Broccoli Cauliflower Cheese Soup

Ingredients

• 3 tablespoons butter
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 1/2 cups chicken or vegetable stock
• 1 cup half-and-half or heavy cream
• 2 cups broccoli florets, chopped
• 2 cups cauliflower florets, chopped
• 1 cup shredded carrots (optional)
• 2 cups shredded cheddar cheese
• Salt and pepper to taste
• 1/4 teaspoon ground nutmeg (optional)
• Fresh parsley, for garnish

Instructions

1. Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Make the Roux: Stir in the flour and cook for 2-3 minutes, stirring constantly, until the mixture is lightly golden and forms a smooth paste.
3. Add the Liquid: Gradually whisk in the chicken or vegetable stock, ensuring there are no lumps. Bring the mixture to a simmer.
4. Add the Vegetables: Stir in the chopped broccoli, cauliflower, and shredded carrots (if using). Cover and cook for about 10-15 minutes, until the vegetables are tender.
5. Finish the Soup: Lower the heat and stir in the half-and-half or cream. Add the shredded cheddar cheese gradually, stirring constantly, until the cheese is fully melted and the soup is smooth and creamy. Season with salt, pepper, and nutmeg (if using).
6. Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or a side salad.