Velvety 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:

• Bring vegetables and broth to boil in large covered saucepan on medium-high heat; simmer on low heat 10 min. or until vegetables are tender. Remove from heat.
• Mash vegetables to desired consistency.
• Stir in VELVEETA; cook 5 min. or until VELVEETA is completely melted and soup is heated through, stirring frequently.

Steps:

• Melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until onion is tender. Add flour; cook 1 minute or until bubbly, stirring constantly.
• Stir in milk. Bring to boil. Reduce heat to medium-low; simmer 1 minute.
• Add remaining ingredients. Cook until VELVEETA is melted and soup is heated through, stirring occasionally.

Steps:

• Place vegetables and broth in a pot and cover. Bring to a boil. Reduce heat & simmer 10 minutes or until vegetables are tender.
• While everything is still in the pot, use a fork or potato masher to slightly mash the vegetables to desired consistency.
• Cut the Velveeta into cubes. Stir into the pot.
• Cook 5 minutes or until Velveeta is melted and soup is heated through, stirring frequently.

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:

• 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.