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    You are in: Home / Recipes / Creamy Broccoli Cauliflower Soup With Blue Cheese Recipe
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    Creamy Broccoli Cauliflower Soup With Blue Cheese

    Creamy Broccoli Cauliflower Soup With Blue Cheese. Photo by *Parsley*

    1/1 Photo of Creamy Broccoli Cauliflower Soup With Blue Cheese

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    *Parsley*'s Note:

    The blue cheese flavor is kind of subtle, but makes the soup tasty.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large soup pot over medium heat, melt butter; add shallots and sauté for 3 minutes.
    2. 2
      Add flour and whisk briskly to form a roux. Slowly stir in broth.
    3. 3
      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.
    4. 4
      Using an immersion blender/blender/food processor, puree to desired consistency.
    5. 5
      Return to pot over med-low heat and stir in cheeses and milk. Stir often until cheese is melted.
    6. 6
      Serve.

    Ratings & Reviews:

    • on October 14, 2009

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 14, 2007

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 07, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Creamy Broccoli Cauliflower Soup With Blue Cheese

    Serving Size: 1 (252 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 232.0
     
    Calories from Fat 117
    50%
    Total Fat 13.0 g
    20%
    Saturated Fat 8.0 g
    40%
    Cholesterol 33.3 mg
    11%
    Sodium 441.9 mg
    18%
    Total Carbohydrate 21.4 g
    7%
    Dietary Fiber 4.6 g
    18%
    Sugars 3.1 g
    12%
    Protein 10.0 g
    20%

    The following items or measurements are not included:

    vegetable broth

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