Creamy Broccoli Cauliflower Soup With Blue Cheese
photo by Autumneyes
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 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
directions
- 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.
- Serve.
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Reviews
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I have not made something like this before. The flavors are really very good. I used gorgonzola instead of bleu cheese, and added another 1/2 cup of sharp cheddar cheese. I was skeptical as I was cooking it, and also while first tasting it, but it is growing on me! Thanks for taking me out of my comfort zone.
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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.
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Tweaks
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I used 6 T of chunky blue cheese dressing, instead of the crumbled blue cheese and 1/2 c medium cheddar. I thought the recipe was really good. But thought it was even tastier, when I added some garlic powder and smoked paprika. I also removed about 4 cups of the soup and pureed it, then returned it to the remaining soup in the pot, so It had a little more texture.
RECIPE SUBMITTED BY
*Parsley*
United States