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I used to not like soup. Any kind of soup. At all. But Broccoli Cheddar Soup changed that. Maybe that’s because Broccoli Cheddar Soup is more like digging in to a bowl full of cheese than a brothy Minestrone, but it changed everything for me. I love soup now, and I especially love this one — Broccoli Cauliflower Cheese Soup.
Like its broccoli-cheddar cousin, it’s plenty cheesy and indulgent, but this one is also full of flavorful veggies to keep things balanced in both taste and texture. Cauliflower may be mild, but it’s a great addition here — it adds a touch of sweetness and a subtle nutty flavor, but it still lets that cheddar shine.
There is a time and a place for Velveeta but it’s not here. With flour, a combination of stock and half and half, and a good melting cheddar, you can get the ideal creamy-cheesy texture you want for a cheese soup. Chicken or vegetable stock works fine. You’ll also want an onion, some garlic, a carrot, about a head each of broccoli and cauliflower florets, some Dijon mustard, and two cups of grated cheddar. (Mild, medium, or sharp is up to you!)
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