Broiled Broccoli and Cauliflower Cheddar Soup
Broiled broccoli and cauliflower cheddar soup gets its flavor from charred veggies instead of a heavy roux. It's thick, hearty, and a new twist on broccoli cheddar that actually tastes better.
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.
Notes
Can substitute whole milk for heavy cream. Watch vegetables closely under broiler to prevent burning.