Creamy Broccoli and Cauliflower Soup

This creamy broccoli and cauliflower soup is a quick and easy way to get your daily dose of vegetables. It's made with simple ingredients and can be tailored to your own taste preferences. For a richer flavor, use chicken broth instead of vegetable broth. And if you don't have an immersion blender, you can puree the soup in a regular blender in batches.

I first had this soup at a restaurant in New York City. It was so delicious that I asked the chef for the recipe. He was kind enough to share it with me, and I've been making it ever since. Over the years, I've made a few changes to the original recipe, but the basic ingredients and method remain the same.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 head of broccoli, chopped
• 1 head of cauliflower, chopped
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened.
3. Add the broccoli and cauliflower and cook until they begin to soften.
4. Add the chicken broth and bring to a boil.
5. Reduce heat and simmer for 15 minutes, or until the vegetables are tender.
6. Puree the soup with an immersion blender or in a regular blender.
7. Stir in the heavy cream and Parmesan cheese.
8. Season with salt and pepper to taste.

Why It Works

• The combination of broccoli and cauliflower gives the soup a complex flavor.
• The heavy cream adds richness and creaminess.
• The Parmesan cheese adds a salty, nutty flavor.
• The soup is easy to make and can be tailored to your own taste preferences.