Heading into this week similar to last: on a search for comfort!
I know you don’t come here for weather updates, so I won’t try to bore you there, but I will just say that after a weekend hitting 40°F, we’re back in the negatives.
SOUP. It’s Minnesotans only saving grace right about now – and if I’m being honest, I’m guessing everyone’s right about now. We survived January (YAY), but we still have a few more weeks, er, months, needing comfort to survive.
I know I’ve told you before, but I’m not actually a huge soup lover. I’ve also told you that I have to have some crusty bread – or carb-loaded sandwich – to accompany it.
Which is true and continues to be, but it also stands to show that if I’m posting a soup recipe, I’m ALL about it. Ironically, because Lentil Soup appeared not so long ago…
So I’ve absolutely been on a soup kick – ones that even someone who doesn’t eat soup as a meal hardly ever, loves.
Obviously it’s not hard to love a classic Broccoli Cheddar Soup – as I think we all came to love via Panera wayyyy back when. While this version doesn’t necessarily win any healthy awards, it does have a (maybe) unexpected ingredient.
You know, broccoli’s often-left-behind sister? We’re adding it in this soup for no other reason than BECAUSE WE CAN! And because I had some leftover cauliflower the first time I made this recipe, and I loved it!
You could absolutely make it without cauliflower – and just replace it with broccoli. But I do love the variety and I feel like I’m eating more vegetables by including both.
How To Make Broccoli Cauliflower Soup
Like any delectable soup, this starts with the comforting combination of butter and onion. Really, is there any better aroma while cooking? Aside from the addition of garlic, which comes next… what else?
- Carrot shreds! Yes, more veggies, for more nutrients! I love the added texture too of the thin shreds.
- Broccoli + Cauliflower – as discussed already 🙂
- Half and half… a little bit for creaminess. True, maybe it’s not the healthiest route to go, but this soup is definitely all about comfort, which the soul 100% needs sometimes!
- Vegetable stock – this is a vegetarian soup!
- Cheddar cheese… obviously. Hi, cheese, my love.
The key is to be sure the soup doesn’t boil, but sits at a simmer, so the half-and-half doesn’t separate. Then, remove from heat and stir in the cheddar cheese so it melts in smoothly.
Last step: warm up your baguette and start dipping it in this creamy, luscious, comforting soup. BAM!
What about the Instant Pot?
Yesssss, I know. We all want more Instant Pot recipes, right?
Final Instant Pot test – check!
If you’re making it in the IP, you’ll add the dairy components at the end, to be sure the half-and-half doesn’t curdle, but other than that change it’s smooth sailing!
You’ll set the IP to ZERO, yes, zero, none, nada, minutes. By the time it comes to pressure, the veggies are cooked through – without become mushy – I promise!
But – the Instant Pot update is coming to the recipe card SOON! More snow coming up just means one thing: more cozy recipe testing. 🙂Print
A creamy, comforting soup that’s packed with veggies and is easy to make in 30 minutes!
- 3 TBSP butter
- 1 small onion, diced (~1 1/2 c)
- 4 garlic cloves, finely chopped
- Salt, to taste
- 3 Tablespoons flour
- 2 1/2 cups vegetable stock
- 2 cups half-and-half
- Black pepper, to taste
- 1/8 tsp white pepper
- 2 cups chopped broccoli florets
- 2 cups chopped cauliflower florets
- 1 large carrot, shredded (I use the large holes)
- 8 oz. cheddar cheese, shredded* (~2 cups)
- In a dutch oven or stock pot, melt butter over medium heat and add diced onion. Sautee for a minute, and add garlic with a pinch of salt; continue sauteeing for 2 minutes.
- Whisk in flour, continuing to whisk for 1-2 minutes to cook the flour down. Whisk in vegetable stock, incorporating with the flour mixture. Add half-and-half, salt, and pepper (to taste), and white pepper. Add broccoli, cauliflower, and carrot. Simmer – do not boil – for 15-20 minutes until vegetables are just tender enough to be pierced with a fork.
- Remove from heat, and stir in shredded cheese in batches. Adjust salt and pepper as your taste desires, and serve!
- Using the sautee function of your Instant Pot, melt butter and add diced onion. Sautee for a minute, and add garlic with a pinch of salt. Whisk in flour, continuing to whisk for 1-2 minutes to cook the flour down. Add white and black pepper, and an additional pinch of salt. Whisk in 2 cups vegetable stock, incorporating with the flour mixture. Add broccoli, cauliflower, and carrot. Cover, making sure the lid is sealed, and set to high pressure for zero minutes. Once it’s come to pressure, carefully quick release the pressure.
- While the Instant Pot is working its magic, warm the half-and-half in a small saucepan. Once you’ve released the pressure after cooking, stir in half-and-half. Add shredded cheese in batches, stirring to melt in between each addition. Adjust salt level according to taste (since you were able to while cooking :)).
I always buy a block of cheese and shred it myself to eliminate the anti-caking agents that are often in pre-shredded cheese. This comes out to approximately 2 cups of shredded cheese.
Keywords: soup, comfort, winter, 30 minutes, vegetarian