Cozy up with this hearty Broccoli Cauliflower Cheese Soup! It's a comforting vegetarian soup that's easy to make on either the stovetop or in your Instant Pot. Even better, it's ready in just 30 minutes for a dinner the whole family will love!
In a dutch oven or stockpot, melt butter over medium heat and add diced onion. Sautee for a minute, then add garlic with a pinch of salt; continue sauteing 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. Then 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.
3 Tablespoon all-purpose flour, 2 1/2 cups vegetable stock, 2 cups half-and-half, Black pepper, 1/8 tsp white pepper, 2 cups broccoli florets, 2 cups cauliflower florets, 1 large carrot
Remove from heat, and stir in shredded cheese in batches. Adjust salt and pepper as your taste desires, and serve!
8 oz. cheddar cheese
Instant Pot Directions:
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.
Put the lid on the Instant Pot, making it is sealed. 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 on the stove. 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 weren't able to while cooking).
Notes
To save on packaging and price, buy carrots whole and shred them yourself. For this recipe, I use the large holes on my box grater.
Ihighly recommend shredding your own cheese! This eliminates having the anti-caking agents that are often in pre-shredded cheese and that can make your cheese gritty and separate during melting.
Storage: store in an airtight container in the fridge for up to 3-4 days.
Reheating: heat in the microwave or in a small saucepan on the stove.
*Look for cheese specifically labeled vegetarian, if needed.