Ingredients:
• 2 cups broccoli florets, chopped
• 2 cups cauliflower florets, chopped
• 4 cups chicken or vegetable broth
• 1 cup heavy cream (or half-and-half for a lighter option)
• 2 cups shredded cheddar cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp all-purpose flour (for thickening)
• ½ tsp paprika
• ½ tsp dry mustard powder (optional, for depth of flavor)
• Salt and pepper, to taste
Instructions:
1. Sauté the aromatics:
In a large pot, melt butter over medium heat. Add chopped onion and garlic, cooking until softened and fragrant (about 3-4 minutes).
2. Make the roux:
Stir in the flour and cook for 1 minute, stirring continuously. This helps thicken the soup.
3. Add broth and vegetables:
Slowly whisk in the broth, ensuring no lumps form. Add the broccoli and cauliflower, then season with salt, pepper, paprika, and mustard powder. Bring to a gentle simmer and cook for 12-15 minutes, until the vegetables are tender.
4. Blend (optional):
For a creamier texture, use an immersion blender to puree part of the soup, leaving some chunks for texture.
5. Add cheese and cream:
Reduce heat to low and stir in the heavy cream. Gradually add the shredded cheese, stirring until melted and smooth.
6. Serve:
Ladle into bowls and garnish with extra shredded cheese or crumbled bacon for extra flavor. Enjoy warm!
This Broccoli Cauliflower Cheese Soup is hearty, rich, and perfect for a quick, delicious meal. Pair it with crusty bread for the ultimate comfort food experience! 🥦🧀