Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, broccoli and cauliflower cheddar soup. One of my favorites food recipes. 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 cheddar soup is typically full of heavy cream, LOTS of cheese and butter. My version is a lightened up made with less cheese, less butter and less cream.
Broccoli and Cauliflower Cheddar Soup is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Broccoli and Cauliflower Cheddar Soup is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must 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
- Make ready 1 medium onion
- Get 2 cloves garlic
- Make ready 4 cups broccoli
- Make ready 1 cup cauliflower
- Get 2 stalks celery
- Get 1 large carrot
- Get 3 cups chicken or vegetable broth
- Prepare 2 cups half and half
- Get 1/4 cup all-purpose flour
- Make ready 2 cups shredded cheddar cheese
Add the cream and cheddar to the soup and stir well to combine. Serve with additional grated cheddar and crumbled bacon, if desired. Place the broccoli, cauliflower, carrot, shallot, garlic, salt, pepper, hot sauce and vegetable or chicken broth in the slow cooker. Stir everything together then cover with the lid and set to low.
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.
Place the broccoli, cauliflower, carrot, shallot, garlic, salt, pepper, hot sauce and vegetable or chicken broth in the slow cooker. Stir everything together then cover with the lid and set to low. Use an immersion stick blender or regular blender to purée the soup until it's smooth. Throw the broccoli and cauliflower into the pan. Add the stock and simmer for fifteen minutes.
So that is going to wrap this up for this exceptional food broccoli and cauliflower cheddar soup recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
