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Herbed Broccoli- Cauliflower Soup
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"Yummy" describes this homey herbed soup. It goes especially well with garlic bread or Parmesan cheese toasts and a tossed garden salad.
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Turn leftover Herbed Broccoli-Cauliflower Soup into Creamy Penne with Vegetables: Spoon 2 cups of the soup into a saucepan and heat to simmering. In a small bowl, whisk together 2 tablespoons milk, 1 1/2 tablespoons cornstarch, and 1/2 teaspoon salt. Add to the saucepan and cook, stirring frequently, until the mixture thickens. Add 1/4 cup shredded mozzarella and 1/4 cup ricotta cheese. Stir until the cheese melts, then toss with 3 cups hot cooked penne or other pasta.
In a large, heavy saucepan or Dutch oven, melt the butter over medium heat. Add the onion and celery. Cook, stirring, for 5 minutes, or until the onion is softened.
Add the potatoes, broth, Dijon mustard, dry mustard, tarragon, marjoram, and curry powder. Bring to a boil.
Reduce the heat and simmer for 12 to 15 minutes, or until the potatoes are softened.
Transfer 2 cups of the soup to a blender. Blend until smooth.
Return the pureed soup to the pot and add the broccoli and cauliflower and milk. Bring to a boil over medium-high heat. Cook, stirring frequently, for 5 to 8 minutes, or until the florets are crisp-tender.Season with salt, if using, and pepper to taste.
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