There’s nothing quite like a bowl of hearty soup to warm you up on a chilly day. And let me tell you, this Broccoli-Cauliflower Soup hits the spot every time! The combination of broccoli and cauliflower provides a nutritional punch, while the sharp cheddar cheese gives it a rich, creamy texture that’s simply irresistible. This recipe has its roots in traditional home cooking, and it’s a staple in my kitchen during the colder months. It’s one of those dishes that not only tastes great but also makes you feel good from the inside out. I love it because it’s easy to make, uses simple ingredients, and is incredibly comforting. Plus, it’s a great way to sneak in some extra veggies if you have picky eaters at home! So, if you’re looking for a new recipe to try, I highly recommend this Broccoli-Cauliflower Soup. It’s a crowd-pleaser and is sure to become a favorite in your home too. Grab your spoon and let’s get cooking!
Ingredients
- 1 lb. broccoli
- 1 lb. cauliflower
- chicken broth, water or bouillon
- 1/2 c. butter
- 1 small onion, diced
- 1/2 c. flour
- 1 qt. milk
- 1 c. grated sharp Cheddar cheese
- black pepper
Soup Preparation
- Cut vegetables into small pieces, discarding any of the stem too tough to poke with a fingernail. Barely cover with broth and slowly cook until tender. In another pan, saut onion in butter or margarine on medium heat.
- Add flour to make a roux; slowly add flour, stirring constantly to thicken and prevent lumping. Slowly add milk while stirring constantly. Lower heat and cook 45 minutes; continue stirring occasionally. Serve with grated cheese and pepper.
Calorie: 350
Total cooking time: 1 hour
Difficulty level: Easy
The Great Broccoli-Cauliflower Soup Saga
Once upon a time, I decided to tackle the ever-so-daunting culinary task of making homemade broccoli-cauliflower soup. Yes, dear readers, I, too, am a mere mortal who occasionally cringes at the sight of a head of broccoli and a bulbous cauliflower boldly sitting on my kitchen counter.
The Veggie Showdown: Broccoli vs. Cauliflower
As I began my soup journey, I had to first address the elephant in the room. Or should I say, the broccoli and cauliflower on my chopping board. Now, these aren’t the most glamorous of vegetables, and frankly, they remind me of tiny little trees. But remember, folks, even tiny trees can pack a punch of flavor.
Armed with my trusty knife, I hacked into 1 lb. each of broccoli and cauliflower, discarding any part of the stem that put up more of a fight than my fingernail could handle. You could say it was a bit like a vegetable-themed game of “Survivor”.
Broth Bath and Butter Onions
Next, I barely covered my veggie warriors with some chicken broth. I let them simmer slowly, transforming from “tiny trees” to “soup stars”. In another pan, I channeled my inner Julia Child and sautéed a small diced onion in a half-cup of butter. Yes, butter, the unsung hero of the culinary world. It’s a tough job, but somebody’s got to do it.
The Roux Rumble
Here’s where things got tricky. I was tasked with making a roux. For those unfamiliar, a roux is a mixture of flour and fat cooked together to thicken sauces. It’s like making a pudding, but savory, and no, it doesn’t come from a box.
I slowly added 1/2 c. flour to my buttery onions, stirring constantly to prevent any lumps from forming. I felt like a wizard, casting a spell over my pot. “Lumpus Disappearus!” I shouted. The dog was not amused.
The Milk March
Then came the time to add the milk. Not just a splash, not just a cup, but a whole quart of milk. Added slowly while stirring constantly, this step turned my soup from a thick, oniony mess into a creamy dream.
In the spirit of full disclosure, I must confess, I got a bit of a workout here. 45 minutes of stirring on low heat is no joke. I even considered swapping my gym membership for a soup-stirring regiment.
Cheese and Pepper Party
As the final step in my soup saga, I served my creation with 1 c. of grated sharp Cheddar cheese and a sprinkle of black pepper. Because let’s be honest, everything is better with cheese. And pepper, well, it’s the black tie to the cheese’s evening gown.
The Aftermath
And there you have it, the tale of my broccoli-caulkiflower soup. It’s a story of bravery, patience, and the power of vegetables. So next time you see that head of broccoli or cauliflower in your fridge, remember, they too can be soup stars!
