Cream Of Broccoli & Cauliflower Soup

This is one of the best soups I make. Maybe it’s a French thing, where we just seem to be born with a love for cream and cheese. I don’t know why I haven’t blogged this soup until now. The day after I posted this my lovely friend decided it was going to be lunch the next day and not only did she love it, it is officially kid approved as you can see by the picture below Mr. Gage thoroughly enjoyed this recipe as well. 😁👌

Makes 3 cups 

  • 1 1/2 cups broccoli florets
  • 1 1/2 cups cauliflower florets
  • 1/2 cup chopped carrot
  • 2 garlic cloves, minced
  • 2 tbs onion, finely minced
  • 2 tbs potato, finely minced
  • 2 bay leaves
  • 3 tbs butter
  • 1 tbs flour
  • 1 3/4 cup vegetable broth
  • 1 cup cream
  • Salt and pepper to taste
  1. In a medium sized pot add the vegetables, vegetable broth and bay leaves. Cover with a lid and simmer over a low medium heat for 15-20 minutes or until the vegetables are tender.             Don’t simmer on to high of a heat or too much liquid will evaporate.
  2. Once the veggies are tender, remove half of them out of the broth into a separate bowl and set aside.
  3. Using an immersion blender or a standing blender, blend the remaining vegetables and broth together until no more chunks are left. This is my secret to a very flavorful soup.
  4. In either the same pot washed out or another clean medium sized pot, melt butter over medium heat.
  5. Whisk the flour into the melted butter, then add the vegetable/broth blend and whisk until well combined.
  6. Add the cream and the vegetables that were put aside and stir until everything is thoroughly mixed.
  7. Bring to a light simmer for 5 minutes, stirring often.
  8. Once the sauce has thickened, remove from the stove and allow to cool slightly before serving.

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