Best Cauliflower Broccoli Cheese Soup Recipes

CAULIFLOWER BROCCOLI CHEESE SOUP

Steps:

• In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter until vegetables are crisp-tender, about 5 minutes. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes, stirring occasionally., Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add cheese and stir until melted. Serve immediately.

CREAMY BROCCOLI CAULIFLOWER SOUP WITH BLUE CHEESE

Steps:

• In a large soup pot over medium heat, melt butter; add shallots and sauté for 3 minutes.
• Add flour and whisk briskly to form a roux. Slowly stir in broth.
• Add potatoes, broccoli, cauliflower and spices. Bring to a boil; reduce heat and simmer for about 15 minutes or until all veggies are very tender.
• Using an immersion blender/blender/food processor, puree to desired consistency.
• Return to pot over med-low heat and stir in cheeses and milk. Stir often until cheese is melted.
• Serve.

BROCCOLI-CAULIFLOWER CHEESE SOUP

Steps:

• In a Dutch oven, combine the first five ingredients. Bring to a boil. Reduce heat, cover and simmer for about 20 minutes or until vegetables are tender. Add broccoli and cauliflower; cook over medium heat for 10 minutes. , Stir in the soup, cheese, thyme and pepper; simmer for 20 minutes, or until heated through, stirring occasionally.

BROCCOLI AND CAULIFLOWER CHEESE SOUP WITH SAUSAGE

Steps:

• Melt butter in heavy saucepan over medium heat.
• Add sausage and sauté until beginning to brown, about 4 minutes.
• Using slotted spoon, remove sausage from pan.
• Add onions and 1 teaspoon of caraway seeds.
• Sprinkle with pepper.
• Reduce heat to medium low and cook 4 minutes, stirring occasionally.
• Mix in potatoes.
• Add broth and bay leaf.
• Simmer until potatoes are tender, stirring occasionally and breaking up potatoes with spoon, about 25 minutes.
• (Can be prepared 1 day ahead, cover and refrigerate sausage and soup separately. Bring soup to simmer over medium heat before continuing). Add broccoli and cauliflower to soup and simmer until just tender, about 10 minutes.
• Stir in cream and sausage, simmer until heated through.
• Add cheese and mix until melted.
• Season to taste with salt and pepper.
• Discard bay leaf.
• Sprinkle with caraway seeds and serve.

VELVETY BROCCOLI & CAULIFLOWER CHEESE SOUP

Steps:

• Place vegetables and broth in a pot and cover. Bring to a boil. Reduce heat & simmer 10 minutes or until vegetables are tender.
• While everything is still in the pot, use a fork or potato masher to slightly mash the vegetables to desired consistency.
• Cut the Velveeta into cubes. Stir into the pot.
• Cook 5 minutes or until Velveeta is melted and soup is heated through, stirring frequently.

BROCCOLI CAULIFLOWER CHEESE SOUP

Steps:

• Pre cook medium head of cauliflower and medium bunch of broccoli (Cook in cold water to boiling point. Turn down to simmer and cook for 10 minutes. Chop into bite-size pieces).
• Prepare a white sauce made from milk and flour in large pot (can use low fat milk).
• Stir in cheese and spices.
• Add vegetables and stir.
• Simmer until vegetables are tender.

BROCCOLI AND ROASTED CAULIFLOWER CHEESE SOUP

Steps:

• Heat oven to 350 degrees.
• Toss cauliflower with oil, salt and pepper. Place on cookie sheet. Bake until brown. Cauliflower can also be tossed with softened cream cheese to make creamy.
• In large skillet, heat oil on medium. Add parsnips, celery, leeks, garlic and butter. Saute until soft.
• Add broccoli and approx 2 cups broth to skillet. Cover and cook until soft.
• In a large sauce pan, add 2 cups broth, Velveeta and Philadelphia Cream Cheese. Heat on low, stirring.
• Add contents of skillet to blender and puree, adding additional broth for easy pureeing.
• Add broccoli to cheese sauce; whisk to prevent burning.
• Add remaining broth to soup little at a time, to desired thickness. Season to taste.
• Serve in individual bowls. Top with roasted cauliflower and drizzle with sweet chili sauce.

BROCCOLI CAULIFLOWER CHEESE SOUP

Steps:

• Melt butter in saucepan over medium heat. Add onion and cooked until softened,about 5 minutes.
• Add potatoes and broth and bring to a boil. Cook for about 10 minutes.
• Add broccoli and cauliflower. Cook for about 7-8 minutes or until veggies are tender.
• Puree soup with an immersion blender.
• Stir in cheese until melted. Add cream and salt and pepper to taste.

BROCCOLI- CAULIFLOWER CHEESE SOUP

Steps:

• In a large saucepan, cook the broccoli, onion, cauliflower and carrot in butter for 5 minutes until vegetables are crisp-tender.
• Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil.
• Reduce heat; simmer, uncovered, for about 5 minutes or until vegetables are tender, stirring occasionally.
• Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Reduce heat; add cheese and stir until melted.