Description
A rich and creamy soup made with broccoli and cauliflower, perfect for a comforting meal.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 4 cups cauliflower florets
- 4 cups vegetable or chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the broccoli and cauliflower florets to the pot, followed by the vegetable or chicken broth. Season with salt, black pepper, and paprika. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
- Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
- Return the pureed soup to the pot over low heat. Stir in the heavy cream, shredded cheddar cheese, and grated Parmesan cheese until melted and well combined. Adjust seasoning if necessary.
- Serve the soup hot, garnished with chopped fresh parsley.
Notes
- For a lighter version, substitute half-and-half for the heavy cream and use low-fat cheese.
- Add cooked bacon or ham for extra flavor and protein, or toss in some cooked quinoa for added texture and nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg