Cream of broccoli and Cauliflower Soup

5.0/5 rating (2 votes)
Cream of broccoli and Cauliflower Soup

I made this soup using leftover broccoli and cauliflower in the refrigerator.  I actually made the soup and refrigerated for 2 days then added to the pot and once I brought to a almost boil I added in the cream.  It was a little thick so I added about 1/2 cup more of vegetable broth.  This soup was really good.  I may add a little red pepper flakes in next time!

Ingredients

  • 1/2 large heads broccoli
  • 1/2 large head cauliflower
  • 2 tablespoons unsalted butter
  • 1 tablespoons olive oil
  • 1 large onion, chopped
  • 1 clove garlic, chopped
  • 1 teaspoon parsley
  • 6 cups low sodium chicken or vegetable broth
  • 1 1/2 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper
  • 3/4 cup heavy cream

Directions

  1. Take broccoli and cauliflower and coarsely chop.

  2. In a large pot melt the butter and olive oil. Add the onion, garlic and parsley and cook over low heat, stirring occasionally, until softened, about 5 minutes.

  3. Add the  broccoli  and cauliflower to the pot along with the broth and bring to a boil. Cover and simmer over low heat until the broccoli and cauliflower are tender, about 20 minutes.

  4. Working in batches, puree the soup in a blender until very smooth. Transfer the soup back into your pot. Stir in the cream and bring to a simmer over moderate heat, stirring often.

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