My mom gave me leftovers of a broccoli-cauliflower-cheddar soup she made the other day. It was so good I decided to make it myself (within about a week of having her leftovers...). It is really one of the most delicious broccoli/cheese soups I've ever had and quite low fat.
I based it off of this recipe but with quite a few modifications.
My modifications included:
-No cornstarch (it is thick enough as is-- just right, actually)
-2% milk used in lieu of heavy cream
-I had an old bag of riced cauliflower in the deep freezer so used that for this one (it did have some Italian spices in it, but I can't imagine that changed the flavor of the soup too much).
-No table salt added when the onions were sautéing (or otherwise)
-This Greek all-purpose seasoning that an old friend turned me on to years ago instead of the "Spike" seasoning (no clue what that is...).
-I only used 3.2 oz of extra sharp white cheddar (what I had left of a hunk of cheddar). Honestly I think that I could have skipped the cheese altogether (I tasted it and it was definitely delicious before I added the cheese).
I *did* use my immersion blender to blend (was considering transferring to the Vitamin, but I'm glad that I stuck with the immersion blender as I actually like the texture in this one). I also attempted to use my InstantPot but I think something was off with the seal so it didn't ever seal properly. That was okay-- I just used sort of a hybrid of the InstantPot and stovetop versions (but didn't have to dirty another pot).
In any case, this is fantastic. Really, really good. I would serve it to guests and will make it again for sure! Like most Broccoli Cream sort of soups it isn't the most gorgeous soup, but honestly it isn't too ugly either!
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