This vegetarian broccoli-cauliflower soup is full of cheddar cheese goodness! A smooth, blended dinner soup, it’s extra easy to make at home, and comes together in less than 30 minutes. Talk about quick comfort food!
Flavor Base: Set a large pot over medium heat. Add butter, onion, carrots, celery, and garlic. Stir and cook until onion is soft and translucent, about 5 minutes.
Soupify: Stir in flour to evenly coat the veggies. Stir in broth, broccoli, and cauliflower. Bring to a gentle simmer, then cover and let cook until broccoli is fork-tender.
Blend: Scoop about half of the fillings from the pot. Blend the half that remains until smooth (using either a handheld immersion blender, or by carefully transferring to a countertop blender*). Stir reserved solids back into soup.
Finish: Stir in cheese and mustard. Taste and add salt as needed. Serve hot, topped with shredded cheese, crusty bread, and/or a dollop of sour cream.
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Notes
*If using a countertop blender, do not fully cover while blending. This can lead to dangerous build up of steam.Store leftovers in an airtight container in the fridge for 3 to 4 days.