Creamy Broccoli Cauliflower Soup (Print Version)
# Ingredients:
→ Main
01 -
3 tablespoons unsalted butter
02 -
1½ cups yellow onion, diced (1 small onion)
03 -
4 garlic cloves, finely chopped
04 -
Salt, to taste
05 -
3 tablespoons all-purpose flour
06 -
2½ cups vegetable stock (2 cups if using Instant Pot)
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2 cups half-and-half, room temperature
08 -
Black pepper, to taste
09 -
⅛ teaspoon white pepper
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2 cups broccoli florets, chopped
11 -
2 cups cauliflower florets, chopped
12 -
1 large carrot, shredded
13 -
8 ounces cheddar cheese, shredded (2 cups)
# Instructions:
01 -
In dutch oven or stockpot, melt butter over medium heat. Add diced onion, sauté 1 minute. Add garlic with pinch of salt and sauté 2 more minutes.
02 -
Whisk in flour and cook 1-2 minutes. Gradually whisk in vegetable stock to incorporate with flour mixture. Add half-and-half, salt, pepper, white pepper, broccoli, cauliflower, and carrot.
03 -
Simmer (do not boil) for 15-20 minutes until vegetables are just tender enough to be pierced with fork.
04 -
Remove from heat. Stir in shredded cheese in batches. Adjust seasonings and serve.
05 -
Using sauté function, melt butter and add onion. After 1 minute, add garlic with salt. Whisk in flour and cook 1-2 minutes. Add peppers and salt. Whisk in 2 cups stock. Add vegetables.
06 -
Seal lid, set to high pressure for 0 minutes. Once pressurized, quick release. Meanwhile, warm half-and-half in small saucepan.
07 -
After releasing pressure, stir in warmed half-and-half. Add shredded cheese in batches, stirring between additions. Adjust seasonings and serve.
# Notes:
01 -
Shred your own cheese for best results
02 -
Keeps 3-4 days in refrigerator
03 -
Look for vegetarian-labeled cheese if needed