Easy Creamy Broccoli Cauliflower Vegetarian Soup Recipe
Welcome to our kitchen! Today, we’re sharing our Easy Creamy Broccoli Cauliflower Vegetarian Soup recipe. It’s perfect for chilly days or when you want something cozy. With lots of veggies and yummy flavors, this soup is both comforting and delicious. Whether you’re a pro chef or new to cooking, you’ll love making this wholesome meal. So grab your soup pot and let’s get cooking!
full list of INGREDIENTS YOU’LL NEED:
- Fresh Broccoli (4 cups, cut into bite-sized pieces): Fresh Broccoli adds texture, flavor, and nutritional value to the soup. It’s rich in vitamins, minerals, and fiber, enhancing the overall healthiness of the dish.
- Cauliflower (4 cups, cut into bite-sized pieces): Cauliflower complements the broccoli, adding another layer of texture and flavor.
- Onion (1 large, chopped): Onion serves as the aromatic base of the soup, providing depth of flavor and enhancing the overall taste profile.
- Carrots (3, chopped): Carrots contribute natural sweetness and vibrant color to the soup.
- Celery (3 stalks, chopped): Celery adds a subtle savory flavor and crunchy texture to the soup.
- Butter (6 Tablespoons of Butter): Butter is used for sautéing the vegetables, adding richness and flavor to the soup base.
- Flour (⅓ cup): Flour acts as a thickening agent, helping to create a creamy consistency in the soup.
- Vegetable Stock or Water (6 cups): The stock serves as the liquid base of the soup, providing depth of flavor and richness.
- Heavy Whipping Cream (2 cups): Heavy whipping cream adds creaminess and richness to the soup, giving it a luxurious mouthfeel.
- Vegeta (2 tsp, optional): Vegeta is a seasoning blend that adds savory flavor and depth to the soup this is to be used in replacement of salt.
- Extra Sharp Cheddar Cheese (1 (8 oz) brick, shredded): Cheddar cheese adds a deliciously cheesy flavor and creamy texture to the soup.
- Salt and Black Pepper (to taste): A pinch of salt and black pepper is essential for seasoning the soup to taste. They help to balance the flavors and enhance the overall enjoyment of the dish, ensuring a well-seasoned and flavorful outcome.
HOW TO MAKE CREAMY VEGETARIAN SOUP?
Time needed: 1 hour
- Prep the Vegetables:
Cut the broccoli and cauliflower into bite-sized pieces. Chop the onion, carrots, and celery.
- Saute Aromatics:
In a large pot, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Saute until softened, about 5-7 minutes. - Add Flour:
Sprinkle the flour over the sauteed vegetables and stir to combine. Cook for about one minute, allowing the flour to cook slightly. - Add Vegetable Stock, Broccoli, and Cauliflower:
Gradually pour in the vegetable stock or water, stirring constantly to avoid lumps. Add the broccoli florets and cauliflower to the pot. - Simmer:
Bring the soup to a boil, then reduce to medium-low heat. Cover the pot and let the soup simmer for about 25 minutes, or until the vegetables are tender.
Optional Blending: If desired, use an immersion blender for a blended soup. This step is optional and depends on your preference for soup texture. - Add Cream and Cheese:
Remove the soup from the heat and stir in the heavy whipping cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
Add Vegeta Seasoning, if using, and season the soup with salt and black pepper to taste. - Serve:
Ladle the hot soup into bowls and garnish with additional shredded cheese or fresh herbs if desired. Serve hot and enjoy the comforting flavors of this Cheese Broccoli Cauliflower Vegetarian Soup!
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes, you can use frozen broccoli and cauliflower if fresh is not available. However, fresh vegetables have better texture and flavor.
You can achieve creaminess by blending a portion of the soup or adding a non-dairy milk alternative such as almond milk or coconut milk.
Yes, you can make the soup ahead of time and store it in the refrigerator for 3-4 days. Reheat gently on the stovetop when ready to serve.
You can use any cheese you like, such as mozzarella, Swiss, or Monterey Jack.
If you use gluten-free flour or cornstarch as a thickener, this soup can be made gluten-free. Always check labels to ensure all ingredients are gluten-free if you have dietary restrictions.
To add extra protein consider incorporating ingredients such as white beans, lentils, or tofu. Beans and lentils are excellent sources of plant-based protein and can be easily added to soups for a hearty and nutritious boost. Tofu can also be cubed and added to soups to provide protein-rich texture and flavor, making the soup more satisfying and filling.
WHAT ARE ALTERNATIVE COOKING METHODS IN cooking VEGETARIAN CHEESY SOUP?
Besides using a regular stove, there are two popular ways to make creamy soups: the Instant Pot and the Crock Pot. The Instant Pot cooks food quickly using pressure and slow cooking features, making soups ready faster. It’s great for busy days when you want a cozy meal without waiting long. On the other hand, the Crock Pot, or slow cooker, lets you cook at a low temperature for a long time, making flavors rich and the soup tender. It’s perfect if you like to set it and forget it, letting the soup cook while you do other things. Both methods are easy and handy, giving you tasty creamy soups with little effort.
CAN YOU MAKE A VEGAN CREAM OF BROCCOLI SOUP?
Sure! You can create a creamy vegan broccoli soup by swapping some ingredients. Instead of butter, try using plant-based butter or olive oil to cook the veggies. Use vegetable broth instead of chicken stock, and pick non-dairy milk like almond, coconut, or soy milk instead of heavy cream. For the cheesy taste, go for a vegan cheese alternative or nutritional yeast. These changes make a tasty vegan version of the soup that’s great for plant-based eaters.
BROCCOLI AND CAULIFLOWER RECIPE VARIATIONS AND SUBSTITUTIONS
- Try Different Cheeses: Use different kinds of cheese to change how the soup tastes. Sharp cheddar makes it stronger, Monterey Jack is milder, and Gruyere adds a nutty flavor.
- Add Herbs: Make the soup tastier by putting in fresh or dried herbs like thyme, rosemary, or parsley. They make the soup richer and more interesting.
- Use Spices: Give the soup a little kick by adding spices like smoked paprika, red pepper flakes, cayenne pepper, or garlic powder. You can change how much you use to fit your taste.
- Try Cream Alternatives: Instead of heavy cream, try things like coconut cream, cashew cream, or Greek yogurt. They make the soup lighter but still creamy.
- Add Different Veggies: Put in other vegetables like spinach, kale, or diced russet potatoes to make the soup healthier and add more texture.
- Make it Gluten-Free: If you can’t have gluten, use gluten-free flour or cornstarch to make the soup thick instead of regular flour.
- Make it Vegan: If you don’t eat animal products, use plant-based butter, vegetable stock, non-dairy milk, and vegan cheese instead.
- Add Toppings: Sprinkle things like raw cashews, crispy bacon bits, croutons, chopped green onions, or a little extra virgin olive oil on top of the soup for more flavor and crunch.
WHAT DO YOU SERVE WITH VEGETARIAN SOUP?
There are many popular foods that go well with vegetarian soup. Crusty bread or dinner rolls are great for dipping into the soup’s tasty broth. A side salad with fresh veggies and tangy dressing provides a nice contrast. Grilled cheese sandwiches have melty cheese and crispy bread that go perfectly with the warm soup. Garlic bread adds extra flavor, and cheese and crackers are simple and tasty. Roasted veggies add heartiness and nutrition. Whether it’s quiche, frittata, stuffed breadsticks, or something else, serving these foods with vegetarian soup makes for a delicious and satisfying meal.
HOW DO YOU STORE AND REHEAT LEFTOVER VEGETARIAN SOUP?
To keep your leftover vegetarian soup fresh, let it cool down first. Then, pour it into sealed airtight container and store it in the fridge for about 3-4 days. When you’re ready to eat it again, you can heat it up in a few different ways: pop it in the microwave for short bursts, warm it on the stove while stirring occasionally. Just make sure the soup gets nice and hot all the way through before you serve it. If it’s too thick, you can add a bit of broth or water to get it just right. Once it’s warmed up, dig in and enjoy your tasty leftover vegetarian soup!
CAN LEFTOVERS BE FROZEN FOR LATER CONSUMPTION?
Yes, leftover creamy vegetarian soup can be frozen for later consumption. Allow the soup to cool completely before transferring it to freezer-safe containers or resealable bags. Leave some space at the top of the container to allow for expansion as the soup freezes. It’s also a good idea to label the containers with the date and contents for easy identification. When ready to use, thaw the soup overnight in the refrigerator before reheating it on the stovetop or in the microwave. While freezing may slightly alter the texture of some ingredients, the soup will still be safe to eat and enjoy.
Looking for more soup Recipes? Try these!
Creamy Roasted Tomato Basil Soup: This velvety concoction starts with ripe tomatoes, roasted to perfection to bring out their natural sweetness and depth of flavor. Blended to a silky consistency and infused with aromatic basil, this soup is a symphony of rich, savory goodness.
Hungarian Mushroom Soup: This rich and creamy, soup is loaded with flavors ranging from Hungarian sweet paprika to dill weed and a splash of lemon. Most of which comes from the Hungarian paprika that is used. In addition to the paprika, it’s seasoned with lots of onions, sour cream, and milk for a creamy texture.
Creamy Cauliflower Soup: The soup combines onions, carrots, and cauliflower in a creamy cheesy broth because the end result is a hearty soup full of goodness that is so satisfying. Everyone will love this soup even your kids will eat it!
Easy Creamy Broccoli Cauliflower Vegetarian Soup Recipe
Equipment
- Large Stock Pot
Ingredients
- 4 Cups Broccoli (cut into bite-sized pieces)
- 4 Cups Cauliflower (cut into bite-sized pieces)
- 1 Large Onion (chopped)
- 3 Carrots (chopped)
- 3 Stalks Celery (chopped)
- ½ Stick Butter
- ⅓ Cup Flour
- 6 Cups Vegetable Stock
- 2 Cups Heavy Whipping Cream
- 2 Tsp Vegeta (optional)
- 1 (8 oz) Brick Extra Sharp Cheddar Cheese (shredded)
- Salt and Black Pepper (to taste)
Instructions
- Prep the Vegetables: Cut the broccoli and cauliflower into bite-sized pieces. Chop the onion, carrots, and celery.
- Saute Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Saute until softened, about 5-7 minutes.
- Add Flour: Sprinkle the flour over the sauteed vegetables and stir to combine. Cook for about one minute, allowing the flour to cook slightly.
- Add Vegetable Stock: Gradually pour in the chicken stock, stirring constantly to avoid lumps. Add the broccoli and cauliflower to the pot.
- Simmer: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 25 minutes, or until the vegetables are tender.
- Optional Blending: If desired, use an immersion blender to blend the soup until smooth. This step is optional and depends on your preference for soup texture.
- Add Cream and Cheese: Remove the soup from the heat and stir in the heavy whipping cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
- Season: Add Vegeta seasoning, if using, and season the soup with salt and black pepper to taste.
- Serve: Ladle the hot soup into bowls and garnish with additional shredded cheese or fresh herbs if desired. Serve hot and enjoy the comforting flavors of this Cheese Broccoli Cauliflower Vegetarian Soup!