Cheesy Broccoli Cauliflower Soup
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16
  • 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
  1. In a large Dutch oven or stock pot melt the butter over medium heat
  2. Stir in the onions and cook 5 minutes
  3. Add the garlic, salmon seasoning, black pepper and cayenne pepper and cook 2 minutes
  4. Drop in the broccoli and cauliflower and give everything a good stir
  5. Pour in the broth, bring to a boil
  6. Reduce heat and simmer 5 to 10 minutes, until vegetables are tender
  7. 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)
  8. Pour in the half-and-half and cans of soup
  9. Stir well to fully incorporate
  10. Add the tabasco sauce and cheese
  11. Keep stirring until cheese has melted into the soup
  12. Pour in lemon juice and serve
Recipe by eSoupRecipes at