Cheesy Broccoli-Cauliflower Soup

Ingredients

1 Tbsp. butter
½ cup chopped onion
1 garlic clove
½ tsp. Dijon mustard
⅛ tsp. Smoked paprika
12 oz. bag of frozen mixed broccoli and cauliflower
2 cups low-sodium chicken broth
½ cup grated sharp cheddar cheese
¼ cup grated parmesan cheese
Salt & Pepper

Cooking Steps:

Melt the butter in a large saucepan over medium heat. Add the onion, garlic, mustard, and smoked paprika. Cook for 5 minutes, stirring occasionally, until the onion has softened.
Add the chicken broth and the bag of frozen broccoli and cauliflower to the pot. Bring to a simmer, then cover and turn the heat down to low. Simmer for 15-20 minutes, until the broccoli and cauliflower are very soft.
Pour the soup mixture into a blender and add the cheeses and ½ tsp. Salt. Blend to the consistency of your liking. You can add a little water to thin the soup out, if needed. Add additional salt and pepper to taste and serve.

Special note from the recipe creator, Morgan Swingen:

“This recipe is easy and delicious. It also contains many vitamins, nutrients, and fiber from the broccoli and cauliflower, and doesn’t contain any cream or half-and-half like other recipes. This recipe is easy to make, easy to eat, and is a crowd-pleaser.”

If you are interested in sharing your recipes with head and neck cancer patients and survivors, please email us at info@headandneck.org or fill the online form here.

Ingredients

Cooking Steps:

Special note from the recipe creator, Morgan Swingen:

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