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nameBroccoli Cauliflower Cheese Soup
descriptionAn indulgent cheddar soup, with something a little extra.
urlhttps://12tomatoes.com/broccoli-cauliflower-cheese-soup
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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
  1. 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.
  2. Stir in flour, then continue stirring until flour starts to smell toasty, about 2 minutes.
  3. Whisk in stock, then whisk in half and half, and season with salt and pepper.
  4. Stir in broccoli, cauliflower, carrot, and mustard and bring to a gentle simmer. Let simmer until vegetables are tender, about 15 minutes.
  5. Remove from heat, then stir in cheese by the handful until melted. Adjust seasoning as needed and serve. Enjoy!
An indulgent cheddar soup, with something a little extra.
Course: Side
Diet(s): Vegetarian, Diabetic, Vegetarian, Diabetic
Allergen(s): Milk, Gluten, Milk, Gluten

Recipe adapted from Fork in the Kitchen.

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Broccoli Cauliflower Cheese Soup

An indulgent cheddar soup, with something a little extra.

Broccoli Cauliflower Cheese Soup

4.7 from 260 votes
Servings: Serves 4-6
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

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

  1. 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.
  2. Stir in flour, then continue stirring until flour starts to smell toasty, about 2 minutes.
  3. Whisk in stock, then whisk in half and half, and season with salt and pepper.
  4. Stir in broccoli, cauliflower, carrot, and mustard and bring to a gentle simmer. Let simmer until vegetables are tender, about 15 minutes.
  5. Remove from heat, then stir in cheese by the handful until melted. Adjust seasoning as needed and serve. Enjoy!