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broccoli and roasted cauliflower cheese soup

(1 rating)
lindabonwill avatar
Recipe by
Linda BONWILL
@lindabonwill
Englewood, FL

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

(1 rating)
yield 10 -12
prep time 20 Min
cook time 1 Hr

Ingredients For broccoli and roasted cauliflower cheese soup

  • 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

  • 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.
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