Broccoli Cauliflower Soup
A delightful blend of nutritious broccoli and cauliflower, creating a creamy comfort soup that’s perfect for chilly days.
Ingredients
Vegetables and Aromatics
- 2 cups broccoli florets Fresh, vibrant florets
- 2 cups cauliflower florets Fresh, vibrant florets
- 1 medium onion, chopped Adds flavor base
- 3 cloves garlic, minced Enhances depth of flavor
Liquids
- 4 cups vegetable or chicken broth Choose based on preference
- 1 cup heavy cream For creaminess
Cheese
- 2 cups shredded cheddar cheese Adds richness and flavor
Seasoning
- to taste Salt and pepper Adjust according to preference
- to taste Olive oil for sautéing For cooking aromatics
Toppings
- optional Croutons, extra cheese, herbs For garnish
Instructions
Preparation
- Heat a drizzle of olive oil over medium heat in a large pot.
- Add the chopped onion and sauté for about 4-5 minutes until translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
Cooking
- Add the broccoli and cauliflower florets to the pot, stirring to combine.
- Pour in the broth, bring to a simmer, and cook for 15-20 minutes until the vegetables are tender.
- Use an immersion blender to puree the soup until smooth, or transfer it in batches to a standard blender.
- Return the soup to the pot, stir in the heavy cream and shredded cheddar cheese, and mix until the cheese is melted.
- Taste and season with salt and pepper to your liking.
Serving
- Ladle the soup into bowls and garnish with croutons, extra cheese, or fresh herbs as desired.
Notes
For a lighter version, consider using half-and-half instead of heavy cream. Additional vegetables or spices can be added based on preference.