Description
A creamy and comforting soup made with broccoli, cauliflower, and cheese.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 4 cups cauliflower florets
- 4 cups vegetable broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add broccoli florets, cauliflower florets, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until vegetables are tender.
- Stir in milk and shredded cheese. Cook, stirring constantly, until cheese is melted and soup is heated through. Do not boil.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For a thicker soup, use less broth or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer until thickened.
- You can substitute other cheeses like Gruyere or Monterey Jack for cheddar.
- Garnish with croutons or fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 6g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg