Tuesday, March 17, 2015

Cauliflower Broccoli Cheese Soup

I had some leftover cauliflower and broccoli in the fridge and looked up a recipe for a creamy soup.  I was so in luck....I just happened to have every ingredient on hand!  So this soup came together in a snap. 

I followed the recipe exactly, but found that the end result was very, very thick.  So I thinned it out a bit with a little extra milk.  It was perfect.  However, when I reheated leftovers in the microwave, it was too thin.  So I would suggest if you plan on having leftovers,  put that aside first and thin out what you want to use first.  Then if the reheated soup is still too thick, you can add a little extra milk at that point.

Regardless, thick, thin, or just right, it's a really good soup!


1 1/2 cup small cauliflowerets
1 1/2 cup small broccoli florets
1/2 cup chopped onion\
1/2 cut sliced or chopped carrots, or whole or halved baby carrots
1-2 Tbsp butter
3 cups milk, divided
1 tsp chicken bouillon granules
1/2 tsp salt, or to taste
black pepper to taste
1/4 cup AP flour
2/3 cup (about 4 oz) processed American cheese, like Velveeta

In a large saucepan, cook the cauliflower, broccoli, onion, and carrots in butter for 5 minutes or until vegetables are crisp-tender.  Stir in 2 1/2 cups milk, bouillon, S&P.  Bring to a boil.  Reduce heat; simmer, uncovered, for about 5 minutes or until vegetables are tender, stirring occasionally.

Combine the flour and remaining 1/2 cup 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.

Recipe Source:  www.tasteofhome.com/recipes/cauliflower-broccoli-cheese-soup

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