Linda BONWILL Recipe

Broccoli and Roasted Cauliflower Cheese Soup

By Linda BONWILL lindabonwill


Recipe Rating:
 1 Rating
Serves:
10-12
Prep Time:
Cook Time:

Linda's Story

This is my $10,000 winning soup recipe that got me to the final table at the World Food Championships in Las Vegas.

Ingredients

5 Tbsp
olive oil, for sauteing
1
head, cauliflower, diced
10 c
broccoli, chopped
1 c
parsnips, diced
2 c
celery, diced
2 c
leeks, diced
2 clove
garlic, large, chopped
64 oz
chicken broth, low sodium
2 lb
velveeta sharp cheddar or original
8 oz
philadelphia cream cheese
1/2 stick
butter
Find more recipes at goboldwithbutter.com
salt and pepper, to taste
1
bottle sweet chili sauce (i like frank's red hot)
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Directions Step-By-Step

1
Heat oven to 350 degrees.
2
Toss cauliflower with oil, salt and pepper. Place on cookie sheet. Bake until brown. Cauliflower can also be tossed with softened cream cheese to make creamy.
3
In large skillet, heat oil on medium. Add parsnips, celery, leeks, garlic and butter. Saute until soft.
4
Add broccoli and approx 2 cups broth to skillet. Cover and cook until soft.
5
In a large sauce pan, add 2 cups broth, Velveeta and Philadelphia Cream Cheese. Heat on low, stirring.
6
Add contents of skillet to blender and puree, adding additional broth for easy pureeing.
7
Add broccoli to cheese sauce; whisk to prevent burning.
8
Add remaining broth to soup little at a time, to desired thickness. Season to taste.
9
Serve in individual bowls. Top with roasted cauliflower and drizzle with sweet chili sauce.

About this Recipe