Creamy Broccoli Cauliflower Cheese Soup hits the spot on a cold day.
Who doesn’t like hot, creamy soup on a cold day? Especially if it is loaded with good broccoli and cauliflower so it is healthy too? Creamy Broccoli Cauliflower Cheese Soup is perfect to hold in your hands and sip from a mug. It is also vegetarian, gluten free and low carb!
If you would like a crock pot version with the same ingredients, you can find thathere.
I use my Hamilton Beach hand blender to very easily and quickly blend it into a creamy soup. With two attachments that come off of the main part, it is very simple to wash too.
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If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you. You can put in exactly what you used so it is the most accurate.
Gather your ingredients. You can use fresh or frozen (thaw it for faster cooking but you don't have to) broccoli and cauliflower. You could even use all broccoli. I love the pre-cut onions in the frozen section of the store for things like this.
Add the vegetables and chicken broth to your pot. Bring to a boil and simmer gently until the vegetables are soft; about 20 minutes. I like to puree it very smooth with my hand blender but if you do that, BE CAREFUL! It splatters easily. You can also mash it a little or a lot with a potato masher so it is chunky or smooth, whatever you like. The more you mash it, the creamier it will be.
Add the cheeses and cream and stir it until it melts. You can also use a whisk to smooth it in. When the cheese is melted, it is ready to serve.