Comfort in a Bowl: Cheesy Floret Soup with Broccoli & Cauliflower

When the weather starts to cool and you’re craving something warm, comforting, and full of flavor, nothing hits the spot like a hearty bowl of soup. At Sincere Scribbles, we believe that a great soup should be creamy, cheesy, and packed with vegetables. That’s why we’re excited to share our Cheesy Floret Soup with Broccoli & Cauliflower recipe—a dish that combines the best of both worlds: rich, velvety cheese and wholesome veggies.

Why You’ll Love This Cheesy Floret Soup

This soup is a symphony of textures and flavors. The broccoli and cauliflower florets bring a satisfying bite, while the pepper jack and medium cheddar cheeses melt into a creamy, savory base that will have you coming back for seconds. The hint of garlic adds just the right amount of depth, making this soup a true crowd-pleaser.

Whether you’re looking for a comforting lunch or a dinner that the whole family will love, this soup is a perfect choice. Plus, it’s easy to make, requiring just a few simple steps and ingredients.

Ingredients You’ll Need

• 1 lb broccoli florets
• 1 lb cauliflower florets
• 8 oz pepper jack cheese, shredded
• 8 oz medium cheddar cheese, shredded
• 1 carton chicken stock or broth (approximately 4 cups)
• 4 cups milk
• 1 stick of butter (1/2 cup)
• 1/4 cup cornstarch
• 1 tbsp minced garlic
• Salt and black pepper to taste

Step-by-Step Instructions

1. Prepare the Vegetables

Start by boiling the broccoli and cauliflower florets in the chicken stock. Use a large pot and bring the stock to a gentle boil. Add the raw vegetables and cook until they are just shy of tender—about 8-10 minutes. This helps infuse the broth with the flavors of the vegetables while ensuring they retain a bit of texture.

2. Make the Roux

While the veggies are boiling, it’s time to prepare the roux, which will be the thickening agent for your soup. In a separate large pot, melt the stick of butter over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes. Then, slowly whisk in the cornstarch, stirring constantly to avoid lumps. Cook this mixture for another 2-3 minutes to eliminate any raw flour taste.

3. Combine and Simmer

Once your roux is ready, gradually pour in the 4 cups of milk, whisking continuously to create a smooth, creamy base. Bring the mixture to a low simmer, allowing it to thicken slightly.

Next, carefully add the boiled broccoli and cauliflower along with the chicken stock into the pot with the roux and milk. Stir well to combine all the ingredients.

4. Add the Cheese

Now comes the best part—adding the cheese! Stir in the shredded pepper jack and cheddar cheeses, allowing them to melt completely into the soup. Continue to simmer for about 10 minutes, letting all the flavors meld together beautifully.

5. Season to Taste

Finally, season your soup with salt and black pepper to taste. Give it one last stir, and it’s ready to serve!

Serving Suggestions

This Cheesy Floret Soup is delicious on its own, but if you want to take it to the next level, consider serving it with a side of crusty bread for dipping. A sprinkle of fresh parsley or a dash of hot sauce can also add a little extra zing to your bowl.

Final Thoughts

Our Cheesy Floret Soup with Broccoli & Cauliflower is a perfect example of how simple ingredients can come together to create something truly special. Whether you’re new to the kitchen or a seasoned cook, this recipe is a must-try for any soup lover. Warm up your home and your heart with this cheesy, comforting dish that’s sure to become a family favorite.

Enjoy your cozy bowl of goodness, and don’t forget to share your experience with us here at Sincere Scribbles!