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.
Like its broccoli-cheddar cousin, it’s plenty cheesy and indulgent, but this one is also full of flavorful veggies to keep things balanced in both taste and texture. Cauliflower may be mild, but it’s a great addition here — it adds a touch of sweetness and a subtle nutty flavor, but it still lets that cheddar shine.
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
PREPARATION
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!