Cheese Soup with Broccoli & Cauliflower

Cheese Soup with Broccoli & Cauliflower
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 291.7
  • Total Fat: 21.1 g
  • Cholesterol: 63.7 mg
  • Sodium: 1,301.9 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 5.0 g
  • Protein: 15.4 g

View full nutritional breakdown of Cheese Soup with Broccoli & Cauliflower calories by ingredient
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Introduction

From "Cuisine at Home" Publication featuring Slow Cooking From "Cuisine at Home" Publication featuring Slow Cooking
Number of Servings: 8

Ingredients

    1 head broccoli, chopped (reserve 2 cups florets)
    1 head cauliflower, chopped (reserve 2 cups florets)
    1 cup chopped onion
    1/2 cup chopped celery
    1/2 cup chopped carrot
    2 Tbsp. all-purpose flour
    3 cups low-sodium chicken broth
    1 tsp. minced garlic
    1 tsp. kosher salt
    3 cups shredded white American cheese (12 oz.)
    2 cups half-and-half
    1 Tbsp. fresh lemon juice
    1/4 tsp. cayenne pepper
    Salt and black pepper to taste

Tips

Use the broccoli and cauliflower stems! They add flavor and nutrition. Peel the stems with a paring knife, then chop and add them to the soup.


Directions

Toss together chopped broccoli, chopped cauliflower, onion, celery, carrot, and flour in a 4- to 6-qt. slow cooker. Stir in broth, garlic, and 1 tsp. salt. Cover slow cooker; cook until vegetables are tender, on low-heat setting for 3 hours. Puree soup in batches in a blender until smooth, or use immersion blender. Return pureed soup to the slow cooker.

Stir in cheese, half-and-half, lemon juice, and cayenne. Cover soup; cook on low-heat setting for 10 minutes.

Add reserved broccoli florets and cauliflower florets. Cover soup; cook on low-heat setting until florets are tender, 45-60 minutes. Season soup with salt and pepper.


Serving Size: 8 servings

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