Follow these steps for perfect results
Broccoli
chopped
Cauliflower Soup Mix
dry
Water
Milk
Cheddar Cheese
shredded
In a medium sized stock pot, over medium heat, combine cauliflower soup mix and water, stirring constantly until well mixed.
Add broccoli florets, partially cover and simmer for 5 to 10 minutes stirring often.
Once broccoli is tender, place soup in a food processor or blender and puree until smooth.
Return pureed soup mixture to the stock pot.
Add milk and stir until combined.
Add 1 cup of shredded Cheddar cheese to the soup mixture.
Stir soup until cheese is completely melted and incorporated.
Serve hot, garnished with the remaining 1/2 cup of shredded Cheddar cheese on top of individual soup servings.
Expert advice for the best results
Add a pinch of nutmeg for extra warmth
Garnish with croutons for added texture
Use a high-quality cheddar cheese for the best flavor
Everything you need to know before you start
10 minutes
Soup can be made 1-2 days in advance.
Serve in a bowl, garnished with shredded cheese and a sprig of parsley.
Serve with a side of crusty bread or grilled cheese.
Serve as a starter or a light meal.
Pairs well with creamy soups
Complements the richness of the cheese
Discover the story behind this recipe
Comfort food, popular in fall and winter.
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