It’s cold and rainy this weekend in Cincinnati, the crazy in-between weather where we fire up the grill one night and curl up by a fire the next. We contemplate buying watermelon because it’s going to hit 80 this week, but we also turn on the heat because there is a frost warning tonight. We don’t know if our table should have creamy soup or tulips. I say do both.
Soup season is all-year-round for me. Since this one packs 12 cups of veggies, and my family licks their bowls, I will happily make it no matter the weather. Some broccoli soups are so thick I can turn my bowl upside down with no movement. They’re also so loaded with heavy cream and cheese that I feel like I need a Zumba class afterwards, but also know I’d never make it more than 10 minutes. Instead, I made up my own with lots of veggies, including cauliflower which gives it a good creaminess without as much cheese. I don’t measure my veggies exactly and always err on the side of more. Happy spring(ish).
Serves: 6 Time: About 45 minutes
Ingredients
1 tablespoon plus 1/4 cup butter, divided
1 onion, chopped
1/4 cup flour
2 1/2 cups half & half
3 cups vegetable stock plus a few more splashes
4-5 cups broccoli, cut into bite size pieces (This is about 3 heads of broccoli.)
4-5 cups cauliflower, cut into bit size pieces (This is 1 large head of cauliflower.)
2 cups carrots, chopped
1/4 teaspoon nutmeg
1 cup grated sharp cheddar cheese
salt and pepper
Special Equipment: Immersion blender (or blender)
Soup
Melt 1 tablespoon of butter over medium heat in large pot. Sauté the chopped onion and set aside.
Melt 1/4 cup butter in the pot and sprinkle the flour over the melted butter. Whisk for 2-3 minutes to create your roux. Stir constantly as you add the half & half.
Add the vegetable stock and simmer for about 10 minutes.
Add the broccoli, cauliflower, carrots, and reserved onions. Add a good pinch of salt and pepper. Cook over low heat for 20-25 minutes. You want your veggies nearly covered with liquid, but it’s ok if some are not. The veggies will cook down, but feel free to add a splash more of broth if needed.
Use an immersion blender to puree the soup. At this point, it is your call how chunky or smooth you want your soup. Blend to you personal liking. I prefer a bit chunky. (If you do not have an immersion blender, you can transfer the soup in small batches to a blender, and be sure to loosen the center cap for steam to escape.)
Remove the soup from the heat, and stir in the nutmeg and cheese. Taste and adjust salt as needed.
Enjoy.
