Creamy Cheddar Veggie Delight: A Cozy Broccoli and Cauliflower Soup Recipe

This creamy soup combines the best of vibrant veggies and rich cheddar into a warm, comforting dish that's perfect for any chilly day. Packed with fresh broccoli, cauliflower, and a hint of carrot, this flavorful soup will be a hit whether you're serving it for lunch or dinner. Easy to prepare and ready in under an hour, it's a delicious way to sneak some extra vegetables into your day!

Yield(s): Serves 4-6

10m prep time

25m cook time

Photo byGreat Life Publishing

Ingredients

• 3 tablespoons unsalted butter
• 1 small onion, finely chopped
• 4 cloves of garlic, minced
• 1/4 cup flour (use gluten-free if needed)
• 2 1/2 cups low-sodium chicken or vegetable broth
• 2 cups room temperature half-and-half (or use whole milk for a lighter option)
• 2 cups chopped broccoli florets
• 2 cups chopped cauliflower florets
• 1 large carrot, grated
• 1/2 teaspoon Dijon mustard
• 2 cups sharp cheddar cheese, shredded
• Sea salt and freshly cracked black pepper, to taste

Directions

1. In a large pot or Dutch oven, melt the butter over medium heat. Toss in the chopped onion and sauté for about 4 minutes until it starts to soften. Add the garlic and cook for an additional minute.
2. Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes until it develops a toasty, golden color.
3. Gradually whisk in the broth, followed by the half-and-half, making sure to mix well. Season with a pinch of salt and pepper.
4. Stir in the broccoli, cauliflower, shredded carrot, and Dijon mustard. Allow the mixture to simmer gently for about 15 minutes, or until the vegetables are soft and tender.
5. Remove the pot from heat and slowly stir in the cheddar cheese by handfuls, mixing until the cheese is fully melted and smooth. Taste, adjust seasoning if needed, and serve hot. Enjoy!

Substitutions

• Dairy-Free: Swap out the half-and-half for a dairy-free cream or coconut milk. Use a plant-based butter and vegan cheddar cheese for a completely dairy-free option.
• Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend or cornstarch to keep the soup thick and creamy without gluten.
• Extra Veggies: You can throw in some extra greens like spinach or kale during the last few minutes of cooking for an extra boost of nutrients.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the soup over low heat on the stovetop, stirring occasionally. You can also freeze the soup for up to 3 months; just be sure to thaw it in the fridge overnight before reheating for the best texture.

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