Creamy Broccoli & Cauliflower Soup -- Phase 3 Recipe

We had a soup and sandwich potluck this weekend at church. Since I was on a Planned Interruption and hubby on phase 3 I decided to make a soup that would work well for us. It turned out to be the BEST creamy broccoli soup I have ever made! We loved the smooth texture with just enough little pieces of broccoli and cauliflower to give it the perfect mouth feel.



Creamy Broccoli & Cauliflower Soup

3 pounds broccoli with stems
1-2 pounds cauliflower
2 quarts chicken bone broth
6-8 pieces bacon
2 medium/large onions, finely diced
1 pound cheddar cheese grated
2-3 cups whipping cream (or raw cream)


1. Peel the stems of the broccoli. Leave half the broccoli whole, cut up the other 1/2 into small flowerettes. Core & cut up the cauliflower, leaving 1/2 in very large pieces and the other half in smaller flowerettes.

2. Place all the broccoli and cauliflower in a large pot with the 2 quarts of chicken bone broth. Cover. Allow to come to a boil, then turn down and summer until vegetables are tender.

3. While broccoli and cauliflower are cooking, cut bacon into bite size pieces and fry in a skillet until almost done. Add your finely diced onions and allow them to saute with bacon until bacon is crisp and onions are translucent.

4. When broccoli and cauliflower are tender, put all the large pieces of broccoli with stems and the large pieces of cauliflower in your food processor. Process with a little hot broth until all the pieces are finely chopped and smooth. Poor creamed broccoli and cauliflower back into the pot of broth.

5. Pour the bacon, onions and bacon grease into the pot of soup. Turn on low to keep warm until it is time to serve.

6. Just before serving add in the cream and shredded cheddar. Allow to heat on low for 1-2 minutes.