Today the temperatures took a tiny dip and although a gorgeous blue and clear sky was out, it meant it was a bit cooler. So instead of a salad for lunch, I decided to throw the last of the broccoli and cauliflower into a warm soup for the belly. I love when broccoli soup is super creamy, so I added half a cup of cream cheese to it. Not only did it make it creamy, but thickened it a bit too.
- 3 cups broccoli chopped very small
- 1 cup cauliflower chopped very small
- 2 1/2 cups chicken stock divided
- 2 tablespoons butter
- 1 small onion minced
- 1/2 teaspoon caraway seeds
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1/2 tablespoon dried oregano
- 1/2 tablespoon minced garlic
- 1/2 cup cream cheese room temperature
- 1/2 cup cream
- Melt the butter in a large soup pot.
- Add the chopped onion and caraway seeds and saute until translucent
- While the onion is sauteing, add one cup of broth and the cauliflower to a bowl, cover and nuke for about 2 minutes.
- Add the cauliflower and stock to the onions.
- Use an immersion blender to break down the onions and cauliflower until mostly smooth.
- Add the broccoli, salt and pepper, oregano, and remaining stock.
- At this point, depending on preference, use the immersion blender to fully break down or partially break down the broccoli.
- Let simmer for about 15 minutes.
- Add the cream cheese and cream and whisk in.
- Let simmer for about 10 minutes, then serve.