October was unseasonably warm for the most part in our neck of the woods. And the first few days of November continued that warmer than usual streak, but the extra bonus of warm weather is ending for us. In a day or two, we’ll get back to the regular schedule of cooler temperatures. That temperature change puts us squarely in soup weather!

While this probably won’t be the only soup recipe of the season, this is the first one I wanted to share. We had an overstock of broccoli and cauliflower in our fridge last week. Both veggies were needed for other dishes that we made, but we had more of these cruciferous gems than we ended up needing. So, we combined them into a veggie-laden and cheesy masterpiece of a soup.

Broccoli and cauliflower are both sturdy vegetables that can hold their own when there is lots of cheese. And this version of broccoli cheddar soup has lots of cheese. It’s important to use a block of cheese instead of grated cheese. Pre-grated cheese often includes anti-caking agents that will impede the melting process in this soup and will result in a soup that is grainy and gritty instead of smooth and silky.

Croutons and cream are puréed with the stems of the veggies to thicken the soup. Dijon mustard offers a counterpoint tang that balances out the rich cheese. Additional croutons are used to garnish the soup when it is served. The recipe makes about six servings. We had enough soup to enjoy half of it the evening we made it and put a quart of it away in the freezer to enjoy another night in the upcoming months.

Broccoli & Cauliflower Cheddar Soup (adapted from foodandwine.com)  Total Time Required: 1 hour, Prep Time: 30 minutes, Cook time: 30 minutes, Makes: 6 servings

Ingredients:

• 12-ounces broccoli
• 3 tablespoons extra-virgin olive oil
• 3/4 cup chopped yellow onion
• 1 small carrot, peeled and sliced (about 1/4 cup)
• 1 shallot, finely chopped (about 1/4 cup)
• 1 garlic clove, finely chopped
• 1 teaspoon fresh thyme leaves, plus more for garnish
• 6 cups chicken broth or vegetable broth
• 1-1/2 teaspoons cornstarch
• 2-1/2 cups chopped fresh cauliflower florets and stems
• 1 cup of seasoned croutons
• 2/3 cup heavy cream
• 2 teaspoons Dijon mustard
• 8 ounce block of sharp Cheddar cheese, shredded (about 2 cups)
• additional croutons, freshly ground black pepper, and fresh thyme for serving

Directions:

Cut the broccoli stems into 1/2-inch pieces to yield 1-1/2 cups. Cut the broccoli florets into 1-inch pieces to yield 3 cups. Set them aside separately. Heat the oil in a large Dutch oven over medium heat. Add the onion, carrot, shallot, garlic, and thyme. Cook, stirring often, until the onion is translucent, about 6 minutes.

Stir 1 tablespoon of broth with the cornstarch in a small bowl. Add the cornstarch mixture and the remaining broth to the pot and bring the soup to a boil over medium-high heat.

Add the cauliflower florets and broccoli stems to the pot. Return to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, for 5 minutes.

Add the broccoli florets and simmer over medium, stirring occasionally, until the vegetables are tender, about 5 minutes. Remove the soup from the heat.

Transfer 2 cups of the soup, prioritizing the vegetable stems, along with the cream, mustard, and the croutons to a blender. Secure the lid on the blender and process until smooth, 30 seconds to 1 minute.

Stir the purée back into the remaining soup in the Dutch oven over medium heat.

Add the cheese, 1/2 cup at a time, whisking constantly, until the cheese is melted and creamy, about 2 minutes.

Serve the soup hot with some freshly ground black pepper, fresh thyme, and additional croutons.

Refrigerate the soup for up to three days or freeze it for up to three months. Gently rewarm the soup in a Dutch oven on the stove over medium-low heat.

We are well prepared for the cooler temperatures!  ~Linda

Broccoli, Cauliflower, & Cheddar Soup (adapted from foodandwine.com)  Total Time Required: 1 hour, Prep Time: 30 minutes, Cook time: 30 minutes, Makes: 6 servings

Ingredients:

• 12-ounces broccoli
• 3 tablespoons extra-virgin olive oil
• 3/4 cup chopped yellow onion
• 1 small carrot, peeled and sliced (about 1/4 cup)
• 1 shallot, finely chopped (about 1/4 cup)
• 1 garlic clove, finely chopped
• 1 teaspoon fresh thyme leaves, plus more for garnish
• 6 cups chicken broth or vegetable broth
• 1-1/2 teaspoons cornstarch
• 2-1/2 cups chopped fresh cauliflower florets and stems
• 1 cup of seasoned croutons
• 2/3 cup heavy cream
• 2 teaspoons Dijon mustard
• 8 ounce block of sharp Cheddar cheese, shredded (about 2 cups)
• additional croutons, freshly ground black pepper, and fresh thyme for serving

Directions:

Cut the broccoli stems into 1/2-inch pieces to yield 1-1/2 cups. Cut the broccoli florets into 1-inch pieces to yield 3 cups. Set them aside separately. Heat the oil in a large Dutch oven over medium heat. Add the onion, carrot, shallot, garlic, and thyme. Cook, stirring often, until the onion is translucent, about 6 minutes. Stir 1 tablespoon of broth with the cornstarch in a small bowl. Add the cornstarch mixture and the remaining broth to the pot and bring the soup to a boil over medium-high heat. Add the cauliflower florets and stems and reserved broccoli stems. Return to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, for 5 minutes. Add the broccoli florets and simmer over medium, stirring occasionally, until the vegetables are tender, about 5 minutes. Remove the soup from the heat.

Transfer 2 cups of the soup, prioritizing the stems, along with the cream, mustard, and the croutons to a blender. Secure the lid on the blender and process until smooth, 30 seconds to 1 minute. Stir the purée back into the remaining soup in the Dutch oven over medium heat. Add the cheese, 1/2 cup at a time, whisking constantly, until the cheese is melted and creamy, about 2 minutes. Serve the soup hot with some freshly ground black pepper, fresh thyme, and additional croutons.

Refrigerate the soup for up to three days or freeze it for up to three months. Gently rewarm the soup in a Dutch oven on the stove over medium-low heat.