Rich, creamy and slightly decadent, this cheesy broccoli cauliflower soup is nonetheless absolutely delicious and sure to impress your family and friends. If you like broccoli or cauliflower, then you’ll need no convincing here. But if not everyone shares your love of cruciferous vegetables, this is the soup to bring them on board. Serve this to those who say, “I don’t like broccoli,” or “Cauliflower is gross,” and get ready for a change of attitude!
You can use fresh or frozen broccoli and cauliflower with equally excellent results. Don’t worry about chopping the vegetables too fine if you plan to blend them later as this recipe suggests. The salmon seasoning might seem like an odd thing to include in a non-seafood soup, but it goes very well with cauliflower and rich, cheesy dishes. If you don’t have any on hand, feel free to substitute an equal amount of Old Bay, Cajun or creole seasoning. The lemon juice, added right at the end, helps temper the richness of the cheese and gives the finished dish a nice bit of brightness.
Cheesy Broccoli Cauliflower Soup
Prep time
Cook time
Total time
Author: eSoupRecipes.com
Recipe type: Soup
Cuisine: American
Serves: 16
Ingredients
- 2 cups broccoli, chopped roughly
- 2 cups cauliflower, chopped roughly
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon unsalted butter
- 6 cups chicken broth
- ½ teaspoon Chef Paul Prudhomme’s Salmon Magic Seasoning
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 2 cups half-and-half
- 10.75-ounce can condensed cream of chicken soup
- 10.75-ounce can condensed cream of celery soup
- 1 tablespoon Tabasco sauce
- 8 ounces sharp cheddar cheese, shredded
- 2 teaspoons lemon juice
Instructions
- In a large Dutch oven or stock pot melt the butter over medium heat
- Stir in the onions and cook 5 minutes
- Add the garlic, salmon seasoning, black pepper and cayenne pepper and cook 2 minutes
- Drop in the broccoli and cauliflower and give everything a good stir
- Pour in the broth, bring to a boil
- Reduce heat and simmer 5 to 10 minutes, until vegetables are tender
- With an immersion blender, puree some of the vegetables, breaking up the larger pieces (this creates a more interesting texture and makes the soup easier to eat)
- Pour in the half-and-half and cans of soup
- Stir well to fully incorporate
- Add the tabasco sauce and cheese
- Keep stirring until cheese has melted into the soup
- Pour in lemon juice and serve
Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.
