CAULIFLOWER BROCCOLI CHEESE SOUP RECIPE: HOW TO MAKE IT
Even my husband, who's never been a big fan of broccoli, digs in to this creamy soup. It's a perfect way to enjoy the produce from our vegetable garden. —Betty Corliss, Stratton, Colorado
Provided by Taste of Home
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 267 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 909mg sodium, CarbohydrateContent 23g carbohydrate (13g sugars, FiberContent 2g fiber), ProteinContent 12g protein.
VEGETARIAN BROCCOLI AND CAULIFLOWER SOUP RECIPE | ALLRE…
Growing up I always loved my mom's broccoli and cauliflower soup! Now that I'm an adult, I've created my own version suited to my personal tastes. This is a vegetarian soup and can easily be made vegan with dairy substitutes (I use soy milk). My fiance likes reduced-fat sharp Cheddar and crackers with his soup. Enjoy!
Provided by aes
Categories Cauliflower Soup
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 12 servings
Number Of Ingredients 17
Steps:
- Heat olive oil in a stockpot over medium-low heat; cook and stir onion, leek, and garlic until fragrant, 3 to 5 minutes. Add cauliflower, broccoli, and potatoes to onion mixture; cook and stir until potatoes are lightly browned, about 5 minutes.
- Increase heat to medium-high; stir broth and enough water to cover vegetables into mixture. Stir curry powder, turmeric, bay leaf, salt, black pepper, and cayenne pepper into broth-vegetable mixture. Loosely cover pot with a lid and bring soup to a boil; reduce heat and simmer until vegetables are softened, 20 to 25 minutes.
- Whisk milk and flour together in a bowl until smooth and thickened; stir into soup along with nutritional yeast until soup is slightly thickened, about 5 minutes. Remove soup from heat and allow to slightly cool and thicken.
Nutrition Facts : Calories 73.7 calories, CarbohydrateContent 13.5 g, CholesterolContent 1.2 mg, FatContent 0.7 g, FiberContent 2.5 g, ProteinContent 4.6 g, SaturatedFatContent 0.1 g, SodiumContent 137.5 mg, SugarContent 5.6 g
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CHEESY CAULIFLOWER SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 04 hours 15 minutes
Category Lunch
Calories 274 calories per serving
- In a large saucepan, combine the cauliflower, broth and bouillon. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Mash cauliflower. , Transfer to a 3-qt. slow cooker. Stir in the cream, milk, carrot, bay leaves and garlic powder. Cover and cook on low for 3 hours. Stir in potato flakes., Cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly. , In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese. Cook until soup is heated through and cheese is melted. Garnish with paprika.
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