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Broccoli Cauliflower Soup

Broccoli and Cauliflower Soup

Broccoli and cauliflower soup is a creamy and nutritious blend of broccoli and cauliflower. This soup is velvety smooth and comforting. Kids love it too!
5 from 2 votes
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Ingredients
  

  • 2 tbsp Olive Oil or Butter
  • 2 cups Frozen Broccoli Florets  Fresh can also be used
  • 2 cups Frozen Cauliflower Florets Fresh can also be used
  • 8 oz Sliced Carrots
  • 1/2 Onion sliced
  • 1 Shallot or 2-3 Garlic Cloves
  • 1 cup Milk see notes below
  • 3.5 cups Chicken Broth
  • 12 oz Shredded Cheddar Cheese
  • salt and black pepper to taste I used about 1/2 tsp of salt and it was perfect for me since I also added bacon on top

Optional Toppings

  • green onions
  • bacon bits

Instructions
 

Stove Top Instructions

  • Add 1 tbsp of oil to a large pot.
  • Add Carrots, Onions, and Shallot and saute until the onions and shallots are translucent and starting to get some color on them.
  • Add the broccoli and cauliflower florets, chicken broth, and milk to the pot and then bring it to a boil. Cover it and let is simmer for 35 minutes or until the florets are soft.
  • Use an immersion blender and blend the contents of the pot until super creamy. Alternately, you can add it to a vitamix. If you prefer your soup to be chunky, then you can remove some florets before your blend the soup and then add them back afterwards.
  • Slowly add the cheese to the pot and stir continuously. Keep a small amount of cheese to the top each bowl of soup.
  • Optional: add a little bit more milk and stir. Add the reserved florets back in the pot, and serve immediately.

Instant Pot Instructions

  • Hit Saute on your Instant Pot, add 1 tbsp of oil, and let the pot heat up. Add Carrots, Onions, and Shallot and saute until the onions and shallots are translucent and starting to get some color on them.
  • Add Broccoli and Cauliflower Florets, Chicken Broth, and Milk to the instant pot and then bring to a boil.
  • Turn off your Instant Pot, put the lid on and make sure the vent is in the "sealed" position. Then, cook the soup on High Pressure for 5 minutes
  • Once the timer goes off, let the soup naturally release for 5 minutes
  • Use an immersion blender and blend the contents of the pot until super creamy. Alternately, you can add it to a vitamix. If you prefer your soup to be chunky, then you can remove some florets before you blend the soup and then add them back afterwards.
  • Slowly add the cheese to the instant pot and stir continuously. Keep a small amount of cheese to the top each bowl of soup. Optional: add a little bit more milk and stir.
  • Add the reserved florets back in the instant pot, and serve immediately.

Notes

I have made this recipe with cream and I have made it with milk. Both of the recipes taste good, but the one with cream tastes better. That being said, if I were making this for my weekly meal prep, I am not looking for "decadent". I am looking for "moderately healthy", and so it does not make sense for me to make the recipe with cream or half and half. I think it tastes great with milk, and knowing that is is lighter is more meaningful for me for meal prep. On the other hand, if I were making this for guests, a dinner party, or pot luck, I would absolutely make this with cream! 
In place of regular milk, you can use almond milk or 1/2 cup of coconut milk with a 1/2 cup of extra broth.