Friday, December 25, 2009

Cheesy Broccoli and Cauliflower Soup

This week after my mom shared with me that she made a broccoli cheese soup I began craving it like crazy. I decided to use this recipe from the Food Network, but modified it by adding in cauliflower. The results were a belly warming, cheesy soup. This recipe makes a huge batch, great for a family dinner. The Food Network recipe includes directions for a bread bowl, next time I'll have to try that.


6 tablespoons unsalted butter

1 small onion, chopped

1/4 cup all-purpose flour

2 cups half-and-half

3 cups low-sodium chicken broth

2 bay leaves

1/4 teaspoon freshly grated nutmeg

Kosher salt and freshly ground pepper

1 head of broccoli, chopped

1 head of cauliflower, chopped

1 large carrot, diced

2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish


Melt the butter in a large Dutch oven or pot over medium heat.

Add the onion and cook until tender, about 5 minutes.

Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth.

Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer.

Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli, cauliflower, and carrot to the broth mixture and simmer until tender, about

20 minutes.

Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)

Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Garnish with cheese once in individual bowls.

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