Cheesy Low-Carb Broccoli and Cauliflower Soup

This is an old recipe that has been updated on the site. I’m leaving the printer-friendly version of this original version here for anyone who might have been a fan. You can check out Cheesy Broccoli Cauliflower Soup (Instant Pot or Stovetop) to see the new soup that adds cauliflower rice for texture and flavor.

Ingredients:

• 2 cups chopped broccoli, including stem
• 2 cups chopped cauliflowers, including stem
• 2-3 cups broccoli floret
• 1 cup chopped onio
• 2 tsp. olive oil (or butter
• 2 tsp. minced garli
• 1 tsp. dried thym
• 4 cups vegetable stock or canned vegetable brot
• 2 generous cups grated sharp cheddar + more to add at the tabl
• 1/2 cup milk, half and half, or cream (I used half and half
• salt and fresh-ground black pepper to taste

Instructions:

1. Cut up 2 cups each of chopped broccoli and cauliflower, including stems.
2. Cut another 2 cups of broccoli florets and chop the onion.
3. Heat the olive oil or butter in a large heavy soup pot and saute the onion over medium-high heat until it’s starting to lightly brown; then add the garlic and thyme and cook about a minute more.
4. Add the vegetable stock, chopped broccoli with stems, and chopped cauliflower with stems, and let it simmer on medium-low heat about 20 minutes (or until the broccoli and cauliflower are both very tender.
5. Use an immersion blender to carefully puree all the soup until it’s quite smooth.
6. (If you don’t have an immersion blender, carefully puree small amount of soup in a blender or food processor until it’s all pureed; then add it back into the pan.  Be sure not to fill the blender or food processor too full and take care not to get burned with the hot soup.
7. Bring the soup back to a very low simmer; then add the grated cheese and stir until it’s melted into the soup. 
8. Turn heat as low as it will go and stir in the half and half. 
9. Put the broccoli florets into a large glass measuring cup or bowl, cover with cling wrap, and microwave on high for one minute.
10. Stir the barely cooked broccoli into the soup, season to taste with salt and fresh-ground black pepper, and serve hot, with extra grated cheese to add at the table if desired.