Smooth Broccoli-Cauliflower Soup

This is a broccoli soup with cauliflower along for the ride, and the combination is smarter than it looks. Cauliflower blends to a silkier puree than broccoli alone, which lets you skip the cream entirely without losing that velvety texture.

The mace is the sleeper ingredient here. It is the inside of the nutmeg seed, milder and more floral than nutmeg itself, and adds a warm note that makes the soup taste richer than its calorie count would suggest.

Cornstarch slurried with cold milk does the thickening job that flour and butter normally would, keeping the soup light. Stir in the Swiss cheese off the heat so it melts smoothly instead of breaking into stringy clumps.

Blend in two batches, not one, or the cauliflower stays grainy. A high-powered blender finishes the job; a stick blender works in a pinch but leaves more texture.

Kitchen Tips

• Hold back a handful of small florets and stir them in whole at the end for a little texture contrast.
• Use vegetable bouillon if you want a fully vegetarian version.
• Pull the pan off the heat before adding cheese. High heat breaks Swiss into oily strands.
• Reheat gently. Cornstarch-thickened soups can break if boiled hard.

Variations

• Swap Swiss for sharp cheddar for a more classic broccoli-cheese flavor.
• Add a pinch of curry powder for a different aromatic angle.
• Stir in a swirl of pesto right before serving for a fresh herbal lift.