Broccoli Cheddar Soup with Cauliflower Recipe

There’s something magical about a steaming bowl of Broccoli Cheddar Soup with Cauliflower. It’s the cozy embrace you need after a brisk fall walk, the warmth your family gathers around on a chilly winter evening, and a feast of flavors that brings both creativity and comfort to your table. This delightful twist on a classic soup incorporates cauliflower, adding an extra layer of creamy goodness that perfectly complements the sharpness of cheddar. It’s a dish that invites everyone to experience the joy of homemade cooking, where every spoonful is a testament to family bonding and the beauty of seasonal ingredients.

• 1 head of broccoli, chopped
• 1 head of cauliflower, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups milk
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons butter
• Salt and pepper, to taste
• Thyme sprigs for garnish
• Olive oil for roasting

1. Preheat your oven to 400°F (200°C). Toss cauliflower florets in olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20 minutes or until golden brown.
2. In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until translucent and fragrant.
3. Add the chopped broccoli and cook for another 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 15 minutes, or until the broccoli is tender.
5. Using an immersion blender, puree the soup until smooth (or transfer to a blender in batches if you don’t have an immersion blender).
6. Stir in the milk, then gradually add the shredded cheddar cheese, stirring continuously until melted and well combined.
7. Season with salt and pepper to taste.
8. Serve the soup hot, garnished with roasted cauliflower florets and a sprig of fresh thyme. Enjoy!

• You can use frozen broccoli and cauliflower if fresh produce is not available.
• For a richer flavor, substitute half of the milk with cream.
• Add a pinch of nutmeg for added warmth and depth of flavor.

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally.

This soup pairs wonderfully with a crusty loaf of sourdough bread or a side salad featuring seasonal greens. For a cozy beverage, consider serving with a steaming mug of herbal tea or hot apple cider.

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