Ingredients (~3-4 servings)
- 1 medium head of broccoli, cut into florets
- 1/2 head of cauliflower, cut into florets
- 1 Tbsp extra-virgin olive oil
- 1/4 tsp smoked paprika
- 1/8 tsp cayenne
- 2 Tbsp unsalted butter
- 2 celery stalks, diced
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 2 cups low-sodium vegetable or chicken stock
- 1/2 cup heavy cream or whole milk
- 4 oz sharp cheddar cheese, grated
- Salt and pepper to taste
Broil the Vegetables
Set your oven’s broiler to high and line a medium baking sheet with foil.
Add the broccoli and cauliflower florets to the pan. Toss them with the olive oil, salt, pepper, smoked paprika, and cayenne.
Broil the vegetables for ~5-10 minutes. You need to watch them closely. Remove the pan and flip the vegetables about halfway through so all sides get charred. Once the edges are deeply charred, set the pan aside.
Build the Soup Base
Heat a Dutch oven or large pot over medium-low heat. Melt the butter, then add the diced onion and celery. Cook until the onion is translucent and the celery is tender, seasoning with a pinch of salt and pepper.
Add the minced garlic and cook for another minute until fragrant, stirring occasionally.
Pour in the stock and bring the soup to a simmer. Add all of the charred cauliflower and broccoli to the pot. Let the soup simmer for ~25 minutes, or until the vegetables are completely tender.
Purée and Finish the Soup
Reduce the heat to low. Add the heavy cream (or milk) and about half of the grated cheese. Stir to combine.
Once the cheese is melted, use an immersion blender to purée the soup. You can blend it until it’s perfectly smooth or leave it with a bit more texture.
If you don’t have an immersion blender, let the soup cool slightly, then transfer it to a blender in batches and purée until liquefied. Return the soup to the pot.
Adjust the salt and pepper to your taste. Serve the soup topped with the remaining shredded cheese.
Broiled Broccoli and Cauliflower Cheddar Soup
Ingredients
Ingredients (~3-4 servings)
- 1 medium head of broccoli cut into florets
- 1/2 head cauliflower cut into florets
- 1 Tbsp extra-virgin olive oil
- 1/4 tsp smoked paprika
- 1/8 tsp cayenne
- 2 Tbsp unsalted butter
- 2 celery stalks diced
- 1/2 yellow onion diced
- 2 garlic cloves minced
- 2 cups low-sodium vegetable or chicken stock
- 1/2 cup heavy cream or whole milk
- 4 oz sharp cheddar cheese grated
- Salt and pepper to taste
Instructions
- Preheat broiler and line baking sheet with foil.
- Toss broccoli and cauliflower florets with olive oil, salt, pepper, smoked paprika, and cayenne.
- Broil vegetables 5-10 minutes, flipping halfway, until edges are charred.
- Melt butter in Dutch oven, sauté onion and celery until tender.
- Add garlic and cook 1 minute.
- Pour in stock, add charred vegetables, and simmer 25 minutes.
- Reduce heat, stir in cream and half the cheese.
- Purée soup using immersion blender or standard blender.
- Season to taste and top with remaining cheese.
