Cauliflower Broccoli Cheese Soup Recipe
Cauliflower Broccoli Cheese Soup Recipe photo by Taste of Home

Cauliflower Broccoli Cheese Soup Recipe

Publisher Photo
"Even my husband, who's never been a fan of broccoli, likes this creamy soup," relates Betty Corliss of Stratton, Colorado. "It's a great way to use vegetables from our garden."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 3/4 cup small cauliflowerets
  • 3/4 cup small broccoli florets
  • 1/4 cup chopped onion
  • 1/4 cup halved thinly sliced carrot
  • 1 to 2 tablespoons butter
  • 1-1/2 cups 2% milk, divided
  • 1/2 teaspoon chicken bouillon granules
  • 1/4 teaspoon salt
  • Dash pepper
  • 2 tablespoons all-purpose flour
  • 1/3 cup cubed process cheese (Velveeta)

Nutritional Facts

One serving: 1 cup (prepared with 1 tablespoon reduced-fat butter, fat-free milk and reduced-fat processed cheese) equals 208 calories, 6 g fat (4 g saturated fat), 23 mg cholesterol, 956 mg sodium, 26 g carbohydrate, 1 g fiber, 14 g protein.

Directions

  1. In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter for 5 minutes or until vegetables are crisp-tender. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for about 5 minutes or until vegetables are tender, stirring occasionally.
  2. Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add cheese and stir until melted. Serve immediately. Yield: 2 servings.
Originally published as Broccoli-Cauliflower Cheese Soup in Cooking for 2 Winter 2005, p29

Nutritional Facts

One serving: 1 cup (prepared with 1 tablespoon reduced-fat butter, fat-free milk and reduced-fat processed cheese) equals 208 calories, 6 g fat (4 g saturated fat), 23 mg cholesterol, 956 mg sodium, 26 g carbohydrate, 1 g fiber, 14 g protein.

Reviews for Cauliflower Broccoli Cheese Soup

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 8, 2014

I doubled the recipe and added extra shredded cheese. It was scrumptious! I would surely make it again. I couldn't get my husband to try it for he doesn't like cream soups! It was yummy! I had two bowls to make up for my husband having none!

MY REVIEW
Reviewed Feb. 15, 2011

Very easy to make

MY REVIEW
Reviewed Jan. 19, 2010

Works well with frozen spinach in place of Broccoli

MY REVIEW
Reviewed Jul. 28, 2009

This soup is better by adding sliced mushrooms and leftover diced chicken. Serve with Bisquick cornbread for a really good weekend meal.

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