Broccoli And Cauliflower Soup
Creamy broccoli and cauliflower soup made with vegetable broth, heavy cream, and cheddar cheese. Ready in just 40 minutes for a comforting vegetarian meal.
Equipment
- large stockpot or Dutch oven
- cutting board
- knife
- measuring spoons
- measuring cups
- blender or immersion blender
- spatula
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 large head broccoli cut into small florets (about 4 cups)
- 1 large head cauliflower cut into small florets (about 4 cups)
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon grated nutmeg
- 1 cup shredded sharp cheddar cheese
Instructions
- Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add the finely chopped onion and cook for 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Add the minced garlic to the pot and cook for 1 minute more, stirring constantly, until the garlic becomes fragrant.
- Add 4 cups of broccoli florets, 4 cups of cauliflower florets, and 4 cups of vegetable broth to the pot. Bring the liquid to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15-20 minutes, until the vegetables are very tender when pierced with a fork.
- Carefully transfer the hot soup in batches to a blender. Blend on high until the soup is completely smooth and creamy. Alternatively, use an immersion blender directly in the pot to puree the soup to a smooth consistency.
- Return the pureed soup to the pot if using a blender. Stir in 1 cup of heavy cream, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of grated nutmeg.
- Heat the soup over low heat until it is warmed through, but do not let it boil. Turn off the heat and stir in 1 cup of shredded cheddar cheese until it is fully melted and incorporated into the soup.
Notes
Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.