Sunday, May 22, 2016

Creamy Broccoli Cauliflower Soup with Blue Cheese

I don't know how I ran across this recipe but I'm so glad I did!  I've said before that I'm really bad about thinking outside of the box.  Never in a million years would I have come up with the idea of adding blue cheese to this garden soup.

I started to follow the recipe found at, but changed a few things.  The main change was to omit the half-and-half.  Don't get me wrong, it would still be fabulous, but leave it out and you have an extra-healthy, low-fat, high-fiber soup.  It was so tasty that I just left the H&H out.  Also, the original recipe calls to blend the soup once the vegetables are tender.  I like it chunky, so I left out the step.  In both instances, your choice.  But taste it to the last direction I've posted and then  you decide if you want to add the dairy.


2 Tbsp butter
1 shallot, chopped
2 Tbsp flour
2 1/2 cup vegetable or chicken stock
1 medium russet potato, peeled and diced medium
1/2 bunch broccoli, stems removed and broken into florets
1/2 head cauliflower, broken into florets
about 6 baby carrots or one medium carrot, sliced or chopped
1/8 tsp crushed red pepper, or to taste
1/8 tsp white pepper
1/8 tsp smoked paprika
salt to taste
4 oz crumbled blue cheese
1/4 shredded Cheddar cheese
1/4 cup half-and-half, optional

In a large soup pot over medium heat, melt butter; add shallot and saute for 3 minutes.  Add flour and whisk briefly to form a roux.  Slowly whisk in broth.

Add potatoes, broccoli, cauliflower, carrots, and spices.  Bring to a boil; reduce heat and simmer for about 15 minutes or until all veggies are tender.

Optional: Using an immersion blender/blender/food processor; puree to desired consistency.

Return to pot over medium-low heat and stir in cheese (and half-and-half, if using).  Stir until cheese is melted.  Serve.

Recipe Adapted from:

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