5 from 6 votes
Cauliflower Broccoli Cheese Soup that's simmered to perfection and layered with simple flavors of Cauliflower, broccoli, onions, celery, carrots, chicken stock,  cream, butter and the perfect cheesy goodness we all love
Cauliflower Broccoli Cheese Soup
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 

Cauliflower Broccoli Cheese Soup that’s simmered to perfection and layered with simple flavors of Cauliflower, broccoli, onions, celery, carrots, chicken stock, cream, butter and the perfect cheesy goodness we all love.

Course: Soup
Cuisine: American
Keyword: Broccoli, cauliflower, Cauliflower and Broccoli Soup
Servings: 8 People
Author: hmccallum
Ingredients
  • 1/2 of a cup of roughly sliced carrots
  • 1/2 of a cup of roughly sliced celery
  • 1 medium onion roughly chopped
  • 4 cloves of garlic
  • 1 tablespoon of olive oil
  • 1 tablespoon of unsalted butter
  • 2 quarts Chicken stock or low sodium chicken broth
  • Juice of 1 lemon
  • 1/4 of a cup of fresh chopped parsley
  • 2 teaspoons of basil
  • Kosher salt to own taste
  • Freshly ground black peppercorns to own taste
  • 1 head Cauliflower chopped into small bite-sized pieces
  • 1 crown Broccoli chopped into small bite-sized pieces
  • 1 stick Unsalted butter for the roux
  • 1/3 cup All-purpose flour for the roux
  • 2 cups Warm whole milk
  • 1 1/2 cups Warm half and half cream
  • 1 cup Monterey jack cheese
  • 1 cup Sharp cheddar cheese
  • Croutons to serve
  • Extra cheese to serve
Instructions
  1. Place roughly sliced carrots in a food processor and pulse till finely chopped, repeat with celery, and onions. I like doing mine separately due to the different textures of the veggies, you can do them all at once if desired.
  2. Place a dutch oven over medium heat, add 1 tablespoon of butter and 1 tablespoon of olive oil, heat the olive oil, and butter till the butter melts. Careful not to brown the butter. Add the veggies to the dutch oven and cook veggies till they are soft.
  3. Once the veggies become softened about 6-7 minutes, add 2 quarts of chicken stock, juice of 1 lemon, fresh parsley, 2 teaspoons of basil, kosher salt, and freshly ground peppercorns to own taste. Let simmer about 10 minutes.
  4. Meanwhile, chop cauliflower and broccoli into bite-sized pieces, keep them separate from one another because I have noticed the cauliflower seems to take a little extra time to cook in the soup.
  5. Once done chopping the cauliflower and broccoli, add only the cauliflower to the dutch oven, cook for about 4 minutes before adding the broccoli, then cook for about 10 minutes or veggies are fork tender but still somewhat slightly firm.
  6. Next slowly add the warm milk and warm half and half cream, stir well cut the heat to low-medium heat. At this time you may want to adjust the seasonings to your own taste, be sure to taste before doing so.
  7. In a metal skillet over medium heat add 1 stick of unsalted butter and let it melt before adding the all-purpose flour. Once the butter melts add the flour and continuously stir the flour and butter, do not let it brown you are only cooking it long enough to cook out the flour taste about 2-3 minutes should do the trick.
  8. Once the roux is done slowly start adding to the Dutch oven, stirring constantly till completely dissolved, cook for about another 5 minutes before removing from the heat.
  9. Ladle soup into your favorite soup bowls or even mugs, top with extra cheese and croutons before serving if desired.