From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Broccoli Cauliflower Soup
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Instructions
1
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Add butter and olive oil to a large Dutch oven over medium-low heat.
2
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Add onion and sautee for 6-7 minutes, or until onions are translucent and starting to turn golden.
3
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Turn the heat up to medium. Add the carrots and 1 teaspoon of All Purpose Seasoning. Sautee for 4 minutes.
4
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Stir in the garlic, thyme, basil, and flour. Cook for 1 minute.
5
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Slowly pour in the broth and evaporated milk.
6
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Add the broccoli, cauliflower, and remaining teaspoon of All Purpose Seasoning Blend.
7
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Bring to a simmer. Place the lid on the pot and simmer for 15 minutes, stirring occasionally.
8
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After 15 minutes, check to make sure the vegetables are fork tender.
9
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Use an immersion blender to puree the soup to the desired consistency.
10
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Taste for seasoning. Add additional All Purpose Seasoning if needed.
My Calorie Intake
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Tips & Tricks (5)
- Roast Your Vegetables First 🔥Roast the broccoli, cauliflower, and carrots at 425°F for 15-20 minutes before adding to the broth to develop deep, caramelized flavors that elevate the entire soup.
- Bloom Your Dried Basil in Butter 🧈Toast the dried basil in melted butter for 1-2 minutes before adding vegetables to release its essential oils and intensify its herbal complexity.
- Layer Your Dairy for Silky Richness 🥛Add evaporated milk slowly while stirring and keep heat at medium—never boiling—to prevent curdling and achieve a luxuriously smooth, creamy texture.
- Reserve Some Vegetables for Texture 🥦Blend only half the cooked vegetables into a puree, then fold in the reserved halved pieces for a restaurant-quality soup with refined texture and visual appeal.
- Finish with Fresh Thyme Off Heat 🌿Remove the soup from heat and stir in fresh thyme leaves in the final 30 seconds to preserve their delicate flavor and add a gourmet finishing touch.
Recipe Facts
Diet at a Glance
Vegetarian
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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