Description
A rich and creamy soup made with broccoli and cauliflower, perfect for a comforting meal.
Ingredients
Scale
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add broccoli and cauliflower florets to the pot, stirring for a few minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are tender.
- Using an immersion blender, blend the soup until smooth.
- Stir in the heavy cream and shredded cheddar cheese until melted and well combined.
- Season with salt and pepper to taste. Serve hot.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Feel free to add other vegetables like carrots or potatoes for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg
Keywords: Creamy Broccoli Cauliflower Cheese Soup, Comfort Food, Soup Recipe