- Sauté Aromatics: In a large pot, melt butter over medium heat. Add chopped onion and garlic and cook until softened and fragrant, about 3–4 minutes.
- Add Vegetables: Add broccoli and cauliflower florets to the pot and stir to combine with the aromatics.
- Add Broth: Pour in the vegetable or chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the vegetables are tender.
- Blend Soup: Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches. Leave some small chunks for texture if desired.
- Add Milk and Cheese: Return the soup to the pot if necessary. Stir in milk or cream and shredded cheese over low heat until fully melted and smooth. Do not boil after adding cheese to prevent curdling.
- Season: Taste and adjust with salt, pepper, and optional spices such as nutmeg or mustard powder.
- Serve: Ladle into bowls and garnish with extra cheese, croutons, or fresh herbs.
Serving and Storage:
Serve Broccoli Cauliflower Cheese Soup hot, paired with crusty bread, crackers, or a side salad.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk if needed to restore creaminess. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Tips:
- Use fresh or frozen vegetables; adjust cooking time if using frozen.
- For extra creaminess, add a splash of cream or half-and-half.
- Experiment with different cheeses such as Gruyère, Monterey Jack, or Parmesan for varied flavors.
- Leave some vegetable pieces unblended for added texture.
- For a lighter version, use low-fat milk and reduce cheese slightly.
Conclusion:
Broccoli Cauliflower Cheese Soup is a comforting, nutritious, and flavorful meal that’s perfect for any time of the year. With its creamy texture and cheesy richness, it’s a delicious way to enjoy vegetables while satisfying cravings for a warm, hearty dish.
FAQ:
Can I make this soup vegan?
Yes, use plant-based milk and vegan cheese. Replace butter with olive oil or a vegan alternative.
Can I use pre-shredded cheese?
Yes, but shredded cheese that melts well is preferred to avoid clumping. Avoid powdered anti-caking additives if possible.
Can I add other vegetables?
Absolutely. Carrots, zucchini, or leeks can be added for extra flavor and nutrition.
Is it safe to freeze this soup?
Yes, but the texture may change slightly. Add a little milk or cream when reheating to restore creaminess.
Can I make this soup ahead of time?
Yes, it can be prepared a day in advance and reheated gently before serving.