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Broccoli-Cauliflower Gratin Soup

A satisfying cream soup made from the leftovers of Broccoli-Cauliflower Gratin. The measurements and servings will depend on the amount of leftovers. Serve as a side for a toasted sandwich for dinner or as a main dish for lunch with crackers.
Servings: 4
Author: Judy Purcell


  • Broccoli-Cauliflower Gratin leftovers
  • 1 cup chicken broth -
  • granulated garlic , to taste
  • granulated onion , to taste
  • sea salt and pepper -- to taste
  • 1 teaspoon scallions or chives -- chopped for garnish , per serving
  • tomato -- ripe , sliced


  • Place leftover gratin in a food processor and process until smooth. Add enough chicken broth to thin and make it easy to pout into a sauce pan. If using an immersion blender place leftovers in a tall, narrow bowl with enough chicken broth to allow the blender to process until smooth.
  • Transfer soup to a sauce pan and warm gently over medium-low heat, about 5-7 minutes. Add garlic and onion, start with an 1/8 teaspoon and adjust as needed to suit your own preference, and stir to incorporate as soup warms.
  • As soup warms, add more chicken broth to thin to desired consistency. Taste soup and add salt and pepper, as needed, before adding more granulated onion or garlic.
  • Once soup is warmed through, serve in individual bowls and garnish each bowl with chives and a slice of ripe tomato.


Although this soup is intended to be a quick fix, a couple slices of sweet onion and minced garlic can be sautéed in olive oil in a skillet for 5-10 minutes and pureed with the leftovers as a substitute for the granulated onion and garlic. Optional garnishes: thinly sliced tart apple, garlic chive, fresh parsley, or fresh sage.