Prep 10 mins
Cook 20 mins
The blue cheese flavor is kind of subtle, but makes the soup tasty.
Make and share this Creamy Broccoli Cauliflower Soup With Blue Cheese recipe from Food.com.
- 4 tablespoons butter
- 1 large shallot, chopped
- 1⁄4 cup flour
- 5 1⁄2 cups vegetable broth or 5 1⁄2 cups chicken broth
- 1 large potato, peeled and diced small
- 1 bunch broccoli, stems removed and broken into flowerets
- 1 head cauliflower, broken into flowerets
- 1⁄8-1⁄4 teaspoon red pepper flakes
- 1⁄4 teaspoon white pepper
- 1⁄8 teaspoon paprika
- 1⁄8 teaspoon salt (or more)
- 6 ounces crumbled blue cheese
- 1⁄2 cup shredded mild cheddar cheese (or American) (optional)
- 1⁄2 cup milk or 1⁄2 cup half-and-half
- In a large soup pot over medium heat, melt butter; add shallots and sauté for 3 minutes.
- Add flour and whisk briskly to form a roux. Slowly stir in broth.
- Add potatoes, broccoli, cauliflower and spices. Bring to a boil; reduce heat and simmer for about 15 minutes or until all veggies are very tender.
- Using an immersion blender/blender/food processor, puree to desired consistency.
- Return to pot over med-low heat and stir in cheeses and milk. Stir often until cheese is melted.
Really easy to make with a great taste; added a pound of spicy italian sausage (couldn't just have vegetables!) and cut down on the butter. Delicious.
This is a awesome recipe, we,ve made it twice now. The first time we stuck to the recipe and it was devine, the second time we altered it a little; added some extra cheese and some carrots and it was still the best soup I've ever tasted.
Made this for dinner last night, and I thought it was delicious. I'm the only one in the house who eats cauliflower, so I guess mine is the only opinion that counts. ;-) I made changes based on what I had, as shopping day is today, rather than yesterday. I used dried onion added to the roux, rather than shallots. I also left out the potato and the milk to cut back on carbs, and I really think this soup was great without the added milk. My soup was quite a bit greener than the photo, almost the color of split pea, so I thought I might have messed it up, but it tastes great, and that's what counts. I didn't have American, so I broke up a couple of Baby Bel cheddar mini's along with the Gorgonzola. Buzzed it almost smooth with the immersion blender before adding cheese and it was great. Had a creamy texture even without the cream. Thanks for sharing. This makes a ton, by the way, so I think I'd call it more than 8 servings. I had two bowls for dinner, and barely made a dent.