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Cauliflower Broccoli Cheese Soup

 Cauliflower Broccoli Cheese Soup
"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."
2 ServingsPrep/Total Time: 30 min.


  • 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)


  • 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.
  • 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.

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Cauliflower Broccoli Cheese Soup (continued)

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.