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Broccoli, Cauliflower and Cheese Soup

A creamy and comforting soup featuring fresh broccoli and cauliflower, perfect for chilly days and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 tablespoons olive oil For sautéing
  • 1 cup diced carrots Adds sweetness and color
  • 1 cup diced celery Crunchy and aromatic
  • 1 cup diced onion Savory undertones
  • 3 cups fresh broccoli florets Essential vitamins
  • 3 cups fresh cauliflower florets Satisfying bite
Base and Thickeners
  • 3 tablespoons all-purpose flour To thicken the soup
  • 4 cups water For the soup broth
  • 4 teaspoons chicken base Use Better Than Bouillon for best flavor
Dairy
  • 1 cup half and half Adds creaminess
  • 2 cups shredded sharp cheddar cheese Melts for a cheesy flavor
Seasoning
  • salt and pepper To taste

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced carrots, celery, and onions. Season lightly with salt and pepper. Sauté until softened, about 5 minutes.
  3. Sprinkle in the flour and cook for an additional minute while stirring continuously.
  4. Pour in the water mixed with chicken base and add the broccoli and cauliflower. Bring to a boil.
  5. Reduce heat to simmer, cover, and cook for about 10 minutes until the veggies are tender.
  6. Turn off heat and mash the cooked vegetables to your desired consistency.
Final Steps
  1. Stir in the half and half and shredded cheddar cheese. Taste and adjust seasoning if needed.

Notes

For extra flavor, add garlic powder or fresh garlic while sautéing the vegetables. Consider variations like adding spinach or using different cheeses.