Chunky Cheesy Broccoli Cauliflower Soup is rich, creamy, and chock full of fresh veggies. It’s the perfect meal on a cold winter’s night!
Mind if I get all up in this Chunky Cheesy Broccoli Cauliflower Soup’s face? I just can’t get over how good it is. It is so comforting on a cold night that I like to have it right here with me like a warm, fluffy blanket. Though not to use in quite the same way. Even I have limits, people.
Don’t you love Broccoli Cheese soup? Years ago I had a serious jonesing for some, so my mom whipped up a pot. To this day, I remember how chunky and delicious it was. And I was like 13, so let’s just say that was more than a decade ago and leave it at that. The creamy soup was packed with broccoli, carrots, onion, and rich cheddar cheese. Unfortunately, my mom didn’t use a recipe and made it up as she went along. So I haven’t been able to make it for myself. But I’m stubborn and absolutely will not let a little fact like that set me back.
Being that it’s a winter wonderland here in Utah, I’ve had a hankering for some good ol’ Broccoli Cheese soup. I thought about how broccoli and cauliflower are a match made in heaven and decided to combine both in a creamy and dreamy soup. I also used half cheddar and half pepper jack because I wanted a little bit of a kick. My friends, it’s DELISH. If you can’t decide between cauliflower soup and broccoli cheese soup, rejoice! Because this perfection in a pot gives you the best of both worlds. It’s great for leftovers and only 180 calories per serving!
- 1 medium broccoli crown, cut into bite-sized florets (or 1 1-lb bag steamable broccoli)*
- 1 medium head cauliflower, cut into bite-sized florets
- 3 celery ribs, trimmed and sliced
- 1 cup baby carrots, sliced
- ½ medium onion, chopped
- 2-1/2 cups water
- 2 tsp chicken bouillon granules (or 2 cubes chicken bouillon)
- 3 Tbsp butter
- 3 Tbsp flour
- 2 tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- 2 cups milk (I used 2%)
- ½ cup shredded cheddar cheese
- ½ cup shredded pepper jack cheese
- ½ tsp hot sauce (optional)
- In a large stock pot, combine the broccoli (if using fresh), cauliflower, celery, carrot, onion, water, and bouillon granules. Bring to a boil. Reduce heat; cover and simmer for 13 minutes or until vegetables are tender (do not drain).
- In a large saucepan, melt butter. Stir in the flour, garlic powder, salt, and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture.
