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
CHEESY BROCCOLI AND VEGETABLE SOUP
This soup is so wonderful served with hot muffins on a cold winter day! The different vegetables in a creamy, cheesy soup. If soup is not thick enough, stir in instant potato flakes to desired thickness. This will make the soup thick (and a little grainy.)
Provided by Bryanne Affleck Robison
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Place the mixed vegetables and frozen broccoli into a large pot. Pour in the chicken stock and bring to a boil. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes. Meanwhile, melt the butter in a saucepan over medium heat; stir in the flour until smooth and cook for a few minutes until the color lightens slightly. Whisk in the milk and simmer until thickened, about 10 minutes. Stir in the cheese until melted; stir the cheese mixture into the simmering vegetables. Cook and stir until the vegetables are tender, about 5 minutes more.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 14.9 g, Cholesterol 43.3 mg, Fat 14.2 g, Fiber 2.5 g, Protein 10.7 g, SaturatedFat 8.5 g, Sodium 578.4 mg, Sugar 6.5 g
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