My boss brought this soup to the office one fine day and I was hooked on it from the first taste.  It is a snap to make and the flavors are mild, yet very distinct.  My kids loved it the first time I made it at home and it instantly became known as 'Tim Perry's Soup.' You might like a stronger curry flavour or a creamier soup, so adjust the seasonings to your taste.  It's ready within the hour, but the longer it simmers the better the flavor. Serve with crusty bread and butter.

Tim Perry'S Soup (Creamy Curry Cauliflower And Broccoli Soup)

chicken broth

onion, finely chopped

cauliflower,

broccoli,

curry powder

chicken bouillon granules

salt and pepper

all-purpose flour

milk

Cheddar cheese

Tim Perry's Soup (Creamy Curry Cauliflower and Broccoli Soup)

In a stockpot, combine chicken broth, onion, cauliflower, and broccoli.  Bring to a boil and reduce heat to low.  Continue to simmer until vegetables are tender.  Season with curry powder, chicken bouillon, salt, and pepper.


In a bowl, combine flour and 1/2 cup of the milk.  Whisk briskly until there are no lumps.  Add mixture to soup, stirring continuously as soup thickens.  Stir in Cheddar cheese until completely melted.


Loved this....although I made some changes....I sauteed the onion, 2 cloves of minced garlic, and some baby carrots in some evoo. Then I added 2 bunches of broccoli and a large head of cauliflower washed and cut into small pieces, added pepper, crushed thyme and a sprinkle of cayenne(didn't have any curry). I let that cook for about 5-7 minutes, then added the chicken broth(low sodium) and added an extra cup of water with a chicken boullion packet. Let that cook until the veggies were tender and then I whipped it through my food processor making sure I left some chunks for texture. Added that back to the pot, mixed 1% milk with the flour, let that thicken, adjusted the seasonings, and added 1 pk of shredded cheddar and the kernels of 1 leftover corn on the cob shaved off. (It was like I cleaned out the fridge!) What a fabulous soup!!! Nice and thick and rich with so many veggies.....even my 1 year old loved it....will make again and keep in my rotation for the fall/winter!!

I thought this recipe was excellent. My entire family enjoyed it. Like everyone else, I made a few changes to it though.

I initially sauteed the vegetables in oil to soften them. Once tender, I added my "broth."

I added a total of 8 cups of "broth" - well, water, and added two chicken and one vegetable bouillon cubes. That made  this soup go a lot further, and still retained the taste. 

I used two bunches of broccoli, and half a head of cauliflower. I also shredded in two carrots, and added 4 cloves of garlic, minced.

I then used a hand blender in the pot to smooth out the soup. Next time I may leave some chunks to add a little more texture.

Overall, I was very pleased with this soup, and will definitely make it again.



This was fantastic soup. I made it even easier by using frozen broccoli and cauliflower. The curry was a nice touch. I'll definitely put this on a regular rotation! Thanks!

Really good flavor.  I altered slighty since we are vegetarian, used vegetable broth and vegetable bouillon.  Also added some minced garlic and chopped red pepper.  Used 1/2 cup of heavy cream and 1/2 cup milk. Turned out so good!! Thanks

I have made this soup several times now.  The first time I made it as is and the kids loved the cheesyness of it...but hubby and I felt it could have used some more flavor.  Since that first time I have been sauteing the onions with some garlic and diced up carrots and celery.  I add 2 tsp curry powder and a tsp of garam masala to the mixture and stir in together.  Then add the broth and broccoli and cauliflower.  I also like to blend my soup with the immersion blender...so easy!  Once blended, I find that the soup is thick enough and does not need flour to thicken it.  I have used milk, cream, and evaporated milk all with great success. For a nice change I like to use coconut milk...it is really yummy.  I also prefer to put the cheese on the table and let everyone serve their own amount to suit their own tastes.  Overall this recipe is good as is, but for our own personal tastes I would like to add more to it!  Thank you for sharing a recipe that can be tweaked to suit everyone's tastes!!

My husband who does not like soup loved this soup!! I have made twice now in the past couple of weeks as I had an abundance of cauliflower. The first time according to directions the second as a vegetarian alternative (no chicken broth or bouillon) This is delicious - tweaked a bit due to other reviews specifically blending everything to get a thicker texture of soup. Will pass along to others and make again and again! Thank you!

This was an interesting one. I love broccoli cheese soups and I love curry but I guess I just don't love them together. I thought it was a wierd combo. It also didn't get very creamy although I let it cook awhile hoping it would thicken. Then I pureed some of but it just gave it a wierd flourescent green color.

Pretty darn good I like the combine of the cauliflower/broccoli. I used fat free half and half instead of milk. Came out great. This will be a regular:)

This was good. I followed the suggestions of other reviewers by softening the onions in some butter and I also added chopped carrots. I coursley chopped the vegetables. I took out most of the mixture (leaving some chunks) and blended it and then put it all back in the pot. I used half/half unstead of milk. Creamy and good.

tim perry's soup (creamy curry cauliflower and broccoli soup)

Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 4

Author : Sheila Kampman

Ingredients

Instructions

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