Broccoli Cauliflower Soup
This comforting broccoli cauliflower soup combines earthy flavors with a creamy texture, making it perfect for chilly days.
Ingredients
Vegetables
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets
- 3 cups fresh cauliflower florets
Liquids
- 4 cups vegetable broth
- 1 cup water
- 1 cup heavy cream For a creamy texture
Seasoning
- Salt and pepper to taste
- 1 teaspoon thyme
Optional Ingredients
- 1/2 cup shredded cheddar cheese Optional
- 1/4 cup chopped fresh parsley For garnish
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onion to the pot and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and sauté for another 1-2 minutes until fragrant.
Cooking
- Add the broccoli and cauliflower florets to the pot and cook for about 5 minutes.
- Pour in the vegetable broth and water, then bring the mixture to a boil.
- Reduce the heat and let the soup simmer for 15-20 minutes until the vegetables are tender.
- Blend the mixture until smooth and creamy using an immersion blender or a countertop blender.
- Stir in 1 cup of heavy cream and season with salt, pepper, and thyme.
- If desired, add 1/2 cup of shredded cheddar cheese and stir until melted.
Serving
- Serve the soup in bowls and garnish with chopped fresh parsley.
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Notes
Choose fresh vegetables for the best flavor. You can customize the soup by adding more veggies or herbs, and it can be made vegan by substituting heavy cream with coconut milk.