Creamy Broccoli Cauliflower Soup

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This Creamy Broccoli Cauliflower Soup is the perfect Fall or Winter soup. It is rich, creamy, cheesy and absolutely delicious!

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Keyword: Broccoli, Cauliflower, Soup

Servings:

Calories: 407kcal

Author: Erica Walker

3 quarts. water (you can also use chicken broth)
2 Tbsp. chicken bouillon (or 6 bouillon cubes)
2 c. broccoli fresh or frozen
2 c. cauliflower fresh of frozen
1 c. carrots diced (optional)
2/3 tsp. garlic powder
1/2 tsp. white pepper
1 tsp. salt
2 Tbsp. butter
2 c. heavy cream
1/2 lb. Velveeta cheese cubed
1/2 lb. Swiss cheese shredded (you will need to get a block of Swiss and shred it)
1/2 c. butter (1 cube)
1/2 c. flour
shredded cheddar cheese for garnish

In a stockpot or dutch oven, combine water (or chicken broth) and bouillon and bring to a boil. Add broccoli, cauliflower and carrots.
When vegetables become crisp-tender, add garlic powder, white pepper, salt, 2 Tbsp. butter, heavy cream, Velveeta, and Swiss cheese. Heat until just hot (not boiling or simmering), stirring often.
In a small pan, melt butter. Add flour slowly and stir constantly forming a roux (this should be thicker than gravy, but not as thick as paste).
Slowly add to soup to thicken, making sure there are no clumps from the roux.
**Note: this isn't a way thick soup, like a chowder. It is on the thinner side. If you want it thicker you can add pureed, steamed cauliflower or more shredded (or Velveeta) cheese.