If there’s one thing we love on a cold and blustery winter day, its a rich and hearty soup to help take the chill away. We make all kinds of soups during the fall and winter months, and some of our favorites tend to be rich and creamy – but let’s be honest, there’s no hierarchy of soups in our kitchen. We love anything that is heartwarming and full of rich, wonderful flavor. Our white cheddar broccoli cauliflower soup is exactly what we’re looking for, and it’s a great way to sneak in a few veggies along the way!
One step in this process will make a big difference – roasting the cauliflower and broccoli for a bit in the oven. It will help to soften the veggies as well as add richness and flavor. Onions and garlic are soup staples, so we’ve sautéed those in the pot as well. We want this to be a creamy soup, so we’ve whipped up a nice roux as a thickener. Of course, there must be cheese and that sharp bite of white cheddar cheese is exactly what we’re looking for. It’s a little bit salty and as it melts into the soup, the cheese becomes wonderfully rich and creamy. Yum!
We call this time of year “soup season” around our house, and it’s because there’s just something so warm and satisfying about coming home to a bowl or cup of warm homemade soup, especially one made with two really hearty vegetables like broccoli and cauliflower. A homemade pot of this on the stove will not only heat up the kitchen, but it will also warm the belly and fill it with all kinds of goodness. A cup or bowl of this is perfect for lunch or as a simple dinner, and it tastes even better left over, so you might consider making a little extra to store away for later.
White Cheddar Broccoli Cauliflower Soup
Serves 6; 1 hour
- 1 large head broccoli, cut into florets (optional: reserve 2 florets for garnish)
- 1 large head cauliflower, cut into florets
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4-5 cups vegetable or chicken broth
- 1 ½ cups white cheddar cheese, shredded
- 1/4 cup yellow cheddar cheese, shredded for garnish
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream, room temperature
- Kosher salt
- Black pepper
- Preheat oven to 450°F. Line a baking sheet with aluminum foil and lightly coat with cooking spray.
- Evenly spread out broccoli and cauliflower florets over baking sheet and drizzle with 2 tablespoons olive oil, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Roast for 20-25 minutes or until both are tender and edges are crisped. Remove from oven and set aside.
- In a large pot or Dutch oven, sauté onions in 1 tablespoon olive oil. Season with ½ teaspoon salt and ⅛ teaspoon black pepper. Add minced garlic and cook until fragrant, about 1 minute.
- Add 4 cups of broth to the pot along with the broccoli and cauliflower. Cover and simmer for 15 to 20 minutes.
- Prepare a roux, whisking butter and flour in a medium-sized pan until flour has melted into butter. Slowly add heavy cream, whisking constantly until flour is cooked through, about 5 minutes. Remove from heat and set aside.
- Use an immersion blender to puree vegetables and broth until smooth. If using a standard blender, transfer broth and vegetables in small batches and puree, then return to stock pot.
- Once all of the vegetables have been pureed, add roux to the pot and stir to incorporate.
- Add white cheddar cheese and stir until melted. Add more broth, if needed, until soup reaches desired consistency.
- Add more salt and pepper, to taste, before serving. Optional: garnish with sprigs of broccoli floret and cheddar cheese.