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
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 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
BROCCOLI-CAULIFLOWER CHEESE SOUP
Even people who aren't particularly fond of broccoli and cauliflower can't resist this tempting soup. On busy days, you'll appreciate its ease of preparation.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 18-20 servings (about 5-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first five ingredients. Bring to a boil. Reduce heat, cover and simmer for about 20 minutes or until vegetables are tender. Add broccoli and cauliflower; cook over medium heat for 10 minutes. , Stir in the soup, cheese, thyme and pepper; simmer for 20 minutes, or until heated through, stirring occasionally.
Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 769mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
VELVEETA® CHEESY BROCCOLI SOUP
Pinch yourself. You're not dreaming. This thick, creamy broccoli Cheddar soup that's ready in less than 30 minutes is the real deal.
Provided by VELVEETA Cheese
Categories Trusted Brands: Recipes and Tips VELVEETA Cheese
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until onion is tender. Add flour; cook 1 minute or until bubbly, stirring constantly.
- Stir in milk. Bring to boil. Reduce heat to medium-low; simmer 1 minute.
- Add remaining ingredients. Cook until VELVEETA is melted and soup is heated through, stirring occasionally.
Nutrition Facts : Calories 279 calories, Carbohydrate 15.2 g, Cholesterol 63.1 mg, Fat 18.3 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 11.8 g, Sodium 920.1 mg, Sugar 10.2 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.
BROCCOLI CAULIFLOWER CHEESE SOUP
Make and share this Broccoli Cauliflower Cheese Soup recipe from Food.com.
Provided by Veggie Girl.
Categories Low Protein
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in saucepan over medium heat. Add onion and cooked until softened,about 5 minutes.
- Add potatoes and broth and bring to a boil. Cook for about 10 minutes.
- Add broccoli and cauliflower. Cook for about 7-8 minutes or until veggies are tender.
- Puree soup with an immersion blender.
- Stir in cheese until melted. Add cream and salt and pepper to taste.
Nutrition Facts : Calories 331.4, Fat 15.9, SaturatedFat 9.3, Cholesterol 43.1, Sodium 851.1, Carbohydrate 34, Fiber 7.3, Sugar 5.9, Protein 16.5
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