This Creamy Broccoli Cauliflower Cheese Soup is the perfect bowl of warmth and comfort. Packed with wholesome vegetables, hearty beans, and a savory blend of cheese, this soup is not only delicious but also nutritious. Whether you’re seeking a quick weeknight meal or a satisfying dish for entertaining guests, this recipe delivers a velvety texture and irresistible flavors that everyone will love.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 8 ounces sweet Italian chicken sausage, casings removed
- 1 cup shredded carrots (about 3–4 ounces)
- 4 cups reduced-sodium chicken or vegetable broth
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 8 cups (20 ounces) of finely chopped broccoli and cauliflower florets, roughly one small head of each
- 1 can (15 ounces) of Great Northern beans or any other white beans, drained and rinsed
- 1 cup whole milk
- 1–1½ tablespoons cornstarch or arrowroot powder (optional; see notes)
- 2 cups freshly shredded sharp cheddar cheese, plus more for serving if desired
Instructions
- Cook the Aromatics: Warm the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, for about 3-4 minutes until softened and translucent.Stir in the chicken sausage, breaking it into small pieces, and cook until browned, about 5–6 minutes.
- Incorporate Vegetables and Broth: Stir in the grated carrots, broccoli, and cauliflower. Add the chicken or vegetable broth, then season with salt and pepper. Bring the mixture to a boil, reduce the heat to low, and let it simmer gently. Cover and cook for 12-15 minutes, or until the vegetables are soft and tender.
- Puree for a Smooth Texture: Use an immersion blender to blend the soup right in the pot until it reaches a creamy consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, and then return it to the pot.
- Incorporate Beans and Milk : Stir in the white beans and milk. If a thicker consistency is desired, whisk the cornstarch or arrowroot powder with a small amount of milk before adding to the soup.
- Incorporate Cheese: Slowly add the shredded sharp cheddar cheese, stirring in small portions until fully melted. Taste the soup and adjust the seasoning to your preference.
- Dish and Serve: Pour the soup into bowls and, if desired, top with extra shredded cheese. Pair with a slice of crusty bread for a satisfying meal.
Conclusion
This Creamy Broccoli Cauliflower Cheese Soup is a true comfort food classic. It’s rich, hearty, and packed with nutritious ingredients that make it a wholesome option for any occasion. The combination of creamy textures, savory sausage, and melted cheddar cheese ensures every spoonful is delightful. Perfect for meal prepping or serving fresh, this soup is bound to become a family favorite.
Creamy Broccoli Cauliflower Cheese Soup: A Comfort Food Favorite
A rich and creamy soup made with broccoli,cauliflower, chicken sausage, and cheddar cheese, blended with hearty beans fora nutritious and satisfying meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 8 ounces sweet Italian chicken sausage casings removed
- 1 cup shredded carrots about 3–4 ounces
- 4 cups reduced-sodium chicken or vegetable broth
- 1 teaspoon kosher salt plus more to taste
- Freshly ground black pepper to taste
- 8 cups 20 ounces of finely chopped broccoli and cauliflower florets, roughly one small head of each
- 1 can 15 ounces of Great Northern beans or any other white beans, drained and rinsed
- 1 cup whole milk
- 1 –1½ tablespoons cornstarch or arrowroot powder optional; see notes
- 2 cups freshly shredded sharp cheddar cheese plus more for serving if desired
Instructions
- Cook the Aromatics: Warm the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, for about 3-4 minutes until softened and translucent. Stir in the chicken sausage, breaking it into small pieces, and cook until browned, about 5–6 minutes.
- Incorporate Vegetables and Broth: Stir in the grated carrots, broccoli, and cauliflower. Add the chicken or vegetable broth, then season with salt and pepper. Bring the mixture to a boil, reduce the heat to low, and let it simmer gently. Cover and cook for 12-15 minutes, or until the vegetables are soft and tender.
- Puree for a Smooth Texture: Use an immersion blender to blend the soup right in the pot until it reaches a creamy consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, and then return it to the pot.
- Incorporate Beans and Milk : Stir in the white beans and milk. If a thicker consistency is desired, whisk the cornstarch or arrowroot powder with a small amount of milk before adding to the soup.
- Incorporate Cheese: Slowly add the shredded sharp cheddar cheese, stirring in small portions until fully melted. Taste the soup and adjust the seasoning to your preference.
- Dish and Serve: Pour the soup into bowls and, if desired, top with extra shredded cheese. Pair with a slice of crusty bread for a satisfying meal.