Broccoli Cauliflower Cheese Soup
This Broccoli Cauliflower Cheese Soup is a creamy cheddar soup made with broccoli, cauliflower, carrot, onion, garlic, stock, half and half, and Dijon mustard.
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Servings: 6
Ingredients
- 3 tablespoons butter
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken stock or vegetable stock
- 2 cups half and half at room temperature
- 2 cups broccoli florets chopped
- 2 cups cauliflower florets chopped
- 1 large carrot shredded
- 1/2 teaspoon Dijon mustard
- 2 cups cheddar cheese grated
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Place a Dutch oven or large pot over medium heat.
- Add the butter and allow it to melt completely.
- Add the diced yellow onion to the melted butter.
- Cook for approximately 4 minutes, stirring occasionally, until the onion begins to soften.
- Add the minced garlic and cook for 1 minute, stirring frequently.
- Stir in the all-purpose flour until it coats the onion and garlic evenly.
- Continue stirring for approximately 2 minutes, or until the flour begins to smell lightly toasted.
- Gradually whisk in the chicken stock or vegetable stock until the mixture is smooth.
- Whisk in the room-temperature half and half.
- Season the soup base with kosher salt and freshly ground black pepper.
- Add the chopped broccoli florets, chopped cauliflower florets, shredded carrot, and Dijon mustard.
- Stir until the vegetables and mustard are evenly incorporated.
- Bring the soup to a gentle simmer.
- Simmer for approximately 15 minutes, stirring occasionally, until the broccoli and cauliflower are tender.
- Remove the pot from the heat.
- Add the grated cheddar cheese by the handful, stirring after each addition until fully melted.
- Continue stirring until the soup is smooth, creamy, and evenly combined.
- Taste and adjust the seasoning with additional kosher salt and freshly ground black pepper, if needed.
- Ladle the soup into bowls.
- Serve warm.
Notes
To make this Broccoli Cauliflower Cheese Soup gluten free, replace the all-purpose flour with a gluten-free all-purpose flour blend or use cornstarch as a thickener.
If using cornstarch, mix 2 tablespoons cornstarch with 2 tablespoons cold stock or water to form a slurry. Stir the slurry into the soup after adding the stock and half and half, then simmer until thickened.
Confirm that the chicken stock or vegetable stock, Dijon mustard, cheddar cheese, half and half, butter, and spices are labeled gluten free.
Use freshly grated cheddar cheese when possible, as some pre-shredded cheeses may contain anti-caking ingredients or additives that should be checked for gluten.
Prepare the soup with clean utensils, cutting boards, measuring tools, and cookware to prevent cross-contamination.
Serve with gluten-free bread, gluten-free crackers, a gluten-free grilled cheese sandwich, or a simple green salad.