Broccoli Cauliflower Cheese Soup

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Instructions

  1. Sauté Aromatics: In a Dutch oven or large heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.

  2. Make the Roux: Sprinkle the flour over the onion and garlic mixture. Stir constantly and cook for about 2 minutes to remove the raw flour taste. The mixture should be a light golden color and smell slightly nutty.

  3. Create the Base: Slowly pour in the chicken stock while whisking continuously to prevent lumps. Then, whisk in the half and half until the mixture is smooth. Season generously with salt and pepper.

  4. Cook the Vegetables: Add the broccoli florets, cauliflower florets, shredded carrot, and Dijon mustard to the pot. Bring the soup to a gentle simmer (do not boil). Reduce the heat to maintain the simmer, cover, and cook for 12-15 minutes, or until the vegetables are fork-tender.

  5. Add the Cheese: Remove the pot from the heat. Gradually stir in the grated cheddar, one handful at a time, allowing each addition to melt fully before adding the next. This will ensure a smooth, non-greasy soup.

  6. Final Adjustments: Taste the soup and adjust the seasoning with more salt or pepper if needed. For a thicker soup, you can let it sit for 5-10 minutes off the heat before serving. For a smoother texture, use an immersion blender to briefly pulse the soup.

Chef’s Notes & Tips

  • Cheese is Key: For the creamiest results, always grate your own cheese from a block. Pre-shredded cheese is coated with anti-caking agents that can make your soup grainy.

  • Don’t Boil the Dairy: After adding the half and half, avoid bringing the soup to a rolling boil to prevent curdling. A gentle simmer is perfect.

  • Vegetable Consistency: Chop the broccoli and cauliflower into small, bite-sized pieces so they cook evenly and quickly.

  • Customize It:

    • For a Kick: Add a pinch of cayenne pepper or smoked paprika with the vegetables.

    • For Extra Protein: Stir in diced, cooked chicken at the same time as the cheese.

    • For a Smokier Flavor: Substitute 1/2 cup of the cheddar with smoked Gouda.

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