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Broccoli, Cauliflower, and Cheese Soup

A hearty and nutritious soup that combines fresh broccoli, cauliflower, and sharp cheddar cheese for a creamy, comforting dish any time of the year.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil Use regular or light - not extra virgin
  • 1 cup diced carrots About 2 medium to large
  • 1 cup diced celery About 2 large ribs
  • 1 cup diced onion About 1 small to medium
  • 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
  • to taste salt and pepper

Method
 

Preparation
  1. Add 2 tablespoons of olive oil to a large pot over medium heat.
  2. Add 1 cup diced carrots, 1 cup diced celery, and 1 cup diced onion. Season lightly with salt and pepper, and stir gently.
  3. Cook the vegetables for about 5 minutes until they are softened but not fully cooked.
  4. Sprinkle in 3 tablespoons of all-purpose flour and stir for about 1 minute.
  5. In a separate bowl, mix 4 cups of water with 4 teaspoons of chicken base.
Cooking
  1. Pour the chicken base mixture into the pot and add 3 cups of broccoli florets and 3 cups of cauliflower florets.
  2. Increase the heat to high and bring the soup to a boil.
  3. Once boiling, reduce the heat to a simmer. Cover and let it cook for about 10 minutes.
Final Steps
  1. Turn off the heat and use a potato masher to mash the vegetables to your desired consistency.
  2. Stir in 1 cup of half and half and 2 cups of shredded sharp cheddar cheese until melted.
  3. Taste the soup and adjust seasoning with more salt and pepper if needed.

Notes

Serve with warm crusty bread or a fresh side salad for a complete meal. Store in an airtight container in the fridge for up to four days or freeze for up to three months.