CAULIFLOWER AND BROCCOLI SOUP RECIPE RECIPES

Name: Broccoli/Cauliflower Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 8 ounces chopped frozen broccoli; 8 ounces chopped frozen cauliflower; 2 tablespoons minced garlic; 1/2 cup chopped onion; 1/2 cup chopped celery; 4 cups chicken broth; 1 tablespoon butter; 1 tablespoon flour; 1 cup whole milk; salt and pepper

BROCCOLI/CAULIFLOWER SOUP RECIPE - FOOD.COM

Broccoli/Cauliflower Soup Recipe - Food.com image

Make and share this Broccoli/Cauliflower Soup recipe from Food.com.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces chopped frozen broccoli
8 ounces chopped frozen cauliflower
2 tablespoons minced garlic
1/2 cup chopped onion
1/2 cup chopped celery
4 cups chicken broth
1 tablespoon butter
1 tablespoon flour
1 cup whole milk
salt and pepper

Steps:

Melt butter in a large saucepan, and saute the celery, onions, and garlic until browned.
Add flour, stirring for one minute before adding chicken broth.
Add broccoli and cauliflower. Boil until soft.
Add salt, pepper and milk. Let boil lightly for a few more minutes. Put half in a blender, blending until smooth. Add back to pot.
Enjoy!

Nutrition Facts : Calories 153.5, FatContent 6.7, SaturatedFatContent 3.4, CholesterolContent 13.7, SodiumContent 837.1, CarbohydrateContent 14.3, FiberContent 3.7, SugarContent 6.9, ProteinContent 10.4

CAULIFLOWER BROCCOLI CHEESE SOUP RECIPE: HOW TO MAKE IT

Cauliflower Broccoli Cheese Soup Recipe: How to Make It image

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

Categories Dinner Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 servings.

Number Of Ingredients 11

Ingredients

3/4 cup small cauliflowerets
3/4 cup small broccoli florets
1/4 cup chopped onion
1/4 cup halved thinly sliced carrot
1 to 2 tablespoons butter
1-1/2 cups 2% milk, divided
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
Dash pepper
2 tablespoons all-purpose flour
1/3 cup cubed Velveeta

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.

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