BROCCOLI/CAULIFLOWER SOUP
Make and share this Broccoli/Cauliflower Soup recipe from Food.com.
Provided by Irisni
Categories Cauliflower
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan, and saute the celery, onions, and garlic until browned.
- Add flour, stirring for one minute before adding chicken broth.
- Add broccoli and cauliflower. Boil until soft.
- Add salt, pepper and milk. Let boil lightly for a few more minutes. Put half in a blender, blending until smooth. Add back to pot.
- Enjoy!
Nutrition Facts : Calories 153.5, Fat 6.7, SaturatedFat 3.4, Cholesterol 13.7, Sodium 837.1, Carbohydrate 14.3, Fiber 3.7, Sugar 6.9, Protein 10.4
CAULIFLOWER-CHEDDAR SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 7 servings
Number Of Ingredients 14
Steps:
- Melt the butter in a Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring, until they start softening, about 4 minutes. Add the cauliflower, bay leaf, rosemary, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the cauliflower starts browning, 5 minutes. Stir in the flour until absorbed, about 1 minute. Add the chicken broth and milk; bring to a boil. Reduce the heat; simmer until the cauliflower is tender, 30 minutes. Remove the bay leaf.
- Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot over medium heat. Stir in the cheese until melted; add up to 1 cup water if the soup is too thick.
- Add the sherry; season with salt and pepper. Sprinkle with nutmeg and serve with cheese straws.
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.
Nutrition Facts : Calories 267 calories, Fat 15g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 909mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 2g fiber), Protein 12g protein.
BROCCOLI CAULIFLOWER CHEDDAR SOUP
Cozy up with Broccoli Cauliflower Cheese Soup this season! It's a comforting vegetarian soup and is quick and easy to make - ready in 30 minutes and all made in one pan, or the Instant Pot!
Provided by Becca Mills
Categories Dinner
Time 25m
Number Of Ingredients 13
Steps:
- In a dutch oven or stockpot, melt butter over medium heat and add diced onion. Sautee for a minute, then add garlic with a pinch of salt; continue sauteing for 2 minutes.
- Whisk in flour, continuing to whisk for 1-2 minutes to cook the flour down. Whisk in vegetable stock, incorporating with the flour mixture. Add half-and-half, salt, and pepper (to taste), and white pepper. Then add broccoli, cauliflower, and carrot. Simmer - do not boil - for 15-20 minutes until vegetables are just tender enough to be pierced with a fork.
- Remove from heat, and stir in shredded cheese in batches. Adjust salt and pepper as your taste desires, and serve!
- Using the sautee function of your Instant Pot, melt butter and add diced onion. Sautee for a minute, and add garlic with a pinch of salt. Whisk in flour, continuing to whisk for 1-2 minutes to cook the flour down. Add white and black pepper, and an additional pinch of salt. Whisk in 2 cups vegetable stock, incorporating with the flour mixture. Add broccoli, cauliflower, and carrot.
- Put the lid on the Instant Pot, making it is sealed. Set to high pressure for zero minutes. Once it's come to pressure, carefully quick release the pressure.
- While the Instant Pot is working its magic, warm the half-and-half in a small saucepan on the stove. Once you've released the pressure after cooking, stir in half-and-half. Add shredded cheese in batches, stirring to melt in between each addition. Adjust salt level according to taste (since you weren't able to while cooking).
Nutrition Facts : Calories 552 kcal, Sugar 7 g, Sodium 1108 mg, Fat 42 g, SaturatedFat 26 g, TransFat 1 g, Carbohydrate 26 g, Fiber 4 g, Protein 22 g, Cholesterol 127 mg, ServingSize 1 serving
BROCCOLI CAULIFLOWER SOUP
Creamy and comforting! This soup is loaded with veggies.
Provided by Karly Campbell
Categories Soups
Time 35m
Number Of Ingredients 11
Steps:
- Dice the onion and mince the garlic.
- Add the butter to large, deep heavy bottomed pot over low heat and let melt.
- Add the onion and garlic to the pot and cook, stirring often, for 5 minutes to soften.
- Add the cauliflower, salt, mustard powder, red pepper flakes, and chicken broth to the pot and increase heat to medium.
- Bring to a boil and reduce to a simmer, stirring occasionally.
- Simmer for 15 minutes.
- Use an immersion blender to blend the soup until smooth and creamy. Alternately, carefully transfer the hot soup to a blender and blend.
- Add the cream and cheddar to the soup and stir well to combine.
- When the cheese has fully melted, add the broccoli to the soup and cook for 5-10 minutes or until broccoli is as soft as you'd like, stirring occasionally.
- Serve with additional grated cheddar and crumbled bacon, if desired.
Nutrition Facts : Calories 312 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 25 grams fat, Fiber 3 grams fiber, Protein 15 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1 bowl, Sodium 1364 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
POTATO CHEDDAR SOUP WITH BROCCOLI AND CAULIFLOWER
This is a lovely soup with the addition of the broccoli & cauliflower. It is a lighter soup and the vegetables add a nice colour. From Country Home Magazine.
Provided by Kit..ty Of Canada
Categories Low Protein
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a Dutch oven cook onions in hot oil and butter until soft and golden brown.
- Add garlic and continue cooking.
- Add potatoes, carrots, and chicken stock.
- Bring to boiling; reduce heat.
- Cover and simmer for 1 hour.
- Meanwhile, separate broccoli into small flowerets (reserve) and tender stems, discarding tough stems.
- Coarsely chop tender stems.
- Core and separate cauliflower into small flowerets.
- Add broccoli stems and cauliflower to potato mixture.
- Cover; simmer 45 minutes.
- Add broccoli flowerets and cook, covered, for 15 minutes more.
- Add milk, cream, cheese, salt, and pepper to vegetable mixture.
- Lightly puree with a potato masher until coarsely blended to desired texture.
- Add water, if needed, to desired consistency.
- Note: I use an immersible blender.
Nutrition Facts : Calories 375.7, Fat 19, SaturatedFat 10.3, Cholesterol 56.9, Sodium 588.2, Carbohydrate 40, Fiber 5.4, Sugar 6.6, Protein 13.2
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- 1 Separate broccolini (or broccoli) stems from florets. Place florets and 1 cup of the cauliflower in a food processor and blend until mixture resembles rice. Set aside.
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- Then add the vegetable stock and the cauliflower, broccoli and mushrooms. Remove the thyme leaves from the stalks and add the leaves and the bay leaves to the mix. Bring to a boil then reduce the heat and simmer for about 10-15 minutes.
- Then remove the bay leaves, remove from the heat and use a hand blender to liquidize the ingredients into soup. Make sure any lumps are removed.
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From cook2eatwell.com
Estimated Reading Time 8 mins
- Melt 1 tablespoon of butter in a large pot over medium heat. When the butter is melted and foaming, add the onions. Cook the onions for about 3-4 minutes, stir frequently.
- Melt the remaining 3 tablespoons of butter in a medium saucepan over medium heat. When the butter is melted, add the flour and stir until combined. Gently cook the mixture for 2 minutes. Use a whisk or large fork and stir almost constantly.
- Take the pot with the broccoli and cauliflower off the heat. Let it cool for a few minutes. Process the soup in the pot with an immersion blender (or use a blender- see notes section).
LIGHTENED UP CHEDDAR CAULIFLOWER BROCCOLI SOUP | …
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5/5 (81)Calories 339 per servingTotal Time 45 mins
- In a large dutch oven or pot, add butter and place over medium high heat. Once butter is melted, add in garlic, onion, and carrot. Saute for 5 minute or until veggies are tender.
- Stir in the flour to coat the veggies, then slowly stir in the broth, stirring. Next add in milk, chopped cauliflower and broccoli, salt, black pepper, garlic powder and cayenne. Bring to a simmer and cook for 10-15 minutes until broccoli and cauliflower are tender.
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5/5 (37)Total Time 35 minsCategory Main CourseCalories 249 per serving
- In a large pot, heat the oil and butter over medium-low heat until the butter melts. Add the onion and cook until it is very brown and soft, about 8 minutes (this develops big flavor so be patient). Increase the heat to medium. Add the carrots, and cook for 3 minutes, stirring occasionally. Stir in the garlic, salt, pepper, and thyme. Sprinkle the flour over the vegetables and mix to combine.
- Cook until the flour disappears, about 2 minutes. Slowly stir in the broth. Add the milk, broccoli and cauliflower. Bring to a simmer. Place a lid over the pot, leaving it partially uncovered, and let simmer until the broccoli and cauliflower are tender, about 15 minutes, stirring occasionally.
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- Heat the olive oil in a large pot or dutch oven over medium heat. Add the onions and sauté until translucent, about 4-5 minutes.
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- Add the chicken broth, bring the mixture to a boil and simmer, uncovered, for least 20 minutes, or until the cauliflower is very tender, such that it can be mashed easily with a fork. You can break it up a little while it's cooking to help speed the process along.
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- In a large heavy pot over medium heat, fry the bacon until chewy-crisp. Set bacon on a paper towel-lined plate to cool, and then crumble or chop into small pieces.
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- Dice the onion, mince the garlic, and chop up the rest of the vegetables. Carrots and celery should be chopped into smaller chunks, while broccoli and cauliflower can be in medium to large chunks.
- Prepare a pot to steam the broccoli, cauliflower, celery, and carrot. Fill the pot with 1-2 inches of water and bring to a boil. Then place vegetables in steamer for about 7 minutes until soft.
- Turn down heat slightly (to medium-low) and gradually whisk flour into the pot with the onion and garlic. Cook for about 3-4 minutes, until the mixture becomes slightly golden.
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- Melt the butter in a large stock pot over medium heat. Add the onions, celery and garlic. Sautee until soft, about 6 minutes.
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