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Recipe: Cauliflower Broccoli Cheese Soup

Serves: 6


  • 2.25 cups small cauliflowerets
  • 2.25 cups small broccoli florets
  • 3/4 cup chopped onion
  • 3/4 cup halved thinly sliced carrot
  • 2 tablespoons butter
  • 4.5 cups whole milk
  • 1 teaspoon chicken bouillon granules
  • 3/4 teaspoon salt
  • Dash pepper
  • 6 tablespoons all-purpose flour
  • 1 cup cubed cheese 


In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter for 5 minutes or until vegetables are crisp-tender. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for about 5 minutes or until vegetables are tender, stirring occasionally.

Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add cheese and stir until melted. Serve immediately. Yield: 6 servings. Plenty for lunch the next day!



1 cup: 208 calories, 6g fat (4g saturated fat), 23mg cholesterol, 956mg sodium, 26g carbohydrate (0 sugars, 1g fiber), 14g protein.

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