Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Optional: Croutons or fresh parsley for garnish
Instructions
- Prep the Veggies: Wash the broccoli and cauliflower, then cut them into small, bite-sized florets.
- Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until fragrant and softened, about 3-4 minutes.
- Add Flour: Sprinkle the flour over the sautéed onions and garlic, stirring well to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
- Add Broth: Gradually whisk in the vegetable or chicken broth. Bring to a simmer.
- Cook the Vegetables: Add the broccoli and cauliflower florets to the pot. Cover and simmer for 10-12 minutes, or until the vegetables are tender.
- Blend (Optional): For a smoother texture, use an immersion blender to partially or fully blend the soup. Skip this step for a chunkier soup.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese. Continue stirring until the cheese is fully melted and the soup is creamy.
- Season: Taste and season with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with croutons or parsley, if desired.
Does this version work for you, or would you like to tweak it?