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Before you jump to Broccoli and Cauliflower Cheddar Soup recipe, you may want to read this short interesting healthy tips about Here Are Several Basic Explanations Why Eating Apples Is Good.
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I hope I have revealed some information that revealed why apples are so good for you. One thing you should recognize is that we only discussed some of the benefits of eating apples. It is possible to locate many more benefits with regard to your health in relation to apples. I hope that the the very next time you go to the food store you end up getting plenty of apples. It can really help your health and wellbeing for short term and for the long haul.
We hope you got insight from reading it, now let’s go back to broccoli and cauliflower cheddar soup recipe. To cook broccoli and cauliflower cheddar soup you only need 11 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Broccoli and Cauliflower Cheddar Soup:
- Take 5 tbsp unsalted butter
- Use 1 medium onion
- Prepare 2 cloves garlic
- You need 4 cups broccoli
- Provide 1 cup cauliflower
- Get 2 stalks celery
- You need 1 large carrot
- Get 3 cups chicken or vegetable broth
- Use 2 cups half and half
- Take 1/4 cup all-purpose flour
- You need 2 cups shredded cheddar cheese
Instructions to make Broccoli and Cauliflower Cheddar Soup:
- Dice the onion, mince the garlic, and chop up the rest of the vegetables. Carrots and celery should be chopped into smaller chunks, while broccoli and cauliflower can be in medium to large chunks.
- Prepare a pot to steam the broccoli, cauliflower, celery, and carrot. Fill the pot with 1-2 inches of water and bring to a boil. Then place vegetables in steamer for about 7 minutes until soft.
- Melt butter in a pot at medium heat. Add onion and garlic, cook until tender (5-7 minutes).
- Turn down heat slightly (to medium-low) and gradually whisk flour into the pot with the onion and garlic. Cook for about 3-4 minutes, until the mixture becomes slightly golden.
- Gradually add half and half and chicken broth, stirring all the while. Add some salt and pepper to taste at this point. Bring to a simmer and cook uncovered until it thickens (about 20 minutes).
- Add the steamed vegetables and cook (still at medium-low heat) for another 10-15 minutes.
- If you want to purée the soup, let it COOL DOWN to near room temp, then put in a blender on purée mode. You may have to work in batches. If soup is still steaming a little, REMOVE the middle piece in the top of the blender cover so the steam can escape. Have a clean dish towel or paper towel to hover over the opening to minimize any mess. Combine puréed batches back into pot and warm it back up to then continue with step 8.
- Add cheese to the soup (handful at a time) and stir until melted.
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