Cheddar Cauliflower Broccoli Soup

Ingredients

• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 onion, chopped
• 2 large carrots, diced
• 3 tablespoons all-purpose flour
• 3 1/2 cups vegetable broth
• 1/2 cup half and half (or whole milk)
• 3 cups cauliflower florets, very finely chopped (about 1 small head)
• 3 to 4 cups broccoli florets, very finely chopped (about 1 medium head)
• 3/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 2 cups (8 ounces) shredded cheddar cheese
• Extra shredded cheddar cheese, for topping
• Chopped bacon (optional)

Steps

1. Melt the butter in a Dutch oven over medium-high heat.
2. Add the garlic, onion, and carrots and sauté until tender, about 5 minutes.
3. Stir in the flour to coat the vegetables.
4. Slowly stir in the broth.
5. Add the half and half, cauliflower, broccoli, salt, garlic powder, and black pepper.
6. Bring to a simmer and cook until the broccoli and cauliflower are tender, 10 to 15 minutes.
7. Stir in the cheese and reduce the heat to low.
8. Transfer about half of the soup (roughly 3 cups) to a blender.
9. Blend until smooth, taking care because the soup is hot.
10. Return the blended soup to the pot and stir to combine.
11. Season with salt and pepper to taste.
12. Serve topped with extra shredded cheddar and chopped bacon.

Notes

• Serves 4.
• Blend more or less of the soup for a creamier or chunkier texture.