Broccoli-Cauliflower Soup
Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 2 medium carrots diced
- 4 cups chopped broccoli florets and stalk pieces
- 4 cups chopped cauliflower
- 1 medium russet potato diced
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 3/4 cup half-and-half
- 1 tablespoon lemon juice
- 1 cup shredded cheddar cheese plus extra (for garnish)
- Kosher salt to taste
- Freshly ground black pepper to taste
- Fresh parsley chopped (for garnish)
- Cooked and crumbled bacon for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until soft.
- Stir in the minced garlic and diced carrots. Cook for 1-2 minutes until the garlic is fragrant.
- Add the broccoli, cauliflower, and diced potato to the pot. Sprinkle flour over the vegetables and stir for about 2 minutes to coat evenly.
- Pour in vegetable broth and half-and-half. Bring the mixture to a boil, then lower the heat and let it simmer for 15-20 minutes until the vegetables are tender.
- Stir in lemon juice and shredded cheddar cheese until the cheese melts. Season with salt and pepper.
- Use an immersion blender to blend half of the soup, leaving some chunks intact. Adjust the seasonings. If the soup is too thick, add a splash more of broth or half-and-half as needed.
- Serve warm, garnished with parsley and extra shredded cheese. If desired, sprinkle on the crumbled bacon.
Nutrition
Calories: 252kcalCarbohydrates: 25gProtein: 10gFat: 14gSaturated Fat: 6gSodium: 825mgFiber: 4g
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