Cauliflower Broccoli Cheese Soup
Cauliflower Broccoli Cheese Soup is so packed with veggies wrapped in a thick, creamy cheese base, it almost needs to be called a chowder!
Equipment
- cutting board
- chef's knife
- measuring cups
- measuring spoons
- cheese grater
- large stock pot or dutch oven
- large saucepan
- whisk
- bowls
Ingredients
Vegetables
- 2 cups diced sweet onion
- 2 cups sliced carrots (about 40 baby carrots = 8 ounces)
- 1 lb broccoli (large bunch)
- 1 lb cauliflower (small head)
- 3 Tablespoons butter
- 3 Tablespoons olive oil
- 1 1/2 teaspoons sea salt
- 1 Tablespoon fresh thyme (leaves removed from stem) or 1 teaspoon dried
Broth (Sauce)
- 2 Tablespoons butter
- 2 Tablespoons flour
- 2 cups heavy whipping cream
- 1 1/4 cup chicken broth (I make this with water and a bouillon paste)
- 8 ounces Gouda, grated or chopped (if using slices)
- 8 ounces Sharp Cheddar cheese, grated (4 cups)
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon nutmeg
Instructions
Prep Work
- Onions. Peel and dice the onions. I think this is done best by cutting the onion in half, then cut off the top and root end. Lastly, peel the paper skin and discard.2 cups diced sweet onion
- Carrots. Slice the carrots into 1/2" slices. If you are using larger carrots, peel, and slice into sticks 1/2" thick, then slice into 1/2" cubes.2 cups sliced carrots (about 40 baby carrots = 8 ounces)
- Broccoli. Cut the top of the broccoli from the stem. I recommend rinsing the inside of the broccoli head well after it's been removed so that you can get the inside as well. Broccoli is like small trees and things like to hide in trees.Rough chop the broccoli branches and leaves into smaller bite size pieces - but not so much that you have nothing but little buds on your cutting board.You can also use the stem! To so this cut off the end and the top that was attached to the 'branches and leaves' so that you get a log. Then, hold the stem up vertically and carefully slice off the tough outer layer to leave the lighter, almost white center. Slice this into 1/2" rounds.1 lb broccoli (large bunch)
- Cauliflower. To prepare the cauliflower, rinse the head. Slice it in half and cut out the core. Break apart the head and then rough chop.1 lb cauliflower (small head)
- Cheese. Using a large grater, grate both cheeses (or cut into smaller pieces) and set aside.8 ounces Gouda, grated or chopped (if using slices), 8 ounces Sharp Cheddar cheese, grated (4 cups)
Veggies
- Butter and Oil. In a Dutch oven or large stock pot, add the olive oil and butter. Melt the butter over medium low heat.3 Tablespoons butter, 3 Tablespoons olive oil
- Veggies. Add all the veggies, salt, and thyme. Increase the temp to medium.If using fresh be sure to separate the leaves from the tough stems. To do this, grab the top of the stem with one hand, and with the other gently pinch at the top, then pull the stem through your finger and thumb. The leaves should pop right off as you drag it between your fingers). If you can't easily remove the leaves, and the stem is tender, you may leave the stems in, but rough chop them.1 1/2 teaspoons sea salt, 1 Tablespoon fresh thyme (leaves removed from stem) or 1 teaspoon dried
- Cook. Cook the veggies for 20-25 minutes. Stir occasionally. The broccoli will become bright green, the onions and cauliflower stems will start to become more translucent, and the carrots will soften.
- While the veggies are cooking... make your sauce-broth.
Cheese Broth
- Prep. Have all of your ingredients lined up and ready to go, including the chicken broth. If you make yours from a bouillon or bouillon paste, now is the time to mix it up.
- Butter. In a large saucepan, over low heat (don't let this get away from you) melt the butter in a small saucepan. Stir to prevent burning or browning.2 Tablespoons butter
- Flour. As soon as the butter is melted, whisk in the flour to make a roux. Continue to whisk over low heat for about 1 minute to cook the flour. This mix will get frothy and should remain a pretty yellow color. If the mix turns brown, abort and start over. It's better to do this now, then to end up with a burnt flour taste in your sauce.2 Tablespoons flour
- Cream. While continuing to whisk the roux, slowly pour in the heavy whipping cream. Over medium low heat, mix until well combined. Increase the heat to medium low until the roux is slightly thickened and bubbly. This will make a smooth, white sauce that will be runny but coat the back of a spoon.2 cups heavy whipping cream
- Broth. Next, gradually whisk in the chicken broth. We want to turn this base for mac n' cheese into a thinner version for spoon slurping soupy goodness.1 1/4 cup chicken broth (I make this with water and a bouillon paste)
- Cheese. Add the cheeses; reduce the heat back to low and stir until the cheese is completely melted and the sauce is smooth and creamy. This will take several minutes, keep stirring.
- Season. Add in ground black pepper and nutmeg (optional).1/4 teaspoon fresh ground black pepper, 1/2 teaspoon nutmeg
Assembly
- Mix. By now the veggies should be nice and tender, flavorful, and little brown bits have developed on the bottom of the pan. The soup broth should be creamy and smooth. It's time to bring these two parties together.
- Combine. Gradually add the cheese broth / base to the vegetable medley. With a large spoon, gently fold the broth and veggies together.
- Enjoy! Serve immediately!