Broccoli and Roasted Cauliflower Cheese Soup

1
Linda BONWILL

By
@lindabonwill

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

Rating:
★★★★★ 1 vote
Comments:
Serves:
10-12
Prep:
20 Min
Cook:
1 Hr

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
salt and pepper, to taste
1
bottle sweet chili sauce (i like frank's red hot)

How to Make Broccoli and Roasted Cauliflower Cheese Soup

Step-by-Step

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

Printable Recipe Card

About Broccoli and Roasted Cauliflower Cheese Soup