My grandma used to make this all the time…

This Broccoli Cauliflower Cheese Soup is a delightful combination of roasted vegetables and a rich, cheesy sauce. It’s a hearty and satisfying soup that’s perfect for a cozy meal.

Ingredients:

Instructions:

1. Sauté the Aromatics (3-4 minutes):

   • In a large pot or Dutch oven, melt the butter over medium heat.
   • Add the diced onion and minced garlic. Sauté until softened and fragrant.

2. Create the Roux (1-2 minutes):

   • Sprinkle the flour over the onion and garlic mixture.
   • Stir constantly for 1-2 minutes to cook the flour. This creates a roux that thickens the soup.

   • Add Liquids (2 minutes):

     • Gradually pour in the chicken or vegetable stock, stirring continuously to incorporate the roux into the liquid without lumps.
     • Bring the mixture to a simmer.

   • Add Vegetables (15-20 minutes):

     • Stir in the chopped broccoli florets, cauliflower florets, and shredded carrot.
     • Simmer gently for 15-20 minutes, or until the vegetables are tender and cooked through.

       Blend and Thicken (2 minutes):

       • Using an immersion blender or working in batches with a regular blender, carefully blend the soup until smooth and creamy

       • Add Half and Half (2 minutes):

         • Return the blended soup to the pot over low heat.
         • Stir in the half and half, allowing it to warm through. Be careful not to boil to prevent curdling.

       • Season and Finish (2 minutes):

         • Stir in the Dijon mustard and grated cheddar cheese until the cheese is melted and fully incorporated into the soup.
         • Season with kosher salt and freshly ground black pepper to taste.
         • Ladle the Broccoli Cauliflower Cheese Soup into bowls.
         • Garnish with additional grated cheese, a sprinkle of black pepper, and fresh herbs if desired. Serve hot with crusty bread or crackers.