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.
VELVETY VEGETABLE-CHEESE SOUP
Enjoy this cheesy vegetable soup that's as easy as it is velvety. This vegetable soup uses prepared broth, a package of frozen veggies, & cubed VELVEETA.
Provided by My Food and Family
Categories Soup Recipes
Time 25m
Yield 6 servings, 1 cup each
Number Of Ingredients 3
Steps:
- Bring vegetables and broth to boil in large covered saucepan on medium-high heat; simmer on low heat 10 min. or until vegetables are tender. Remove from heat.
- Mash vegetables to desired consistency.
- Stir in VELVEETA; cook 5 min. or until VELVEETA is completely melted and soup is heated through, stirring frequently.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 1030 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 6 g, Protein 11 g
CHEESY BROCCOLI & CAULIFLOWER SOUP
This is a nice "chunky" veggie soup instead of pureed. Adjusted from a TOH Holiday magazine recipe submitted by J. Russell
Provided by HokiesMom
Categories Chowders
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the broccoli, cauliflower, celery, onion, and water (or veggie) stock.
- Bring to a boil then reduce heat and cover to simmer for 10-12 minutes or until vegetables are tender.
- While vegetables are simmering, in a small saucepan, melt butter.
- Stir the flour into the butter until smooth.
- Gradually stir in milk to the flour mixture and bring this to a boil then cook and stir for 2 minutes or until thickened.
- Reduce heat to the milk mixture and add the cheese then cook and stir until cheese is melted.
- Drain vegetables and place back into their saucepan.
- Add cheese sauce to the vegetables and heat through.
LIGHT BROCCOLI CAULIFLOWER SOUP
Make and share this Light Broccoli Cauliflower Soup recipe from Food.com.
Provided by hgsorrells
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees. Toss cauliflower and broccoli on baking sheet with the EVOO, salt, pepper and garlic. Roast approx 25 minutes or until spotted with brown.
- Melt butter in soup-sized pan over medium-high heat. Saute onions until soft. Add cauliflower, broccoli, water, broth, seasonings and bring to boil. Reduce heat and simmer for 5 minutes.
- Puree large pieces of soup and return to pan. Depending on what consistency you want, you may decide to just puree half of the veggies and leave the others. Reheat if necessary. Top soup with shredded cheese and green onions.
VELVETY BROCCOLI & CAULIFLOWER CHEESE SOUP
I found this recipe on kraftfoods.com. It isn't too thick, but has really good flavor! This recipe is extremely quick and easy! You can also use the frozen broccoli and cauliflower blend that has carrots in it. Also, to make this recipe a little healthier, I use the Velveeta 2%.
Provided by KaDo2609
Categories Cauliflower
Time 20m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 169.7, Fat 12.3, SaturatedFat 8.1, Cholesterol 44.8, Sodium 839.4, Carbohydrate 5.5, Sugar 4.5, Protein 9.1
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
EASY BROCCOLI CHEESE SOUP
This Easy Broccoli Cheese Soup is a delicious and quick weeknight meal! I love this recipe because there is plenty of broccoli to go around. The sharp cheddar flavor really comes through thanks to a few spices, and the creamy sauce is velvety and smooth. Plus, it's done in 30 minutes! It's even better than Panera. How can you go wrong here?
Provided by Karen
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Start by preparing your vegetables. Chop 3 large heads broccoli (I used 1.5 lbs and it came out to about 8 cups chopped. Don't throw out those stems! They are delicious!), shred your 3 carrots (or chop into matchsticks), chop the 1 onion and smash and mince 2 cloves garlic. Set aside.
- In a large soup pot, melt 1/3 cup butter over medium heat. Add the chopped onion and stir to combine.
- Add all the spices: 1 and 3/4 teaspoon kosher salt, 3/4 teaspoon black pepper, 3/4 teaspoon dry mustard, 1/8 to 1/4 teaspoon cayenne pepper, and 3/4 teaspoon smoked paprika.
- Continue sautéing the onion until translucent, about 4-5 minutes.
- Add 2 cloves of minced garlic and saute another minute until fragrant.
- Gradually add 1/3 cup flour over the onion mixture. Don't add it all at once. Sprinkle a little bit on, stir to make it absorb into the butter, then add more, until you've added all of it and you have formed a paste with the butter and flour.
- Use a whisk to gradually add in the 3 cups chicken broth. Go slow! Be careful! We are creating a roux; if you add the liquid too quickly, your sauce will never become creamy. Add in a little broth at a time, stirring until incorporated each time, until you've added it all.
- Continue this same process with the 3 cups of whole milk. You can go a little faster this time.
- Turn the heat up to medium high to bring to a low simmer.
- Add in all the broccoli and carrots. Once you have reached a low simmer (small bubbles, nothing to wild) turn the heat back to low to maintain a very slow simmer. Let the mixture continue at a light simmer until the broccoli is just barely tender. Nobody wants mushy broccoli, so keep an eye on it. It shouldn't take more than 5-10 minutes. Do not let the soup come to a rapid boil, it will make your sauce grainy.
- Turn off the heat. Stir in 1/2 cup cream.
- Shred 4 cups of sharp cheddar cheese, or about 14-16 ounces. Shred it yourself, if possible! Pre-shredded cheese has anti-caking ingredients that inhibit melting.
- Add in the shredded cheddar cheese, one cup at a time, stirring every time. Stir until the cheese is melted before adding in the next bit. If your soup has cooled and the cheese is not melting, turn the heat back on to low until it melts. Then turn the heat off right away. (If you heat it too much at this point, your sauce will get grainy.)
- After all the cheese is added in, taste the soup and see if you want to add in that extra half cup of cream. Add more salt and pepper if it needs it.
- Serve hot with a sprinkle of cheddar cheese on top and some chopped green onions! This soup goes really well with One Hour French Bread.
- Reheat leftovers on the stove over low heat. If you microwave leftovers, the sauce will become a bit grainy (it does still taste good, just not the same texture as freshly made).
Nutrition Facts : ServingSize 1 g, Calories 419 kcal, Fat 29 g, SaturatedFat 18 g, Cholesterol 87 mg, Sodium 1109 mg, Carbohydrate 24 g, Fiber 6 g, Sugar 9 g, Protein 20 g, TransFat 1 g, UnsaturatedFat 9 g
BROCCOLI CAULIFLOWER CHEESE SOUP
Warming hearty soup that freezes well. If vegetables are pre cooked the crock pot works excellent for this soup. I made up my own recipe after eating a soup locally similar to this one.
Provided by 976722
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 190.4, Fat 7.9, SaturatedFat 4.7, Cholesterol 23.1, Sodium 640.2, Carbohydrate 21.9, Fiber 6.6, Sugar 6, Protein 11.4
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- Chop up all of the vegetables and the Velveeta cheese. I use a little chopper for the carrots, quick and easy! You can also slice or dice your carrots, but they will take longer to cook.
- Combine the chicken broth, carrots, broccoli, cauliflower, salt and pepper in a large stock pot over medium heat. Once it starts to boil, reduce the heat to a simmer and cook until the vegetables are tender. This will take about 8 minutes.
- In the meantime, make the roux (flour and butter mixture). Melt the butter in a small saucepan over med/low heat. Add the flour and whisk together to combine. Cook the roux for about 2 minutes, stirring constantly.
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- Heat oil and butter in a 4 to 5 quart Dutch oven or stockpot over medium until the oil shimmers and the butter is melted. Add the onions and cook until softened, about 5 minutes. Add the garlic and cilantro stems and stir until fragrant. Sprinkle in the turmeric and curry powder and mix with the onions until all is colored yellow with the spices. Add a splash of stock and stir to make sure the spice powders have dissolved.
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- Transfer soup to blender, and add the mustard, herbs, a big pinch of salt, and a grind of pepper. Purée until completely smooth* - the herbs and broccoli should be reduced to flecks. (If necessary, process the soup in batches, adding the mustard and herbs to the first batch. Return all of the soup to the pot and taste. Add a squeeze of lemon juice, a pinch of salt, and taste again. Repeat, adding more lemon juice and salt until seasoned properly (I find it takes about 2 tablespoons of lemon juice and 1/2 teaspoon salt to reach my liking). Before serving, add a grind of black pepper.
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