Sunday, February 21, 2016

Cauliflower Broccoli Cheese Soup

I just love this soup!  I had some leftover cauliflower and broccoli and boy! oh boy!  What a great place for it to land.

This is ultra easy and so creamy and cheesy.  You will lick the bowl clean.  This is a small recipe (just serves 2) so if you want leftovers, double it!  It won't go to waste.


3/4 cup small cauliflower florets
3/4 cup small broccoli florets
1/4 cup chopped onion
1/4 cup carrots, halved and thinly sliced
1-2 Tbsp butter
1 1/2 cups 2% milk, divided
1/2 tsp chicken bouillon granules
S&P to taste
2 Tbsp AP flour
1/3 cup cubed processed American cheese (Velveeta)

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 cup 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 1/4 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.

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