Tuesday, March 1, 2011

Broccoli-Cauliflower Cheese Soup

Here is another recipe from the Cooking for Two magazines my sister use to get me.  I've made it quite a few times over the years.  Back when Michael and I were engaged, he was working two jobs.  He would come to my house (my friend Laurie's house) after job number one, eat dinner and see me for a little bit, and then head to his second job.  One night I was making this soup for my friend Laurie and I.  He saw all the veggies and started making noises and scrunching up his nose and saying how it didn't sound good at all.  I assured him it was better than the frozen meal he was eating.  Laurie and I finally convinced him that he should try it.  He did and was pleasantly surprised.  He said it was actually good.  It's been a while since I've made it.

When I was making it this time around he asked what it was.  I told him and said, "You've had it before.  You like it."  (I have to do that often, as sometimes it's been months or even years since I've made a recipe.)  As we were eating it he said, "Mmm... it is tastey".  I say all that to say, don't be thrown off by the veggies.  Give it a try!  You (and your picky husband) may like it!

What you need:
3/4 cup small cauliflower
3/4 cup small broccoli florets
1/4 cup chopped onions
1/4 cup thinly sliced carrots
1 to 2 T butter
1 1/2 cups milk, divided
1/2 t chicken boullion granules
1/4 t salt
dash of pepper
2 T flour
1/3 cubed cheese (Velveeta)
(For some reason, when copying this recipe I must have missed a word.  I think that meant a third of a package of cheese. I buy the smallest Velveeta you can get.  I know--not very healthy.  You could maybe use other cheese? I've never tried it.)

In a large saucepan, cook the cauliflower, broccoli, onion and carrots in butter for 5 minutes.
Stir in 1 1/4 cup milk, bouillon, salt and pepper.  Bring to a boil. Reduce heat and simmer uncovered for 5 minutes or until veggies are tender, stirring occasionally

Combine flour and remaining milk until smooth; add to saucepan
Bring to a boil.  Cook and stir 1 to 2 minutes or until thickened

Reduce heat; add cheese and stir until melted

Serve immediately
I actually used about half of the small velveeta tube.  It was a little too much.  I should have stuck closer to the 1/3.  It was slightly rich, but still good.  I served it with leftover rolls.  It's perfect for a cold day.


  1. I remember the first time you were making this, I said I didn't really like broccoli or cauliflower.... but the soup was delicious. A great way to eat veggies for those picky eaters.

  2. my recipe says 1/3 cup cheese