Food & Wine Chickie Insider

Broccoli and cauliflower are two vegetables my husband doesn’t like so while he was away recently, I took the opportunity to make a batch of this soup that I portioned for lunches during the week.

This Broccoli and Cauliflower Soup is great with the Cheddar or without and only features a touch of cream for a bit of extra richness. Cream could also be kept out if the extra calories or the dairy concern you.

Do you want a vegetarian soup? Simply use vegetable broth!

Ingredients:

• 2 Tbsp. olive oil
• 1 medium Spanish onion, chopped
• 3 carrots, chopped or 1 cup shredded
• 1 medium broccoli head, chopped into bite-size pieces
• 1 medium cauliflower head, chopped into bite-size pieces
• 1 tsp. each salt & pepper
• ½ tsp. each thyme, garlic powder and onion powder
• 32 ounces chicken or vegetable broth
• ½ cup heavy cream, optional
• 1 cup shredded sharp Cheddar

Directions:

1. In a large saucepan over medium-high heat, warm the oil then sauté the onion and carrots for 3 minutes, stirring occasionally. Add the broccoli and cauliflower and cook, partially covered, an additional 5 minutes, stirring occasionally.
2. Add the seasonings and broth. Simmer, partially covered, for 30 minutes.
3. Purée in a blender or with an immersion blender until completely smooth, about 2 minutes. Return the puréed soup to a clean saucepan and gently heat for 2 minutes.
4. Add the cream and/or Cheddar, if using, and warm for 2 minutes.
5. Re-season with salt and/or pepper to taste.
6. To serve, ladle soup into bowls.

Yields 6 servings.