why I make such a big batch of it. For a family of 5, this makes one meal with seconds or leftovers, however that rarely happens.
What you’ll need for broccoli cauliflower cheddar soup:
- Butter (or olive oil). I prefer butter as it adds a nice flavor to the soup.
- Onion
- Celery
- Carrots
- Flour (to make a roux to thicken the soup)
- Chicken broth AND Chicken bouillon (I like “better than bouillon”)
- water
- Broccoli (enough for 3-4 cups)
- Cauliflower (half a head)
- Half and half (or heavy cream if you prefer)
- Sharp cheddar cheese, freshly shredded is best (store bought shredded cheese does not melt well due to the anti-caking agents they use during packaging)
- Salt and pepper.
Creamy Broccoli Cauliflower Cheese Soup
Equipment
- 1 large dutch oven or soup pot
Ingredients
- 4 Tbsp butter or olive oil
- ½ lg white onion, diced small
- 2 small carrots, sliced
- 2 ribs celery, diced small
- 4 Tbsp all-purpose flour
- 4 cups cauliflower, cut into small pieces
- 4 cups broccoli florets, cut into small pieces
- 4 cups chicken or vegetable stock
- 4 Tbsp Chicken bouillon (I like "better than bouillon) optional for deeper flavor
- 4 cups water
- 1 cup half and half
- 2 cups shredded sharp cheddar cheese
- Salt and pepper
Instructions
- In a large dutch oven or stock pot over medium heat, add4 Tbsp butter or olive oil ½ lg white onion, diced small, 2 small carrots, sliced, and 2 ribs celery, diced small. Cook for 4-5 minutes stirring often until the veggies start to soften. Season with salt and pepper
- Add the 4 Tbsp all-purpose flour and stir to coat the veggies, cook for 1 minute.
- Add the chicken stock and bouillon (or vegetable stock and vegetable bouillon if using)
- Add the 4 cups cauliflower, cut into small pieces and the 4 cups broccoli florets, cut into small pieces and bring to a boil, then reduce heat to simmer and cook until the vegetables are fork tender (about 10 minutes)
- Mash the broccoli and cauliflower with a potato masher to break them up, leaving some chunks for the final soup. If you prefer a pureed soup with little or no chunks then use an immersion blender at this time.
- Reduce the heat to low and add the cream and shredded cheese. Taste for seasoning and adjust as you feel necessary with salt and pepper.
- Serve the soup. Top with extra cheese if you like.
Notes
I love creamy soups but I also love chunky and hearty soups. This is a combination of both. Don’t get me wrong, I do love a soup that is smooth and creamy as well. No chunks or just a few. It totally depends on what I am feeling at the time I am cooking. Today, it was a chunky and creamy day.
I happened to have some broccoli and an entire large head of cauliflower in my refrigerator, so I decided it was to be both, broccoli and cauliflower soup and what goes good with both, well cheese of course! So here we are, with a delicious bowl of steamy hot creamy cheesy goodness. YUM!
To get the chunky texture that I was going for I used my potato masher to mash the veggies until I achieved the consistency I was looking for. Like I said previously, if you want more creamy, less chunky and you have an immersion blender you can go ahead and use it. I have one, but today I wanted chunky soup. Once the veggies are fork tender (about 10 minutes on simmer), use a potato masher to achieve your desired consistency. Then add the cream and cheese to finish. Check for seasoning of course, then enjoy!
