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broccoli cauliflower soup

Creamy Broccoli Cauliflower Soup

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 medium carrots, chopped
  • 3 celery stalks, chopped
  • 2 teaspoons minced garlic
  • 3 cups broccoli fresh or frozen, thawed
  • 3 cups cauliflower fresh or frozen, thawed
  • 3 cups chicken broth or vegetable broth
  • 4 cups skim milk
  • 5 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 cup (4 oz.) sharp cheddar cheese
  • 4 ounces cream cheese, softened
  • 1 tablespoon fresh parsley
  • salt and black pepper to taste

Instructions
 

  • In a large stockpot or dutch oven, heat olive oil over medium heat. Add onions, carrots, celery and garlic. Cook until vegetables are tender (about 5 minutes).
  • Add chicken broth and bring to a boil. Reduce heat to low and stir in milk.
  • Stir in in broccoli and cauliflower.
  • In a small saucepan, melt the butter. Slowly stir in the flour until it thickens.
  • Add butter/flour mixture to stockpot, stir well.
  • Add the cheddar cheese, cream cheese, parsley, black pepper and salt to the stockpot and stir until well combined.
  • If desired, use an immersion blender to blend the soup.
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