Broccoli Cauliflower Cheese Soup Recipes

Steps:

• In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter until vegetables are crisp-tender, about 5 minutes. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes, stirring occasionally., Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add cheese and stir until melted. Serve immediately.

Steps:

• In a large saucepan, combine the broccoli, cauliflower, celery, onion, and water (or veggie) stock.
• Bring to a boil then reduce heat and cover to simmer for 10-12 minutes or until vegetables are tender.
• While vegetables are simmering, in a small saucepan, melt butter.
• Stir the flour into the butter until smooth.
• Gradually stir in milk to the flour mixture and bring this to a boil then cook and stir for 2 minutes or until thickened.
• Reduce heat to the milk mixture and add the cheese then cook and stir until cheese is melted.
• Drain vegetables and place back into their saucepan.
• Add cheese sauce to the vegetables and heat through.

Steps:

• Pre cook medium head of cauliflower and medium bunch of broccoli (Cook in cold water to boiling point. Turn down to simmer and cook for 10 minutes. Chop into bite-size pieces).
• Prepare a white sauce made from milk and flour in large pot (can use low fat milk).
• Stir in cheese and spices.
• Add vegetables and stir.
• Simmer until vegetables are tender.

Steps:

• Melt butter in saucepan over medium heat. Add onion and cooked until softened,about 5 minutes.
• Add potatoes and broth and bring to a boil. Cook for about 10 minutes.
• Add broccoli and cauliflower. Cook for about 7-8 minutes or until veggies are tender.
• Puree soup with an immersion blender.
• Stir in cheese until melted. Add cream and salt and pepper to taste.

Steps:

• Roughly chop the onion, garlic, broccoli and cauliflower. Firstly add the onion, garlic and cooking oil to a large cooking pot (for a healthier option try sunflower fry spray).
• Once the onion and garlic has softened (this will only take a couple of minutes) add the chopped broccoli and cauliflower. Then add the stock, this should cover approx. half the ingredients. For more broth type soup add approx. another 100-200ml of water
• Add a pinch of salt and pepper and then bring the stock to a simmer and cover with lid. Once the ingredients have become soft (after approx. 20 mins) pour the ingredients into a blender or use a hand blender.
• Tip - For a creamer soup add cream or a couple of potatoes (bear in mind, potatoes will take longer to cook, so consider part boiling them before adding into the soup pot). This soup can also be frozen.

Steps:

• Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower and cook uncovered until tender yet firm to the bite, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer broccoli-cauliflower to a baking dish.
• Melt butter in a saucepan over medium heat; add flour and stir until browned and bubbling, 3 to 4 minutes. Whisk half-and-half and Dijon mustard into butter-flour mixture; bring to a boil, reduce heat to medium-low, and simmer until cream sauce is thickened, about 2 minutes.
• Stir 2/3 cup Cheddar cheese, Parmesan cheese, and paprika into cream sauce; cook and stir until cheeses are melted. Season sauce with salt and pepper. Pour sauce over broccoli-cauliflower mixture and top with 3 tablespoons Cheddar cheese and bread crumbs.
• Bake in the preheated oven until topping is lightly browned, 15 to 20 minutes.

Steps:

• Heat oven to 200C/180C fan/gas 6. In a very large saucepan, cook the cauliflower in boiling salted water for 5 mins. Then add the broccoli and cook for 3 mins more. Drain well and transfer to a large ovenproof dish.
• To make the cheese sauce, melt the butter in a small pan. When foaming, add flour and mustard powder, and cook for 1 min, stirring constantly. Take off the heat and add the milk, a little at a time, stirring constantly to get rid of any lumps. Once half the milk has been added, return to the heat and add the remaining milk. Keep stirring and bring to the boil, then turn down to a simmer and cook for 2 mins, until thickened and smooth. Add most of the cheese and some seasoning then take off the heat and add the chives.
• Pour the sauce over the vegetables and sprinkle with the remaining cheese. This can be done the day before and kept covered in the fridge. Cook in the oven for 35-40 mins until bubbling, allowing an extra 5-10 mins cooking time if from the fridge.

Steps:

• In a large saucepan.
• simmer cauliflower in chicken broth until slightly softened, and set aside, leaving in broth.
• Saute onions in melted butter until soft.
• Season with pepper, add flour, and continue to cook over medium heat for about 5 minutes, stirring constantly.
• Add flour mixture to cauliflower and chicken broth, and stir carefully so that cauliflower doesn't break up.
• Add milk and bouillon granules.
• Increase heat, and cook until thickened and starting to boil.
• Reduce, heat, and add cheese by handfuls, mixing between each addition, stirring until melted and combined.
• Do not allow to boil after adding cheese.

Steps:

• Melt butter in a large saucepan, and saute the celery, onions, and garlic until browned.
• Add flour, stirring for one minute before adding chicken broth.
• Add broccoli and cauliflower. Boil until soft.
• Add salt, pepper and milk. Let boil lightly for a few more minutes. Put half in a blender, blending until smooth. Add back to pot.
• Enjoy!

Steps:

• In a large soup pot over medium heat, melt butter; add shallots and sauté for 3 minutes.
• Add flour and whisk briskly to form a roux. Slowly stir in broth.
• Add potatoes, broccoli, cauliflower and spices. Bring to a boil; reduce heat and simmer for about 15 minutes or until all veggies are very tender.
• Using an immersion blender/blender/food processor, puree to desired consistency.
• Return to pot over med-low heat and stir in cheeses and milk. Stir often until cheese is melted.
• Serve.

Steps:

• In a large saucepan, cook the broccoli, onion, cauliflower and carrot in butter for 5 minutes until vegetables are crisp-tender.
• Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil.
• Reduce heat; simmer, uncovered, for about 5 minutes or until vegetables are tender, stirring occasionally.
• Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Reduce heat; add cheese and stir until melted.

Steps:

• In a Dutch oven, combine the first five ingredients. Bring to a boil. Reduce heat, cover and simmer for about 20 minutes or until vegetables are tender. Add broccoli and cauliflower; cook over medium heat for 10 minutes. , Stir in the soup, cheese, thyme and pepper; simmer for 20 minutes, or until heated through, stirring occasionally.