Print

Broccoli Cauliflower Soup

Broccoli Cauliflower Soup is a quick and easy option for a busy weeknight dinner!
Course Soup
Cuisine American
Keyword broccoli cauliflower soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 788kcal
Author April Woods

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

Instructions

  • 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!

Notes

Calories are automatically generated. For best results calculate based on your exact ingredients. 

Nutrition

Calories: 788kcal