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Broccoli and Cauliflower Cheddar Soup


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  • 2 Tbsp unsalted butter
  • 2 med onions, chopped
  • 1 tsp caraway seeds, crushed
  • 2 lb med russet (baking) potatoes (about 3), peeled and cut into 1" chunks
  • 4 cups reduced-sodium chicken broth or stock
  • 1 bay leaf
  • 2-3 cups bite-size broccoli florets
  • 2-3 cups bite-size cauliflower florets
  • 1/2 cup 2% milk
  • 4 oz reduced fat sharp Cheddar, shredded


Servings 6
Preparation time 20mins
Cooking time 60mins
Adapted from


Step 1

1. Melt butter in pot over medium heat. Add onions and caraway seeds and cook until tender. Add potatoes, broth, and bay leaf and simmer uncovered about 30 minutes.

2. Add broccoli and cauliflower and simmer uncovered until tender, about 10 minutes. Discard bay lear. Stir in milk and cheese until blended.

3. Season with salt and pepper and garnish with more cheese if desired. (Makes 9 cups.)

NUTRITION (per serving) 261 cal, 10 g pro, 37 g carb, 5 g fiber, 4 g sugars, 8.5 g fat, 5.5 g sat fat, 498 mg sodium

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