Cauliflower Broccoli Cheese Soup

It’s becoming that wonderful time of the year again, where I crave the warm deliciousness of Cauliflower Broccoli Cheese Soup that’s simmered to perfection and layered with pure flavors of Cauliflower, broccoli, onions, celery, carrots, chicken stock,  cream, butter, and the perfect cheesy goodness we all love in our warm belly-filling bowls of Cauliflower Broccoli Cheese Soup.

It’s also back to school for the kids, and moms everywhere are looking for the perfect lunch and dinner meals to serve on those slightly cooler days coming our way. Cauliflower Broccoli Cheese Soup hits the spot in every way with its thick, creamy base of cheese, butter, broth, cream, and fresh herbs. The Cauliflower and broccoli are cooked to perfection, not too soft, not too crisp, but just right to please the family’s palette.

 

Everyone has their favorite comfort foods, and this Cauliflower Broccoli Cheese Soup seems to hit the spot for everyone that eats it. I find that it’s not many crazy, odd spices that make the best Cauliflower Broccoli Cheese Soup. It’s all the layers of flavor and the method used to cook the Cauliflower Broccoli Cheese Soup. Honestly, a pinch of fresh herbs will go a long way when making this excellent warm, inviting soup; however, the kosher salt and fresh ground peppercorns are the star seasonings in this recipe.

The ingredients listed below for the Cauliflower Broccoli Cheese Soup will yield approximately 8-9 decent soup bowls. I always like to make a double batch and place it in the freezer or refrigerate to serve for lunch or dinner another day. If you plan on chilling your Cauliflower Broccoli Cheese Soup, it will last about four days without any worry. If you are not going to consume the soup within four days, I will freeze the extra soup.

 

 

 

 

 

 

 

Ingredients needed for Cauliflower Broccoli Cheese Soup

• 1/2 of a cup of roughly sliced carrots

• 1/2 of a cup of roughly sliced celery

• One medium onion roughly chopped

• Four cloves of garlic

• One tablespoon of olive oil

• One tablespoon of unsalted butter

• 2 quarts of chicken stock or low sodium chicken broth

• The juice of 1 lemon

• 1/4 of a cup of fresh chopped parsley

• Two teaspoons of basil

• Kosher salt to own taste

• fresh ground black peppercorns to own taste

• One head of cauliflower cut into small bite-sized  pieces

• One head of broccoli chopped into small bite-sized  pieces

• One stick of unsalted butter for the roux

• 1/3 cup of all-purpose flour for the roux

• 2 cups warm whole milk

• 1 and 1/2 cups of warm half and half cream

• One cup of Monterey jack cheese

• One cup of sharp cheddar cheese

• Large croutons to serve

• Cheese, to serve

 

 

 

Tips for the recipe

1. Fresh organic or locally grown veggies are the best ingredients to use in this recipe. Still, in a pinch, you can use organic frozen vegetables and cut the cooking time not to overcook the vegetables.

2. Use quality olive oil in the recipe, not vegetable oil or corn oil in place of it.

3. Unsalted butter allows you to season and salt without the worry of oversalting the soup.

4. Use fresh parsley only as dried parsley has no flavor after being dried.

5. Whole milk works best in the recipe, but 2% will be ok to use if need be.

6. Don’t skip out on the half and half cream as it really makes or breaks the taste.

 

 

 

 

 

 

 

 

Recipe suggestions:

• Chicken and Wild Rice Soup is a deliciously beautiful combination of all-white meat chicken, non-GMO wild rice blend, celery, onions, carrots, chicken broth, half and half cream, crème fraîche, and wonderful herbs and spices to warm your tummy this winter.
•  Italian Sausage and Vegetable Soup is guaranteed to soothe your soul and fill your belly with warmth this fall; combining homemade Italian Sausage meatballs, a rich tomato, and vegetable soup base fresh Italian-style vegetables, Italian herbs, and topped with Romano cheese.
• Leek & Potato Soup– leek Agus prátaí anraith; is such an excellent traditional Irish food and the perfect luncheon item to roll out in celebration of the beloved St. Patrick combining fresh leeks with potatoes, shallots, Traditional Irish Style boiling bacon, heavy cream, and perfectly seasoned in a simple, timeless manner.

 

 

 

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© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2022- 2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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