Broccoli Cauliflower and Cheese Soup combines both vegetables with bacon and white cheddar in this delicious savory soup.
Broccoli Cauliflower and Cheese Soup
By Sue Lau | Palatable Pastime
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Broccoli Cauliflower and Cheese Soup is my recipe of the day with the blogging group Soup Swappers. We post monthly on the third Saturday with recipes for soups following select themes. For this month, we are doing soups, stews and chowders that have tons of vegetables. Your mother would be proud!
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For my soup, I chose to use one of the broccoli cauliflower mixes from the market (sold in bags) along with some ham from extra lunchmeat, and a block of white cheddar cheese.
I think this goes perfectly for a soup and sandwich lunch, especially if you have some ham sandwiches. Or maybe a grilled ham and cheese. We are getting later into winter but the snow is going to be heavier than ever. So stay warm with delicious food!
Soup Swappers
- Palatable Pastime: Broccoli Cauliflower and Cheese Soup
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Chili & Herb Sweet Potato & Onion Soup
- Sneha’s Recipe: Doi Gobhi/Yogurt Cauliflower
- Magical Ingredients: Immune Boosting Detox Soup
- Karen’s Kitchen Stories: Mexican Vegetable Soup with Chipotles
- A Day in the Life on the Farm: Polish Vegetable Soup
Broccoli Cauliflower and Cheese Soup
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Broccoli Cauliflower and Cheese Soup
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Broccoli, Cauliflower and Cheese Soup
Ingredients
- 1 cup chopped onion
- 1 tablespoon chopped garlic
- 1 cup finely diced celery and leaves
- 2 tablespoons olive oil
- 4 slices bacon chopped
- 1 teaspoon dried thyme
- 1 pound fresh cauliflower florets
- 1 pound fresh broccoli florets
- 6 cups chicken broth
- 2 cups evaporated milk
- 2 tablespoons cornstarch in a slurry
- 14 ounces white cheddar cheese shredded
Instructions
- In a large soup pot, sauté the onion, garlic and celery (with leaves if using) in the olive oil and bacon until bacon renders its fat and vegetables soften.
- Add the thyme, cauliflower, broccoli, and chicken broth.
- Bring to a boil, then reduce heat, cover and simmer for 15 minutes.
- Stir cornstarch into evaporated milk until smooth then add to soup. Allow to return to a boil for a minute to thicken.
- Remove from heat and add cheese, stirring constantly to allow it to melt.
Notes
Nutrition
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Great sounding soup. I often use evaporated milk to help cut down on the fat and calories and I’m glad you shared a soup doing the same. Keep warm.
I was looking at this soup picture and trying to determine what the flecks of red were…and after reading the recipe was still confused! BACON!!! Yes, bacon…what a great addtion!!!
This soup sounds yum and for sure is a comforting one!