Doesn’t Broccoli and Cauliflower soup sound delicious for a wintry day? Aunt Sandy’s version is full of vegetables and cheese. Yum!
When I was a child, my family spent each summer driving from California to Minnesota and back again. My parents were from Minnesota and so we spent a month or two visiting the grandparents and our many aunts and uncles and cousins each year.
Most of my relatives are fabulous cooks, so it was always an eating adventure. One summer my Aunt Sandy welcomed us to her South Dakota home with a big pot of this Broccoli Caulifower Soup. It was so warm and comforting. Yum!
With her permission, I’m sharing it with you, with slight adaptations.
Recipe: Aunt Sandy’s Broccoli Cauliflower Soup
Ingredients
- 4 cups chicken broth
- 2 cups chopped broccoli
- 2 cups chopped cauliflower
- 1 cup chopped celery
- 1 cup chopped carrots
- 1/2 cup chopped onion
- 4 cups milk
- 2/3 cup butter
- 2/3 cup flour
- 1 cup shredded cheddar cheese
- 4 ounces cream cheese, softened
- Salt and pepper to taste
Instructions
- In a large stockpot, combine the broth and vegetables. Bring to a boil, then reduce heat. Simmer until the vegetables are tender.
- Stir in the milk.
- In a small saucepan, melt the butter. Stir in the flour, whisking until smooth.
- Add this mixture to the stockpot, stirring until well combined. Stir in the cheeses and simmer until melted and well combined, stirring.
- If desired, blend the soup slightly with an immersion blender. Season to taste with salt and pepper.
Preparation time: 30 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 8
Ultimate Recipe Swap is a chance to share one of your favorite recipes, according to theme. Please hop around and visit the other participating bloggers and just say HI. Please stick to theme. This week is soups.
{ 16 comments… read them below or add one }
Yum!!! Thanks for sharing! I love putting broc and caul in my vegetable/beef soup (tomato base)
Love my veggies!
Soup is one of my favorite things to eat when it’s cold. I made a variation of the famous Italian sausage, kale and, potato soup for supper tonight and had a delicious cheddar and potato soup last week.
Thanks for sharing! I love creamy broccoli cheese soup, so I bet this will be good! I may have to wait till next week, though, ’cause I don’t have any cream cheese, cauliflower or celery and I’ve already spent this week’s grocery budget. :-/
I add broccoli and cauliflower to our potato soup, but I’ll bet we’d like this recipe, too!
MMM, I love soup, can’t wait to see what gets linked up!
We eat a lot of soup during the winter, so I’m always looking for new ideas.
thanks for the linky.
Thank you for hosting. I have already bookmarked a couple of these soups people have shared. What a great collection this week so far! I’ll have to check in again tomorrow to see what else others have shared.
This week I shared my loaded baked potato soup. I’m actually making it on Saturday.
Yum! I think you’ve solved my dinner dilemma tonight. But I might make it straight cauliflower soup because I don’t have any broccoli in my fridge today. Can’t wait!
I shared recipes for two of my favorite soups: baked potato and taco! Can’t go wrong with either one of them. Thanks for the linky!
I make this exact recipe all the time except mine doesn’t have cream cheese. Does that make it creamier or something?
I would guess so. I’ve never made it without. lol
Hi! I made this last night. Is it supposed to be really thin consistency? I am used to Broccoli Cheese soup that is thicker. Also, it was a little bland for me..do you add any seasonings? Thanks!
Mine is incredibly thick, so I am surprised that it was thin for you. Hmmm…. and yes, I forgot to add the season with salt and pepper part. My apologies on that!
I love cream soups and this one sounds SO tasty; can’t wait to try it! We live in South Dakota, too. With the way everyone knows everyone else out here I wouldn’t be surprised if we knew your aunt or knew someone who knows her! Thanks for sharing the recipe.
Yum! This looks so good, and sounds especially appetizing with snow softly falling outside my window right now.
I am eating dairy-free right now – I wonder if I could sub in almond milk and corn starch for the cream cheese to thicken it?
If I were making it dairy free, I would use oil for the butter, omit the cheeses and use more chicken broth instead of milk. The flour will thicken it just fine. Hope that helps!
I will try that – thanks!