Chunky Cheesy Broccoli Cauliflower Soup
Try this Chunky Cheesy Broccoli Cauliflower Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1/2 tsp salt
- 2 tsp garlic powder
- 1/2 cup shredded cheddar cheese
- 2 cups milk (i used 2%)
- 2-1/2 cups water
- 1/4 tsp pepper
- 1/2 medium onion chopped
- 3 tbsp butter
- 1 cup baby carrots sliced
- 3 tbsp flour
- 1/2 cup shredded pepper jack cheese
- 1/2 tsp hot sauce (optional)
- 1 medium broccoli crown cut into bite-sized florets (or 1 1-lb bag steamable broccoli)*
- 1 medium head cauliflower cut into bite-sized florets
- 3 celery ribs trimmed and sliced
- 2 tsp chicken bouillon granules (or 2 cubes chicken boui
- Carbohydrate 9.83847446778323 g
- Cholesterol 27.4436718799054 mg
- Fat 9.65474672460699 g
- Fiber 2.52538193643066 g
- Protein 5.83035930891362 g
- Saturated Fat 6.06312604171687 g
- Serving Size 1 1 serving (121g)
- Sodium 164.725490558014 mg
- Sugar 7.31309253135257 g
- Trans Fat 0.603666772885956 g
- Calories 144 calories
In a large stock pot, combine the broccoli (if using fresh), cauliflower, celery, carrot, onion, water, and bouillon granules. Bring to a boil. Reduce heat; cover and simmer for 13 minutes or until vegetables are tender (do not drain).In a large saucepan, melt butter. Stir in the flour, garlic powder, salt, and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture.
