Creamy Broccoli Cauliflower Soup
Cream of broccoli soup is a soothing way to boost your antioxidant intake. But most bowls come loaded with fat and calories as well. This slimmed-down version, lightly adapted from one on Erin Clarke’s wellplated.com website, skips the cream and goes easy on the butter and cheese, without forgoing any of the rich taste. Adding cauliflower to the puree lends a velvety texture much as potatoes do in other recipes, without the carbs. Carrots and onions further bolster the nutrients while deepening the flavor. This soup can also be made vegan by subbing almond milk and vegan butter for their dairy counterparts, and nutritional yeast plus a squeeze of lemon juice for the cheese. Serves 6 to 8. – Susan Puckett
Ingredients
· 2 tablespoons extra-virgin olive oil
· 2 tablespoons unsalted butter
· 1 medium yellow onion, chopped
· 2 large carrots, peeled and chopped
· 2 cloves garlic, minced
· Salt and freshly ground black pepper to taste
· ½ teaspoon dried thyme
· ¼ cup all-purpose or gluten-free flour
· 3 cups low-sodium chicken broth
· 1 ½ cups milk (any kind)
· 1 medium head broccoli, chopped into small pieces
· 1 medium head cauliflower, chopped into small pieces
· 1 teaspoon Dijon mustard
· 1 cup shredded sharp or extra-sharp cheddar cheese, plus extra for garnish
· ¼ cup finely grated Parmesan
Instructions
1. Heat the oil and butter in a large pot over medium-low heat until the butter is melted. Add the onion and cook until very brown and tender, 8 to 10 minutes, allowing enough time to slowly caramelize.
2. Increase the heat to medium, add the carrots, and cook for 3 minutes, stirring occasionally. Stir in the garlic, 1 teaspoon of the salt, a few grindings of pepper, and thyme.
3. Sprinkle the flour over the vegetables and stir to combine. Cook until the flour fully dissolves, about 2 minutes. Slowly stir in the broth. Add the milk, broccoli, and cauliflower and bring to a simmer. Partially cover the pot with a lid and allow it to simmer until the vegetables are tender, about 15 minutes, stirring occasionally.
4. Stir in the mustard. Puree the soup in the pot with an immersion blender until thick and creamy, but still with some texture. (Or puree the soup in batches in a stand blender, being careful not to fill the blender container more than halfway, to avoid splattering. Then return the soup to the pot.)
5. Add the cheddar and Parmesan cheese and stir until thoroughly melted and blended into the soup, 2 to 3 minutes. Taste the soup and add more salt and pepper if you like.
6. Ladle the soup into bowls and garnish with extra cheddar if desired.
Susan Puckett is an Atlanta-based food writer and cookbook author.
