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.
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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!
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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
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Directions:
- 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.
- Add the seasonings and broth. Simmer, partially covered, for 30 minutes.
- 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.
- Add the cream and/or Cheddar, if using, and warm for 2 minutes.
- Re-season with salt and/or pepper to taste.
- To serve, ladle soup into bowls.
Yields 6 servings.
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