Cream Of Broccoli Or Cauliflower And Cheese Soup
A creamy, cheesy broccoli or cauliflower soup with tender vegetables and a smooth texture, perfect for cozy dinners and comfort food lovers.
Ingredients
Instructions
- Heat 2 cups of water to boil.
- Add vegetables and lemon juice; cook until tender.
- Puree the cooked vegetables through a food processor until smooth; set aside.
- In a pan, melt margarine over medium heat; add flour and stir to form a roux.
- Gradually add 2 1/2 cups water, stirring constantly to avoid lumps.
- Bring the mixture to a boil and cook until thickened.
- Add the pureed vegetables, salt, pepper, and chicken bouillon; heat until bubbly.
- Stir in whipping cream and shredded Cheddar cheese; cook until cheese is melted and the soup is heated through.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream or half-and-half instead of just the whipping cream. If you want to lighten the soup, substitute the margarine with olive oil and use low-fat cheese. Fresh herbs like thyme or parsley can enhance the flavor. If you're out of chicken bouillon, vegetable broth is a great alternative.
Serving Suggestions
Serve this rich soup with crusty bread or a fresh salad for a satisfying meal. It pairs beautifully with Crunchy Oven-Fried Chicken for a heartier dinner. Garnish with extra shredded Cheddar or fresh herbs to elevate the presentation.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water or broth to prevent the soup from thickening too much. Reheat on the stove over low heat, stirring occasionally, or in the microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Broccoli Or Cauliflower And Cheese Soup contains roughly 1290 calories, with 9g protein, 14g carbohydrates, and 136g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1618mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen broccoli or cauliflower can be used in this recipe. Just be sure to thaw and drain them before adding to the soup to prevent excess water. Adjust the cooking time as frozen vegetables may cook faster than fresh ones.
What can I do if the soup is too thick?
If your soup turns out thicker than desired, simply add a bit more water or broth until you reach your preferred consistency. Stir well and heat through before serving. You can also blend in more cream for a richer texture.
Can I make this soup vegan?
Absolutely! To make this soup vegan, substitute margarine with a plant-based butter, use vegetable broth instead of chicken bouillon, and replace the Cheddar cheese with a dairy-free cheese alternative. The soup will still be delicious and satisfying!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).