Cauliflower Broccoli Cheese Soup Recipe

4.5 5 8
Cauliflower Broccoli Cheese Soup Recipe
Cauliflower Broccoli Cheese Soup Recipe photo by Taste of Home
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Cauliflower Broccoli Cheese Soup Recipe

Read Reviews
4.5 5 8
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."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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)

Directions

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.
Originally published as Broccoli-Cauliflower Cheese Soup in Cooking for 2 Winter 2005, p29

Nutritional Facts

1 cup: 208 calories, 6g fat (4g saturated fat), 23mg cholesterol, 956mg sodium, 26g carbohydrate (0 sugars, 1g fiber), 14g protein.

  • 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)
  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

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Reviews forCauliflower Broccoli Cheese Soup

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gunslinger User ID: 544392 216183
Reviewed Dec. 28, 2014

"Very good and creamy! I topped mine with some shredded cheddar cheese. It would also be good with some diced ham or mushrooms. I like the fact that it makes a small amount but could be easily doubled."

MY REVIEW
OneWiseLady User ID: 7924484 65661
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
lindaworthington User ID: 2751277 206751
Reviewed Feb. 15, 2011

"Very easy to make"

MY REVIEW
annony11 User ID: 4756996 57314
Reviewed Jan. 19, 2010

"Works well with frozen spinach in place of Broccoli"

MY REVIEW
Sage Honey User ID: 3454562 128953
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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