When the weather cools down, soup is what I crave. Broccoli cauliflower cheese soup is satisfying, so it’s a perfect comfort food meal.
Often soup recipes call for chicken stock for flavor, but it’s not necessary.
When you’re using fresh ingredients, a vegetarian soup without stock is delicious and flavorful.
Broccoli Cauliflower soup is great as part of a meal or can be the main course when served with bread or crackers.
Broccoli Cauliflower Cheese Soup Recipe
2 T Butter
1/4 cup Chopped Onions
3 cloves Garlic, chopped
2 cups Chopped Broccoli
2 cups Choppped Cauliflower
2 cups Water
2 cups Milk
1 1/2 cups Shredded Cheddar Jack Cheese
Salt and Pepper to taste
In a soup pan, saute the onion and garlic in butter.
Add broccoli, cauliflower and water.
Bring to a boil and then reduce heat to low and simmer for 7 to 10 minutes until vegetables are tender.
Using an immersion blender, blend until desired consistency. I like leaving little chunks, but you can make it creamier, if that’s what you prefer.
Add cheese and salt and pepper to taste.
Simmer for a few minutes. Then serve and enjoy.
To make this soup vegan, use olive oil instead of butter, almond or soy milk and leave out the cheese. It’s still tasty, just not cheesy.
Check out my other vegetarian recipes, so you can get more kitchen inspiration.