White Broccoli and Cauliflower Cheese Soup. The soup (cheese) is white, not the broccoli. I stressed over the name of this soup because it sounds like I’m using white broccoli, which I don’t even think exists. Does it? (please hold a moment, while I google). Shoot. There IS such a thing as white broccoli. Well, rest assured, this here recipe calls for the good old fashioned green broccoli.
I have such a soft spot for broccoli and cheese. Growing up my mother didn’t cook very often, but when she did we almost always had a big dish of microwaved broccoli florets smothered in melted Kraft American cheese singles. I make it all the time now for my own kids and I think they love it as much as I do. So, in homage to that delicious cheese smothered broccoli, I developed this simple, but slightly more sophisticated, White Broccoli and Cauliflower Cheese Soup recipe.
White Broccoli and Cauliflower Cheese Soup Ingredients:
- 4 cups (32 ounces) chicken stock or broth
- 12 ounces broccoli/cauliflower mix (I used fresh)
- 1/2 cup julienne (matchstick) carrots
- 1/2 teaspoon seasoned salt
- 1/8 teaspoon ground nutmeg
- 1 package Kraft White American Singles (32 ounces/24 slices), small cubed
White Broccoli and Cauliflower Cheese Soup Directions:
- Bring chicken stock to a light boil and add broccoli, cauliflower, carrots, seasoned salt, and nutmeg. Turn heat down to medium low and cook, covered, until broccoli is soft.
- Add one quarter of the cubed cheese and stir until melted, repeat until all cheese is incorporated. Do NOT boil.
- If you prefer your soup less chunky, use an immersion blender until you reach your desired consistency (I pulsed mine about four times).
- Serve and enjoy!
As part of the Foodbuzz Tastemaker Program, I received a coupon for free Kraft Singles and a stipend. All opinions and recipes are my own.