I used to not like soup. Any kind of soup. At all. But Broccoli Cheddar Soup changed that. Maybe that’s because Broccoli Cheddar Soup is more like digging in to a bowl full of cheese than a brothy Minestrone, but it changed everything for me. I love soup now, and I especially love this one — Broccoli Cauliflower Cheese Soup.
INGREDIENTS
- 3 tablespoons butter
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken or vegetable stock
- 2 cups half and half, at room temperature
- 2 cups broccoli florets, chopped
- 2 cups cauliflower florets, chopped
- 1 large carrot, shredded
- 1/2 teaspoon Dijon mustard
- 2 cups cheddar cheese, grated
- Kosher salt and freshly ground black pepper, to taste
How To Make Broccoli Cauliflower Cheese Soup
- Melt the butter in a Dutch oven or large pot over medium heat. Add onion and cook until starting to soften, about 4 minutes. Add garlic, and continue cooking for 1 minute more.
- Stir in flour, then continue stirring until flour starts to smell toasty, about 2 minutes.
- Whisk in stock, then whisk in half and half, and season with salt and pepper.
- Stir in broccoli, cauliflower, carrot, and mustard and bring to a gentle simmer. Let simmer until vegetables are tender, about 15 minutes.
- Remove from heat, then stir in cheese by the handful until melted. Adjust seasoning as needed and serve. Enjoy!