It's not exactly soup weather but I had things to use up in the fridge and this is the first recipe I came across. It comes from Now Cook This hosted by Michelle. You can see the original recipe here. It's a delicious soup, a ten out of ten to our own taste. I will be going back to see Michelle's other recipes many times I can tell.
Broccoli Cauliflower and Cheese Soup - serves 4 and if you are watching such things, approximately 471 calories in a serving.
2 tablespoons olive oil, use regular or light – not extra virgin (we used avocado oil)
2 medium to large carrots, diced
2 large ribs celery, diced
1 small to medium onion, diced
salt and pepper, to taste
3 tablespoons all-purpose flour
4 cups water
4 teaspoons chicken base, such as Better Than Bouillon
3 cups fresh broccoli florets
3 cups fresh cauliflower florets
1 cup half and half
2 cups shredded sharp cheddar cheese
In a large pot (4-quart size or larger), heat the olive oil over medium heat.
Add the carrots, celery, and onions. Season lightly with salt and pepper.
Sauté until the veggies begin to soften, about 5 minutes.
Add the flour and cook for another minute, stirring. Important to cook the flour first. In my early days I remember missing this step and there was a raw flour taste in every bite of soup.
Combine the water and chicken base. Add to the pot along with the broccoli and cauliflower.
Bring to a boil, then reduce the heat to a simmer. Cover the pot with a lid and simmer until veggies are tender, about 10 minutes. Turn off the heat.
Using a potato masher, mash the veggies until they reach the desired consistency.
Add the half-and-half and the cheese. Stir until the cheese is blended into the soup. Taste and adjust seasoning if needed.
Michelle's notes:
This recipe makes 4 generous servings of about 2 cups each, which is perfect for a bowl of soup as the main dish, but you could stretch it out to 6 servings of about 1-1/3 cups each if you were serving it as a starter – more like a cup of soup rather than a bowl.
You can use frozen broccoli and cauliflower. Just be sure to reduce the cooking time so that they don’t get mushy.
You can use 4 cups of canned or boxed chicken stock in place of the chicken base and water, but the flavor will be a bit different (I think the chicken base has much more flavor).
Omit the flour to make the soup gluten-free. Use your favorite gluten-free thickening agent and method to thicken the soup (cornstarch, arrowroot, tapioca starch, etc.).
I don’t recommend freezing this soup. Soups with dairy can separate and take on an odd texture when frozen and reheated.
What did we change? Not much, we had all the ingredients and was very happy with the way it turned out.
I served it with cornbread and we had a mixed salad. We had arugula and much to my surprise I disliked it very much. It had been a long time since we bought it and now I know why. Gregg on the other hand enjoyed it. I like every other kind of lettuce but apparently not arugula, I couldn't even eat it. I picked out the black olives, cherry tomatoes, diced avocado, diced sweet bell pepper strips, diced onion and was happy with those.
We did add an extra carrot and we both agree, it was a good choice.
I added a few drops of Sriracha to mine.
We used an emulsifier instead of the potato masher and mixed it to a texture we both liked. There were still little nuggets of broccoli and cauliflower surprises left.
This is a great soup for hiding vegetables, especially for those who don’t like broccoli or cauliflower, big kids and little kids. My dear other half for instance, can’t abide broccoli. The good news is he loves this soup. Our tastes occasionally part ways, like me with arugula.
I wouldn’t hesitate to use regular broth instead of the chicken base, commercial or homemade. I think it would still be a great tasting soup.
If you prefer to copy and paste the address below, I have left it in full.
https://nowcookthis.com/broccoli-cauliflower-and-cheese-soup/
That's about all I can think of but if you have any questions, please let me know in the comment section. I will be happy to answer if I can.
Thanks for visiting and have a great day!
Nice recipe Denise.
ReplyDeleteThank you Margaret :)
DeleteI made something very similar, and it is so good!!!
ReplyDeleteThese broccoli plus recipes always seem to be, thanks Ginny :)
DeleteI would use vegetable stock rather than chicken base but this is a recipe I would be happy with - and it is still soup season here. Thank you.
ReplyDeleteGreat idea Sue!
DeleteSounds terrific, and soup season is coming up fast!
ReplyDeleteThanks David, it certainly is :)
DeleteThis sounds and looks very good. I do like both broccoli and cauliflower.
ReplyDeleteI do too. Next time I might mix cauliflower with potatoes for a mash. I love that too :) Thanks Ann :)
DeleteIt sounds delicious....
ReplyDeleteThank you Rose :)
DeleteSoups are so satisfying.
ReplyDeleteTotally agree Janice :)
DeleteSounds delicious, thanks for sharing! Take care, enjoy your day and the week ahead.
ReplyDeleteThank you Eileen and you are very welcome :) I wish you the same.
DeleteThis is my kind of soup Denise. I understand about arugula! I really like using Better than Bouillon when I don't have homemade stock in the freezer. Thank you for your Monday recipes and inspiration for our meals. Have a great Monday!
ReplyDeleteYou are very welcome Martha Ellen, and I very much appreciate that. I am happy you use the chicken base. It was the first time for me. Have a great Monday also :)
DeleteI was just thinking of you while reading about zucchini noodles. wish i had your skills for following recipies
ReplyDeleteHow sweet of you to say Sandra but I don’t think of me being that skilled :)
DeleteI like cheese soup, but can't eat cauliflowers or broccoli though I enjoy them, esp. if they are loaded with lots of butter.
ReplyDeleteButter makes everything so much better :)
DeleteSoon it will be soup season where I live, this soup is one I will certainly try, it sounds delicious.
ReplyDeleteI am happy you like this enough to try when it gets colder. We love soup around here :)
DeleteA soup that I ask for, when at a restaurant, is broccoli and cheese soup. It is a favorite soup. This recipe includes cauliflower. I am sure that I would like it as well. I will save this recipe.
ReplyDeleteHi Linda :) that’s great, I hope you enjoy this recipe.
DeleteWe love soup...all year...maybe not as often in the summer as in the spring fall and winter.
ReplyDeleteYour looks very delicious
Hugs Cecilia
Thanks Cecilia :) I should make it even in the warmer months, but tend to make soups in the Fall and Winter. My mother fixed soup only in winter. Her specialty was ox tail soup. Sending hugs!
DeleteLooks like another great soup recipe. I have a knack of making soup in the hottest day of the year! :)
ReplyDeleteThank you Ellen and that’s the way it should be, soup any time, even on the hottest day of the year :)
Deleteit will be soup weather soon and we eat soup year round anyway!! this looks so delicious and the ingredients in the recipe sound perfect for this soup!!
ReplyDeleteThat’s great Debbie and thank you :)
DeleteOlive oil makes everything better!
ReplyDeleteThank you Cloudia, one of the best heart-healthy ingredients going :)
DeleteFrom the ingredients I understand that it will be very tasty!
ReplyDeleteLet's get ready for fall!!
Thank you Katerina, I am happy you like it. Most definitely getting ready for Fall :)
DeleteI can eat arugula with other lettuces. It's not my favorite lettuce (which is romaine). Soup sounds good but it's hot, hot, hot today in central Florida. I'll wait a little while longer to make soup.
ReplyDeleteHi Carol, in that heat I would wait longer also :)
DeleteSoup weather is just round the corner.
ReplyDeleteThis looks and sounds a very tasty recipe.
All the best Jan
Hi Jan, thank you :) and all the best to you too.
DeleteGracias por la receta. Te mando un beso
ReplyDeleteMe alegra que te haya gustado mi receta. Muchas gracias. Te mando un beso.
Delete