OMG, this is so much better than Panera’s! Easy to make and so good.
A creamy and comforting soup perfect for a chilly day.
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This creamy Broccoli Cauliflower Cheese Soup is a healthier twist on a classic comfort food. Packed with nutritious vegetables and rich flavor, it’s a perfect choice for a cozy meal on a chilly day.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 3 tablespoons |
| Yellow Onion, Diced | 1 small |
| Garlic, Minced | 4 cloves |
| All-Purpose Flour | 1/4 cup |
| Chicken or Vegetable Stock | 2 1/2 cups |
| Half and Half | 2 cups |
| Broccoli Florets, Chopped | 2 cups |
| Cauliflower Florets, Chopped | 2 cups |
| Carrot, Shredded | 1 large |
| Dijon Mustard | 1/2 teaspoon |
| Cheddar Cheese, Grated | 2 cups |
| Kosher Salt and Freshly Ground Black Pepper | To taste |
Instructions:
- Sauté Aromatics: Melt butter in a pot over medium heat. Add onion and garlic, sauté until softened.
- Create Roux: Sprinkle flour over the vegetables, stirring constantly for 1-2 minutes to cook the flour.
- Add Liquids: Gradually pour in the stock, stirring to incorporate the roux. Bring to a simmer.
- Add Vegetables: Stir in broccoli, cauliflower, and carrot. Simmer for 15-20 minutes, or until tender.
- Blend and Thicken: Blend the soup until smooth. Return to the pot, stir in half and half.
- Season and Finish: Stir in Dijon mustard and cheese. Season with salt and pepper.
- Serve: Ladle into bowls and garnish with cheese, pepper, and herbs. Serve hot with bread or crackers.
