Cheesy Broccoli Cauliflower Soup Recipes

CAULIFLOWER BROCCOLI CHEESE SOUP

Steps:

• In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter until vegetables are crisp-tender, about 5 minutes. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes, stirring occasionally., Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add cheese and stir until melted. Serve immediately.

CHEESY BROCCOLI AND VEGETABLE SOUP

Steps:

• Place the mixed vegetables and frozen broccoli into a large pot. Pour in the chicken stock and bring to a boil. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes. Meanwhile, melt the butter in a saucepan over medium heat; stir in the flour until smooth and cook for a few minutes until the color lightens slightly. Whisk in the milk and simmer until thickened, about 10 minutes. Stir in the cheese until melted; stir the cheese mixture into the simmering vegetables. Cook and stir until the vegetables are tender, about 5 minutes more.

CHEESY BROCCOLI & CAULIFLOWER SOUP

Steps:

• In a large saucepan, combine the broccoli, cauliflower, celery, onion, and water (or veggie) stock.
• Bring to a boil then reduce heat and cover to simmer for 10-12 minutes or until vegetables are tender.
• While vegetables are simmering, in a small saucepan, melt butter.
• Stir the flour into the butter until smooth.
• Gradually stir in milk to the flour mixture and bring this to a boil then cook and stir for 2 minutes or until thickened.
• Reduce heat to the milk mixture and add the cheese then cook and stir until cheese is melted.
• Drain vegetables and place back into their saucepan.
• Add cheese sauce to the vegetables and heat through.

VELVETY BROCCOLI & CAULIFLOWER CHEESE SOUP

Steps:

• Place vegetables and broth in a pot and cover. Bring to a boil. Reduce heat & simmer 10 minutes or until vegetables are tender.
• While everything is still in the pot, use a fork or potato masher to slightly mash the vegetables to desired consistency.
• Cut the Velveeta into cubes. Stir into the pot.
• Cook 5 minutes or until Velveeta is melted and soup is heated through, stirring frequently.

BROCCOLI-CAULIFLOWER CHEESE SOUP

Steps:

• In a Dutch oven, combine the first five ingredients. Bring to a boil. Reduce heat, cover and simmer for about 20 minutes or until vegetables are tender. Add broccoli and cauliflower; cook over medium heat for 10 minutes. , Stir in the soup, cheese, thyme and pepper; simmer for 20 minutes, or until heated through, stirring occasionally.

CHEESY CAULIFLOWER SOUP

Steps:

• Melt butter in a large soup pot over medium heat. Add onion, celery, and garlic; saute until soft, about 3 minutes. Add potatoes and parsley, then pour in chicken broth. Add cauliflower and thyme; bring to a boil.
• Reduce heat to low, cover, and simmer until cauliflower and potatoes are tender, about 45 minutes. Remove from the stove and let cool for 15 minutes.
• Process 2 cups soup at a time in a food processor until smooth; return to the pot. Add milk, half-and-half, and cream; whisk to combine. Season with salt and pepper. Add Cheddar cheese and cook over low heat until cheese is melted and soup is hot, about 5 minutes longer.